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.
Place half of the quartered, peeled oranges into a medium-sized saucepan with the half of the sliced peels.
Mince the rest of the peel slices and place them into 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. Turn heat down and cook the orange/peel/water mixture for 2 hours on low heat.
Meanwhile, chop the fruit in the bowl into thick chunks; place back into bowl with minced peel. Mix in whey, ginger and honey. Stir and set aside until the fruit in the saucepan has finished cooking.
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 place jars in the refrigerator to cool to room temperature.
Remove jars from refrigerator and place them on the counter to ferment for 3-4 days, burping the jars as necessary. Once fermented to desired taste level, screw lids on tightly and place in the refrigerator or in cold storage.