Probiotic Fruit Jam

During a trip to the farmers market in spring, we couldn't help ourselves and brought home a bunch of beautiful juicy peaches! We bought so many we had to get creative using them! We figured what better way than to use up a little bit of kraut brine too?! So we made our first ever batch of probiotic fruit jam. About 4 batches later, we decided our favorite is defintely a blueberry, blackberry mixed jam.

Making jam is a great way to preserve fruit, and makes for a yummy sweet treat too. We decided to make our jams probiotic by adding a bit of sauerkraut brine to them. This recipe can be used with any fruit, so get creative with whatever you have available throughout the year. Hope you all enjoy!

Probiotic Fruit Jam


  • About 2 pounds of fruit
  • 2 ounces of dry real fruit pectin
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon Agave Syurp
  • 2 1/2 cups of pure unrefined organic cane sugar
  • 1 tablespoon of sauerkraut brine



  1. Pulse the fruit in a food processor.
  2. Add pulsed peaches to a medium sauce pan with the lemon juice, honey and sugar.
  3. Bring to a boil while stirring continuously. Slowly add in the pectin, and boil for one more minute.
  4. Remove from heat and let cool slightly (for about 10 minutes) with occasional stirring.
  5. Stir in the tablespoon of sauerkraut brine and dispense into sterilized jars.
  6. Place lids on the jars, and let them sit at room temperature for about 7 hours then refrigerate. You must keep the jam refrigerated!

Peace, Love and Microbes,

Kaitlynn Fenley