Delicious Fennel Jam

I never thought I’d be the type of person to make fennel jam. Growing up, fennel wasn’t even on my radar – it was just that funny-looking bulb in the produce section that I’d walk right past without a second glance.

But here’s the thing about fennel jam – it’s way easier than you might think, and it’s nothing like the licorice-heavy taste most people expect. When you cook fennel down slowly with a bit of sugar, it turns into something completely different. It’s the kind of spread that makes people ask, “What is this?” in the best possible way.

What Kind of Fennel Should I Use?

Fresh fennel bulbs are the star of this jam, and you’ll want to look for ones that are clean, white, and firm with no brown spots or splitting. The bulbs should feel heavy for their size and have fresh-looking fronds (though we won’t use these in the jam). While you might find both large and small fennel bulbs at the store, medium-sized ones are ideal since they tend to be more tender and less fibrous than the really big ones. If you can only find fennel with some slight blemishes, don’t worry too much – you can simply trim away any damaged parts before cooking. Just make sure to slice your fennel thinly for the best texture in your jam.

Options for Substitutions

While this unique jam recipe has some specific ingredients, here are some helpful substitution tips:

• Fennel bulb: Since fennel is the star ingredient, it’s best not to substitute it. The distinct anise-like flavor is essential to this jam’s character.
• Malt vinegar: If you can’t find malt vinegar, apple cider vinegar works well as a substitute. White wine vinegar is another good option, though you might want to add a tiny pinch of brown sugar to balance the acidity.
• Brown sugar: Regular white sugar plus a teaspoon of molasses can replace brown sugar. Honey can also work, but use about 25% less since it’s sweeter than sugar.
• Yellow onion: Sweet onions or white onions can easily step in for yellow onions. Shallots are also a nice alternative, though you’ll need about twice as many since they’re smaller.
• Fennel seeds: While fennel seeds add an extra layer of flavor, you can skip them if needed since the fennel bulb already provides that characteristic taste. Anise seeds can work too, but use half the amount as they’re more intense.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fennel jam is getting the right texture – cutting your fennel and onions too thick will result in a chunky, uneven spread that won’t achieve that smooth, jammy consistency we’re after.

Another common mistake is rushing the cooking process – this jam needs time to slowly caramelize and develop its sweet-savory flavors, so keep the heat low and give it at least 45 minutes to properly reduce and thicken.

Watch out for burning the fennel seeds, as they can quickly go from toasted to bitter – add them halfway through cooking rather than at the beginning, and keep an eye on the moisture level of your jam, adding small splashes of water if needed to prevent sticking.

For the best flavor development, let your jam cool completely before storing it in jars, as this allows the flavors to meld together and the natural pectin to set properly.

What to Serve With Fennel Jam?

This sweet and savory fennel jam is a fantastic addition to your cheese board – it pairs especially well with aged cheddar, creamy brie, or tangy goat cheese. The anise-like flavors of fennel make it a natural partner for cured meats too, so try spreading it on sandwiches with prosciutto or salami. For a simple appetizer that’ll impress your guests, spread some fennel jam on crostini and top it with a piece of seared salmon or a dollop of ricotta cheese. It’s also really good with roasted pork or grilled chicken if you’re looking for a dinner option.

Storage Instructions

Keep Fresh: Your homemade fennel jam will stay good in the fridge for up to 2 weeks when stored in a clean, airtight glass jar. Make sure to always use a clean spoon when scooping out the jam to prevent any contamination.

Can: If you’d like to keep your fennel jam for longer, you can process it in sterilized jars using proper canning methods. When properly sealed and stored in a cool, dark place, the jam will last up to 6 months. Once opened, move it to the fridge.

Make Ahead: This jam is perfect for making ahead since the flavors actually get better after a day or two in the fridge. It’s great to prepare before a party or when you’re planning to serve it with cheese boards or roasted meats.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 2-4 g
• Fat: 0-1 g
• Carbohydrates: 35-45 g

Ingredients

• 1 medium yellow onion (thinly sliced)
• 1 tsp fennel seeds (toasted lightly for more aroma)
• 1/2 tsp kosher salt
• 1/2 cup brown sugar (packed well to measure accurately)
• 1/4 cup malt vinegar
• 1 large fennel bulb (thinly sliced on a mandoline for evenness)
• 1/4 tsp black pepper (freshly ground for best flavor)

Step 1: Combine Ingredients in the Dutch Oven

Place the fennel, onion, brown sugar, vinegar, fennel seeds, salt, and black pepper to taste into a Dutch oven.

Use a spoon or spatula to toss all the ingredients together until they are well combined.

Step 2: Cook and Simmer

Cover the Dutch oven and bring the mixture to a boil over medium-high heat.

Once it reaches a boil, reduce the heat to medium-low or low.

Allow the mixture to simmer, stirring occasionally, until the fennel and onions are soft and the texture becomes thick and jam-like.

This should take about 30 to 40 minutes.

Step 3: Cool and Store

Once the mixture has cooked to the desired thick, jam-like consistency, remove the Dutch oven from the heat.

Allow the fennel relish to cool.

You can now serve it immediately or transfer it into a clean jar.

Seal the jar well and place it in the refrigerator.

It can be stored this way for a few weeks.