Never tried it myself but CJJ Berry's book 'Winemaking with Canned and Dried
Fruit' has a recipe for making wine with jelly.
"sokane" > wrote in message
lkaboutdrinks.com...
> I have 3 pints of Blackberry Jelly that never solidified. The ratio of
> Blackberry to sugar is 1:1. I was thinking of making wine from the failed
> jelly, but wanted to see if anyone has any ideas or thoughts on whether
> this will work or not.
>