Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Celery Preserves Recipe

I promise that the looks of this post will not make you dance. If anything, it will probably have you sitting and staring at this screen in disbelief with your head tilted ever so slightly to the right. I promise you, though, when you try this you will understand. And even if after making it you still don’t understand, you will at least enjoy the tasty confusion.

INGREDIENTS:

  • 1 bunch celery, diced
  • 1/2 cup water
  • 2 cups sugar
  • 2 tablespoons lemon juice
  • Dash or two of salt

This will sound funny, but place a plate into the freezer before beginning this recipe.

Cut celery into about 4 inch pieces. Using a knife, tug on outer skin and pull down to strip off the outer strings of celery.

Cut each 4 inch piece into 4-5 strips. Then dice those into small pieces that are all similar in size.

Place water, lemon juice, celery, sugar and salt into pot. Stir well.

Bring to a boil then reduce to a slight boil and allow to simmer until preserves are set. To test whether or not they are set, when preserves reach 220 degrees start testing. To test, remove plate from freezer and place a spoonful of preserves onto the plate. Place in fridge for a few minutes. If the top of the preserves wrinkles when touched, they are ready to remove from the heat. By the time it is ready, the celery will have turned a rich, avocado-green color. Do not be alarmed.

When celery preserves are cooled a bit, place into a canning jar and when they reach room temp place a lid on top & save in fridge. Can be served warm or chilled.

Lovely upon mascarpone cheese and crackers or cream cheese on toasty bruschetta. A conversation piece while enjoying hors devours with friends – everyone with their heads tilted ever so slightly to the right in joyous tasty confusion.

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4 Responses

  1. Tina

    Hey Cuz – Can you seal and preserve these while still hot?

    • The Clever Culinarian

      Hi! Although I’d imagine you could with all the sugar I don’t know. I wish I could be of help but I really couldn’t say for sure. :)

    • karen

      I do alot of canning, I would think it would be like making jam.

  2. Deanna, my friend, you never cease to amaze me and teach me new things. This one takes the cake! Lol. I have to make this — I will NOT be able to help myself. My family will be utterly confused by the celery preserves, but I think that I will probably eat the whole jar myself (I love celery). Can’t wait!

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