On the weekend I had a great opportunity to learn more about fermentation. Sally Gray founder of Real healthy kids runs a variety of weekend workshops and although I have been making my own kefir and sauerkraut etc for a while now I was eager to learn more and share the knowledge. The workshop was called “fermenting foods for health & healing” she covered sour dough, sauerkraut,yoghurt, corned beef, bacon and the recipe im going to share with you today Lacto fermented jam. Jam bought from farmers markets and supermarkets is full of white or brown sugar, this is to keep it preserved. This jam recipe doesn’t require all that sugar, just a tablespoon of honey if you like it also provides you with beneficial bacteria for your guts. The Fermented jam can last up to 6 months in the fridge, what a winner this jam is!
I had an abundance of rhubarb in the garden so I used that plus a handful of organic turkish apricots,you can use any fruit rhubarb is often tart without some sweetness so the added apricots helped an awful lot as they are very sweet!
What do I need?
500gm-1kg organic fruit
1/4 cup of Whey liquid*
Nice clean glass jar
How do I make this thing?
Chop up your fruit
Add some water to a saucepan and simmer the fruit until reduced/syrupy
wait untill it is room temp( not boiling hot) then add the Whey liquid and a little more once in the jar to top it up.
Put it in your preserving jar and let it stand at room temp for about 2-3 days
Pop in the fridge , put on top of yoghurt, pancakes or toast!
*Whey is the liquid which forms at the top of natural yoghurt.