This is beautiful with a mixed cheese plate and alongside ham. The grappa is there to keep the good green colour, says
Wash and trim the celery, and cut into sticks. You will need
The tender inner sticks probably won’t need stripping. Slice these and their leaves into rounds so they will show up in your jars. Put all the celery in a suitable pot with the sugar, chilli flakes, lemon rind and juice, wine and water, and bring to a gentle boil. Lower the heat and simmer, uncovered, stirring extremely often to check that nothing is sticking or caramelising. If it seems to be going along too quickly and the sugar is getting ahead of the celery, add a little more water. Continue simmering and stirring for 45 minutes to an hour, until it is a bit jammy but still loose.
To test when it is ready, drop a teaspoonful onto a small saucer and tilt. It shouldn’t slide down easily, but drag with a little resistance. Add the grappa and let it cook for a couple of minutes more, then turn off the heat. Ladle into warm sterilised jars. Seal the lids tightly and turn the jars upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.
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