Has anyone tried making a low-carb version of 'brandy fruit'?
This was a sort of alcoholic jam that people used to make with leftover fruit. (Like sourdough starter or yogurt culture, it lived in a warm place and every so often you took some out to use and 'fed' it with more of something. As with those, you got 'starter' from someone else.)
Iirc the old recipies called for 'feeding' it with sugar as well as sweet fruit. I don't remember whether real brandy went in it too.
I've seen mentions of 'fermented' products like yogurt, sourdough bread, etc being lower glycemic (and perhaps lower total carb) than their separate ingredients, because the fermentation bacteria eat some of the carbs and turn it into something less carby.
