Fermentation Giveaway and Recipe for Fermented Fig Lemon Jam
I recently introduced you to my favorite new fermentation tool, Pickle Pipe Airlocks. Today I have a surprise for you. The creative and hardworking folks at Masontops, the people who make pickle pipes, are offering a fermentation giveaway of a set of Wide-Mouth Pickle Pipes!
Would you like to win a set of Pickle Pipes?
Leave a comment, perhaps about your experience with fermentation, in the “Leave a Reply” box below and you’ll be entered in a random drawing for a set of three Wide-Mouth Pickle Pipes. A $30 value. (Only for residents of the U.S. over 18 years of age.)
Plus, Masontops is offering everyone an 8% discount on all of the products they sell in their online store, including such essential fermentation tools as Pickle Pipes and glass weights. To receive your discount, enter the coupon code Everyday8 at checkout.
Act now as both the fermentation giveaway and the coupon discount code Everyday8 expire at midnight on Monday, September 12th, 2016.
Congratulations to our winner chosen in a random computer drawing
Olivia from Montana!
Calling all fermenters and wannabe’s. If you’d like a little inspiration to try out your new pickle pipes, here’s a quick and easy recipe for making a mighty delicious naturally fermented Fig Lemon Jam.
Naturally Fermented Fig Lemon Jam
Quick to prepare, Fig Lemon Jam makes the perfect introduction to fermented foods. With very few ingredients, a food processor, and a mason jar the many benefits of probiotic-rich, lacto-fermented foods can become part of your diet. Fig Lemon Jam is delicious with yogurt cheese (labneh), sliced apples and walnuts or pecans. Vary the recipe by using different fig varieties, i.e., Calimyrna or Black Mission Figs and either lemon or orange zest.
Makes 2 ½ cups
Active time: 15 minutes Printer Friendly Recipes
Total time: 30 minutes plus 2 full days for fermentation
2 cups (10 ounces) dried, organic figs, stems removed
¼ cup light, local honey
¾ teaspoon Celtic or Himalayan salt
2 tablespoons whey*
Long strips of zest from one lemon
- Soak the figs in 1 cup of hot water for 30 minutes.
- Use a food processor to combine the figs, half the soaking water, honey, salt and whey until chunky smooth.
- Remove long strips of zest from the lemon with a zester. Add the zest and the remaining soaking water to the processor. Pulse just to incorporate.
- Transfer the jam into one or more clean, wide-mouth mason jars. Leave 1-inch of air space between the top of the jar(s) and the jam. Top each jar with a Pickle Pipe airlock screwed in place with a jar ring.
- Ferment at room temperature for 2 days.
- Fig Lemon Jam can be stored in the refrigerator for two months or more. Delicious with yogurt cheese and sliced apples.
*Yogurt Cheese (Labneh) & Whey
- Make Yogurt Cheese and whey by straining 2 cups of organic, plain whole milk yogurt (the kind with “live and active cultures”) in four layers of damp, food grade cheesecloth for 4-24 hours. The longer the yogurt drains, the thicker the yogurt cheese and the more whey you’ll have.
- Refrigerate yogurt cheese for up to two weeks. Refrigerate the whey (strained of all traces of yogurt) in a clean jar for up to two months.
- Add whey to smoothies, bread dough and/or any number of recipes for fermented beverages, vegetables, and fruits.
- Note: Strain the yogurt at least an hour before beginning Fig Lemon Jam so you’ll have enough whey for the recipe.
Note: I do not receive compensation when you purchase any of the Masontops’ products.