Anyone ever use fruit preserves?

Tried preserves a while back, blueberry I believe. Then made another batch with fresh frozen blueberries which came out much better. Don't know if it was the fruit or preserve but never went back to preserves again.

 

I have a stout that I wanted to add blueberries to. With the frozen did you simply thaw, smush up the berries, and rack onto them? How much would you recommend for 5 gal batch?

 

I haven't used Blueberries in a stout, but have used them in other styles. The flavor doesn't come across very strong, compared to some other fruits. I would recommend at least 1.5 pounds per gallon. Maybe 2. And yes, thaw and smush is a good.

 

Thanks for the insight!

 

I used 1.5 quarts smashed and boiled in their own juice for 5 minutes to kill off any nasties. then added to secondary. I could taste blue berries and liked it!

Oh and they were fresh not fresh frozen.

 

I used 6 lbs of picked blueberries in ~2.5 - 3.0 gallons of a sour saison. The blueberry flavor is nice, and obvious, but I wouldn't say it was even overwhelming. You'd need a lot to notice blueberry in a stout, I'd wager.

 

Thanks again for the help.