FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit63Fruit preserves37Fermented fruit and fruit-derived foods9Adjacent and excluded4Acid and oil pickles3Condiments and enzymatic seasonings3Grain and starch ferments2Vegetable lactic2Garum and fish sauces1Smoked salted and dried foods1Tea cocoa and coffee ferments1
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Recipes

10 recipes

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Smooth, thick amber apple butter in a ceramic bowl with fresh apples and cinnamon; an illustrative image, not a representation of a canned batch.

Fruit butter (appliance routes)

A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.

United States · Modern adaptation
Fruit
Open jar and dish of glossy mixed-berry jam with visible fruit pieces.

Jam

Jam is fruit cooked with enough sugar and concentration to reduce the water available to microbes. Jelly uses clarified juice and firmer fruit pastes lose still more moisture.

Western Asia
Fruit
Open jar of chunky feijoa jam with a spoon, fresh whole and cut feijoas, and toast spread with jam.

Feijoa jam

Blended whole feijoas simmer into a skin-on jam with lemon, sugar and vanilla. The skins remain for a more textured finish; keep this batch refrigerated or frozen because its method has no validated shelf-stable canning process.

New Zealand
· Fruit
Open and sealed jars of deep ruby berry jam, shown with fresh berries and sugar.

Berry jam without added pectin

A NCHFP berry jam made without added pectin: crushed berries and sugar are cooked to the desired gel point, hot-filled into sterile half-pint or pint jars, and processed in a boiling-water canner.

United States
· Fruit
Finished apple butter, smooth and deep amber brown, in an open glass jar with a spoonful beside it and apples and cinnamon in the background.
Elevated risk

Apple butter, tested canning method

Apple butter is a smooth, concentrated apple preserve cooked with cider, vinegar, two sugars and spices, then hot-filled and processed in a boiling-water canner using the published jar-size and elevation schedule.

United States
· Fruit
Photograph of Rårörda lingon.

Rårörda lingon

A Swedish uncooked lingonberry accompaniment: frozen berries are mixed with granulated sugar and thawed, with occasional stirring, until the sugar dissolves.

Sweden · Modern method
· Fruit
Firm ruby-amber guava paste cut into neat slices on an ivory plate.

Guava paste for slicing

Cooked, sieved guava pulp is reduced with sugar and lime juice to a sliceable paste, then refrigerated. This adapted trial begins with prepared pulp and has no validated canning process or storage duration.


· Fruit
Clear golden apple jelly in a glass dish with a spoon and tart green apples.
Elevated risk

Apple jelly without added pectin

A clear jelly made from tart-apple juice, sugar and optional strained lemon juice. This batch uses a stated fruit-to-water preparation, gel endpoint, hot fill and altitude-adjusted boiling-water process.

Modern method
· Fruit
Orange marmalade with cooked citrus peel in a clear jar and shallow ivory dish.

Orange marmalade

Orange marmalade suspends thin strips of citrus peel in a sweet gel. This navel-orange batch includes pulp and lemon and is preserved in a boiling-water canner.

Athens, Georgia · Modern method
· Fruit
A red quince-paste block and two thick slices on an ivory plate.

Dulce de membrillo, pressure-cooker method

Dulce de membrillo is quince cooked with sugar into a firm paste for slicing. This family method softens the fruit in a pressure cooker, then blends it and leaves it to set.

Puente Genil · Modern method
· Fruit