Probiotic Jam

A recipe from Cultured Guru

Yield: 32 oz.

Ingredients

• 2 lb. fruit
• 2 oz. dry real fruit pectin
• 1 tbsp. fresh squeezed lemon juice
• 1 tbsp. local raw honey
• 2 + 1/2 cups pure unrefined cane sugar
• 1 tbsp. sauerkraut brine (find sauerkraut recipe at microbialuniverse.com/food/sauerkraut)

Method

1. Pulse fruit in a food processor. Add pulsed fruit to a medium saucepan with the lemon juice, honey, and sugar. Bring to a boil while stirring constantly. 
2. Slowly add in the pectin and boil for one more minute. Remove from heat and let cool slightly (for about 10-15 minutes) with occasional stirring. 
3. Stir in the tablespoon of sauerkraut brine and dispense into sterilized jars. Place lids on the jars, and let them sit at room temperature for about 7 hours, then refrigerate. (Note: You must keep the jam refrigerated.)