Quick wine made from jam. The fastest wine made from jam

Every housewife has had such a situation when it’s time to prepare supplies for the winter from fruits and berries, but last year’s jam is still on the shelves, because they didn’t have time to eat it during the winter. What should we do with it?

Prepare a delicious and aromatic alcoholic drink - wine from jam at home. The finished wine will turn out very tasty, and to prepare it you need to spend a minimum of money and physical effort.

There are quite a few recipes for making wine from old jam - each of them is good in its own way. There is also a recipe for making an alcoholic drink not only from old jam, but also from fermented jam - you can find it below.

Principles of making jam at home

The similarities between the materials of jam and wine are obvious: fruit and berry raw materials and sugar are used to make the product in both cases.

But in industrial production There is no such thing as a technology for producing wine from jam. Enterprises process secondary raw materials using high-tech methods that cannot be reproduced in everyday conditions.

This is probably why someone invented the technology of making wine from jam at home, to the great joy of thrifty housewives and lovers of homemade wines.

But, both in industrial and in home technology wines, there are main stages of their production. Scientific approach in any case, no one canceled it. Therefore, let’s look at the basics of wine production in comparison: from primary and secondary raw materials. Such a comparison will make it possible to more clearly reflect the advantages and costs of the jam wine technology.

So, the main technological stages of wine production:

collection and preparation of fruit material.
wort preparation.

Collection and preparation of fruit material

Let us immediately note that for wine made from jam this stage has already been passed. The berries and fruits for jam have already been collected, washed, sorted and chopped. All that remains is to take the finished wine material. In essence, jam is ready-made pulp into which you just need to add required quantity water to get a full wort.

Ready-made jam at the first stage of winemaking is an undoubted advantage, allowing you to save time and energy costs.

Wort preparation

At primary processing fruit wine material is used Fresh Juice or pulp, to which is added:

other sweeteners.

When making wine from primary raw materials, water is added to bring the raw material to the required volume or concentration. At this stage you need to determine the amount of sugar needed for the wort. For primary wine materials (pulp, juice from fresh fruits) the standard rate ranges from 150 to 300 g per liter of wort.

However, sugar is already present in jam, and in a significant amount. It follows from this that adding sugar to secondary raw materials is not necessary, and its concentration in the jam wort can be reduced by adding water.

Every housewife knows in what ratio she used sugar and fruits for jam. Therefore, the ratio can be determined arithmetically so that the must from recycled materials is as identical as possible to the must from fresh wine material.

Let us remember that sugar is energy for yeast. Its excess will slow down fermentation, and can even stop it completely (sugar is a preservative!), and a deficiency can lead to sourness of the wort, the appearance of acetic bacteria or other colonies undesirable for wine (mold, rot). Deviation from the sugar norm is undesirable in any case.

When processing jam into wine, it should also be taken into account that jam, as a rule, is subjected to heat treatment at high temperatures. That is, it completely lacks the optimal environment for the vital activity of yeast, which causes the process of fermentation of the wort, making the wine wine. Such an environment is created artificially.

This can be done in the following ways:

Adding special wine yeast;
Using ammonium chloride salt. It can be purchased at pharmacies. Ammonium creates a nutrient medium for yeast. This component also improves the taste of blended wines;
You can, in the absence of these components, prepare a starter. Most often, raisins are used for this, but other materials are also suitable: raspberries, strawberries, blackberries, mulberries.

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Wine sourdough recipes

From raisins

you need to take approximately 150 to 200 g of dried berries,
sugar – 50 grams,
about half a liter of water.

Raisins are combined with sugar and warm water and kept at 20-250C for 3-5 days. The container with the starter is closed with a cotton filter, allowing gas to escape and preventing the entry of unwanted suspended matter from the air.

From berries

Sourdough is made according to the same principle as raisin sourdough, but 100 g of sugar (or its substitute) and 250 ml of water are added for the same number of berries.

Add 20-25 g of ready-made starter per liter of wort.

When making wort, it is important to pay attention to the acid component. Acid in wine is not just a taste factor. Just like sugar and alcohol, it plays the role of a preservative. The difficulty lies in the lack of special equipment and material to determine the acidity of the wort, in contrast to production conditions. Therefore, it remains to focus on the organoleptic method.

When making wort, the acidity must be higher than in the finished product.

Since we are talking about making wines from processed products, let us dwell on one more specific point.

Each wine has an aroma characteristic of the material from which it is made. The jam also has an aroma, but it is somewhat different from the original due to thermal processing, during which a significant part of the essential components of the product is lost. Perhaps this point is the only drawback in home production wines made from recycled materials. What can be done in this case?

There are two options to choose from

To restore the natural aroma, you can use similar, unprocessed fruits if you intend to make varietal wine. If you are preparing mash for blended wine, then any available material can be used for flavoring, in accordance with the preferences of the manufacturer. Fresh aromatic products can be added to the wort at initial stage so that during the fermentation period they are completely extracted and saturate the future wine with their aroma.
An alternative option is to make an alcohol extract, fruit or herbal extract. This method of flavoring is most suitable for making vermouths and fortified wines.

Alcohol components can be added after fermentation is complete and the wine is removed from the sediment, immediately before aging begins. finished product. It is better to determine the amount of added essence using an alcohol meter.

The remaining stages in the home production of wines from jam do not have any fundamental differences from their preparation from fresh wine materials.

Further preparation of wine consists of the following processes

Installing the shutter and starting fermentation. This stage can last from one to two months. As soon as the grounds have completely settled to the bottom of the container and the emission of bubbles has stopped, the wine can be removed from the sediment.
Lighting is a necessary moment. The smallest particles of wort must settle to the bottom not only in order to achieve maximum clarity of the drink. Among the remains of the pulp there is spent yeast. If the wine is not clarified and removed from the sediment, its quality can be lost.
The aging time of young wine also has different periods: the older the wine, the better it is. Typically, wine is stored at fairly cool temperatures and care is taken to protect it from sunlight.

Don't forget about sanitary and hygienic standards. Although the technology for preparing wines involves the use of unwashed berries, this requirement does not apply to the containers used. Wine material is not washed to preserve colonies wild yeast that live on fruits in natural conditions. The dishes may contain bacteria and even microbes that are extremely undesirable for wine. Storage containers are especially carefully prepared.

It is also necessary to pay attention to the material from which containers for wine or wort are made. Any utensils will do, except aluminum, copper and iron containers.

Ideal capacity – Oak barrel, but it is also a great luxury. Based on what is most best wine It turns out that when stored in such a container, you can use a trick: throw a linen or gauze bag with oak sawdust or bark, which can be found in any pharmacy, into a glass bottle.

Attached to the above tried and tested recipes, with a small caveat: winemaking is an art where every wine creator can show their talents.

Simple recipe

In order to make wine at home, you can take any jam, or you can even mix jam from different fruits and berries. The following ingredients will be required:

The whole cooking process homemade wine made from jam will last a little over 2 months. 100 grams of drink will contain 247 kcal.

Step-by-step preparation

The jam is mixed with water, 250 grams of sugar is added, the whole mass is thoroughly mixed;
Add raisins (or grapes) to the resulting solution; they will act as a kind of wine yeast that will start fermentation;
The container with the resulting sweet mass must be placed in a warm, dark place;
After the pulp rises to the surface, it will need to be carefully removed and the wort strained into a separate clean container (preferably a glass bottle);
Add 200 grams of sugar to the resulting wort;
The bottle must be tightly closed with a special water seal;
The resulting wort must be placed in a dark, warm place (25°-27°), where the fermentation process will take place;
As soon as the gas bubbles inside the bottle cease to be released, the resulting product can be poured into separate bottles, being careful not to agitate the sediment;
All bottles must be sealed with tight corks, after which the wine should sit for another 2 months in a dark place, but this time in a cool place.

Homemade wine made from cherry jam

Homemade wine from high-quality and fresh cherry jam is prepared very quickly and simply, and you will need the following:

The process of mixing the ingredients will take no more than 10 minutes, the wine itself should last 2.5 months. The calorie content of 100 grams of drink will be 256 calories.

Step by step recipe

Homemade plum jam wine on rice

Homemade recipes for this drink are varied, and one of them includes rice:

This wine will take only 10 minutes to prepare, and the fermentation process will take 31 days. Calorie content per 100 grams – 288 kcal.

How to prepare the drink:

You need to place the jam in a special glass container, add rice to it (no need to wash it), pour it all over warm water;
The whole mass is thoroughly mixed, after which it is poured into a large glass bottle, the neck of which is closed with a thin rubber glove;
The container with the wort must be placed in a dark and sufficiently warm place, where it will ferment. It is important to periodically monitor this process, as sometimes it can proceed too intensely, tearing off the glove and spilling the contents out;
After 30 days, the wort can be filtered and the wine poured into glass jars and leave to rise for another 1 day, while their necks no longer need to be clogged with anything;
At the last stage, the wine can be sealed and placed in the refrigerator.

Sugar-free strawberry jam drink recipe

An excellent alcoholic drink prepared at home can be obtained from strawberry jam:

The entire preparation process will take a little over a month. This drink will contain 270 kcal.

How to make the drink:

In a separate glass container, mix jam and warm water, the whole mass is mixed very thoroughly (at least 7 minutes);
Unwashed raisins must be added to the sweet strawberry mixture, after which the container is placed in a warm and dark place for subsequent fermentation;
When fermentation stops, the wort will need to be strained, after which it is again bottled into several jars or bottles;
This time the bottles will definitely need to be corked, after which they are placed in a cool place for 3 days;
After the specified time has passed, the drink is ready for consumption.

Homemade wine made from apricot jam with honey and spices

Especially delicious drink the result will be the one for which the recipe uses additional ingredients in the form of spices. Thanks to them, the wine will acquire a rich taste and aroma, emphasizing the skill of a skilled winemaker:

The complete process of making such wine will take 2 months. Calorie content in 100 grams of product is approximately 370 kcal.

Step-by-step cooking method:

Jam and water are mixed in a large glass container, granulated sugar is poured into it;
All ingredients are mixed until homogeneous mass, after which the container is closed and placed in a dark and cool place for subsequent fermentation;
After 1 month, you can take out the half-finished wine, remove the pulp from its surface, and then strain the wort;
You need to add honey, cinnamon, cloves and raisins to the strained liquid, mix everything lightly again and again leave to ferment for exactly 1 month;
When the time is right, the wine can be filtered through cheesecloth, all food residues removed from it, after which the spiced apricot wine is ready for tasting.

Homemade wine made from currant jam

In addition to its tart, sour taste, currant wine is a treasure trove useful vitamins. Doctors recommend taking 100 grams of it every evening. for those people who suffer from heart disease. If desired, you can mix currants with grapes in a 5:1 ratio.

currant jam - 1 kg.
long grain rice - 220 gr.
raisins - 230 gr.
filtered water - 2.2 l.

First, sterilize a three-liter jar by boiling it for 10 minutes. After the expiration date, cool, wipe and dry.
Rinse the raisins in purified water and place them on a cotton cloth until completely dry. Mix water, rice and jam, add already dry raisins.
Place the mixture in a warm place (near heating appliances), cover with a towel, wait 15 minutes.
After this period, pull rubber glove on the neck of the container, make a hole in it with a needle. Send the composition to infuse in a dark place, the exposure time is 3-4 weeks.
First the glove will rise, then fall to one side. This will tell you that the wine is ready. Now you need to strain it through a colander and then through a filter made of bandage and cotton wool. After straining, sweeten the wine (optional) and bottle. Store in the refrigerator.

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Homemade wine from rowan-currant jam

Raw materials:

Rowan jam – 5 l
Sugar - 2.4 kg
Purified water – 12 l
Red currant jam – 5 l
Raisins, dark (for fermentation)

Preparation procedure:

The jam is transferred into a bottle (20 l) and filled with water (18 - 22°C). Raisins or sourdough prepared from them are added to the wort. Before fermentation begins, it is necessary to stir the wort daily, and it is better to do this at least twice a day. The required temperature must be maintained throughout the fermentation period. When the wort begins to foam, install a water seal on the bottle or seal the bottle with a rubber glove, having first pierced it.

After the grounds have completely settled, remove the finished wine from the sediment and let stand until completely clarified. Repeat removal, then add sugar and leave the wine to age for two months, but in a cooler room.

Homemade wine made from raspberry jam

Raw materials:

Raspberries, grated with sugar - 6 kg
Raspberries, fresh (or frozen) – 4 kg
Yeast, wine (or starter)
Water – 20 l

Preparation procedure:

Raspberry wine is so delicious that it is the subject of poetic inspiration. It costs material costs and effort. But first you need to do some mathematical calculations to comply with the technological process.

Fresh raspberries are ground with sugar for storage, observing the optimal proportion for storage, at a rate of 1:2 - one part berries and two parts sugar. That is, six kilograms of the product contains 4 kg of sugar and 2 kg of raspberries.

For wine fermentation, each liter of wort requires approximately 200 g of sugar. Four kilograms of sugar is enough for 20 liters of wine must.

But, the berry pulp is clearly not enough for the color of the wine and its unique aroma. Therefore, if you want to get an excellent varietal raspberry wine, you will have to add fresh or frozen raspberries. For this amount of wort you will need two bottles with a capacity of at least 20 liters.

Blackcurrant and blueberry jam

Raw materials:

Blueberry jam – 2 l
Blackcurrant, with sugar – 8 l
Heated water (filtered) – 10 l
Leaven.

Cooking technology:

In berries black currant and blueberries contain a sufficient amount of vitamin C and other natural preservatives, which make it possible to reduce the sugar content for preparations from these berries. In addition, the aroma of currants is so bright that it does not require any additional flavoring components.

IN in this case blueberry jam and currants, ground with sugar, are pulp, to which you only need to add warm, purified water and wine starter. Sugar is already contained in the preparations used, in sufficient quantities.

We stir the wort and wait for fermentation to begin, after which we install a shutter on the bottle to prevent the entry of air and oxidation of the wine material. Further actions follow the technology described above.

With cane sugar

Cane sugar makes the drink tasty and original in taste. Today you can buy this product in almost every supermarket. Try to find a large bottle to ensure a high-quality fermentation process, which means the final product will be tasty and aromatic.

Prepare the following set of products:

1 liter jam
1 l. boiled water
100 g cane sugar

Here's how everything is prepared:

In a prepared container, combine the jam and water, and then pour it in cane sugar. Mix everything well and close with a nylon lid, but you can also use a medical glove.
Place the bottle in a dark place and leave for 2 months. The next step is to remove the pulp and strain the liquid through several layers of gauze. Pour it into a clean container and leave it for another 40 days, also in a dark place. When the allotted period of time has passed, you can conduct a tasting.

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Vermouth, red

Raw materials:

Cranberry jam – 3 l
Blueberry compote – 7.0 l
Flower honey – 1 l
Water – 11 l
Sourdough, wine

Herbal tincture:

Wine alcohol (50%) – 500ml
Star anise (anise) – 2-3 stars
Orange zest – 50 g
Cinnamon – 1 p.
Nutmeg – 2 nuts
Rosemary – 10 g
Mint – 15 g
Rosemary (seeds) – 20 g
Sage – 30 g
Oak bark – 50 g
Black pepper – 5 g
Wormwood – 25 g

Cooking technology:

Without the spicy aroma of herbs it is impossible to get vermouth, so we start by preparing the tincture. The indicated weight of herbs, of course, can be added without using a pharmacy scale, knowing that in dried form 2-3 g of herb is approximately one teaspoon. To obtain the extract, the mixture of herbs is infused in vodka for at least two weeks, without access to light.

You can start preparing the jam wort at the same time as the tincture, because it will “ferment” for at least two months, and herbal tincture it is added to vermouth after removing the finished wine from the sediment, during the aging process. The technology is common for preparing blended wine.

White vermouth

Raw materials:

Apple jam (or jam) – 8 l
Wild rowan jam (or fresh berries) – 2 kg
Honey (forbs) – 0.8 l
Water – 14 l
Yeast (or starter)

Herbal tincture:

Vodka (40%) – 700 ml
Mint – 70 g
Cardamom – 25 g
Yarrow – 50 g
Wormwood – 35 g
Cinnamon (sticks) – 2 pcs.
Saffron – 10 g
Nutmeg (whole nut) – 2 pcs.

Preparation:

Dilute apple juice with warm water rowan jam. If you use fresh rowan berries, they must first be fermented by combining them with wine starter. Alcohol tincture and blended wine are prepared in the same way as described in the recipes above.

"Beekeeper"

It happens that honey stagnates for a long time in home bins. Valuable product, which preserves the set useful properties, despite the expiration of the shelf life, it must be used, for example: as a natural sweetener for the preparation of any wines. But don’t give up the pleasure of trying a drink whose recipe comes from time immemorial.

Raw materials:

Honey – 5 kg
Hop cones - 250 g (dry)
Linden blossom – 150 g
Water, spring (or purified) – 13 l
Leaven
Lemon (or citric acid)

Preparation:

Raspberries can serve as a starter (one glass of berries per liter is full). You can also use any kind of raisins - 120 g per liter of raisins (wort), or ammonium salt, as in industrial production - 3 g / 10 l.

Citric acid accelerates the fermentation process and improves the taste of honey wine. Citric acid will require 1 g per liter. If you decide to use natural juice lemon, then add the juice of half a lemon to one liter of wort.

Hop cones add a slight tartness and speed up fermentation. For a beautiful, pink-amber color and additional aroma, use Linden blossom. Fresh, just picked linden flowers give a richer and more bright aroma. It is better to tie the herbs in a gauze bag to make the filtration process easier.

Sytu (the so-called wort when making wine from honey) is prepared in two ways:

Method 1:

Honey is stirred in warm water. Be sure to use filtered or boiled, settled water.

Method 2:

Boil honey dissolved in water for half an hour over very low heat, constantly removing foam.

At the same time, add a bag of prepared herbs.
It is better to first put a small weight in a gauze bag with hops and linden so that it does not float up in the pan.
Warm satiety is introduced one by one citric acid(or juice), ammonium chloride powder and pour into a bottle.
Raspberry or raisin starter is added.
The filling is closed with a water seal.
After fermentation for three weeks, remove from the sediment.
The finished honey wine should be absolutely transparent, without bubbles.
It is better to age honey wine for as long as possible (at least a year) in a cool place.
If, during aging, sediment forms again, the removal must be repeated.

Wine from old jam

Every year, all hardworking housewives end up with at least a couple of jars of old jam in their house. There is no desire to consume it, because there is already a fresh, but natural creation on the way, into which a lot of time and personal labor has been invested, and I don’t want to throw it away. We offer you the best solution to the problem - make wine from old jam!

A simple recipe for homemade wine from old jam

Homemade wine made from old jam has a light, tart taste and an intoxicating aroma; depending on what kind of jam was used for preparation, the “notes” and “bouquet” of this noble drink will differ.

To prepare we will need:

Berry or fruit jam – 1 liter
Purified water – 1 liter
Raisins – 110 grams.

Step 1: prepare the jar

Before we prepare the wine, let's prepare the container. To do this, take a jar and carefully process it baking soda using a kitchen sponge to wash dishes. Then rinse thoroughly several times with warm running water. After this, you need to pour boiling water from the kettle over the container. Caution: Be extremely careful not to burn your hands or other parts of your body with the boiling water during this procedure. It is also important to remember that the utensils for preparing wine should be glass, ceramic or enamel, but in no case metal, so that there is no oxidation reaction during the fermentation process of the alcoholic drink.

Step 2: preparing homemade wine from jam - first stage

Pour water into a saucepan and put it on fire. At this time, take a jar of homemade jam and, using a tablespoon, transfer it into the prepared container, and pour in the raisins, previously washed under water.

After the water boils, set it aside and let it cool until room temperature. To prepare wine you will need warm boiled water.

Attention: under no circumstances should there be boiling water!

Pour warm boiled water into a bottle with jam and raisins.

Using a wooden spoon, mix all the ingredients well and close the container with a nylon lid. We put the jar in a warm place. In the summer, you can leave it in the kitchen - it’s always hot there, and in the winter - under the radiator in one of the rooms, so that the fermentation process begins in our mixture. The main thing is that the place is secluded from children.

Step 3: drain the pulp

After 10 days, take a jar of fermented wine ingredients and open the lid. Since all the pulp will rise from the bottom to the neck of the jar after the fermentation process, carefully remove it from the surface of the liquid using a tablespoon and transfer it to a gauze cloth, first placing a clean bowl or pan under it so that the squeezed thick mixture from the pulp drains there. We take the cake out of the gauze and throw it away.

We wash the gauze fabric under running water and twist it by hand.

Step 4: – second stage

We also filter the remaining liquid from the jar through cheesecloth and pour it into the same container where the squeezed pulp mixture is located.
The resulting product of primary fermentation is called wort.
Now pour the wort into a jar that has been well washed under running water.
We put a clean rubber glove on the neck of the jar hermetically, not forgetting to pierce the fingertips of the glove with a needle so that the fermentation products have access to the outside. Otherwise, the rubber product may swell and tear.
Let's put our jar of wort in a dark place.

The fermentation process lasts 40 days, but to finally be sure of this, closer to the time of preparation of the wine, watch the rubber glove: when it, having inflated up, goes down again, it means the fermentation process is complete. The color of the wine should become transparent.

Step 5: preparing homemade wine from jam - third stage

Before we bottle the resulting alcoholic drink, we will prepare a container in which our aromatic wine will be stored. It is better to take glass bottles with a capacity of 500 or 700 milliliters for storing wine. To do this, carefully rinse the bottle under running water using a dish brush. Turning the container over, let the water drain.

After the preparation time for the wine drink has expired, remove the glove from the neck of the jar and very carefully, using a watering can, pour the liquid into prepared, clean, dry bottles. The main task in this process is the fact that it does not affect the sediment formed after the second fermentation process.

We close the bottles with corks or very small nylon caps. Ideally, wooden plugs. Then we transfer the finished wine to a dark, preferably cool room. Two months after bottling, it is ready for consumption. Our homemade jam wine has a strength of approximately 10 degrees.

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Before serving, cool our wine a little in the refrigerator, and then pour it into a decanter and serve it with glasses. I think that our wine product will make a pleasant impression on your guests. Wine can be served for dessert with fruit and chocolates, and also treat friends during the main meal - the taste of the wine will not change!

Enjoy your wine!

To make the wort ferment faster, you can add a little yeast to it. If you can't get wine yeast, then you can use yeast to bake bread. But under no circumstances use brewer's yeast.
You can close the neck of the jar not only with a rubber glove, but also with a water seal. A water seal is a tube, the other end of which is lowered into another jar of water.
If we use sweet jam to make wine, for example raspberry or strawberry, then it is advisable to add sour jam to such jam, for example blackcurrant or gooseberry, otherwise our wine will rather remind us of a compote with alcohol.
Very tasty wine is made from apple, plum or apricot jam, and if you add a little honey to one of these preserves, the wine will have a subtle honey taste.
Wine must be prepared from unspoiled jam, that is, our ingredient must in no case be moldy.
The jar must be large enough to have enough space for the future wine to ferment.
An alcoholic wine drink turns out to be very tasty if we mix several different types of jam, so we get an assortment of both taste and aroma.
To store finished wine, it is better to use glass bottles rather than plastic, as plastic quickly deteriorates, and this can also spoil the wine.

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Recipe for wine from old jam with berry starter

For making wine, something old that is still good, but not the same, is suitable. delicious jam or sour, which no one will definitely enjoy. Not only raisins, but also unwashed fresh berries, on the surface of which yeast-like fungi also live, can ensure the fermentation process. You need to make a starter from the berries. With its help, the jam wort will ferment quickly and actively.

Sourdough ingredients:

½ cup fresh unwashed berries;
½ glass of water;
50 grams of sugar.

Ingredients for wine:

2 liters of jam;
3 liters of water;
200 grams of sugar;
250 grams of sourdough.

Sequencing

First you need to prepare the starter. Mash unwashed fresh berries (grapes, raspberries, currants, etc.) with sugar in an enamel or glass cup, add warm water. Mix. Cover with gauze and place in a warm, sunny place for three days to ferment.
Pour the finished starter into a saucepan, add jam, sugar and water. Mix all ingredients. Cover the vessel with cloth or gauze and place in a warm, dark place for 10 days. Every day the contents of the pan must be stirred, otherwise the dense layer of pulp will begin to mold and the juice underneath will turn sour.
Then collect the floating pulp and strain the fermented juice. Pour it into two three-liter jars, then close them with lids with a water seal. The wort should be kept warm for about 30–40 days. During this time, it will ferment and sediment will form at the bottom.
Young wine must be filtered and poured into clean containers. Close them with ordinary nylon lids and put them in the cellar. After a few months, the wine from the old jam will fully ripen. It can be poured into bottles and sealed.

Making wine from jam at home is easy. The wort ferments well, especially with previously fermented jam. The cooking process itself takes relatively little time. The drink turns out tasty and fragrant, with a beautiful color. After ripening, the taste becomes even better.

Now you know what to do with failed or old pieces into which a lot of work and money were invested. Definitely don't throw it away.

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From old fermented apple jam

If you find a jar of old apple jam in the cellar or pantry that has already fermented, there is no need to get rid of it. From such a product you can make excellent homemade wine, which does not require a large number of components:

This preparation process will be the longest - about 4.5 months, but the result should be excellent homemade wine. The calorie content per 100 grams of drink will be no more than 250 kcal.

Cooking process:

You will need a clean 3 liter jar, in which you need to place fermented apple jam, raisins, pour all the ingredients with boiled warm water;
The whole mixture is thoroughly stirred, after which it is closed with a tight lid and left in a dark place where the temperature should be between 18°-25°;
After 10 days, the wort is filtered from the cake and poured into another clean glass jar;
A thin latex glove with a small hole pre-made in one finger is placed over the neck of the jar;
Leave the jar in its original place for subsequent fermentation. The fermentation process is considered complete when sediment falls to the bottom of the container, the liquid stops producing bubbles, and the glove deflates. All this will take about 40 days;
Then the wine is filtered from the sediment, poured into suitable containers and placed in a cool place for about 2.5 months;
After the specified time, the finished wine can be consumed.

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Wine made from jam at home - tricks and useful tips

To remove wine from sediment, it is convenient to use a transparent plastic cord from a medical system for intradroplet injections. This tube is lowered into a bottle of wine, two centimeters above the sediment level, carefully, without shaking, the wine is decanted into the prepared container.

When making wine, you need to know how much glassware you will need to prepare the wort and ferment it. Remember that every kilogram of sugar adds 60% to the volume of the wort.
The starter prepared for wine can be stored in the cold for no more than ten days.
Remember that for white and red wines there are wine yeast different types. They affect the aroma and taste properties of the product.

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How to store wine made from fermented jam?

To prevent the prepared drink from spoiling, it must be stored correctly. This is important not only for preserving the taste, but also for the length of the storage period.

Wine from fermented jam should be stored taking into account the following rules:

It is necessary to pour the finished drink exclusively into clean containers and it is best if they are made of dark glass;
The ideal temperature for storage is 10-12 degrees;
to get really tasty and aromatic drink, it is recommended to withstand it. Usually the process lasts 1.5-3 months;
It is important that the bottles are kept horizontal during storage. Protect bottles from temperature fluctuations, vibrations, etc.

Now you know that you can make delicious homemade wine from old jam. Use the recipes presented as a basis for your own culinary experiments using different spices.

In almost every storeroom caring housewife There will probably be a jar of last year’s jam, and another from the year before, and another. It’s a shame to throw it away, but I don’t want to eat it. What to do? You can easily find a use for this jam. Use it to make homemade wine. Homemade jam wine is no worse than the ones you buy in the store, and perhaps even better, since it certainly consists of natural substances and not powder or other “chemicals.”

Cooking method

So, to make wine from last year’s jam at home, we will need:

Water – 1 liter;
Jam – 1 liter;
Raisins 100-150 grams;
3 liter jar.

Wash the three-liter jar thoroughly, maybe with a soda solution, rinse well so that there is no soda left, with warm running water, then rinse with boiling water. “To prevent the jar from bursting, put a tablespoon in it.”

Pour a liter of water into a saucepan and place over high heat, bringing to a boil. You can cover it with a lid to help the water boil faster. Turn off the heat and leave the pan with water to cool. We need water whose temperature will exceed normal room temperature, but will not be hot, we need something in between.

Pour the jam into our three liter jar, we send a liter of warm water there. Next, add a handful of pre-washed and dried raisins. Mix everything carefully. We put it on the jar nylon cover. We put it in a dark, warm place (temperature 15-20 degrees) for at least 14 days.

After this time, open the jar and remove the resulting pulp from the surface. Strain the liquid well through gauze folded into several words. We take a clean jar and pour our liquid into it again.

Then we take an ordinary medical glove, put it on the neck of the jar, tie the neck with a tourniquet or rope over the glove so that it does not fly off. You can install a water seal.

Again we put the jar of our future wine in a dark place, this time for at least 40 days. If after this time you notice that the glove, inflated by fermentation, began to fall off again, and then completely sank, then our jam wine is ready, it’s time to bottle it.

Tip: “Make sure the wine is clear. At the same time, there is no need to shake the jar thoroughly, otherwise sediment will rise,” experienced winemakers advise.”

We carefully pour the wine from a three-liter jar into bottles; this can be done using a watering can, the bottom of which is lined with gauze so that no sediment gets into the bottle. We again put the bottles with spilled wine in a dark place, this time for about 2 months. The approximate strength of such jam wine is 10 degrees, plus or minus one degree.

Simple strawberry recipe

I would also like to consider making wine from strawberry jam. For this we need:

Strawberry jam – 1 liter;
Water – 2.5 liters;
Raisins – 150 g.

The jam is mixed with warm boiled water, stirring for at least 7 minutes. Then add the soaked warm water swollen raisins. Leave the jar with a mixture of water, jam and raisins to ferment at room temperature in a dark place. When the fermentation process stops, filter through cheesecloth and again pour into clean bottles prepared in advance. Vessels with our wine must be corked and placed in a cool place for at least 3 days. After three days you can start tasting the drink. Strawberry jam wine is usually around 11% ABV.

Fermented jam

The above recipes were for jam that had not yet had time to ferment. If you have fermented jam lying around in your pantry, then don’t rush to throw it away; you can also make wine from it.

To prepare we will need:

Our fermented jam - 1.5 liters;
Boiled water - 1.5 liters;
Granulated sugar – 200 grams;
Raisins – 1 heaped tablespoon.

In this option, the raisins are not washed or pre-soaked in water. Cool the boiled water to about 40 degrees. Pour it into a five-liter jar, add a liter of fermented jam, ½ of the sugar we prepared and raisins. Mix. We put a medical glove on the neck of the jar and secure it with a tourniquet. Using a needle, make a small hole on one of the “fingers” of the glove so that the gas from the can can escape a little at a time.

If you don’t have such a large container, then instead of one five-liter jar, you can use two three-liter jars, after mixing all the ingredients in a large saucepan.

We put the jar with the product in a warm, dark place for 2 weeks. After this time, open the jar, filter the contents and add the second half of the required sugar (100 g). We pour the wine into a clean five-liter jar and again send it to ferment in a warm, dark place for 3 months.

Then we pour the finished wine into bottles, trying not to raise the sediment that appears in the jar. Store bottles of wine in a cool place. This wine will have a slightly higher percentage of the strength of the previous week due to the sugar added to it during the manufacturing process.

Advice: “To prevent the cork from drying out, wine bottles must be kept at an angle,” experienced winemakers advise.”

As you can see, even seemingly spoiled fermented jam can be turned into good homemade wine, which in its own way taste qualities will not be inferior to factory wines. At the same time, without actually incurring any financial costs. The cost of raisins and 200 grams of sugar is nothing compared to expensive store-bought and most often far from natural wines, as well as the pleasure you will get by treating your friends to a home-made drink.

Happy tasting! And don't forget that drinking too much alcoholic drinks dangerous for health. And in a situation where it is a homemade drink, the temptation to try it again and again is oh how great.

You, as a housewife, have probably wondered more than once, what to do with last year’s jars of jam? Why throw them away if you can make homemade wine from jam, natural, tasty, filled with extreme benefits!

Save on the purchase of alcohol and delight your family members and guests with a natural, excellent drink. Moreover, no special knowledge is required to make this miracle elixir. Of course simple recipes wines made from jam at home are different, but some require closer consideration.

If sediment forms and becomes transparent, the wine will need to be drained and left for 2 days in cold conditions. Sugar should be added 20 g per 1 liter.

Miracles from apple jam

A month is enough and homemade wine from apple jam You can enjoy tasting it with your family and friends!

Components

For this jam you won’t need to buy anything extra, since the recipe is extremely simple and suitable even for a beginner. Let's take out about one and a half liters of old jam. Pour in the same amount of water. It is enough to take a tablespoon of raisins and sugar.

Preparation

Take water at room temperature. The jam and half a glass of sugar are mixed and poured into a container. Putting a glove on top, the container is placed in a place where the sun's rays do not penetrate. At the end of fermentation, the glove deflates and there will be no gas bubbles.

A colander and gauze are needed to strain and remove the pulp. After adding ½ cup of sugar, the mass is mixed and the container is placed in the dark. After a month, try the resulting drink. Surely you will be delighted!

Recipe for homemade wine from jam with cherries

Jam with fragrant cherry based on one of the best options for raw materials for obtaining delicious wine with a unique aroma.

So, how to make wine from jam at home? It's quite fast and suitable for anyone.

Necessary

Cherry jam should not contain seeds.

Just one liter, as well as water, is enough for preparation. You won't need many raisins - only 150 or 170 grams.

Technology

Take a clean jar and mix the old jam with raisins. The jar should be kept in the dark for a little over one week. Collect the pulp from the surface and strain the liquid into a new jar. The duration of fermentation will be 40 days.

Young, beautiful wine made from cherry jam with increased transparency is drained from the sediment and poured into a second jar. Ripening lasts 2 months. In this case, the drink is stored in a dark, cool place.

Wine based on plum jam

Do plum wine based on jam is quite simple, but the taste is magical and has long been appreciated.

First you need to boil the water over high heat. When the mixture boils, the pan is removed and the water cools. The water temperature is within 25 C°. The jam is poured into a 3 liter jar, where warm water and raisins are added.

The grapes are not washed first, since it is important for the yeast to remain on the surface. This will prevent the drink from souring. A nylon lid is placed over the jar, after which the vessel is stored in the dark for half a month.

When pulp appears, the liquid is removed and poured into a clean container, protected with a lid or glove. It is important to know how to place containers of wine on top of jam. You need to choose a warm, dark place until fermentation is complete.

Next, the finished wine is mandatory strain, pour into a clean bottle, close and put in a cool place. The recipe requires 40 days of aging. As the wine matures, it acquires flavor and richness.

Recipe for wine made from raspberry jam

Homemade wine from raspberry jam easy to prepare on your own. It will be no worse than one made from fresh berries. This is done quickly, simply, without requiring special skills or equipment.

Components

The ingredients for this recipe are extremely simple. If desired, any housewife can find them in the pantry. You will need one kilogram of old raspberry-based jam, the same amount of water and 100 g of fresh, not stale raisins.

Process

The jam must be thoroughly mixed boiled water. For strength and sweetness, add sugar (take 100 g for 3 liters). A dark place is chosen to store the wort until the end of fermentation. The temperature is maintained at normal. The rise of the pulp is accompanied by air bubbles.

When finished, the wine is filtered. After pouring, the drink is closed and kept in the cold for several days. Then the procedure is repeated. Preparation lasts up to 3 months.

Making homemade wine with currants

Would you like to make wine from currant jam with spicy taste? Best option I can't imagine a treat! Very quick and easy to prepare, it will please you for a long time.

Ingredients

Delicious wine is prepared using simple ingredients that can be found in any kitchen. First, prepare 3 liters of jam and water. They usually take a couple of glasses of sugar. A couple of tablespoons of raisins will be enough. For piquancy, add 3-5 cherry leaves.

Fresh ones are added first cherry leaves. Before preparing wine from jam, the jar is rinsed several times with warm and hot water. 1 liter of water should be boiled and cooled at normal temperature.

Jam, raisin leaves, sugar are placed in a glass container, poured with water, and finally mixed. The jar, protected by the lid, remains warm until it is removed after 10 days.

There should be no pulp on the water surface, which is removed using several layers of gauze. A glove is placed over the neck of the jar and stored in the dark for up to 40 days. This way the fermentation process will develop fully.

The end indicator is transparent wine color and glove, fallen to the side. After 40 days of fermentation, homemade wine made from jam is bottled without precipitation. Store in the dark and start after 2 months.

Nuances of proper preparation

if it is important to speed up the fermentation process, wine or regular wines are added to the wort baker's yeast, with the exception of pubs;
if several types of jam are used, you need to combine sweet with sweet, and sour with sour;
It is strictly forbidden to use missing moldy jam. If you come across something like this on the way, immediately take it to the trash;
should be used for storage glass containers, not plastic, as it is very harmful.

So, you can make homemade wine different ways and use any types of jam. A drink is prepared in a similar way from jam based on apricot, strawberry, spices, etc. It's not that difficult, and the wine turns out no worse than store-bought.

Every year, thrifty housewives have at least a few jars of last year's jam left over. I don’t want to eat it anymore, since something new has been prepared, but throw it away natural product, for the preparation of which effort and money were spent, it’s a pity. I suggest the next solution is to make homemade wine from jam. We will consider the recipe and technology further.

I advise you to find in advance a three-liter jar, a nylon lid, gauze and a medical rubber glove (you can install a water seal instead). In this recipe we will do without yeast, since wine yeast is difficult to get, and ordinary pressed or dry yeast is not used in winemaking, turning the wine into an ordinary mash. The role of yeast will be played by raisins, on the surface of which the necessary fungi live.

Jam made from apples, currants, raspberries, strawberries, plums, cherries and other fruit crops is suitable for making homemade wine. But I don't recommend mixing different types jam in one drink: lost in the mixture unique taste each berry. It's better to make several separate servings.

Ingredients:

jam – 1 liter;
water – 1 liter;
unwashed raisins – 100 grams;
sugar – 10-100 grams per liter of water (optional).

The amount of water depends on the sugar content in the jam (natural in the raw material and added during the cooking process). We must strive to ensure that the sugar content in the wort does not exceed 20%. If necessary, dilute with more water. If the jam is not initially sweet, you can add more sugar.

Recipe for wine from old jam

1. Wash a three-liter jar with soda, rinse several times with warm water, then sterilize by pouring a little boiling water. This will kill pathogens that could spoil the wine.

2. Transfer the jam to a jar, add water and sugar (if necessary), add unwashed raisins. Stir until smooth. Instead of raisins, you can use any unwashed fresh berries that need to be crushed first.

3. Cover the jar with gauze to protect against flies, transfer to a warm (18-25°C) dark place or cover with a thick cloth. Leave for 5 days, stir once a day with a clean hand or a wooden tool. After 8-20 hours, signs of fermentation should appear: hissing, foam and a slight sour smell. This means that everything is going fine.

4. Remove the pulp (floated pulp) from the surface and strain the contents of the jar through gauze folded in several layers. Pour the filtered wort into a clean jar, previously washed with soda and boiling water. The container can be filled to a maximum of 75% of the volume, so that there is room for foam and carbon dioxide that will appear during fermentation.

5. Make a hole in one of the fingers of the medical glove with a needle, and then put the glove itself on the neck of the jar. To ensure that the structure holds better and does not fall off during fermentation, tie the neck with a rope over the glove.

Fermentation under the glove

Alternative way– install a water seal. There is no difference between these two options. If you make homemade wines all the time, it is better to build a water seal; it is universal; in other cases, a glove (a new one each time) will do.

6. Place the jar in a dark, warm place for 30-60 days. Fermentation will end when the inflated glove is completely deflated or the water seal does not produce bubbles for several days. The wine itself should become lighter, and sediment will appear at the bottom.

Attention! If fermentation does not stop after 50 days from the moment the water seal is installed, the jam wine must be drained without touching the sediment at the bottom. Then put it under the water seal again to ferment. If this is not done, the drink may taste bitter.

7. Drain the fermented young wine from the sediment. Taste, if desired, add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% of volume). Fortified wine Made from jam, it stores better, but is not as aromatic and has a harsher taste.

Pour the drink into clean containers, preferably filling them up to the neck so that there is no contact with oxygen. Close tightly and transfer to the basement or refrigerator. Keep for at least 2-3 months (preferably 5-6). Optimal temperature– 6-16°C.

First, once every 20-25 days, then less often when sediment appears in a layer of 2-5 cm, filter the wine by pouring it into another container. Sitting on lees for a long time can lead to bitterness. Ready drink(the sediment no longer appears) can be poured into bottles and hermetically sealed with corks.

The strength of the prepared wine is 10-13%. Shelf life when stored in a basement or refrigerator is up to 3 years.

Every year, thrifty housewives have at least a few jars of last year's jam left over. I don’t want to eat it anymore, since a new one has been prepared, and it’s a pity to throw away a natural product, the preparation of which took effort and money.

I suggest the next solution is to make homemade wine from jam. We will consider the recipe and technology further.

For making homemade wine Suitable jam from apples, currants, raspberries, strawberries, plums, cherries and other fruit crops. But I do not recommend mixing different types of jam in one drink: the unique taste of each berry is lost in the mixture. It's better to make several separate servings.

Ingredients:

jam – 1 liter;
water – 1 liter;
unwashed raisins – 100 grams;
sugar – 10-100 grams per liter of water (optional).

Recipe for wine from old jam

1. Wash a three-liter jar with soda, rinse several times with warm water, then sterilize by pouring a little boiling water. This will kill pathogens that could spoil the wine.

2. Transfer the jam to a jar, add water and sugar (if necessary), add unwashed raisins. Stir until smooth. Instead of raisins, you can use any unwashed fresh berries that need to be crushed first.

4. Remove the pulp (floated pulp) from the surface, strain the contents of the jar through gauze folded in several layers. Pour the filtered wort into a clean jar, previously washed with soda and boiling water. The container can be filled to a maximum of 75% of the volume, so that there is room for foam and carbon dioxide that will appear during fermentation.

An alternative way is to install a water seal. There is no difference between these two options. If you make homemade wines all the time, it is better to build a water seal; it is universal; in other cases, a glove (a new one each time) will do.

Attention! If fermentation does not stop after 50 days from the moment the water seal is installed, the jam wine must be drained without touching the sediment at the bottom. Then put it under the water seal again to ferment. If this is not done, the drink may taste bitter.

7 . Drain the fermented young wine from the sediment. To taste, if desired, add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% of volume). Fortified wine made from jam stores better, but is not as aromatic and has a harsher taste.

Pour the drink into clean containers, preferably filling them up to the neck so that there is no contact with oxygen. Close tightly and transfer to the basement or refrigerator. Keep for at least 2-3 months(preferably 5-6). The optimal temperature is 6-16°C.

First, once every 20-25 days, then less often when sediment appears in a layer of 2-5 cm, filter the wine by pouring it into another container. Sitting on lees for a long time can lead to bitterness. The finished drink (the sediment no longer appears) can be poured into bottles and hermetically sealed with corks.

The strength of the prepared wine is 10-13%. Shelf life when stored in a basement or refrigerator is up to 3 years.