Lacto-Fermented Orange Marmalade

Lacto-Fermented Orange Marmalade combines lacto fermentation and marmalade to create the ultimate preserved food!  These two preservation techniques combined allows for an already amazing marmalade to be even healthier and tastier!  Natural vitamins and nutrients are preserved in the fruit by this easy step-by-step procedure.

Recipe makes 2 quarts.

Ingredients for Lacto-Fermented Orange Marmalade:

• 8 medium oranges.
• 1/2 cup of water.
• 4 tablespoons of liquid whey.
• 1/2 teaspoon of powdered ginger.
• 1/3 cup of raw honey.
• 2 teaspoons of sea salt.
• 1 teaspoon of pectin (low sugar or no sugar).

Directions for Lacto-Fermented Orange Marmalade:

1. Quarter and peel the oranges.  Use a julienne peeler.
2. Place half of the quartered, peeled oranges in a medium saucepan along with half of the sliced peels.
3. Mince the remaining peel slices and place them in a bowl along with the rest of the orange quarters.
4. Add 1/2 cup of water to the saucepan with the oranges.  Bring the mixture to a gentle boil over medium heat.  Once it reaches a gentle boil, bring down to low heat and cook for 2 hours.
5. Meanwhile, chop the orange quarters in the bowl into thick chunks.  Mix in whey, ginger, and honey.  Sir and set aside.
6. After 2 hours on low heat, add the salt and pecin to the cooked mixture, mix well.
7. Bring the cooked orange mixture down to room temperature.  This is very important so we do not kill the live microbes in the raw mixture when they are added together.
8. Once the cooked mixture is cooled to room temperature, add it to the raw mixture and stir well.
9. Spoon the marmalade into a clean, two quart jar.  Add water if necessary to ensure the mixture is about one inch from the jar lip.
10. To seal the jar, add a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
11. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
12. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the marmalade is sour enough for you. If it is not, just add a day and re-check.
13. Remove the fermenter lid and airlock and replace with a Storage Lid. Place the marmalade in the refrigerator for storage.

For even better and more delectable recipes, check out our Fermentation Instruction and Guidebook, where you will find many recipes, tips and tricks to brine pickling, and so much more!