1 lb fresh gingerroot
1-1/2 C plus 1/4 C sugar

Peel ginger and cut into 1/4-inch thick slices. In 2-quart saucepan, heat ginger and 2 C water to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling and draining 3 more times.

In the same saucepan, heat the sugar and 1-1/2 C water to boiling over high heat. Add ginger slices and return to boiling. Reduce to gently simmer ginger, stirring occasionally, until translucent – about an hour.

With slotted spoon, transfer ginger to wire rack placed over a tray. Let it stand until surface is dry to the touch. Roll ginger, a few slices at a time, in remaining 1/4 C sugar until well coated. Store in jars.