Hi

Having made Bramble Jelly, can wine be made from the pulp that's left from
the jam making ? I've never made wine before, but seems like a waste to bin
the pulp. I've had a quick scan on google, but recipes assume fresh fruit
rather than the left over pulp from jam.

Anyone got any recipes ?

Thanks.

Ailsa

Yes, you can do it but you might as well make wine out of water and
yeast with a little flavoring in it. When you extracted the juice you
got the most of the "good" out of it. What's left is dross, not much
good for anything. As for recipes, just follow any recipe for wine made
with berries but omit the "crush the berries" part, you've already done
that.

George

Happy Hunter wrote:
Hi

Having made Bramble Jelly, can wine be made from the pulp that's left from
the jam making ? I've never made wine before, but seems like a waste to bin
the pulp. I've had a quick scan on google, but recipes assume fresh fruit
rather than the left over pulp from jam.

Anyone got any recipes ?

Thanks.

Ailsa

Happy Hunter wrote:
Hi

Having made Bramble Jelly, can wine be made from the pulp that's left from
the jam making ? I've never made wine before, but seems like a waste to bin
the pulp. I've had a quick scan on google, but recipes assume fresh fruit
rather than the left over pulp from jam.

Anyone got any recipes ?

Thanks.

Ailsa
How about pouring vodka over, and let steep a few weeks. Strain, and
add some simple syrup to taste, and then you will have a tasty
blackberry liquer

"Happy Hunter" wrote in message
...
Hi

Having made Bramble Jelly, can wine be made from the pulp that's left from
the jam making ? I've never made wine before, but seems like a waste to
bin
the pulp. I've had a quick scan on google, but recipes assume fresh fruit
rather than the left over pulp from jam.


If you have significant pulp from blackberry jam making your not getting
all the pulp you can. And I'm assuming blackberry jam here, not blackberry
jelly.

What you want to do with blackberries is get a wire mesh screen colander,
and get one of the white ones that has a formed screen that has been
painted.
Don't get one that has a unpainted silver screen in it. I don't know what
paint
they use, probably epoxy, but it makes the screen terrifically stiff and
strong. Not
at all like the mushy unpainted silver ones. And the paint does not scrape
off.
I got mine at WalMart for about $6.

Then put the berries in and use a wooden spoon to beat them against
the side of the colandar, like you would be whisking up a couple of
eggs. Scrape the spoon along the side of it, there's a trick to it. Not
too hard or you push all the seeds through, not too soft or it takes forever
to separate them.

In doing it this way for about 5 cups of pulp with very few seeds that
has been strained through, I get about 1 cup of seeds and a very small
amount of pulp leftover, so little in fact that there's no enough to hold
the seeds together.

Some people say to use a food mill, but does not seem to work all
that well for me.

For what is left over, you can try the liquer idea, but I've been told
that blackberry seeds are bitter. They taste like eating wood, to me.

Ted