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?!

Making jam is a great way to preserve fruit, and makes for a yummy sweet treat too. We decided to make a probiotic jam by adding some sauerkraut brine to the recipe! This recipe can be used with any fruit, so get creative with whatever you have available throughout the year! Our favorites are peach jam and blueberry jam.

Probiotic Fruit Jam


  • 8-10 medium peaches peeled with the pit removed (Or about 2 pounds of another fruit)
  • 2 ounces of dry real fruit pectin
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon local raw honey
  • 2 1/2 cups of pure unrefined 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