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Raw jams supply enzymes and nutrients not found in cooked jams, but they can be quite challenging to make. You should either cook or discard the rind of citrus fruits as the raw rind will remain as tough as old shoe leather. The more ripe or juicy the fruit, then the thinner will be the final product unless you add pectin or gelatin. This brings with it the additional challenge of how to dissolve the pectin/gelatin without raising the temperature of the ingredients past 40C. Above 45C most of the enzymes in the fruit will be destroyed and you may as well make a cooked jam.

Raw jams do not have the extended shelf life that you get with a cooked jam that uses a lot of sugar, and sometimes they can taste a little fermented, but if you practise with small batches of fruit you should have some success. Raw jams sometimes produce delicious flavours, and rather than making a marmalade you may wish to just ferment raw pieces of citrus fruit with honey and a little salt and spice, then use this ferment as a cordial.

This recipe for ginger marmalade is a compromise in that about 1/4 of the ingredients are cooked so as to soften the rind. The pectin is dissolved in the hot jam and then once the mixture is cooled to below 40C it is mixed with the raw ingredients.



Makes about 750ml

  • 5 medium oranges
  • 2 small limes
  • 2 small lemons
  • 1 tablespoon grated ginger
  • 1/3 cup of raw honey
  • 4 tablespoons Kefir whey.
  • 1 teaspoon pectin
  • 1/4 teaspoon Celtic sea salt
  • 1/4 cup water.



The limes and lemons are about half the size of the oranges. Buy organic fruit that has not been waxed.



Quarter 1 1/2 oranges and 1 lemon then cut the rind into thin strips and mix the rind and flesh with 1/4 cup of water. Bring to a gentle boil then cook for 2 hours on low heat, or until the rinds have softened.

Meanwhile quarter the rest of the fruit, remove and discard the peel, chop the flesh into large pieces and mix in a bowl with the Kefir whey, ginger and honey. Leave to stand until the fruit has finished cooking on the stove.

Once the fruit is sufficiently cooked add the salt and pectin. Stir long enough for the pectin to dissolve (2-3 minutes), then put aside to cool to below 40C before mixing with the raw fruit mixture. Stir well, then spoon the marmalade into glass jars. Use a wooden spoon to press the fruit to the bottom, removing any air bubbles. Leave about 1/2-1 inch of air space at the top, wipe the neck clean with a paper towel and cap tightly. Put the jam in a fridge for an hour or so to cool the jam to about 20C. Remove from the fridge then leave to ferment for about three days at 20C before storing the marmalade in a refrigerator.



When you mix the cooked fruit with the raw fruit ensure that the mixture does not rise above 35-40C, otherwise you may destroy the enzymes, and the organisms in the Kefir whey.

If the jam develops signs of surface mould then it may be advisable to discard it as the mould may have penetrated the jam.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32


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