Wine from Homemade Jelly?
 

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.

It is certainly possible to ferment it, after you have diluted it a
bit. Sounds like enough for a 1-gallon batch. You'll want to dilute
to about a gallon, add sugar (if needed) to get to 1.080 S.G. or a
little higher, and you'll probably need to add some acid. Make sure to
add some pectic enzyme - it may not have had enough pectin to make a
firm jelly, but for wine, you really don't want any pectin, or it won't
clear properly.

Doug

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.
>