One thing to consider cooking fruit. Fruit contains pectin, when making jelly/jam you cook fruit to set the pectin. This would throw a monkey wrench into clarifying the wine.
Jelly has pectin added to make it jell, boiled for 1 minute.
Jam gets cooked to 220F. No pectin added. Whatever is naturally in the fruit is it.
I made jelly wine earlier this year for the heck of it. Pectic enzyme to the rescue. Crystal clear after 2 weeks in secondary.
But what you said brings up a good point - know your ingredients. Something "extra" may have to be done in some cases.