I love fennel, and frequently use it in savory dishes such as sautéed zucchini, cream soups, and other various casseroles. When I was living in California, I could pick it along the roadside; in the Midwest, I was surprised to find it in the larger supermarkets. Not all my guests share my enthusiasm for fennel, so there is occasionally some left over – and here is what to do with it. This jam goes well with both sweet and savory dishes, on toast, or as a chutney with a Ploughman’s lunch (i.e., bread, cheese, and salad).
Prep takes 5 minutes, and cooking time is five minutes per batch of pancakes.
2 lb fresh fennel – 3-4 bulbs with stalks and fronds
A generous pinch of sea salt
12 oz brown sugar
2-3 fl oz vinegar
1. Finely slice the fennel bulbs and the thicker stems.
2. Place in a heavy saucepan – Le Creuset is a good choice – over medium heat and season with a generous pinch of sea salt. Add the sugar and vinegar.
3. Bring to the boil, turn down the heat, and simmer gently for 15-20 minutes, stirring from time to time. Cook until the liquid has evaporated and the mixture is sticky and jam-like.
4. Roughly chop any fronds you might have and add in the last two minutes of cooking.
5. Spoon into sterilized jars and seal.
6. Once a jar has been opened, store in the fridge.
Click HERE for the printable recipe!