You can make wine from just about anything so long as there is nutrients,
air, and sugar to consume. I dont see where you would have anything to lose
if they are not going to use the juice anyways. Adjust your sugar to get
enough to make in the area of 11-12% alcohol. Also consider an Acid
addition. A good reference site is Jack Keller's which has a lot of country
wine recipes. A search of Google should point you there.
The biggest drawback I see is that the juice has been cooked and may
give a "cooked" taste. Think of fresh apple juice from the Orchard, and then
think of Pasteurized Apple juice from the Grocery store. Neither is
unpleasant to drink and good wine can be made from either, but not cooked is
normally preferred. Another factor is whether or not they processed the
juice with any skin contact. Plum wine has a very distinct flavor and color
that only comes from the skins. I would make the wine if it was me, but just
bear in mind wht you are making it from as a reference. HTH
John Dixon
wrote in message
...
Hi,

My parents have plum juice pickeled (cooked and sealed) from last
year. They can't drink any more and wish to give it to me for wine
purposes. Can wine be made from this juice? It tastes good, kind of
sweet as they added some sugar before 'pickling' it.

Thanks,