Jerusalem artichoke puree, canned with lemon
A Serbian-style Jerusalem artichoke puree, made with grated Jerusalem artichokes, cooked without sugar, and with a little lemon: during cooking, the inuli…
In the Balkans, pekmez is a long-cooked fruit puree designed to preserve. This Jerusalem artichoke version is sugar-free; the cooking process, which breaks down the inulin in the tuber, softens the puree.
Ingredients and directions
- Prep time30 min
- Cook time40 min
- Resting20 min
- Total1 hr 30 min
- DifficultyEasy
- CostBudget
- Cooking methodsaucepan
- Estimated cost$18.15 $0.91 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $17.87
- $0.28
Prices in Belgium.
Directions
- Wash the Jerusalem artichokes, peel them, and grate them. ≈ 8 min
- Add the strained lemon juice and 200ml of water. ≈ 3 min
- Cook for 30 minutes over medium heat, until the puree is smooth; stir occasionally to prevent sticking, and add a little hot water as needed.
- Reduce the heat and continue cooking for about 10 minutes: the inulin begins to break down, and the pekmez becomes increasingly sweet. ≈ 3 min
- Pourage into clean small jars, seal them tightly, and wrap them in a cloth to allow them to cool slowly.
The bill
Jerusalem artichoke puree, canned with lemon
- 3 kg of Jerusalem artichokes$17.87
- 1 lemon$0.28
Total$18.15
that's $0.91 per person
Estimated price; varies by store.
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