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College of Naturopathic Medicine - How to ferment fruit with honey | Natural Chef

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Author: College of Naturopathic Medicine
Categories: Nutrition
Tags: nutrition
Views: 2 · Last viewed: 2026-10-16 20:52 UTC

Short Summary

Main recommendation: Ferment fresh seasonal fruit in raw honey at room temperature for one to two weeks to make a raw, no-cook fermented jam. The speaker argues that honey normally resists fermentation, but adding fruit moisture creates conditions for it to ferment, and the result is shared as a nutrient-rich, medicinal-style preserve.

Key Points

  • Honey is usually avoided in fermentation because of its antibacterial properties; the speaker's method works around this by adding moisture.
  • Bees naturally dry nectar into honey, leaving roughly 20 percent moisture out; fruit juices restore enough moisture for fermentation to begin.
  • The speaker says the jar should contain only about equal amounts of fruit and honey, with honey kept to moderate use since the body processes it like sugar.
  • Blackberries are used in the demonstration, but grated apple, pear, quince, raspberries, citrus, and lemon with ginger, turmeric and black pepper are also suggested.
  • Loose lids and room-temperature storage allow air circulation to help fermentation, while lids keep bees, wasps, and insects out.

Details Worth Noting

Concrete instructions:

  • Use clean, dry jars; they do not need to be sterilized.

  • Fill each jar about half full of fruit, leaving space at the top (so a little air circulation remains).

  • Add enough honey to fully cover the fruit, spooning it through to coat every piece; if honey is thick, warm the jar in a pot of slightly warm water (do not heat the honey directly) and add a tiny amount of water only if still too thick.

  • Let a cap of honey sit slightly over the fruit so the fruit does not pop up.

  • Place loose lids on the jars and store at room temperature, 18 to 22 degrees Celsius, for one to two weeks.

  • Shake the jar every few days to mix; open briefly to add air, then close again.

  • Refrigerate to slow fermentation if the jam becomes too bubbly; it does not stop fermentation completely.

  • Bubbles, thinning, and slight tanginess indicate fermentation is happening.

  • The speaker says fermenting honey with fruit creates a jam that is raw and needs no cooking.

  • Honey is described as a source of natural sweetness because bees mix nectar with digestive enzymes.

  • The speaker recommends eating locally grown, seasonal fruit for the best nutrition.

Bottom Line

Raw honey can be turned into a fermented, cook-free fruit preserve by adding fruit juices and allowing one to two weeks at room temperature, though the speaker notes honey should still be eaten in moderation.