I have 3 pints of Blackberry Jelly that never solidified. The ratio of Blackberry to sugar is 1:1. I was thinking of making wine from the failed jelly, but wanted to see if anyone has any ideas or thoughts on whether this will work or not.
It is certainly possible to ferment it, after you have diluted it a bit. Sounds like enough for a 1-gallon batch. You'll want to dilute to about a gallon, add sugar (if needed) to get to 1.080 S.G. or a little higher, and you'll probably need to add some acid. Make sure to add some pectic enzyme - it may not have had enough pectin to make a firm jelly, but for wine, you really don't want any pectin, or it won't clear properly.
Doug
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