Lacto-Fermented Blueberry Jam

What You'll Need

  • generous 2 pounds fresh blueberries
  • 3/4 cup honey
  • 2 tsp sea salt
  • 1/3 cup fresh whey drained from yogurt or strained water kefir liquid

Not your usual jam recipe! This soft-set jam is fermented at room temperature for just 2 days, creating a probiotic spoon-treat that’s great on toast or over yogurt. It has a great depth of flavor from the short cooking time and the richness of honey as the sweetener. A pinch of salt makes the fermentation proceed smoothly and adds a unique depth to the blueberries. It keeps well in the refrigerator for a couple of months once fermentation is complete.

The recipe is adapted from the Cultures for Health website. Makes about 1 pint.
laco fermented blueberry jam
Combine the blueberries, honey, and salt in a small saucepan. simmer in saucepanSimmer for 5 minutes, smashing the blueberries as they cook to release juices and flavor.
mash berries while cookingRemove from heat and allow to cool to room temperature.
Once the blueberry mixture has cooled, stir in the whey.
add whey to jamTransfer to a clean pint jar, or an assortment of smaller jars. Secure the lid and set the jars out of direct sunlight.
add to jam jarAllow the jam to ferment at room temperature for 2 days. If the lid bulges up, release the pressure by loosening the lid and allowing the gasses to escape, then replace the lid and continue fermentation.
taste the jamWhen fermentation is complete, taste the jam. It should taste like blueberries and honey, with a slight sparkle of fermentation on the tongue. If it is not acidic enough for your liking, stir in a squeeze of lime juice, or allow to ferment for another few hours.

Store the jam in the refrigerator, where it should keep well for several months.

Over to You

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