Grape jelly wine?

[PapaSquatch]

I was cleaning out my pantry and discovered over a case of grape jelly, all past its "sell by" date. I started throwing it out when I realized how much of it I had and wondered if I could make wine out of it. I have made fruit juice wine with bread yeast before that turned out well, but never anything like this. The ingredients are Concord grape concentrate, high fructose corn syrup, corn syrup, water, sugar, pectin, citric acid. It doesn't seem to contain anything to make it unfermentable (to my ignorant eyes) but I figured why not ask the much more knowledgeable folks here. I was going to dump it in a bucket and mix it with water or grape juice until it is all broken up then throw some yeast on it. Does anyone see any problems or have recommendations, such as nutrients or what yeast might work best? Thanks in advance for any advise, it is always appreciated.

[Wooday]

From my notes:
Per gallon
3 lb. Jelly or Jam (any flavour)
6 pints Water
1 lb. Sugar
2 tsp. Acid Blend
1/8 tsp. Tannin
1 tsp. Nutrient (dap)
1 tsp.Peptic Enzyme
1 PKG. Lalvin ec1118

Mix jelly with warm water,
Stir in everything but yeast
Add yeast

Ferment as any other wine

[Wooday]

Nothing special, pretty flat as wines go.
Still hazy even with pectic Enzyme.
All mine went into sangria

[PapaSquatch]

Thanks!
It is heartening to know I'm not off my rocker to want to try this. I have most of the ingredients already and should be able to get the rest today. I'll let you know how it turns out.

[Bradster68]

If nothing else ferment it, age it taste it. If you don't like it, run it through the pot. I'm sure that will make it much more drinkable