Yield: One Gallon US
Beginning SG/PA: 1.800

3 lbs. strawberry jam
1/2 pt. red grape juice
1/2 pt. white grape juice
1 lb. sugar
1/2 tsp. tannin
1 campden tablet, crushed
2 tsp. citric acid
1 tbsp. pectolase
1 tsp. yeast nutrient
Water to 1 gal.
1 pkg. wine yeast


  1. Dissolve the jam in 2 quarts warm water and when cool add the acid, tannin, pectolase and campden.
  2. Cover and leave for 24 hours in warm place.
  3. Next day stir in the other ingredients and ferment for 7 days.
  4. Strain out the solids.
  5. Top up with water and ferment as usual but finish the wine slightly sweet.
  6. Clarify, stabilize, bottle and age as you normally would.