Sweet lemon fennel jam
This citrusy and sweet fennel jam is a perfect way to use up and preserve extra fennel. It pairs perfectly with cheese plates or atop chicken or turkey and is incredibly simple to make.
Author: Ryan Pollnow
Recipe type: Jam
Serves: 1 cup
- 2 cups thinly shaved fennel
- 1 cup sugar
- 2 teaspoons apple pectin (or any type of fruit pectin)
- 1 tablespoon lemon juice
- 3 tablespoons fennel fronds
- In a small bowl, mix together sugar and pectin until well incorporated.
- Place the sugar and pectin mix in a small saucepan on the stove over low heat. Cover the sugar with enough water to make a paste, or about ½ cup.
- Add the thinly shaved fennel to sugar and pectin paste and let cook for about 15 minutes, or until all the water evaporates out.
- After about 15 minutes, the sugar will start to coat and thicken the fennel. It should look like it’s glazed, but not in liquid. Keep cooking until the fennel is completely soft.
- Take off the heat. Fold in the fennel fronds and add the lemon juice.
- Once cool, the jam can either be canned or jarred and refrigerated. It should keep for several weeks.