Fennel Preserve

Ingredients

• 1 kg fennel
• 2 EL butter (30 g)
• 1 TL anise seeds
• 50 ml lemon juice
• 400 g gelatin sugar from cane sugar (2:1)

Instructions

1. 1.

   Wash the fennel, quarter the bulbs and remove the tough stalk. Peel off the fennel fronds and finely chop them. Slice the bulbs into thin strips. Melt the butter in a large pot and sauté the fennel in it. Add the anise and cook for about 5 minutes while stirring occasionally.

2. 2.

   Then stir in the lemon juice, 500 ml water and gelatin sugar. Keep stirring under high heat until boiling and let it bubble for about 3 minutes. Mix in the fennel fronds, pour into clean jars, seal and allow to cool.