Orange and Rosemary Marmalade
This is a bit of a more involved ferment, we cover this in video in the Friendly Flora Collective. I enjoy this as an alternative to sweet marmalades with no probiotics. Remember citrus skins are a great source of pectin and so many phytonutrients. This can even be done with oranges that have been pressed for juice and still have their zest on them. Please try to purchase organic though as organic oranges will not be picked early and force ripened, they will not have the same pesticide residues and they will, in general, be much more nutrient rich.
Instructions:
Blend goji berries with 1/2 C filtered water, salt, sugar and probiotic powder
Slice oranges very very thinly and cut into quarters
Chop the rosemary leaves finely
Mix all ingredients together by hand and pour or spoon into a jar. Try to keep the orange pieces from poking up
Ingredients:
Organic oranges – 4
1/2 C filtered water
1/4 C soaked goji berries
1/4 C coconut sugar
2T rosemary
1T sea salt
1/2 tsp your favourite probiotic powder OR vegetable starter packets, each will work but will have a different flavour/different timing
Optional: Fresh very thinly sliced ginkgo leaves if you can find them fresh, really yummy
Instructions:
-Blend goji berries with 1/2 C filtered water, salt, coconut sugar and probiotic powder or starter
-Slice oranges very very thinly and cut into quarters so you have little triangles
-Chop the rosemary leaves finely
-Mix all ingredients together by hand and pour or spoon into a jar. Try to keep the orange pieces from poking up
-If you have a weight like a glass paperweight or fermentation weight then place that atop the orange slices to keep them submerged
-Cover your ferment with an airlock if available. If not then make sure you check on your concoction periodically while you are brewing it to prevent explosions 😉
-If using a yogurt starter: leave your marmalade to ferment in a warm place for 2-3 days (just as if you were fermenting yogurt). Taste it and see if you like the flavour as it ages. The liquid may become clearer, more translucent over this period.
-If using a vegetable starter: leave your marmalade at room temperature to ferment, taste after 3 days, 5 days, 7 days and so on. Mine is usually done between 7-9 days when done this way
….I ate all of this before I took a picture. Priorities! I will update this when I make it again…
Just to be clear: If I read the Instructions correctly, I can simply add 1/2 t of probiotic powder with the other ingredients in one fell swoop in place of making a yogurt starter overnight with a liter of liquid? This part in instructions about making a starter ferment – “may have to…push them under the goji liquid” threw me.
Are the gojis soaked in the 1/2 c filtered water in the ingredients list, with both berries and soaking water going into the recipe? It reads to me as though the berries are soaked and *drained*, then blended with 1/2 cup clean filtered water. It’s morning, not my best part of the day, but I’m confused.
No it was all my fault for not checking. It somehow got mushed with another recipe. I hope it makes more sense now.
This recipe doesn’t make any sense. Do you use the orange juice? I assume you thinly slice the rinds. How do you make the goji liquid? Looks like it would be a really good recipe to try with better instructions.
I’m so sorry about this, it looks like when it was posted someone mushed two recipes together. I’ve fixed it now, I know it’s been a while!