Remove outer skin from ginger root and cut ginger into 1-inch thick slices. Place
in a 5 quart microwave-safe casserole and fill 3/4 full with cold water. Microwave
on HIGH (600-700 watts) 25 minutes (it should boil for 15 minutes and will take
about 10 minutes to reach boiling point). Drain ginger in colander. Return to casserole
and fill 3/4 full with cold water. Microwave on HIGH until ginger is tender-crisp
and can be pierced with a fork, about 45 minutes. Let stand, covered, about 10 minutes.
Drain in colander, return to casserole and fill 3/4 full with fresh cold water.
Let stand 15 minutes, then drain well. In food processor or by hand, chop ginger
until it is the size of rice grains. Do not puree. There should be about 2 1/2 cups
of chopped ginger. Place it in the casserole. Add 1 cup cold lemon juice and fruit
pectin. Microwave on HIGH until mixture comes to a full boil, about 5 minutes. Immediately
stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil. Allow
it to boil hard for a full minute. Remove from microwave and use a metal spoon to
skim off any foam that might appear on the top.
Immediately ladle into hot clean jars, leaving 1/4-inch space at top. With a
damp cloth, wipe jar rims clean and add lids. Jars should then be covered with hot
paraffin and sealed with hot lids or freeze.