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The 'right' celery stalks for the celery jam you shoud be white, big and fleshy. The jam will be white and with less texture.

Anyway, I had this small celery from my garden, and the jam was amazing.

I served it with a cheese called 'toma piemontese', that I received from my mother in law. Use Camembert if you can't find this peculiar cheese.

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Celery Jam

Cut the celery into small pieces and weight it.
Add sugar in the ratio of 1:2, and 1/2 teaspoon of lemon juice for each 50g.
Put in a pot, cover with water and cook 45 minutes.
Blend it and cook 15 minutes.

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This goes to Maninas from Maninas: Food Matters who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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A similar recipe:

Hot Pumpkin Jam

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