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.
- 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.