Peel and wash 1 kg (about 2 lb) of celeriac and place it in a pot. Squeeze the juice of 2 oranges over it, add half a tea glass of water (about 50 ml / 3 tbsp), and boil. Add 1 kg (about 2 lb) of granulated sugar and 1 cinnamon stick, then cook until it reaches a jam-like consistency. Once cooked, remove the cinnamon stick.

About This Recipe

The Eastern Mediterranean countries are considered the homeland of celeriac. Celeriac is grown in nearly every region of our country. Both its leaves and roots can be consumed as food. Its seeds are used for medicinal purposes.

The production and consumption of celeriac dates back centuries. The Greek epic the Iliad mentions celeriac and its benefits to the human body. It is also noted in the epic that it was used both as a food and as medicine even centuries ago. Celeriac, whose flavor varies depending on the soil it grows in, is widely consumed with olive oil, stuffed as dolma (stuffed vegetable/leaf), boiled as a vegetable, or prepared as a salad or soup. Medical experts point out that the leaves and stalks of celeriac contain compounds that strengthen the stomach lining. It helps with digestive problems, including indigestion and gas complaints. Celeriac aids digestion. It is known that celeriac, which is especially recommended for consumption during winter months, contains a high amount of liquid. Thanks to its high water content, it meets 25% of the daily fluid intake of the human body. This fluid content is sufficient to compensate for the reduced water intake that occurs during winter. You can dry celeriac leaves in a well-ventilated place, grind them in a mortar, and use them as a spice. You can also dry the seeds, grind them into a powder, and use them as a substitute for table salt.

Did you think Carrot Jam could be made but not Celeriac Jam? Here is our recipe. Enjoy your cooking!