Tomato Jam with Fennel

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

1.6 kg tomato (s), aromatic
4 sprigs thyme or, if available, lemon thyme
0.5 teaspoon ½ fennel seeds
0.5 teaspoon ½ salt
500 g preservin suar, 3: 1
4 tablespoon lemon juice

Instructions

Wash and chop tomatoes. Rinse off the thyme and remove the leaves. Chop the fennel seeds.
Cover the tomatoes, thyme and fennel with 200 ml of water and salt in a large saucepan and bring to the boil. Reduce the heat, remove the lid, simmer the tomatoes for about 20 minutes until they disintegrate. Puree the sauce in the blender and strain through a sieve. Let cool down.
Measure out 1 1/2 kg of the tomato puree and mix with the preserving sugar in a large saucepan. Add lemon juice, bring to the boil over high heat while stirring, until everything bubbles vigorously. Let simmer for 4 minutes without stopping to stir.
Take the pot off the stove. Fill jars rinsed with hot water to the brim with the mixture and immediately close with lids.
Makes approx. 1500 ml.
The jam goes particularly well with goat cream cheese.
Tip:
If a tomato sauce doesn`t taste as tomato as it should - a spoon of the jam works wonders.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.