Peel the ginger and cut into 3/4 thick chunks.

Add the ginger to a pan and cover with water. Bring to the boil, cover and simmer for about an hour until nice and tender.

Lift out the tender ginger pieces and set to one side while you make a syrup.

Measure the cooking liquid and add 3/4 cup back to your pan along with the sugar.

Return to a gentle heat and stir to dissolve the sugar - once the sugar has dissolved stop stirring.

Bring to a boil and simmer gently for about 15 to 20 minutes until you have a nice thick syrup.

Add the cooked ginger back to the pan and simmer gently for 20 minutes before transferring ginger and syrup into a sterilised jar and sealing.

Store in a cool, dry place for up to a year.