Fennel Jam


  • 249 g / 8.78 oz fennel bulb, coarsely diced
  • 249 g / 8.78 oz sugar
  • 2 g / .07 oz tartaric acid


  1. Combine the fennel, sugar, and tartaric acid in a saucepan.
  2. Cook the mixture over high heat. Once the mixture reaches 68° Brix and 129°C / 264°F, after about 20 minutes, remove the pan from the heat and immediately cool it over an ice bath.
  3. Reserve at room temperature during service; otherwise, refrigerate. It can last for up to 4 days, but be careful because it crystallizes easily.