HELP!!!....fermented fruit jam??????

[Nicos]

Out of interest- if it's not OK for wine- can I ferment the wine in something else???
(...I know it's important to keep out the dreaded fruit fly)...ha ...I wonder what blackberry vinegar tastes like?????

[Nicos]

OK...big breath in...I'm doing half a batch and seeing what it does!!!!...fingers crossed peeps!!!!

( *kicks herself for leaving about 12 demijohns in UK attic!!!*)

[Flummery]

I'd just boil up the fruit. It will kill the yeast. Then taste it. If it tastes ok - make jam!

[Polly Fouracre]

I'm very sorry to tell you to get the tissues out and pour it down the sink. You could add a suitable wine yeast and sugar and you may get a drinkable wine but I would be inclined to sigh, shrug and tell myself that this is a really good year for blackberries and in a few weeks time you can start again.
Someone else may suggest an alternative though!

[Nicos]

Hmm..yup just wondering quite what to do!!!

I've defrosted 15lbs of last years blackberries and squeezed out the juice on Saturday. Thought I'd have time to make the jam yesterday - but we went out for lunch....and arrived home at bedtime!!!

So - this morning- all is ready to make the bramble jelly- until I looked at the bowl of juice ( about 7 pints)....it's fermenting and frothy on the top!!!

OK- so I'm just wondering If I remove the frothy top- do you think I can still make 'jam' with the rest..(.it was hours and hours of work to extract the juice - and I'd weep if I had to chuck it)
I know it will taste different- but the liquor tastes lovely.
...will the fermentation create storage problems- or will the fast boil sort that out????

(Nope- not got demijohns here to make it into wine- cos that's clearly what it wants to do!!)

Any advice peeps?????