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.)
- Slice oranges very thinly and cut slices into quarters. (I used the entire orange, minus the seeds!)
- Place in a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or meat hammer.
- 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.
- 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?