How to Make It
Peel or zest most of the rind from the Buddha's hand and cut the fingers into rounds. Cut away any hard parts around the stem end, and cut the base into small chunks.
Place the Buddha's hand and ginger in a large saucepan, add lemon juice, water, and sugar, stir well and bring to a rapid boil over medium-high heat for 1 minute, then lower the heat. Let the mixture simmer until the Buddha's hand is completely tender and translucent, and the liquid has cooked down to a thick syrup.
Using a slotted spoon, scoop out Buddha's hand chunks (save or discard the ginger), and put it in a sterilized jar with a tight-fitting lid. Fill the container nearly to the top, and then pour syrup over top. Extra preserves and syrup can be stored separately or together, and make a marvelous cocktail ingredient. Store in the refrigerator for up to 4 weeks. Serve on toast, or as a condiment with cheese.