[jacnal]

Read on another thread in passing that wine could be made out of old jam? I'm kinda hoping someone could post the recipe so I can have a go.

BTW, this is my 100th post on this site! *~*~sparkles*~*~!

[jacnal]

Just realised I've posted on the wrong thread. Off to scour the *homebrews* section for some recipes!

[WG.]

Moved it for ya  

[jacnal]

Moved it for ya  

Thanks WG.

[David.]

Pour boiling water over 3lbs jam in a bucket.

Add sugar (if any more than what is already in the jam is required).

When lukewarm add pectalase (use plenty if pectin has been added to the jam), cover and leave 24 hrs

Add yeast & nutrient and ferment in bucket for 5 days (stirring daily), then strain into demijon and ferment out.

ALTERNATIVE: Instead of using water, bring some carton fruit juice to boil and dissolve the jam in it. I have made Blackberry (home made jam) & Apple (carton juice) and it tasted better than making it with fresh fruit!

[wisp]

Hi David,

I am interested in making wine from jam, but was wondering what 'use plenty' translates to.

I am thinking of using ASDA jam and it says on the label that it contains pectin. How much pectolase should I actually use?

Would be grateful if you, or anyone else, could help me.

Best wishes.

[David.]

2 teaspoons/gall added to the must after it has cooled to below blood heat.

[wisp]

Cheers David, much appreciated.