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Lacto-fermented Orange Marmalade
Marmalade is an excellent way to preserve fruit, but did you know that it can be lacto-fermented, too? By creating lactic acid in place of vinegar, you will be making a condiment that is healthier and tastier, while protecting and preserving the natural vitamins and nutrients of the fruit. Making lacto-fermented marmalade of any kind is easy and delicious.
8 medium oranges
½ cup water
4 tablespoons liquid whey
½ teaspoon powdered ginger
⅓ cup raw honey
2 teaspoons sea salt
1 teaspoon no-sugar or low-sugar pectin
Quarter and peel oranges. Julienne peels.
Place half of the quartered, peeled oranges in a medium-sized saucepan with the half of the sliced peels.
Mince remaining peel slices and place them in a bowl with the rest of the orange quarters.
Add ½ cup water to the saucepan with the oranges; bring to a gentle boil over medium-high heat. Reduce heat and cook the orange mixture for 2 hours over low heat.
Meanwhile, chop the fruit in the bowl into thick chunks; add minced peel. Mix in whey, ginger and honey. Stir and set aside.
Once fruit has finished cooking and peels are soft, add salt and pectin; stir well.
Cool cooked mixture to 100°F. It is very important to cool the mixture completely so that the live microbes in the raw mixture are not killed when added.
Once the cooked mixture has cooled sufficiently, add it to the raw mixture and stir well.
Spoon marmalade into clean jars. Use a plastic butter knife to rid the jar of air bubbles. Wipe the rims with a clean, warm, damp towel.
Add more water, if needed, to bring the level of the marmalade up to 1 inch below the rim of the jar. Screw lid on tightly and cool to room temperature.
Ferment 3-4 days, burping the jars daily. Once fermented to desired taste level, screw lids on tightly and move to cold storage.
Makes 2 pint jars
Want to Make More Fermented Condiments?