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ctwtp · 01-26-2013, 08:56 PM

Been reading through some old books (50/60s) and jam wines keep croping up, just wondering if people have had success with these?
Plus keep reading a juice and jam combination are quick at maturing? Was thinking of putting this to practice with a blueberry wine seen as fresh are so expensive i was considering blueberry juice with 2 jam pots of blueberry jam any thoughts?

**Inner10** · 01-26-2013, 08:59 PM

Quote:

Originally Posted by ctwtp

Been reading through some old books (50/60s) and jam wines keep croping up, just wondering if people have had success with these?
Plus keep reading a juice and jam combination are quick at maturing? Was thinking of putting this to practice with a blueberry wine seen as fresh are so expensive i was considering blueberry juice with 2 jam pots of blueberry jam any thoughts?

Many folks have had great success with jam wines, finally a use for all those jars your relatives gave you at christmas.

ctwtp · 01-26-2013, 09:02 PM

Thats good to hear, what about shop brought jams?
I would say so but I'm the only one that makes jams at home but thankfully i have enough to spare

**Inner10** · 01-26-2013, 09:12 PM

Quote:

Originally Posted by ctwtp

Thats good to hear, what about shop brought jams?
I would say so but I'm the only one that makes jams at home but thankfully i have enough to spare

Absolutely, if you see some Smuckers jam on for half price stock up!

When grocery shopping I can't stop thinking "I could turn that into wine".

techbrewie · 01-26-2013, 09:54 PM

this has me curious. Any preservatives you should avoid in jams?

ctwtp · 01-26-2013, 10:13 PM

Just what i was thinking, i hardly think they would end up being harmful but suppose it a case of *would they stop the yeast* i do read a lot in books that fruit juice with preservative is dissipated on pouring so maybe when you stir it up with water that does the same thing

saramc · 01-26-2013, 10:32 PM

Quote:

Originally Posted by techbrewie

this has me curious. Any preservatives you should avoid in jams?

Avoid sodium benzoate, other than that use 48 oz jam per gallon and check the SG before you bump up the sugar. Every jam wine I have made was ready to consume within 3 months, and aged well.
Commercial jams are fine too.

WilliamSlayer · 01-27-2013, 12:21 AM

Quote:

Originally Posted by saramc

Avoid sodium benzoate, other than that use 48 oz jam per gallon and check the SG before you bump up the sugar. Every jam wine I have made was ready to consume within 3 months, and aged well.
Commercial jams are fine too.

Wow, good to know! I never considered jams before, but they make a lot of sense.

ctwtp · 01-28-2013, 09:16 AM

Its funny really, there's fruit and sugar in a concentrated form and it never occurred to me at all until i saw it in some of my grandads old notes.
Gonna try and do a strawberry and elderflower wine using only jams and cordials, apparently its very quick to mature

okemasis · 01-28-2013, 02:46 PM

Make sure you watch for potassium sorbate in the ingredients, as that won't help your ferment, but there are ways around it (from what I've read)

I've got my first batch of strawberry rhubarb jam wine on the go right now.. Will report back with results within a year!