Blueberries Fermented in Molasses

Fermented blueberries can be used as a topping on yogurt or pancakes, paired with a brie or goat cheese, or used in a homemade BBQ sauce.

This recipe is from our Canning & Pickling booklet, published in August 2008.

Ingredients

• 1/4 tsp cloves ground
• 1 lemon zested
• 1 3/4 cups blueberries
• 1 cup (approx.) molasses

Instructions

1. Gently mix the cloves and lemon zest with the blueberries, and put the mixture into a sterile pint jar.
2. Pour in the molasses, leaving about ½-inch headspace so the contents don’t bubble out of the jar.
3. Cover the jar with 2 layers of cheesecloth, and secure the cloth with a rubber band.
4. Let the blueberries ferment at room temperature for several days. When the berries have soured to your taste, cover the jar and store it in the refrigerator.

blueberries fermentation pickling preservation preserving