Probably every housewife has faced a similar problem: the time has come to prepare fresh jams, preserves and compotes, but the cupboard is still full of last year’s preserves. It’s unlikely that anyone will want to eat them when there are fresh berries and fruits, and it’s a pity to throw away old supplies, considering the effort and money spent. So that the work done does not go in vain, you can make wine from jam. A fairly simple procedure will allow you to get an excellent drink of your own production without spending extra money and resources.

A way to make quick wine from jam at home

The biggest advantage of home winemaking is that only natural ingredients are used. Thus, the most ordinary old jam, made with your own hands from berries or fruits, will become the best raw material for preparing a delicious alcoholic drink.

Like all homemade wines, recipes for making jam involve a fermentation process. Many people throw out fermented delicacies, considering them spoiled, but this is the best choice for making a drink.

The easiest way to prepare it is to mix old jam and boiled water in equal proportions and leave for the time specified in the recipe. Thus, you can get a light homemade wine from jam, which will be a great addition to dessert. The delicate aroma and unique taste will satisfy even the most demanding tasters, since a natural product is always superior to an industrial one.

To prepare this homemade wine, you can use any berry or fruit treat:

  • raspberry;
  • strawberry;
  • currant;
  • cherry;
  • peach;
  • apple;
  • apricot.

But experienced distillers advise not to mix several different products, so as not to spoil or lose the delicate and unique taste of each of them. Acceptable auxiliary ingredients when preparing wine are:

  • yeast;
  • raisin;
  • fresh grapes.

All these products are used to enhance and accelerate the fermentation process, and also affect taste. Yeast must be used only fresh, and rice and raisins should never be washed, since on their surface there are those same natural bacteria that help the drink ferment better and faster.

It is worth remembering that rice grains should only be used in combination with light drinks, but grape berries will go well with cherry or currant wine.

If you are trying yourself as a winemaker for the first time, it is worth considering the basic rules and secrets of professionals. To make good wine from old jam, you need to remember that:

  • Always use well-cleaned glass fermentation containers that have been treated with steam or boiling water. This is necessary in order to kill all microbes that can disrupt the cooking process or spoil the taste of the drink;
  • Special wine yeast is an indispensable product for accelerating the fermentation process, but if you cannot find it, then ordinary yeast is also suitable for baking (the resulting drink may have a different aftertaste depending on the yeast);
  • When mixing different types of jam, you should follow the rule: sweet to sweet, and sour to sour;
  • Water for diluting jam should be used boiled, but not hot, as high temperature will kill active bacteria necessary for good fermentation;
  • It is best to store the finished drink in a glass or wooden barrel. It is not recommended to use plastic, since the alcohol formed during the fermentation process, when reacting with plastic containers, can release toxic substances.

It is important to know that during the cooking process you should not fill the container to the very top. The liquid must fill two-thirds of the volume in order for the fermentation process to proceed correctly. And the neck of the bottle can be closed either with a special water seal or with an ordinary sterile latex or rubber glove.

How to make wine from fermented jam

The most delicious wine is made from fermented jam, and it is prepared much faster, since the bacteria are already leading an active lifestyle. The quality of the drink is influenced by the fact that each berry or fruit completely releases all its juice and aroma during the process of slow fermentation, making it unique.

It should be remembered that under no circumstances should spoiled moldy raw materials be used. Many people try to remove the top layer and continue preparing the wine, but you can say goodbye to it right away and not waste energy, since nothing will work.

Homemade jam wine recipe

The easiest way to prepare a homemade drink consists of the following steps:

  • mix jam and cooled boiled water in equal proportions;
  • if desired, add yeast or raisins (in some cases, use unwashed rice);
  • keep the drink in a dark place until the fermentation process is completed (the inflated glove on the neck will begin to soften and fall off, on average this stage lasts from 7 to 15 days);
  • strain the pulp through cheesecloth or a very fine sieve and leave for several days until sediment settles out;
  • Carefully pour into bottles for storage.

If the wine turns out to be sour or not sweet enough, you can add sugar to it to obtain the desired taste, but you should not leave it for storage after that, as it will ferment and be spoiled.

Also, unique alcohol tinctures are prepared from the old delicacy, the preparation procedure of which is even simpler. It is enough to dilute the jam with water and add alcohol in the required proportions - and a quick and tasty tincture is ready.

How to make wine from old jam: video instructions

Bottom line

By following the rules and advice of experienced winemakers, you can make wonderful wine from old or fermented jam at home. An aromatic and, most importantly, natural drink without harmful additives, has a unique taste and enchanting aroma.

Homemade seams are a useful thing: it can be nice to pamper during lean times

yourself with compote or confiture of aromatic summer berries, fruits and vegetables. But, unfortunately, not all of them are used up evenly, and often jars stagnate on owners’ shelves for several years. Homemade jam liqueur is one of the options for turning stale raw materials into a sought-after product. It can be made with alcohol, vodka, cognac and even moonshine.

Advice: if homemade alcohol is used as an alcohol solvent, then for infusion it is better to take varieties of jam with a pronounced taste.

What and how best to cook from

There are several basic rules for making a really tasty liqueur from jam at home:

  1. It is better to dilute the candied product with water and digest it.
  2. It makes sense to reject cans with mold, but if economy prevails, then we remove the mold (plus 1–2 cm of unspoiled product), and digest the valuable cheese.
  3. To make the filling faster with thick jam, after adding alcohol, it should be heated in a water bath. Temperature - about +70°C, heat exposure time - 30 minutes, procedure repeated regularly - 4 times a day for a week.

In general, liqueurs made from vodka jam are classified as early ripening. However, if the raw material is a very old, candied, cloudy product, it is better to digest it, if necessary, dilute it with water and cook it using heating in a water bath.

Advice: it is better to prepare mash from old jam in the home kitchen, and then distill it into moonshine. This way you can 100% get rid of possible anaerobic bacteria (including those that cause botulism). In addition, liqueur made from poor raw materials almost always has an unpleasant aftertaste.

The best varieties of jam that make a tasty and healthy liqueur:

  • cherry;
  • raspberries;
  • black plum;
  • melon;
  • strawberry;
  • blueberry;
  • black currant.

You can make delicious versions even from vegetable jam, because it’s no secret that many people have several “experimental” varieties collecting dust in their cellars that the family did not like. The following types can be used:

  • zucchini with the addition of an acidic component (mint, lemon juice, zest, etc.);
  • pumpkin (you can add quince);
  • tomato (it is also advisable to acidify).

You can safely add nut membranes, whole nuts, peeled and unpeeled - hazelnuts, pine nuts, walnuts - to almost any liqueur. Don't forget also about spices - anise, star anise, cinnamon, cardamom.

Technology

A delicious homemade liqueur made from both fresh and fermented jam is recommended

cook in the following way:

  1. Take 100 grams of sugar per 100 ml of water and make syrup.
  2. Add it to 400 ml of jam.
  3. Bring to a boil and simmer everything together over low heat for 15–30 minutes.
  4. Cool to at least +20°C.
  5. Add 1 liter of vodka.
  6. Let it sit for at least 7 days, shaking the drink regularly.
  7. Drain the liqueur from the sediment and leave to settle.
  8. If the sediment appears again, drain it or, if desired, leave everything as is.
  9. Pour into a container for storage and let it sit in a dark, cool place for several weeks.

Important: the liqueur must be poured right up to the cap and the container must be tightly sealed so that aerobic processes do not occur inside the bottle.

Recipes


  • liquid jam (cherry, strawberry, raspberry) - 400 ml;
  • alcohol with a strength of about 40° - 1 liter.

Mix jam and alcohol, shake 2-3 times a day and leave for a week. Then drain the remainder and pour into a container for storage. The liqueur will have a strength of just over 28°; if the raw materials are of high quality, then it will be easier to drink than wine. So be careful, and most importantly, protect the ladies from such a tasty but insidious drink!

  1. Here is another recipe for jam liqueur, however, it contains a high percentage of sugar, so it can most likely be classified as ratafia. We take:
  • apricots (peeled, pitted) - 250 grams;
  • sugar - 250 grams;
  • water - 50 grams;
  • alcohol 75° strength - 0.5 liters;
  • cinnamon - 1 stick;
  • cloves - 5 buds;
  • vanilla - a little bit.

Ratafia liqueurs are served with coffee, tea, and light neutral snacks.

Everything prepared for future use - put it to use!

Even if you rarely make homemade alcohol, making liqueurs from various jams is a win-win. It’s difficult to spoil anything here, the main thing is to choose a recipe so that the liqueur is not too sweet and has a pronounced taste.

A dessert alcoholic drink can be made not only from fresh berries and fruits, but also from last year’s and even fermented jam, and their taste will be no worse than that of drinks made from fresh raw materials.

We offer several recipes that will help you in this matter. For our purposes, any jam will be suitable - cranberry, blueberry, lingonberry, apple, cherry, apricot, raspberry, sour cherry, currant. Everything that you did not have time to eat during the winter, and no longer want to leave for the next winter period, can be put into action, you only need mold, and a layer of jam 2-3 cm underneath it must be removed, as if infected with fungi.

In some cases, you can mix two or even three types of jam. For example, cherry and apricot jam, strawberry and raspberry, raspberry and blackcurrant jam go well together. Cranberry can be mixed with apple, blueberry with lingonberry. You may also like other combinations; to understand what you can mix with when making wine and liqueur, mix 1-2 tbsp. jam in a glass and fill with water. If you like the drink, then you will like the tincture.

Recipe 1.

Vodka jam tincture. To make the tincture, pour 1 liter of old jam into a three-liter jar and add two liters of vodka. The container with the tincture should be placed in a cool, dark place. Let it brew for 1 month, then strain through cheesecloth, if necessary, filter through a thick cloth. You can add sugar or honey to the finished drink to taste.

Recipe 2.

Tincture of jam with ginger and vodka. For 500 ml of old jam you will need 2-3 tbsp. grated ginger, 1 tbsp. raisins, 0.5 tsp. dry ground cinnamon, 1.5 liters of vodka.

Mix all ingredients in a large jar, place in a cool, dark place, and leave for 1.5-2 months. Then strain through several layers of gauze and pour into clean bottles.

Recipe 3.

Jam tincture. Take 1.5 kg of fermented jam, 1.5 liters of warm water, 1 tbsp. raisins, 0.5 cups sugar. Mix water, raisins and jam in a large 5 liter jar, put a rubber glove on the neck of the jar, pricking one finger to release the gas. Tie the glove so it doesn't get torn off.

The bottle should be placed in a warm place for 3-4 weeks for fermentation. When the glove deflates, it will mean that the wine has already fermented. Now you need to strain it and add sugar, and leave it in a dark place for another 2-3 months.

The finished tincture of fermented jam must be carefully poured through a straw so as not to stir up the sediment, and poured into bottles with tight stoppers.

Recipe 4.

Jam tincture. We suggest making this drink without sugar. Take 3 liters of old fermented jam, 5 liters of water, 1 handful of raisins.

Pour the jam with water, put on the fire, bring to a boil and boil for 5 minutes. When the mixture has cooled, pour it into three three-liter jars so that each contains the same amount of berries and water. In this case, 1/5 of each jar should remain unfilled. Place a few raisins in each jar and cover them with rubber gloves with a pierced finger.

The jars should be placed in a dark and warm place for 1.5-2 months. When the gloves fall off, the wine is ready. Now it needs to be filtered and bottled.

Recipe 5.

Jam tincture with rice. This recipe uses blackcurrant jam. To prepare the tincture you will need: 2 liters of water, 1 liter of jam, 200 grams of rice, 200 grams of fresh grapes.

Pour jam into a five-liter jar, add grapes and rice. If the grapes have not been treated with chemicals, they do not need to be washed. Boil 2 liters of water, cool it and pour it into a jar with jam, rice and grapes.

Put a rubber glove on the neck of the jar and pierce one finger with a needle. The jar of future wine should be placed in a warm and dark place for 3-4 weeks. The glove will first inflate, but then fall off - this will indicate that the fermentation process is complete. The tincture should become transparent, all the sediment will fall to the bottom.

You can pour the tincture through a straw, so as not to raise sediment from the bottom, directly into bottles.

Two proven recipes for recycling last year’s jam preparations that were not used for their intended purpose. Jam liqueurs are excellent dessert drinks with a characteristic aroma of raw materials. They can be made at any time of the year.

Any old or fermented jam without signs of mold and vinegar souring is suitable: apple, cherry, raspberry, plum, strawberry, currant, etc. To preserve the taste, it is advisable not to mix different types of jam, each time making a new drink.

Jam liqueur with vodka

Simple cooking technology using the infusion method. After 10-12 days you will get a drink of acceptable quality. Vodka can be replaced with alcohol (40-45%) or purified, odorless moonshine.

Ingredients:

  • vodka – 1 liter;
  • jam – 0.5 liters.

Recipe

1. Transfer the jam to a container for infusion, for example, a jar.

2. Add vodka, stir until the mass becomes homogeneous. If necessary, add a little water.

3. Close the jar tightly with a lid and place it in a sunny place for 7 days. Shake once a day.

4. Transfer the jar to a dark place and leave it alone for 3 days.

5. Strain the liqueur through cheesecloth, then filter through cotton wool for transparency.

6. Add sugar to taste (optional), stir.

7. Pour into bottles for storage and seal tightly.

8. Before use, it is advisable to keep it in a dark place for 2 days to improve the taste. Shelf life up to 5 years. Approximate strength – 25-30%.

Jam liqueur without vodka

It is made by natural fermentation, almost like wine. Thanks to this, the taste is softer than in the first version, and the strength is lower.

Ingredients:

  • jam – 1 liter;
  • water – 1 liter;
  • raisins (fresh berries) – 100 grams.

The exact proportions of the ingredients depend on the sweetness of the jam; it is advisable that the sugar content of the wort (water and jam) does not exceed 30%, otherwise it may not ferment. The optimal sugar content is 18-20%, if less, you can add sugar.

Raisins are used as a source of wild yeast, replaced by fresh unwashed grapes, raspberries, and strawberries. An alternative option is to add wine yeast, but not ordinary yeast (dry or baker's), otherwise you will end up with mash instead of liqueur.

Recipe

1. Transfer the jam to a fermentation container. Add water, unwashed raisins (fresh crushed berries or wine yeast) and sugar (if necessary). Stir until smooth. The wort should be no more than 75% of the container volume.

2. Tie the neck with gauze and move the jar to a sunny place at room temperature. Leave for 3-4 days, stir 1-2 times a day.

3. If foam appears on the surface, hissing and a slight smell of fermentation, place a medical glove with a hole (made with a needle) in one of the fingers or a water seal on the neck of the container.

4. Transfer the liqueur to a dark room with a temperature of 18-25°C and leave for 30-40 days.

5. When fermentation is over (the water seal does not release gas for a day or the glove is deflated), filter the liqueur through gauze, pour into another container (preferably fill it to the top) and seal it hermetically (for the first 7-10 days you can keep it under a water seal or glove in case fermentation did not stop).

6. Transfer the liqueur to the refrigerator or basement and keep for 3-4 months. Once every two weeks, it is advisable to filter the sediment (if it appears) by draining it through a straw.

7. Pour the drink into bottles and seal tightly. Store at 10-16°C. Shelf life – up to 3 years. Strength – 7-12%.

Another example of using canned food that has been left over until the summer is preparing jam liqueur. The alcoholic drink, beloved by ladies, should be prepared only from fresh jam, while fermented jam is used to prepare the favorite drink of gentlemen - moonshine. I will tell you further about how to make liqueur from jam.

Vodka jam liqueur recipe

The simplest way to prepare liqueur, suitable even for those who have not previously been involved in the production of homemade alcohol, is the method of preparation with vodka.

Ingredients:
homemade jam - 500 ml;
vodka - 1 l.

Preparation
Pour the jam into a larger container, enameled or made of glass, and fill it with good quality vodka. We leave the drink to ferment for 1 week, after which we strain it several times, first through a sieve and then through cheesecloth.

The straining saga is actually even more difficult if you want to achieve crystal clarity. In this case, carefully drain the liquid, being careful not to disturb the sediment. Cover it with a lid and let it sit for another couple of hours so that any sediment from the previous jar that may have gotten into this portion of the drink settles again. Now filter the liqueur through several layers of gauze or a cotton-gauze filter.

If, despite your efforts, the drink remains cloudy, add protein to it at the rate of 1 protein per 0.5 liter jar, then again strain the liqueur through cheesecloth several times and bottle it.

Cherry jam liqueur

Berry liqueurs are especially popular: strawberries, currants or cherries, which have stagnated since winter next to their canned counterparts, are perfect for preparing this kind of liqueur.

Ingredients:
jam - 500 ml;
sugar - 100 g;
water - 250 ml;
vodka - 0.5-1.5 l.

Preparation
Pour water into a saucepan, add sugar and put the solution on the stove. Boil the syrup until the sugar crystals are completely dissolved, then pour in the jam and continue to cook the mixture until foam stops forming on the surface, the foam should be removed regularly.
Remove the base for our liqueur from the stove, filter through cheesecloth and leave to cool to room temperature so that the poured alcohol does not evaporate. As soon as the syrup has cooled, pour in vodka or moonshine in quantities depending on the desired strength of the liqueur, taking into account that the strength of the poured vodka will decrease by 3 times. Now the homemade jam liqueur can only be poured into bottles and left for 5-8 days.

An alcoholic tincture can be prepared from any jam, be it cherry, pear, plum or raspberry - it doesn’t matter.

Recipe for moonshine (vodka) tincture for jam

Classic moonshine is perfect as an alcoholic base for jam tincture. If you are thinking about how to distill moonshine yourself, then be sure to find out about. And if you consider yourself a jack of all trades - about... Instead of moonshine, you can use any vodka.

To prepare this tincture we will need:

  • 0.5 kilograms of any jam;
  • 0.5 liters of moonshine with a strength of 40 degrees (vodka).

There is no need to use sugar, as it is contained in large quantities in jam.

  1. It is very simple to prepare such a tincture: for this we need a clean glass jar in which we need to mix the alcohol base and jam.
  2. We close the jar with a nylon lid and send it to infuse in a dark room at room temperature.
  3. While the product is infusing, it should be shaken at least once a day.
  4. A tincture of jam made with moonshine (vodka) will be completely ready in one week.
  5. It is recommended to strain the finished tincture through several layers of gauze.

Recipe for jam tincture with alcohol

A tincture of jam made with alcohol is prepared in exactly the same way as a tincture made with moonshine (vodka). The only change is replacing the vodka with alcohol. The alcohol can be diluted with water in a 1:1 ratio, but this tincture will be slightly stronger than in the previous recipe. You need to insist on it for 5-7 days.