I did this a couple years ago. Here's my notes:
Old Jam Wine
Started 20221203?
Approx 2 gallons old Jam, apple butter, and other preserved fruit
Approx 2 gallons water (dumped jam into bucket, refilled mason jar with water and added)
20221203?
Opened old jars and dumped into pot with equal amount of water
Simmered one hour, cooled, and put into two 4 gallon buckets
Added 3 campden tablets to each bucket
20221204?
Added pectic enzyme
Waited 4 hours
Added Lalvin EC-1118 yeast
Stirred cap under every day
20221206
Went out of town
20221213
Returned, primary fermentation still going strong
Stirred cap under every day
20221215
Cap dropped in one bucket
20221218
Cap still not dropped in second bucket
Poured both buckets into 5 gallon carboy – short of 4 gallons
Simmered 8 cups sugar in 1 gallon water and added to carboy
Added approx 1 quart water more to fill to carboy neck
Added bentonite to clarify
20221219
Checked, airlock contaminated by burped fruit
Cleaned and refilled airlock
Fermentation still steady and strong
20230211
Fermentation slow, carboy half full of sediment/liquid mix
Tastes like jam, slightly spicy flavor, like mince meat
Racked
Lost ½ gallon to sediment, and plenty of sediment is left in the carboy
Added ½ gallon water
20230420
½ sediment
Still has nice mince meat flavor
Still actively fermenting
Racked off bottom four inches of sediment – siphon worked well until that point
Lost 1½ gallons to sediment
Added 4 cups sugar simmered in 1½ gallons water
20230513
Clarified nicely since 4/20
Still has mince meat flavor, but not as strong
Racked
Lost 1 gallon to sediment
Added 1 tbsp Sparkolloid simmered in 1 cup water
Added 4 cups sugar simmered in 1 gallon water to top off
I didn't get the date when I bottled it, but it was probably two weeks later.
