Mistee: Would love to trade for variegated ginger and butterfly ginger. Are they hardy to zone 5? Check my trade list for Illinoisdoglover here Garden Web. Please let me hear back from you, might also be interested in other plants you have. Marsha

Would love to trade!! Will check ur list and email u

I'd like both. Please take a look at my trade list. Most everything has been growing in 6-8in pots for over a year. The only hosta I have available is Golden Tiara I believe. Thanks, Erin

I did find crystallized ginger in the spice aisle at my local WalMart but decided to try the fresh ginger any way. The recipe I used was the recipe from the insert in the Sure.Jell Lower Sugar Fruit Pectin. I just added the fresh grated ginger. I looked at the Kraft recipe which calls for 1/4 cup of crystallized ginger. I definitely didn't have a 1/4 cup after grating. Since I made two batches of jam, one with low sugar and one with Splenda, I just halved the ginger for each batch. It came out well. The ginger is very subtle and not overpowering. As for using Splenda, I'm not sure about that. The directions in the insert said to use 1-1/2 cups. I used maybe a tablespoon less to cut down on the aftertaste. When I added the Splenda, the peaches had more bubbles throughout than the batch with sugar. I wasn't happy about that. I could not get all of the bubbles out of the jars. I stuck a knife in the jar and tapped jars on the counter before sealing and there were still bubbles. I went ahead and did the BWB and the jars sealed. I'll test one before I give them away for Christmas. I'm also going to try one more batch with the low-sugar pectin without adding any kind of sugar. I'm just curious about how it will turn out. Ginger PS. This is the first time I've used fresh ginger and it smelled divine. I even dabbed a bit of juice behind my ear. It will be a staple in my house from now forward.