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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.

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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.



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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A similar recipe:

Hot Pumpkin Jam

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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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