Peel the fresh ginger (using a spoon is the easiest way to peel), and cut it into cubes.

Place the ginger in a saucepan, cover with water, bring to a boil and simmer for 30 minutes.

Remove from the heat and add the sugar, bring back to the boil, and simmer for a further 30 minutes.

Using a spoon, transfer the ginger and sugar water into a mason jar, allow it to cool, and store it in the fridge for up to 6 months.

Peel the fresh ginger (using a spoon is the easiest way to peel), and cut it into slices.

Place the ginger in a saucepan, cover with water, bring to a boil and simmer for 30 minutes.

Remove from the heat and add the sugar, bring back to the boil, and simmer for a further 30-40 minutes.

Drain the ginger slices and allow to cool for up to 2 hours on a cooling rack, so that they are slightly sticky.

Toss in sugar ensuring each slice is fully coated and return to the cooling rack. Allow them to dry completely for a few hours or overnight. Store them in the fridge or a cool dry place for up to 6 months.