Jam Wines, Sherries, and/or Meads

• 4 lbs (36 fl oz) any flavor jam, preserves, fruit butter, conserves, or marmalade
• sugar to bring s.g. to 1.090
• 3 tsp powdered pectic enzyme
• 2-3 tsp citric acid *
• 1/2 tsp powdered grape tannin
• water to one gallon
• 1-1/4 tsp yeast nutrient
• 1 pkt general purpose wine yeast

* 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.