Old jam liqueurs. Homemade jam tincture recipe Prepare jam liqueur

Homemade jam tincture is one of the ways to recycle old sweet preparations. To prepare a drink based on strong alcohol, any jam or jam, even candied or starting to ferment, will do. If the drink is prepared with alcohol or moonshine, the alcohol strength should not exceed 45%.

You can prepare a tincture with strong alcohol from any jam, marmalade, marmalade or confiture. It is advisable that the product contains enough sugar, otherwise it will have to be added additionally.

A very tasty tincture can be prepared even from slightly fermented jam.

If the jam is covered with mold on top, it is better to use it for mash or wine. This product produces a tincture with a bitter aftertaste and a stale odor.

An interesting-tasting tincture can be obtained by mixing different types of jam. The choice of alcohol for preparing the drink does not matter. The tincture can be prepared with vodka, moonshine or alcohol.

To obtain a drink with an interesting taste and aroma, you can add additional components to the jam:

citric acid, cinnamon, vanilla, citrus zest are suitable for tincture of any jam;
honey will enhance the taste of the chokeberry drink;
dried apricots go well with the taste of plum or apricot;
The aroma of a drink made from currant jam will be complemented by leaves from this plant.

Universal recipe for vodka tincture

To prepare the drink, jam from any berries is suitable: cherries, currants, raspberries, strawberries, blueberries. The strength of the drink can vary depending on the amount of alcohol added.

The components of the tincture are as follows:

jam – 500 ml;
sugar – ½ cup;
water – 1 glass;
vodka – 0.5-1 liter.

For the classic recipe you will need about 500 grams of jam.

Cooking steps:

First, syrup is made from sugar.
After boiling and complete dissolution of sugar, add jam and cook the mixture for several minutes.
The resulting base is removed from the heat and immediately filtered.
The liquid is cooled and vodka is added to it.
The drink is infused for 10 days.

Spicy tincture

For some experienced winemakers, the two-component drink seems too banal and inexpressive. Adding additional ingredients to it will help make the drink more interesting.

For preparation take the following ingredients:

jam – 0.5 kg;
vodka – 1.5 l.;
grated ginger – 2 tbsp;
cinnamon – 0.5 tsp;
raisins – 1 tbsp.

Everything is placed in a glass container, filled with vodka, left for a week, then filtered.

Blackcurrant jam tincture with cognac

A drink based on blackcurrant jam has a bright berry aroma and rich color.

Tincture components:

jam – 1 part;
cognac – 1 part;
cinnamon – 0.5 tsp;
cloves – 4 pcs.

All components are mixed in a glass container, poured with cognac and left for 60 days. At the end of this period, the drink is separated from the sediment, passed through a carbon filter and infused for another 10 days.

The tincture made from blackcurrant jam has a very rich color.

Strawberry tincture with vodka

The tincture according to this recipe is prepared quickly and has a pleasant taste.

For preparation take:

strawberry jam – 100-200 gr.;
vodka – 900 ml;
vanilla sugar – 20 gr.

The jam is mixed with 200 ml of vodka and left for 24 hours. Then another 700 ml of vodka and vanilla sugar are added to the tincture. Infuse the drink for another 1 day. After infusion, filter.

Fermented jam tincture

Lightly fermented jam can become the basis for a strong liqueur with a bright berry flavor.

To prepare you will need:

jam – 500 ml;
vodka – 1 l.

Place the jam in a jar, add vodka and stir. A rubber glove is placed on the neck of the jar, which will signal the progress of fermentation of the drink. As soon as it hangs, the drink is filtered and stored in the refrigerator.

Cherry jam liqueur

Cherry jam is an excellent base for a quick vodka or moonshine infusion. The recipe is extremely simple: pour a half-liter jar of jam into a spacious container with a liter of vodka and leave for 7 days.

At the end of the infusion, the drink is filtered several times, first through a sieve, then through gauze. After each straining, the drink is allowed to sit for a couple of hours and drained from the sediment. This way you can achieve crystal purity of the liqueur.

A very tasty tincture is made from cherry jam.

Advice. If, after straining, a certain amount of turbidity remains in the drink, it can be eliminated with egg white. 1 protein is shaken in the drink, allowed to bind all the particles of turbidity. Then filter again.

Homemade jam liqueur

Berry drinks based on strong alcohol with an additional portion of sugar will allow you to get a real homemade liqueur.

For preparation take:

strawberry, currant or cherry jam – 500 ml;
sugar – 100 gr.;
vodka – 250 ml;
water – 05, – 1 l.

Cooking steps:

Syrup is prepared from sugar and water by heating over low heat and skimming off the foam. Boil the syrup until the formation of foam stops.
Remove the syrup from the heat and allow to cool to room temperature. Then pour vodka into it. The strength of the future drink depends on the amount of vodka added.
The drink is infused for 7 days, then filtered.

The homemade jam tincture turns out to be very aromatic and tasty.

A drink prepared according to any of these recipes will decorate the table and delight you with its rich taste and aroma. Tinctures are used as an aperitif or digestif. Served with meat dishes, cheese and cold cuts.

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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:

It is better to dilute the candied product with water and digest it.
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.
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:

Take 100 grams of sugar per 100 ml of water and make syrup.
Add it to 400 ml of jam.
Bring to a boil and simmer everything together over low heat for 15–30 minutes.
Cool to at least +20°C.
Add 1 liter of vodka.
Let it sit for at least 7 days, shaking the drink regularly.
Drain the liqueur from the sediment and leave to settle.
If the sediment appears again, drain it or, if desired, leave everything as is.
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!

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.

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%.

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.

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%.

From cherry jam

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.

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.

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

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.

From raspberry jam

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

alcofan.com

Making delicious liqueurs from old jam

In almost any refrigerator there is a jar of old jam that has already lost its original taste. But many people don’t raise their hand to throw away food and the jar sadly stands waiting in the wings from month to month.

But you can make an excellent alcoholic drink from old jam! So, in this article we will tell you how to make jam liqueur at home.

Simple recipe with vodka

Jam liqueur is a drink that can be prepared at any time of the year. The preparation process is extremely simple; the ingredients you will need are a liter bottle of vodka and half a liter of old jam.

An important point - if traces of mold appear on the jam, it is better to throw it away. But dried, fermented or candied jam is perfect for us!

The recipe for making jam liqueur with vodka is also unlikely to raise any questions.

Choose a suitable container for infusion. A clean, dry glass jar is ideal. Place jam in it.
Pour vodka into the jar, stir until smooth. If the liquid is too thick, add clean water.
Cover the container with a lid and leave for a week in a sunny, warm place. Shake daily for full flavor.
Place the jar in a dark place and leave for three days. During these three days there is no need to shake the container.
Strain the drink through cheesecloth to separate large elements, then through a filter to separate small particles. The liquid should no longer be cloudy after this stage.
Add sugar to taste, stir thoroughly.
Pour the drink into bottles and seal.

The drink is ready to drink, but it is advisable to keep it in a cool place for a couple of days before drinking.

Recipe without vodka

This recipe involves preparing tinctures without using vodka. Ethyl alcohol is formed during natural fermentation, and the strength depends on the initial sugar content. To obtain drinks of greater strength, as in the case of preparing other alcoholic products, we will use raisins. You will need:

1 liter of jam;
1 liter of water;
100 grams of fresh raisins.

The sugar content of the wort should not exceed 30%, otherwise it may not ferment. We do not indicate how much sugar you may need to add, since it all depends on the initial sugar content of the jam.

Place jam, unwashed raisins, water and sugar in a fermentation container, stir until smooth.
We tie the neck with gauze, put it in a sunny place for 4 days, and stir it every day.
When the drink ferments, foam will appear. We install a water seal.
Place in a dark place for a month.
When the glove is deflated, fermentation is complete. Filter, pour into a clean container, and close. Place in the refrigerator for several months.
We bottle it.

The drink is ready! You can start tasting!

posamogonu.ru

Delicious jam liqueur: 2 simple recipes

When making supplies for the winter, most housewives put away homemade jam for the winter. It is possible that more sweets were closed than necessary. Either the housewife tried to process all the berries, or she simply did not calculate the required number of preparations. Something needs to be done with the resulting surplus. As an option, you can make wine (see the link for more details on how to do this) or a delicious homemade liqueur.

The article discusses two options for preparing liqueur: from good jam, which is simply not ready, and from fermented jam, suitable for beneficial use.

Recipe for jam liqueur with vodka

To prepare a tincture that will appeal to women, confiture made from cherries, currants, raspberries or strawberries is suitable.

In addition to a half-liter jar of jam, you need to prepare half a glass of sugar and a glass of water. The amount of vodka that should also be prepared may vary, and the strength of the liqueur will depend on this. For a half-liter jar, half a liter of vodka is enough, but you can take a liter or even one and a half.

First of all, prepare syrup from sugar and water. The jam is added when the sugar has dissolved and the syrup is boiling. Everything mixes well. The resulting mixture should be brought to a boil and boiled for about five minutes, stirring constantly and skimming off the foam.

Now you need to remove the base, and without waiting for it to thicken, strain through cheesecloth. The liquid obtained after filtering must cool completely. If you pour vodka into uncooled syrup, the alcohols will evaporate, and you will get not a liqueur, but a bitter compote. Feel free to pour vodka into the cooled syrup. All that remains is to bottle it.

You can start drinking the liqueur immediately after preparing it, but a more pleasant taste will appear after about 10 days.

A simple recipe for fermented jam liqueur

You shouldn’t part with fermented jam either. It will make an excellent strong liqueur, with the taste of berries. The recipe is so simple that any beginner can handle it.

In addition to a half-liter jar of fermented jam and one liter of vodka, you will need a three-liter jar and a thick rubber glove.

You need to pour jam and vodka into a three-liter jar. Stir and place a rubber glove on the neck of the jar. Now the resulting mixture will ferment for 7-10 days. The fermentation period can be easily tracked using a rubber glove. At first, the glove will gradually rise from the fermentation vapors. During the period of intense fermentation, stand for several days. Then it will begin to descend, and eventually hang limply on the bank. When fermentation is complete, the liqueur needs to be strained and bottled.

zagotovochkj.ru

Homemade tincture from old jam with your own hands!

Many people are faced with a situation where there is old jam left over from last year, which the family refuses to eat because they can eat it fresh. Throw it away - you can’t raise your hand, so much work has been invested and so much food. Smart people don’t throw away jam like this because they know a great way to recycle it. One way is to prepare a tincture. Moreover, only the most affordable ingredients are suitable for cooking.

After reading the recipe, it will immediately become clear how to make tinctures from old jam. They can use absolutely any jam; of course, it’s better if it’s sweet enough. Sour jam is also suitable, but in this case granulated sugar must be added during the cooking process.

If the jam is so old that a layer of mold is already visible on top, then remove 3 cm of the top layer. Jam that has fermented is not suitable for tincture; it is better to use it for making mash or wine, because the tincture can turn out bitter and unpleasant.

When preparing wine, preserves and jams are not mixed, but when preparing tinctures there is no such prohibition, so feel free to add the jam that is available.

There are no established requirements regarding the selection of an alcohol base, so they take it at will (vodka, moonshine, diluted alcohol).

0.5 kg of old jam;
0.5 liters of vodka of any kind, alcohol, moonshine;
Sugar is taken to taste and as desired.

The jam is transferred to a 1 liter jar.
The remaining space is filled with vodka (or other alcohol base) and mixed well.
The jar is closed with a lid and transferred to the windowsill for three months (it is important to create conditions under which it will be constantly warm and receive a lot of light). Every three days, shake the jar so that the jam dissolves better in the vodka. When the last week comes, the jar is not touched.
The tincture is removed from the sediment and tasted to determine the taste. If there is not enough sweetness, then be sure to add sugar, mix everything, cover and put aside for 24 hours.
Strain the contents through cotton wool. Sometimes you have to strain it several times to make the drink clear.
The drink is poured into prepared containers and sealed with a stopper.

If you store the tincture in the basement, the period of use will be unlimited. Understanding how to make tinctures from old jam, it is important to try to make such an amazing tincture.

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But from old jam You can make a great alcoholic drink! So, in this article we will tell you how to make jam liqueur at home.

Simple recipe with vodka

Jam liqueur is a drink that can be prepared at any time of the year. The preparation process is extremely simple; the ingredients you will need are a liter bottle of vodka and half a liter of old jam.

An important point - if the jam appeared traces of mold, it’s better to throw it away anyway. But dried, fermented or candied jam is perfect for us!

The recipe itself for making jam liqueur with vodka is also unlikely to raise any questions:

Choose a suitable container for infusion. A clean, dry glass jar is ideal. Place jam in it.
Pour into a jar, stir until smooth. If the liquid is too thick, add clean water.
Cover the container with a lid and leave for a week in a sunny, warm place. Shake daily for full flavor.
Place the jar in a dark place and leave for three days. During these three days there is no need to shake the container.
Strain the drink through cheesecloth to separate large elements, then through a filter to separate small particles. The liquid should no longer be cloudy after this stage.
Add sugar to taste, stir thoroughly.
Pour the drink into bottles and seal.

The drink is ready to drink, but it is advisable to keep it in a cool place for a couple of days before drinking.

Recipe without vodka

This recipe involves preparing tinctures without using vodka. Ethyl alcohol is formed during natural fermentation, and the strength depends on the initial sugar content. To obtain drinks of greater strength, as in the case of preparing other alcoholic products, we will use raisin. You will need:

1 liter of jam;
1 liter of water;
100 grams of fresh raisins.

The sugar content of the wort should not exceed 30%, otherwise it may not ferment. We do not indicate how much sugar you may need to add, since it all depends on the initial sugar content of the jam:

Place the jam, unwashed raisins, water and sugar in the fermentation chamber and stir until a homogeneous mass is obtained.
We tie the neck with gauze, put it in a sunny place for 4 days, and stir it every day.
When the drink ferments, foam will appear. We install.
Place in a dark place for a month.
When the glove is deflated, fermentation is complete. Filter, pour into a clean container, and close. Place in the refrigerator for several months.
We bottle it.

The drink is ready! You can start tasting!