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Berry Syrup

10/8/2014

13 Comments

 
Picture
(adapted from Nourishing Traditions)

A delicious, healthful substitute for pancake syrup and ice cream topping!  Try with Probiotic Ice Cream!  (coming soon!)

Ready to Eat: two days

Ingredients:
8 cups (2 lbs) fresh or frozen blueberries, raspberries, or 
any berry except strawberries, or a mixture of berries 
24 grams Himalayan Pink Salt (4 tsp)
100 grams of Rapadura, or other whole sugar

Jar: 1 Liter
Brine: not applicable
Ferment: 48 hours
Temperature: 68-72ºF

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Preparation: 
1.  Set aside 1 cup of berries.
2.  Allow frozen berries to thaw.
3.  In a medium bowl, mash or puree enough remaining berries to create liquid to cover the berries, down to about 4 cups or so.  
4.  Stir salt and sugar into berries.  
5.  Pour berries into Probiotic Jar halfway between shoulder and neck, adding berries set aside as needed (pour berries out and stir in, then pour back into Jar to get the volume just right).
6.  Float the Brine Bowl, pressing the berries under and causing the brine to rise.
7.  Lock the Jar, fill the Airlock with water, and twist the Airlock into place.
8.  Place in a dark spot at 72ºF for 48 hours, then move to the refrigerator and eat!

Note:
It is reassuring to know that in an anaerobic vessel that everything we create, even when not as expected, will be safe to eat, as long as the vegetables/fruit are raw.  While the blueberries didn't turn out as expected, they would not have harmful bacteria in them.

I purchased frozen organic blueberries from Costco, and they were clearly alcoholic when finished.  I gave them to someone who loves to mix blueberries in liquor, and made another batch with frozen organic store brand Fred Meyer blueberries.  They turned out wonderfully, and I did everything exactly the same way.
13 Comments
Candace
2/4/2015 09:12:11 pm

After 2 days on the counter my syrup is very salty. Is it really 70 grams of salt? Thinking maybe I just need to leave it longer?

Reply
The Probiotic Jar
2/28/2015 11:07:04 pm

Hello Candace,

Indeed there was an error in the recipe conversion. It is now corrected; last time I made it I thought it was something wrong with the berries and that they didn't ferment since I used grocery store frozen berries, which are usually wonderful! I am very sorry for this mistake!

Reply
Candace
3/1/2015 07:42:40 am

No worries! I am excited to try it again!

Andrea
3/20/2016 05:46:25 pm

I'm curious. I thought you could not ferment fruits without the addition of a culture such as whey. I know you can ferment vegetables without culture, but I had heard that fruits would just turn into alcohol. Can anyone clarify? Thanks!

Reply
Karen link
3/25/2016 05:19:44 am

Hi Andrea,
Fruits ferment wonderfully according to these directions. They first produce lactic acid, but over time that lactic acid is metabolized into alcohol. We always eat our Berry Syrup within about 30 days so that we don't end up with Berry Wine! :)

Reply
Sarah
3/25/2016 05:22:48 am

Adding whey (dairy) to a fruit ferment disrupts the healthy fermentation process by adding the wrong bacteria and lowering the pH. It is useful if you don't have an anaerobic vessel to inhibit mold, but it also causes the ferment to skip the first stage of fermentation because of the pH change. http://www.probioticjar.com/whats-happening-in-the-jar.html

Reply
Andrea
4/18/2016 01:32:31 am

So, is it safe to use the Costco frozen blueberries then? Will they still ferment even after being frozen? I saw the note on the bottom saying that frozen blueberries didn't work, but then in the comments it's looks like that may have been due to an incorrect amount of salt? Could I use frozen blueberries and just add a starter culture made for use with fermenting veggies? Thanks!!

Reply
Karen
4/18/2016 09:41:04 pm

Hi Andrea,

I have had successes and failures with Costco organic blueberries, but I have had far more successes than failures. :) I don't believe the failures were salt related as I was not working off of this recipe copy (before adjustments) exactly but rather the original recipe before I copied it incorrectly to this blog. I just think I got unlucky once. :) Frozen works great!

Reply
Andrea
4/19/2016 01:55:08 pm

Awesome, thanks Karen!

Deidre
5/16/2017 02:46:17 pm

Why not strawberries?

Reply
Karen
5/29/2017 03:13:17 pm

Hi Deidre,

Strawberries are high in acids already, and do not support a favorable start to lactic acid fermentation; however, you could use a yeast to ferment them. A friend of mine took old frozen strawberries we were going to throw away, and made us a case of fantastic strawberry wine! It is very different from a lactic acid ferment, and ends in alcohol production in stead of acid production, but delicious, nevertheless!

Reply
Michelle Johnson
9/2/2018 06:10:27 pm

I made this exactly as recipe stated... mine just tastes salty... it’s in the fridge now...anyway to fix this?

Reply
Lilly
9/4/2019 12:43:37 pm

Can I substitute frozen figs? Can I use coconut sugar?

Reply



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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us