In the picture there are blueberries, cherries, and peaches.
– Air tight jar to ferment in
– Blueberries, peaches, cherries, cranberries – your choice of fruit (the softer skinned fruit will ferment faster)
– Layer honey (must be raw and not pasteurized) and fruit into the jar. Leave about 2 inches of space at the top. Take a clean knife and stir to release air pockets.
– Seal the jar (I like Fido jars with the rubber seal. If using mason jars, place a piece of food safe plastic wrap between the jar and lid.
– Place the honey fruit jar into a bowl — it might leak a bit.
– Once or twice a day gently roll the jar to make sure all fruit is covered. If it gets bubbly, burp the jar also.
– I let the blueberries sit for a week, the cherries for 2 days and the peaches one day.
* Warning, the longer they ferment, you will start to get an alcohol content to your honey berries. I don’t let mine get to this stage, but that it up to you.
– Once the berries suit your taste buds, refrigerate them. The honey will have thinned and takes on the taste of the berries.
– Enjoy with yogurt, pancakes, ice cream — endless options.
By Belenda K. Smith