Celery and Lemon Jelly

Recipe Information

Yield: About 3 small jars
Prep Time: 20 minutes
Cook Time: About 35 minutes
Skill Level: Beginner
Preserving Method: Short boil, chilled or short pantry storage

Ingredients

• 500 g celery, trimmed and chopped

• 1 litre water

• Finely pared zest of 1 lemon

• 2 tablespoons lemon juice

• 450 g granulated sugar

• 1½ teaspoons powdered pectin

Step-by-Step Method

1. Cook the celery
   Place the chopped celery and water into a saucepan. Bring to the boil, then reduce to a gentle simmer. Cook for 25 minutes until the celery is very soft and the liquid is lightly scented.

2. Strain the liquid
   Pour the mixture into a cloth-lined sieve set over a bowl. Leave to drip naturally for at least 30 minutes. Do not squeeze, as this will cloud the jelly.

3. Measure the liquid
   Measure out 600 ml of the strained celery liquid and pour it into a clean saucepan.

4. Add pectin and lemon
   Whisk the powdered pectin into the cold liquid until fully dispersed. Add the lemon zest and lemon juice.

5. Add sugar and boil
   Bring the mixture to a boil, stirring. Add the sugar and return to a full rolling boil that cannot be stirred down. Boil for 2 minutes.

6. Test and jar
   Remove from the heat and test for set using a cold plate. The surface should wrinkle gently when pushed. Skim any foam, then pour into warm sterilised jars and seal.

Practical Tips

• Use fresh, pale celery for the cleanest flavour.

• Powdered pectin is essential, as celery contains no natural pectin.

• Keep the lemon balanced so the jelly stays savoury rather than sharp.

Serving Suggestions

This jelly is excellent with roast chicken, cold meats, mature cheese, or stirred into pan juices. It also works well on savoury crackers.

Storage and Reheating

Store sealed jars in the refrigerator for up to 6 weeks. Once opened, keep chilled and use within 10 days. Jelly does not need reheating.