Boozy Fermented Jam On Purpose

Mead, wine, beer, and any other form of alcoholic beverages, as well as vinegar.

Moderator: Christopher Weeks

Boozy Fermented Jam On Purpose

Postby EpigenomeEverything on Tue May 03, 2016 10:05 am

Many moons ago, there was a black raspberry Chambord jam that was the most amazing breakfast indulgence. It was only made for a short time and has since disappeared. I've found a few recipes online (and one in Nourishing Traditions) where people ferment jam for a short time, often coming with warnings that if you do it wrong, it will end up boozy. However, no one tells me how to make that "mistake" on purpose! I've seen recipes for adding liqueurs to jam, but that doesn't sound nearly as fun to make.

Has anyone done this before or can give me some tips on how to make my slightly boozy Chambord Jam dreams come true?
EpigenomeEverything
 
Posts: 5
Joined: Mon May 02, 2016 9:36 pm

Return to Alcohol Ferments

Who is online

Users browsing this forum: No registered users and 4 guests