Lacto-Fermented Raspberry Preserves

This doesn't set up like your normal jam, but it does thicken. It spreads well on toast, pancakes, or as above, you can see we eat it by the spoonful with kefir. Delicious! Adapted from Nourishing Traditions. Makes 1 quart.
Course Sauce
Author Wardee Harmon


  • 6 cups raspberries fresh, washed and drained (or any other berry except strawberries, which are too acidic for this method)
  • 1/4 palm sugar plus 1/8 cup, can use Rapadura, or sweetener of choice
  • 1 1/2 teaspoons sea salt
  • 6 tablespoons whey
  • 3 teaspoons Pomona's Pectin
  • 3 teaspoons calcium water also included in Pomona's Pectin


  1. Mash all ingredients together until all mixed and berries are crushed -- though I like to leave them a little chunky.
  2. Put in a clean, quart-sized glass jar, leaving the top 1-inch of the jar free.
  3. Cap tightly and ferment at room temperature for 2 days.
  4. If any mold or scum appears at the top, skim it off.
  5. Transfer to cold storage (refrigerator or cellar) for up to 2 months, or freeze for longer keeping.