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If you’re familiar with making homemade jam, then you’re probably used to a process that involves adding lots of sugar and pectin to cooked fruit to create a thick jam consistency.
This recipe is very different. Many fruits naturally contain pectin, which comes out in the cooking process. Instead of water bath-canning the jam, this recipe uses lacto-fermentation to preserve the fruit.
The high sugar content of fruits and jams can make lacto-fermentation tricky, as the sugars tend to convert to alcohol quickly. That is why the use of a starter culture is important. Salt is also added to this jam, giving it a unique flavor and helping with preservation.
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