Jam / Jelly Wine

Recipe file created April 10, 2000.
Oops. Did you make too much jelly?
Here is a unique way to use some of it up.


The best wines are made from scratch.
  • 3 pounds jam or jelly
  • 1/8 teaspoon tannin
  • 2 cups granulated sugar
  • 1 campden tablet
  • 1 teaspoon nutrients
  • 2 teaspoons acid blend
  • 1 tsp pectic enzyme
  • 1 package wine yeast
  • 12 cups water
  • Put jam or jelly into the primary fermentor. Stir in cool water. Add all other ingredients except the yeast. Stir well to dissolve sugar. Let sit over night.

    The next day, check the specific gravity. It should be between 1.090 and 1.100. Add yeast and mix in well. Cover primary fermentor. Stir daily for five days or until frothing stops. Put into secondary fermentor and place airlock on the bottle.

    For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in two months, and every three months until 1 year old. Bottle.

    For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

    Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started.

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