This is a quick and easy, unique tasting, refined sugar free, good for your guts jam. It's thickened with chia seeds and is preserved through lacto-fermentation.
Lacto-fermenting fruit can be tricky as the high sugar content can convert into alcohol quickly. That's why using salt and a lactic acid starter (water kefir, whey or kombucha) is important. It helps slow down the process and control yeast activity.
The key is to keep an eye on it when it's fermenting and don't let it go too far (that's when it can turn alcoholic). Once you see some action happening (bubbles occurring) pop it in the fridge. Here in the Queensland heat this happened overnight.
We've been loving this jam on pancakes and dolloped in overnight oats.