Lacto-Fermented Blueberry Jam

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.

Directions
Combine the blueberries, honey, and salt in a small saucepan. Simmer for 5 minutes, smashing the blueberries as they cook to release juices and flavor.
Remove from heat and allow to cool to room temperature.
Once the blueberry mixture has cooled, stir in the whey.
Transfer to a clean pint jar, or an assortment of smaller jars. Secure the lid and set the jars out of direct sunlight.
Allow 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.
When 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.

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