Jam or wine from frozen fruit?

[Hyacinth]

I was asked yesterday if this was possible - said that I'd no idea, but I was sure I knew people who would

Fruits in question are blackcurrants and redcurrants.

[Mrs Ava]

Jam - definately.  Recently done raspberry.  YUM!

[Palustris]

We (Anne really) make a lot of our jams from frozen fruit. Still got lots of Damson puree from 2 years ago waiting to be jammed.

[Hyacinth]

Thanks a lot, both. I'll pass this on to the friend - together with some frozen black & red currants

[Curryandchips]

I cannot see any reason why the thawed fruit could not be used to make wine. The resultant texture of the fruit is irrelevant, and I gather the taste and sugar levels are the same. The decision as whether to make jam, wine or both must therefore be a personal one? I presume pectin is not a problem with these fruit? If it was, conventional treatments exist.

I will confess to being envious (rare for me - envy, not confessions ), as I don't have access to copious amounts of fruit.

[euronerd]

I have made jam from frozen blackcurrants in the past with no problem. I heard at the time that frozen fruit actually made a better product, the theory being that freezing breaks down the cell walls, releasing more liquid. I daresay the difference would be marginal and you'd have to make a batch of each side by side to notice.

Geoff.