Any jam can be used, but the better the quality the better.
2 jars of jam should make a decent wine depending on the flavour. Assuming the jars are 500g approx.
Scoop the jam out of the jar and add into boiling water then bring back up to the boil.
Boil for 5mins and allow to cool.
When cool pour into a demijohn and make up to 4 litres with cool boiled water.
Add pectolase (I have added 2 tsp to the demi, there's a lot of pectin in jam... maybe overkill)
Give it a good swirl to mix.
Add wine yeast and wait.
continue as per any other wine.
People assume that Brewing is a strict progression of cause to effect, but *actually* from a non-linear, non-subjective viewpoint - it's more like a big glass of wibbly wobbly... beery weery... stuff.
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