firstclass
New Member
I had some old jars of jam in the store cupboard so I went looking for a recipe to make jam - or even to find out if you can! Yesterday I bottled it as it tastes ready to drink - and in fact last night I supped a glass or two just for research, you understand!
So here's what I did:
(23/10/17)
I used 3lb of old jam: 2 jars of sloe and bramley apple (2011), 1 jar of apple jelly (2011) and 1 jar of blackberry jam (2014).
I put these in a bucket and poured 5 pints of boiling water over the jam and stirred.
Next day (24/10) -
added 2 tsps pectolase.
2 tsps citric acid,
1/2 tsp tannin
1/2 tsp tartaric acid
HG was 1.110 so I didn't add any sugar.
25/10 I added tsp of Yeast nutrient and an activated general purpose yeast.
I also added a handful of squished red grapes and 1/2 litre of red grape juice.
Fermentation didn't start so I added a Gervin no 3 wine yeast and fermentation had started by the end of the day. (26/10)
3 days later (29/10) I strained it off using a seive into a demijohn, but I think if I were to do this again I would use a filter of some sort as well as it left me with about an inch - 2 inches of sludge when I racked it.
Took about 2 weeks or so to ferment out, so on 18/11 I added a satchet of stabiliser and put into a cold room.
At this stage it tasted nice but the mouthful I had was full of bits.
1st Dec it was clearing nicely and tasted smooth.
5th April:
It tastes ready to drink, smooth and fruity and not too sweet so I decided to rack it straight into bottles. It made 5 full bottles as the bottom of the demi was full of sludge. I put the sludge through a filter and will use for cooking.
I am now eying up the jars of jam I made in the autumn as no-one really eats jam in our house, but we do drink wine...:thumb1:
So here's what I did:
(23/10/17)
I used 3lb of old jam: 2 jars of sloe and bramley apple (2011), 1 jar of apple jelly (2011) and 1 jar of blackberry jam (2014).
I put these in a bucket and poured 5 pints of boiling water over the jam and stirred.
Next day (24/10) -
added 2 tsps pectolase.
2 tsps citric acid,
1/2 tsp tannin
1/2 tsp tartaric acid
HG was 1.110 so I didn't add any sugar.
25/10 I added tsp of Yeast nutrient and an activated general purpose yeast.
I also added a handful of squished red grapes and 1/2 litre of red grape juice.
Fermentation didn't start so I added a Gervin no 3 wine yeast and fermentation had started by the end of the day. (26/10)
3 days later (29/10) I strained it off using a seive into a demijohn, but I think if I were to do this again I would use a filter of some sort as well as it left me with about an inch - 2 inches of sludge when I racked it.
Took about 2 weeks or so to ferment out, so on 18/11 I added a satchet of stabiliser and put into a cold room.
At this stage it tasted nice but the mouthful I had was full of bits.
1st Dec it was clearing nicely and tasted smooth.
5th April:
It tastes ready to drink, smooth and fruity and not too sweet so I decided to rack it straight into bottles. It made 5 full bottles as the bottom of the demi was full of sludge. I put the sludge through a filter and will use for cooking.
I am now eying up the jars of jam I made in the autumn as no-one really eats jam in our house, but we do drink wine...:thumb1:
