Fruit Preserve Opinions Wanted

[Brew_Weasel]

I was given some blueberry/peach preserves from a friend at work. I want to work them into a wheat beer but I'd like to hear some opinions.

Option 1- Include in the boil- what duration?

Option 2- Introduce in secondary?

Which one gives more fruit flavor?
Which one will offer the least headaches/pitfalls?
How much by volume to add in a 5 gallon batch?

Any advice? I've never fruited a beer before other than with extracts (ho-hum). SWMBO at home like fruity beers and so does the SWMBO at workwho gave me the preserves so if it is too fruity for most conventional beer lovers it may be okay for them.

 

[Yuri_Rage]

Preserves and beer don't mix well (literally). Use fresh/frozen fruit instead.

 

[Oldsock]

I had pretty good results with raspberry preserves in a oatmeal stout. I thought the cooked fruit character matched better with the dark malt than fresh/frozen fruit normally does.

Just dilute the preserves in a bit of warm water and add it to the secondary. How much you need will depend on the flavor of the preserves, type of beer, and what you are aiming for. I would start out with just a few tbls per gallon, you can always add more if it needs it.