Fennel Peach Jam with Jaggery & Cardamom
A warm, fragrant peach jam made with fresh fennel fronds and tender stalks, caramel-like jaggery, lemon, and cardamom.
SERVES
About 3 half-pint jars
PREP
15 minutes
COOK
25–35 minutes
Ingredients
4 cups peeled, pitted, and chopped ripe peaches
Âľ cup grated or finely crumbled jaggery
Directions
Add the peaches, jaggery, lemon juice, fennel fronds, tender fennel stalks, and cardamom to a heavy-bottomed saucepan. Stir well and let the mixture rest for about 10 minutes so the peaches begin releasing their juices.
Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring regularly as the jaggery dissolves.
This jam began with ripe peaches from Stillman’s Farm, fresh fennel from Mimi’s Healing Garden, and one more late-summer kitchen experiment.
The peaches simmer into something soft and golden while jaggery adds a deeper, almost caramel-like sweetness. Fresh fennel fronds and the most tender slender stalks bring a gentle green fragrance, and cardamom gives the whole jar a warm floral finish.
It is not quite a traditional peach jam and not quite a chutney—although I seriously considered taking it in that direction. LOL. It is simply a beautiful little preserve that tastes like late summer leaning toward fall.
From Peaches and Fennel to the Jar
Serving Ideas
Spread it over goat cheese on a sourdough cracker, swirl it into warm oats or yogurt, spoon it alongside roasted chicken, or add a little to a cheese board.
Ayurvedic Perspective
Explore the Ingredients
Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.
Peaches
Fennel Bulb
