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Roasted Fennel and Strawberry Jam (Sugar-free)

Updated: May 2, 2019

I'm loving fennel in all of my spring dishes right now, and this Roasted Fennel and Strawberry Jam is a great addition to any meal of the day. Spread it on toast, drizzle it on waffles, mix it with oil and vinegar for a sweet and tangy vinaigrette, or use it as a topping for ice cream or other desserts. It has so many potential uses, but I'm not going to's so good that I've just been eating it straight from the jar! This recipe is somewhat a labor of love, as I roasted the fennel and strawberries first to bring out their natural sweetness, and then I cooked them down on the stovetop into a jam consistency.


2 bulbs fennel, stalks removed and diced

4 tablespoons water

2 pounds fresh strawberries, diced

1/3 cup monkfruit powdered sweetener (may need more depending on sweetness of berries used)

1/2 teaspoon vanilla extract

2 tbsp lemon juice


1/4 to 1/2 teaspoon anise extract (optional)


1. Preheat over to 350 degrees F.

2. Place diced fennel into glass or ceramic baking dish. Add water and a pinch of salt to baking dish and cover with foil. Roast in oven until the fennel is tender, approximately 30 minutes.

3. While the fennel is roasting, add strawberries, monkfruit sweetener, vanilla extract, lemon juice, and a pinch of salt to a medium bowl and toss well to coat strawberries. Let sit while fennel is roasting to bring out the strawberry juices.

4. When fennel is tender, add strawberries and all of the released juices to the baking dish with the fennel. Roast for another 20 - 30 minutes, until the strawberries are soft and fragrant.

5. Transfer fennel, strawberries, and all juice to a saucepan. If desired, you can enhance the licorice-like flavor of the fennel by adding anise extract. The fennel bulbs that I used from my garden were young, mild bulbs that didn't have as strong of a flavor as I anticipated, so I added 1/4 teaspoon of anise extract to mine and I probably could have added even more! Cook on medium heat, stirring frequently, until liquid has evaporated and the mixture is thickened to a jam-like consistency.

7. Once the mixture has completely thickened, remove from heat and allow to cool slightly. Using an immersion blender, pulse to blend large chunks; alternatively, this step could be done by transferring the mixture to a food processor or blender to blend. You can skip this step if you want more of a fruit compote consistency. Store in an airtight container in the refrigerator for 1-2 weeks.

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