How to make wine from any jam - Apricot Preserves | Brewin' the Most

Fruit can be expensive. Exotic fruits even more so – gooseberries, dates, and elderberries can all set you back a pretty penny. Enter jam wine. It’s exactly as it sounds – wine made from jam. Use about four pounds of jam per gallon of water. Your gravity reading may be a little bit off from all the pectin in the jam, so don’t worry about getting too scientific with this one. The fruit wine wizard Jack Keller recommends some tannin and acid for adjustments. Jam wine is a great way to wade into the waters of fruits that may be non-native to your region. Give it a try, but be patient on clarifying!

Pro-tip: check out your local Asian supermarket for some more obscure jams and preserves.

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