lb fresh gingerroot
sugar
water
Carefully peel gingerroot and slice into thin slices, I find a carrot peeler works great for this. Put gingerroot in a small saucepan with just enough water to cover, & cook for 30 minutes.
Drain water and weigh gingerroot on*a kitchen scale. Return to saucepan and add the same weight in sugar, using the scale to weight the sugar. Add 3 tbsp of water and bring to a boil, stirring frequently to prevent burning.

When the ginger is transparent and the liquid has nearly all been cooked off, remove from heat. Toss ginger with enough sugar to coat the ginger. Store in airtight container, such as a canning jar for gift giving.

Ginger will keep in airtight container for up to three months.