Preserves are fruit prepared with pectin and sugar. Unlike the smooth texture of jelly or jam, large chunks of fruit are suspended in a syrup base. After the salty blueberry preserves debacle it seemed like a fool’s errand to try again, but the thought of sweet and tart yumminess atop Katja’s almond pancakes was too much to resist. Plus, I promised to come up with some easy cultured recipes. This is about as easy as it gets. Try boysenberries or blackberries if you’re feeling adventurous, but skip strawberries (they’re too acidic for the fermentation process) and blueberries are just gross for some reason. Mix in yogurt or serve over pancakes with a generous glug of maple syrup.
- 6 cups frozen raspberries (pour off the juice or leave it in for a syrup finish)
- 3 tsp unrefined sea salt (where to buy sea salt)
- 1 cup rapadura
- 1/2 cup whey
- 4 tsp Pomona’s Universal Pectin
- 4 tsp calcium water (comes in every box of Pomona’s Pectin)
- Place berries in a large bowl and mash down with a wooden spoon or meat hammer until berries are well crushed.
- Add remaining ingredients and mix thoroughly
- Pour mixture into a wide-mouthed mason jar (leaving at least one inch of room at the top) and cover tightly
- Place on your counter for two days and then move it to the refrigerator. The preserves will last about two months.