Let’s Get Fruity! How to Ferment Fruits.

Fermented Apricot Spread

Apricot Spread

  • 4 cups fresh apricots (or pluots), peeled and pitted (dehydrated unsulfured apricots work as well)
  • 5 gms sea salt or Himalayan pink salt
  • 1/8 tsp Caldwell’s Starter (optional)
  • 1 stick cinnamon
  • 1 anise star
  • 2 cloves
  • honey to taste
  1. Prepare the apricots. If using fresh apricots, peel off skin and remove pit. Puree until smooth in a food processor or blender. If using dehydrated apricots, cover with warm water (no hotter that 120F) and let rehydrate overnight. Once softened, puree until smooth.
  2. Mix in 5 gms of salt and the whole spices.
  3. Place in a 1 liter fermenting jar.
  4. Let set at room temp for 12-24 hours. If your house is warmer than 80F, ferment for 2-3 days in the warmest part of your refrigerator (top shelf toward the front or in the door).
  5. Mix in a touch of honey to taste.
  6. Store in the refrigerator and use within 4 weeks of fermenting. Anything left over can be frozen to prevent over fermentation.
  7. To use the spread, use on toast like you would jam. Use it to top your pancakes, waffles or Dutch Baby Pancakes. It also tastes great spread on pork chops or a pork roast.

(Next Page … Fruit Ferment Round Up)

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