Black Raspberry Jelly

[BABRU]

I have a number of jars of homemade black raspberry jelly that did not jell. Old pectin or something else but it’s very liquid. Can I use this runny jelly to make black raspberry wine? I’m assuming I may need to up the usual pectic enzyme for it to clear. Is this correct? Thank you for any suggestions.

 

[Rice_Guy]

A lot of folks have used jelly in making wine, it works.

Possible down side, you don’t have enough jars to give high fruit flavors and some flavor is lost in the hearing process.

 

[winemaker81]

I'd hit it with a double dose of pectic enzyme. Keep in mind that the wine will have a "cooked" taste, so it may be best suited to a backsweetened wine.

 

[BABRU]

Thanks for the help. I make 6 gallon batches from my berries that I pick and freeze. I’ll just substitute jelly for some of the berries and sugar and up the pectin enzyme a bit. Sounds like it should turn out fine.