Celery Root Preserves — Lemon-Infused Celeriac Jam

Use a knife to peel away the thick, soil-covered skin and rootlets. Measure out 500 g of clean white flesh. In a large bowl, add 15 ml of the recipe’s lemon juice to 1 liter of water. As you grate the celeriac on the coarse side of a grater, place it in this water to prevent browning.

Bring the sugar and 250 ml water to a boil. Once the sugar dissolves, add the grated celeriac and lemon zest. Cook over low heat for 35 minutes, stirring occasionally, until the strands turn translucent and the syrup thickens. Add the remaining 75 ml lemon juice. Remove from the heat when the syrup reaches 104–105°C / about 220°F, or when it stays in place on a cold plate instead of spreading.