Raspberry Fennel Jam

Yield - 4 cups

Enough for 2 pint jars or 8 mini jam jars that are ¼ pint size. 

Ingredients:

4 cups raspberries 

1 fennel bulb diced very small, 1 cup prepped

2 cups sugar

2 ½ teaspoon pectin powder

2 ½ teaspoon calcium water

1 tablespoon lemon juice

2 tablespoons water

Directions:

Begin by blanching the diced fennel for 5 minutes in boiling water. 

Strain the fennel and discard the water. 

Bring 1 cup of sugar and 2 tablespoons of water to a simmer on the stove in a medium saucepan. 

Cook the blanched fennel in the simmering sugar for 5 minutes. 

Add washed and clean raspberries to the pot. 

Cook for 8-10 minutes on a medium heat until the berries are cooked thoroughly and the sauce is a deep red color. Stir occasionally to release anything sticking to the bottom of the pan. 

Meanwhile whisk the pectin powder into the sugar in a bowl.

Add the calcium water and lemon juice and stir to combine. 

When the mixture is back to simmering, stir in the sugar and pectin mixture to thoroughly combine. 

Let the jam come to a boil. 

When it has boiled, remove from the heat and fill jars, leaving ½” headspace from the rim of the jar. 

Let cool at room temperature before refrigerating. Use within 4 weeks. This can be frozen as well and kept in the freezer for up to 6 months.