"I'm looking for a wine recipe that uses jam or [other fruit spreads]." Dottie Miller, location unknown
Leaving out jelly, which is covered in a dedicated recipe, fruit spreads refer here to jams, preserves, fruit butters, conserves, compotes, and marmalades. I will not go into the technical definitions of these various spreads, but suffice it to say they differ from jelly in that the juice in them is generally thick from reduction, may or may not gel and is primarily a carrier for fruit pieces or pulp, bits of peeling, and possibly coconut flakes or nut meat pieces.
This recipe is really for homemade fruit spreads, but if commercial spreads are used you are advised to read the ingredients very carefully and avoid any that contain potassium sorbate (or sorbic acid), sodium benzoate (or benzoic acid), or any chemicals you don't recognize or understand their purpose in the product.
* This really depends on the spread. Add 2 teaspoons for high acid fruit, 3 teaspoons for low acid fruit. Other considerations: add more tannin for tannin-neutral jellies, like peach or apple mint. You can match the wine yeast to the fruit, just as you would for the fresh fruit itself, or simply use a general purpose yeast you like. Also, peaches, plums, damsons, and greengages are high in pectin and might require more enzyme than the recipe specifies.
Bring 3 quarts of water to boil, remove from heat and stir in all the fruit spread. Cover and set aside 4-5 hours (until room temperature). Transfer to primary, stir in pectic enzyme, cover primary, and set aside 3 days (72 hours). Strain through fine sieve or muslin cloth and transfer liquid back to pot; bring to a boil and hold boil for 5 minutes. Put sugar, citric acid, powdered tannin, and yeast nutrient in primary. Pour liquid over dry ingredients in primary and stir until sugar is dissolved. Cover primary and set aside to cool to room temperature. At the same time, begin a yeast starter. When liquid is cool, check specific gravity and adjust to 1.095. Transfer to secondary but do not top up. Add activated yeast starter solution and cover with paper towel held in place with a rubber band. After 3 days seal with airlock. When vigorous fermentation subsides (5-7 days), top up. Wait 30 days and rack, sulfite, top up, and reattach airlock. Rack every 30 days (sulfite every other racking) until no new sediment forms and wine is clear. If wine doesn't fall perfectly clear in 60 days, add another teaspoon of pectic enzyme and wait 2 weeks. If still not clear, add another teaspoon. Stabilize, sweeten if desired, wait 30 days, and bottle. Might taste after 3 months, but really should wait 6 or longer. [Author's own recipe]
My thanks to Dottie Miller and several others who have requested a wine recipe such as this.