Fennel Jam – Three Great Recipes!

Most people know the vegetables raw in salads or cooked as a side dish. But you can also make wonderful sweets from fennel - namely fennel jam!

Here are some jam recipes with fennel that you can easily cook!

Fennel Jam

Ingredients:

  • 1,000 g fennel (buy a little more because of cleaning and stem)
  • 2 level teaspoons ground anise
  • 2 level teaspoons fennel seeds
  • 2 liqueur glasses of aniseed schnapps (e.g. Pernod)
  • 2 lemons
  • 2 bunches of dill
  • 500 g preserving sugar 2:1

Preparation:

Wash and clean the fennel .Weigh out 1,000 g of fennel, cut it into small pieces and puree it into a puree. The green fennel can also be used .Chop the lemon without the peel .Put everything in a pot and mix.

Let it steep for 1 hour. Chop the dill and mix in too.


Fennel And Anise Jam

Ingredients:

  • 100g fennel
  • 2 tsp ground anise
  • 360 ml water or apple juice
  • 70 ml aniseed schnapps
  • 1 pinch of salt
  • 20 ml lemon juice
  • Some alcohol (80%)
  • 500 g preserving sugar 2:1

Preparation:

Wash and clean the fennel .Weigh 100 g of fennel and cut into small pieces. Cook the fennel with water or apple juice, aniseed, salt and lemon juice for 10-15 minutes until soft, if necessary puree.  

After cooking:

Stir in aniseed schnapps and pour everything into the glasses.

Add a few drops of alcohol with a pipette, light it and then close it immediately.


Fennel And Pineapple Jam

Ingredients:

  • 1 large ripe pineapple
  • 250g fennel
  • 500 g preserving sugar 2:1

Preparation:

Peel the pineapple and remove the woody center piece .Weigh out 800g of pulp, cut into small pieces and puree .Wash and clean the fennel .Weigh 200 g of fennel and cut into small pieces.

Blanch the fennel in boiling water for around 2 minutes .Put everything in a pot and mix.


The Following Applies To All Fennel Jams:

  • Bring all ingredients to the boil together with the preserving sugar.
  • Simmer for 4 minutes while stirring, making sure nothing burns.
  • Make a gelling test with a small blob on a cold saucer. If it sets within a short time, the jam is ready.
  • Remove any foam with a slotted spoon, but you can also simply stir it in.
  • Then pour the hot mixture into hot-rinsed jars, close and leave to cool upside down.
  • The amount makes approximately 1.5 liters of jam each.


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