Thinly slice two bulbs of fennel, one onion and three cloves of garlic. Add to a sauté pan heated to medium-low with half a stick of partially melted butter waiting. Spread a pinch of kosher salt to help render the water and sugars. Let this go low and slow, creating incredible depth and balanced flavor. I let mine go for about an hour, stirring often.
This reduces to about a cup and a half of jam, which should cover one dinner. I’ve got a few ideas up my sleeve outside of topping roasted meat.
And word to the wise — Don’t miss the opportunity to have the best scrambled eggs of your life. Once the jam is transferred to a serving dish, immediately prepare scrambled eggs seasoned with salt and pepper in the pan. Carefully bring together the butter and leftover bits. So much flavor! And to think I almost tossed that in the sink…
Note: To make a Whole30 and 21 Day Sugar Detox friendly version, substitute the grass-fed better for 3-4 tablespoons of ghee.