For this week's recipe, we've combined two seasonal beauties, Yorkshire's finest forced rhubarb and blood oranges, with the bang on trend practice of fermentation to make a delicious and good for your gut jam. The shocking pink of forced rhubarb and the raspberry sweetness of the blood oranges makes this both a treat for your eyes and your tum. We love both of these ingredients infinitely for their colour, flavour and their short seasonal availability makes them all the more special. If you've never fermented anything before, this is an easy recipe to get you going. All you need is a bit of raw apple cider vinegar (ACV) with the mother (meaning it contains live bacteria) and good airtight jar. Make sure once the jam is cooked, you let it cool to room temperature before adding in the ACV, as too much heat will kill the bacteria, which you will need as they will do the fermenting. Be sure to store it in the fridge or a cool place and serve from it using a clean spoon. The jam makes a great probiotic addition to breakfast, snacks and can even be served alongside a savoury dish, much like you would a chutney.
Yields 1 x jar jam (approx 400 ml)
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