I've had my eye on a ginger preserves recipe in The Joy for a while, but after I went out and bought two pounds of ginger I realized I still didn't have some of the other crucial things I needed. So, I changed my plan, and made ginger jam instead. It does have some sugar in it, but it's so ginger-spicy.
approx 1 pound ginger, peeled
1 apple, cored
1/2 c sugar
1 c water
Roughly chop the ginger, the process in the food processor. You want to have about 3/4 cup. Do the same for the apple. Put both in a saucepan, add sugar and water, and bring to a simmer, cooking for about 45 minutes until slightly thickened Pour into a sterilized pint jar, the process in boiling water for about 10 minutes.