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cheese board

Toasted Fennel tomato Jam

  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: Makes 4 cups 1x



3/4 cup honey

4 pounds tomatoes, cored and cut into 1/2-inch dice, (14 cups, diced)

1/4 cup apple cider vinegar

2 tsp. kosher salt

1 teaspoon fennel seed, toasted and ground

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

2 tablespoons chopped fresh basil


  1. In large non-reactive saucepan, cook the honey over medium-low heat, swirling pan occasionally, for 6 minutes or until it darkens slightly in color.
  2. Stir in the tomatoes, vinegar, salt, fennel, pepper and smoked paprika, bring to a boil.
  3. Reduce the heat to medium-low and cook, stirring occasionally, until thickened to a loose jam consistency, about 2 hours.
  4. You will have about 4 cups of jam. Stir in basil. Pour into heat-proof containers. Chill.

And if you like it spicy add a bit of crushed red pepper flakes

  • Category: Pickles/Preserves
  • Method: stovetop