Berry Syrup

(adapted from Nourishing Traditions)

A delicious, healthful substitute for pancake syrup and ice cream topping!  

Ready to Eat: two days

Ingredients:

8 cups (2 lbs) fresh or frozen blueberries, raspberries, or 
any berry except strawberries, or a mixture of berries 
24 grams Himalayan Pink Salt (4 tsp)
100 grams of Rapadura, or other whole sugar

Jar: 1 Liter
Brine: not applicable
Ferment: 48 hours
Temperature: 68-72ºF

Preparation: 

1.  Set aside 1 cup of berries.
2.  Allow frozen berries to thaw.
3.  In a medium bowl, mash or puree enough remaining berries to create liquid to cover the berries, down to about 4 cups or so.  
4.  Stir salt and sugar into berries.  
5.  Pour berries into Probiotic Jar halfway between shoulder and neck, adding berries set aside as needed (pour berries out and stir in, then pour back into Jar to get the volume just right).
6.  Float the Brine Bowl, pressing the berries under and causing the brine to rise.
7.  Lock the Jar, fill the Airlock with water, and twist the Airlock into place.
8.  Place in a dark spot at 72ºF for 48 hours, then move to the refrigerator and eat!

Note:

It is reassuring to know that in an anaerobic vessel that everything we create, even when not as expected, will be safe to eat, as long as the vegetables/fruit are raw.  While the blueberries didn't turn out as expected, they would not have harmful bacteria in them.

I purchased frozen organic blueberries from Costco, and they were clearly alcoholic when finished.  I gave them to someone who loves to mix blueberries in liquor, and made another batch with frozen organic store brand Fred Meyer blueberries.  They turned out wonderfully, and I did everything exactly the same way.