Jam of celery

Description

Let me share with you the recipe not the usual jam. More precisely, this jam is not very usual for Russia and its neighbors. In our area, along with the fruits to make jams and use small eggplants, and tomatoes, and carrots, and mushrooms... In fact, it turns out the taste is not exotic, but delicate and sweet. Very unusual and very tasty! Try it! Recipe Stelios Pallaresa.

Ingredients

Celery root

800 g
Lemon

1 piece
Sugar

800 g
Water

1.2 l
Salt

3 g

Cooking

Thoroughly wash the lemon and cook it until until it becomes soft.

Meanwhile, peel the celery and cut it into small slices. We need 800 g of peeled celery, i.e., the root itself must weigh about 1 kg.

When the lemon is ready, take it out of the water, cut into pieces and take out all the bones. Then grind it in a blender into a puree. We will need 100 g of puree.

In a saucepan, pour water and add the sugar. Put on the fire.

As soon as the syrup starts boiling, add slices of celery and 100 g lemon puree. Put on the heat and cook for about half an hour from the moment of boiling. The syrup should be slightly, and pieces of celery become transparent. At the end add salt, stir the jam and remove from the heat. Jam put in sterilized jars.

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