I heat up the jam with hot water added some pectin let set overnight added to the base and so far so good.... it is still in my fast ferment, but taste is the bomb, going to rack again next week.
I used one 3 pound bags of Triple Berry and 3 pounds of Blackberry's, I was thinking about back sweeting with 3 - 18 ounce jars of blackberry jam.... anyone have experience using jam? Thought it would bring of the flavor.