Fennel Jam – Three Great Recipes!
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:
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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