Friday, February 12, 2010

Fermented Orange Marmalade

Ever since my husband found a source of organic oranges and grapefruit for this winter, we've been swimming in citrus! And I realized there was an easy recipe for homemade orange marmalade in "Nourishing Traditions" by Sally Fallon. So I made it last night! It was easy!

Fermented Orange Marmalade
  • 3-4 organic oranges
  • 1 T. salt (I only used 1/2 T. because of two reasons: I'm low on salt, and because when I used a full T. when making fermented apple cider, it was too salty, so I figured I'd want less in this one, too.)
  • 1/4 c. whey
  • 1/2 c. filtered water
  • 1/4 c. Rapadura (That's unrefined sugar, and since I didn't have any I used maple sugar as the consistency is closer to unrefined granule sugar, although I probably could've used honey or maple syrup.)
  1. Slice oranges very thinly and cut slices into quarters. (I used the entire orange, minus the seeds!)
  2. Place in a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or meat hammer.
  3. Combine remaining ingredients and pour over oranges, adding more water if necessary to cover them. Marmalade should be at least 1 inch below the top of the jar.
  4. Cover tightly and keep at room temperature for 3 days before transferring to cold storage. If marmalade gets spots of white mold on top, just skim off with a spoon.
It's noted that this is more of a liquid than thick, like you might think of when you purchase it from the store. The whey is needed to make it a lacto-fermented product. I haven't tasted it yet as it needs to sit for a couple more days, but I imagine it tastes great... it's oranges, sugar, and a touch of salt! I plan to use it as a topping for pancakes and toast. Mmm... I can't wait to try it!

Isn't it pretty?


  1. Oh yes, Tiff, I tried it. Unfortunately it did not turn out as good as it looked. I'd forgotten about this post that I did last year. I tried making it more edible by putting it all in the food processor, but the rind was so bitter that it made the whole thing taste not so great. I had to end up tossing most of it because it just didn't turn out well for me. Maybe someone else would have better luck!

  2. That's useful info, thanks. When I try it, I'll leave out the rind and not make so much in case it's also a flop.