MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Fresh Gingerroot Preserve
       Yield: 3  6 oz jars
 1 pound fresh gingerroot
 2 cups sugar
 1/2 tsp. cream of tartar
 Peel gingerroots and cut into bite-size pieces.  Soak peeled ginger in cold
 water to cover for 1 hour.  Drain and cover with fresh cold water.  Bring
 to a boil and cook for 5 minutes.  Drain, cover with fresh cold water, and
 boil again for 5 minutes or until tender.  Drain and reserve.  Combine sugar
 and 1 cup water and cook, uncovered, for 5 minutes or until thick.  Add
 gingerroot and cream of tartar.  Bring to a boil and boil for 2 minutes. 
 Place in sterilized jars, seal, and store in a cool place. (I water bathed
 for probably 10-15 minutes.)   Makes three 6-oz. jars.