- 300 g of fennel before flowering (leaves, stems and leaves pods)
- 2 apples
Cut into thin slices the fennel and store them well covered in a pot along with diced apples or wedges and a little water, in order to allow baking the whole. Bring to a boil and simmer until apples are tender. Pass everything through the pasapurés and weigh the resulting puree, add the same weight in sugar. Bring to a boil and boil until a spoonful of jam left to cool on a plate does not reach the desired consistency. Pour into well-cleaned cans and then immediately invert the vial to obtain a pasteurizing cap. After cooling, replace the standing pot and store until ready to use. You can use the bread for the traditional jam or as a sweet sauce for meat or other dishes.