You, as a hostess, have probably thought more than once, but what to do with last year's jars of jam? Why throw them away when you can Home wine from jam, natural, tasty filled with extreme benefits!

Save on alcohol purchases and delight your family and guests with a natural excellent drink. Moreover, special knowledge for the manufacture of this miracle elixir is not required. Of course simple recipes jam wines at home are different, but some require closer consideration.

When precipitation occurs and transparency is achieved, 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 can be tasted with pleasure with family and friends!

Components

For this jam, you do not need to buy extra, because the recipe is extremely simple and suitable even for a beginner. We will get the old jam approximately one and a half liters in volume. Pour the same amount of water. Raisins and sugar are enough to take a tablespoon.

Cooking

Water is taken room temperature. Jam and half a glass of sugar are mixed and poured into a container. Wearing 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!

Cherry jam homemade wine recipe

Jam with fragrant cherries in the base is one of the best raw materials for making delicious wine with a unique aroma.

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

Necessary

Cherry jam should not contain seeds.

Only one liter is enough for cooking, as well as water. Raisins do not need so much - only 150 or 170 grams.

Technology

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

young beautiful wine from cherry jam with increased transparency, 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.

Wine based jam with plum

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

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

The grapes are not pre-washed, as it is important for the yeast to stay on the surface. This will prevent the drink from souring. A capron lid is put on top of 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 by a lid or glove. It is important to know how to put a container of wine on jam. You need to choose a warm dark place until the end of fermentation.

Further, the finished wine is necessarily filtered, poured into a clean bottle, closed and put in a cool place. The recipe implies a 40-day exposure. As the wine matures, it gains flavor and richness.

Raspberry Jam Wine Recipe

Homemade raspberry jam wine is easy to prepare on your own. It will be no worse than consisting of fresh berries. This is done quickly, simply, without requiring special skills and devices.

Components

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

Process

Jam must be thoroughly mixed in boiled water. For strength and sweetness, add sugar (3 liters take 100 g). To store the wort, a dark place is chosen until the end of fermentation. The temperature is maintained normal. Raising the pulp is accompanied by air bubbles.

At the end, the wine is filtered. After transfusion, the drink is closed and kept in the cold for several days. Then the procedure is repeated. Preparation takes up to 3 months.

Making homemade wine with currants

Would you like to receive wine from currant jam with piquant taste? the best option for a treat not to come up with! Very quick and easy to prepare, it pleases for a long time.

Ingredients

Delicious wine is prepared on the basis of simple ingredients that can be found in any kitchen. First, prepare jam and water with a volume of 3 liters. Sugar is usually taken in a couple of glasses. A couple of tablespoons of raisins will suffice. For piquancy, add 3-5 cherry leaves.

Fresh cherry leaves are added first. Before starting to make wine from jam, the jar is rinsed repeatedly with warm and hot water. Water in the amount of 1 liter must be boiled and cooled at normal temperature.

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

There should be no pulp on the water surface, which is removed by means of several layers of gauze. A glove is put on the jar's throat and stored in the dark for up to 40 days. So the fermentation process will develop to the fullest.

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

The nuances of proper cooking

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

So, you can make homemade wine different ways and apply any kind of jam. Similarly, a drink is prepared from jam based on apricot, strawberries, spices, etc. It is not so difficult, and the wine is no worse than store-bought.

05.05.2017 8 924

Homemade wine from jam - easy and simple!

Probably, many have thought about how to make homemade wine from jam, so that it is simple and fast, and most importantly, delicious. If you have never cooked at home, then it is better to prepare the simplest recipe. It can be made from apple, raspberry, plum, candied, strawberry jam and blackcurrant. If desired, you can diversify the recipe with rice. Setting it up is easier than you think. The article contains videos, easy recipes that even a beginner can master, so read on, remember what to do, and start making a delicious drink with your own hands!

Homemade wine from jam - in the photo

To prepare a drink at home according to a recipe without yeast, you will need 1 liter of jam, 1 liter of purified drinking water and 100 g of raisins. What kind of jam can you take? Any old from plums, raspberries, apricots, cherry plums, currants, apples, dogwood, gooseberries, cherries, sweet cherries - no one needs it, it just fits. It all depends on taste preferences, if you want cherry wine - take a similar jam.

Take three liter jar, rinse well, pour boiling water over. Put the old jam on the bottom, throw in the raisins, add the indicated amount of boiled water, cooled to room temperature, mix well and close. You can also add here sugar syrup(250 g of sand dissolved in 0.5 l of water) to get a dessert taste. Leave the jar in a dark place for 10 days at a room temperature of + 19 ° ... + 25 ° С.

strain the wine pour into jars, put on a rubber glove

After a while, all the contents must be filtered through cheesecloth, folded in two or three layers, and poured into a clean container, where it will still ferment. Put a medical glove on the jar, poke a needle in your finger, or install a water seal. Now the mixture must be left in a dark, warm place for 35-40 days, so that the active fermentation process is completely completed.

When the glove is no longer in a standing position, i.e. drops, and the shutter will not form bubbles, the wine itself will acquire a lighter shade in comparison with the original. This means that the active fermentation process has come to an end. Also at the bottom of the jar you will find a characteristic small sediment.

wine from jam - in the photo

Now you need to carefully pour the liquid into clean bottles so that sediment does not get in and remove until fully cooked in a cold room (basement, cellar, refrigerator), where the temperature does not exceed +16 ° C. The time of infusion in the cold is 3-3.5 months or more (if desired, the taste will be stronger and richer).

Thus, after 4-4.5 months, the jam treat will be ready to eat. Cooking time - the process is not fast, but the result will please delicious drink, the fortress of which will be in the range of 10-14%. Bon Appetit!

The technology for making wine from jam does not depend on the type of berries or fruits from which it is made, only the methods for preparing the must will differ. How to make wine from jam at home in a simple way? For this you need:

1. Good, without the use of detergents (you can use baking soda), wash the jar (3 liters), pour over boiling water.
2. Boil water, set aside to cool to 25-30 degrees Celsius.
3. In the bowl where the wine will ferment (prepared jar), mix jam, water of the desired temperature.
4. Place raisins in a vessel (do not wash).
5. Cork the vessel with a tight lid, rearrange in a warm (up to 25 degrees) place for two weeks.
6. After 14 days, open, strain the cleared liquid into a new, cleanly washed container.
7. Close the neck of the vessel, put on a surgical glove.
8. It is necessary to fix it additionally by tying it with twine.
9. Put a water seal - make a hole in one of the fingers of the glove, insert a flexible rubber tube, lower its end into a container of water. This will allow the fermentation process to proceed faster.
10. The container is moved to a dark place for at least 45 days, the readiness of the wine is indicated by the stoppage of fermentation and the fall of the glove.
11. When the liquid becomes clear, it is carefully drained without shaking.
12. It is filtered through a watering can with an additional filter (cloth, gauze), poured into bottles washed with soda, tightly closed and removed for ripening for 60-90 days in a cool place.

Created according to this recipe, the wine will contain 9-11 degrees of alcohol.

Drink recipes from blanks

From raspberry jam

Recipe #1

To prepare a drink from raspberry jam, you will need:

• 2.5 l. heated water;
• 1 l. blanks;
• 150 g dry raisins;
• 3 liter glass container.

To make wine according to this recipe, the already described technology of making wine at home is used.

Recipe #2:

To make wine, prepare:

• 3 kg of raspberry jam (jam, grated raspberries with sugar);
• 2 kg frozen or fresh berries;
• wine sourdough;
• 10 l. heated water;
• bottle with a capacity of 20 liters.

Cooking technology:

1. All the ingredients for wine are mixed in a container, the temperature of the must should be about 25 degrees Celsius.
2. The filled vessel is left in a warm place (at least 20 degrees Celsius), stirred regularly until signs of fermentation appear.
3. As soon as the wort begins to ferment, it is poured into a vessel,
4. Install a water seal to prevent air from entering the container.
5. When the fermentation process is over, the liquid is carefully poured, without shaking, into a clarification container.
6. After 72 hours, the drink will clear, then syrup is added to it, distributed into prepared bottles or jars.
7. Corked wine is taken out to a dark, cool place for ripening.

The wine according to the recipe is very fragrant, rich in taste and color, can compete in taste with grape wines.

From strawberry jam

Recipe number 1.

To make a drink you need:

• 1 l. strawberry jam;
• 150 g dry raisins;
• 2.5 l. water (heated to 25 degrees Celsius).

We mix the components of the future wine, pour 2/3 of the volume into a suitable thoroughly washed container and prepare the drink according to the usual technology. Some lovers note a special taste of wine made from a mixture of strawberry and currant jams.

Recipe number 2.

When preparing a drink at home in autumn, winter or spring, for flavoring, a tincture of fresh berries in alcohol is suitable, which is added after fermentation, before aging.

In order to make wine, you need to take:

• 1 l. jams;
• 2 kg fresh (or frozen) strawberries;
• 400 gr. Sahara;
• pre-made sourdough (25 g);

1. Grind the berry, combine with jam, dilute with warm water.
2. Introduce the starter into the liquid, place the container in a warm place to ferment the wort.
3. After the appearance of signs of active fermentation, pour the wort into a large container.
4. Arrange a shutter, leave until the end of the process.
5. Separate the finished wine from the sediment and leave for additional purification for 72 hours.
6. Add perfume, syrup (50 g) to the drained liquid, pour into containers and put on aging for 60-90 days.

Apple jam wine with rice

• one liter of jam;
• 1 st. raw rice;
• 20 g of special wine yeast (ordinary yeast can be used, but this will worsen the taste);

• warm water (at least 25 degrees Celsius).

How to put wine using yeast and rice? Its preparation does not differ from the traditional one, with the addition of raisins to the must. For flavoring, add pieces of lemon peel, syrup for taste (20 g per 1 liter of the finished drink).

Wine from currant jam

The recipe assigns the role of sourdough to unwashed rice, you can use traditional wine sourdough, unwashed raisins.

To make wine from currants at home, we take:

• 1 liter of jam from any variety of currant;
• 1 glass of crushed grape berries;
• 250 g of rice;
• two liters of warm water;
• glass jar 5 liters.

Ferment homemade wine like this:

1. A container is prepared, washed with soda and hot water, scalded with boiling water.
2. Mix ingredients with unwashed rice.
3. The neck is sealed with a medical glove and additionally strengthened.
4. Through a small hole in the finger of the glove, a rubber tube is connected and a water seal is placed.
5. The jar is removed for fermentation in a warm place, protected from light, for 20 days.
6. After the end of fermentation (opal glove), the liquid is carefully drained from the sediment into a clean, prepared jar.
7. Close the lid and put on clarification (additional purification of wine) in a dark place for 72 hours;
8. Wine, after clarification, with the help of a rubber tube, is carefully poured into clean and scalded bottles, corked and put to ripen for 60-90 days.

Cherry jam wine

To set the wort you will need:

• one liter jar of jam
• liter jar of heated water;
• up to 150 g of raisins;
• 3 liter container.

The technology for making wine is conventional, it is advisable to place the container during fermentation in a dark place at room temperature.

The wine has a strong aroma and a beautiful golden color.

Making wine from old or fermented jam

Stocks of last year's candied jam are an excellent stock for making wine at home. How to use old jam for this?

Recipe for homemade wine from candied jam:

• one liter of old billet;
• 150 g dry raisins;
• liter of heated water;
• 3 liter glass jar.

To make a drink you need:

1. Prepare a jar, wash well with soda, scald with boiling water.
2. Mix the ingredients, pour into a jar.
3. Cork with a lid, take it to a warm place without access to light for fermentation.
4. After 10 days, the pulp is removed from the surface, drained from the sediment and poured into a clean jar washed with hot water.
5. The neck of the jar is closed with a medical rubber glove.
6. The glove is additionally reinforced with twine or elastic cord.
7. A rubber tube is passed through a hole in the finger of the glove and a water seal is arranged.
8. Harvested for 6 weeks for fermentation.
9. After fermentation, they are removed from the sediment with a rubber tube, poured into containers and taken out to ripen for 90 days.

Homemade wine after aging turns out to be similar to champagne, so you need to uncork the bottles with care.

What can be made from fermented jam? To make homemade wine from a sour billet, you should take:

• one liter of blank;
• a liter jar of water heated to 40 Celsius;
• 150 g of granulated sugar;
• 1 st. raisins with a slide
• glass jar 5 liters.

To set the wine you need to do the following:

• Cooking dishes, washing, scalding.
• We mix the components, pour into a container.
• Seal the neck with a glove.
• We remove the container in a warm place for fermentation.
• After 2 weeks, drain the liquid into a prepared jar.
• Add 50 g of sugar, cork with a plastic lid and take it to ripen for 90 days in a dark, warm place.
• Wine from jam is carefully poured into bottles, trying not to shake the settled thick.

This technology will allow you to make delicious wine at home from sour jam that has begun to ferment.

Beverage preparation technology

How to make the “right” wine from jam? When making an intoxicating drink from fresh raw materials, the first step is to prepare berries and fruits (they are peeled and crushed).

Jam is already prepared, purified raw material.

The second step is the preparation of the basis for fermentation (wort).

If fresh raw materials are used, the crushed mass (pulp) is mixed with sugar and water. The amount of sweetener (sugar or honey) is determined by the sweetness of the raw material and ranges from 150 to 300 g per liter of liquid.

Sugar is added to the jam during production, the hostess usually knows how much it is contained in a liter of product. If it is too sweet, you need to increase the amount of water to get the must of the same concentration as when using fresh fruit. Compliance with the desired sweetness is extremely important - in an acidic environment:

• the yeast necessary for fermentation will not multiply;
• the appearance of mold colonies is possible;
• development of putrefactive processes begins.

Excess sugar is unacceptable - in this case, the fermentation will slow down (sugar has the properties of a preservative).

The third step in making homemade wine will be the introduction of yeast into the wort (the jam was boilable, does not contain microorganisms that can “start” the fermentation process). They can be added to the must (wine yeast is used, not regular yeast). The addition of ammonium chloride enables the yeast to multiply actively (the compound is used in industrial winemaking to improve the taste of wine during blending).

You can make a sourdough using only natural ingredients (recipe):

• for 500 g of warm water, 50 g of sugar and 250 g of raisins are used (no need to wash, the necessary yeast cultures are on the skin of the berries). The container with the mixture is closed with a piece of gauze folded in several layers or a dense cloth, kept warm for up to 5 days, controlling the process all the time, stirring the contents. The readiness of the starter is determined by active fermentation and a specific smell;
• for berry sourdough for 200 g of sweet berries or fruits (strawberries, raspberries, mulberries) use 75-100 g of sugar., 300 g of water. Crushed unwashed fruits are placed in a container, combined with water and sugar. The vessel with the leaven is placed in a warm place for fermentation.

Leaven is introduced into the wort at the rate of 25 g per liter of liquid.

Important in a wine drink is not only taste, but also smell. Wine made from fresh fruits retains their aroma; jam, with the exception of some varieties, does not have a pronounced smell.

To improve the aroma of the drink, you can:

• use similar fruits when adding to the must;
• apply lemon zest;
• aromatize the wine with a pre-prepared alcohol tincture of aromatic herbs and fruits at the final stages of product ripening.

The fourth step is setting the must for fermentation and installing a water seal so that air does not get into the future wine. After purification of the liquid (suspension from the yeast should settle to the bottom), the liquid can be drained from the sediment.

This is necessary to remove impurities, displaying a rich taste and high quality wine.

To reveal the taste of wine, it must ripen - the longer it is stored in a cool, dark room, the better. Storage bottles or other containers should be washed thoroughly, preferably without the use of synthetic detergents.

Fermentation wort can be poured into a container made of any material (except metal) - ceramics, glass, wood for 2/3 of the volume. Oak sawdust, bark in a dense linen bag, lowered into the must before fermentation, will help improve the taste.

How to make wine from old jam correctly? You should not use a product with mold colonies that is obviously spoiled - homemade wine will get an unpleasant taste.

For a sweeter, dessert drink, syrup is added to the must - up to 250 g of sugar for the entire volume of wine. Honey and spices can be added to the liquid before fermentation to flavor the drink from raspberry jam, various varieties of currants.

There are many recipes for homemade wine from unused jam, each housewife has her own tricks and tricks. Knowledge of the main stages of technology will allow you to delight your loved ones with a delicious, aromatic drink.

Delicious and sweet fragrant jam in winter becomes such a welcome part of summer. But what to do in those cases when its stocks, even with the onset of a new season of harvesting, have not run out?

Throwing away such goodness does not raise a hand, and somehow you don’t really want to store it for several years until it deteriorates.

There is a way out of this situation, and it is quite simple - to make homemade wine based on it.

At home, you can make wine from any jam. Depending on its taste, the taste and aroma of the finished alcoholic beverage will depend.

Important! When adding sugar, one should also take into account the degree of sweetness of the raw material itself, that is, cooking. If it is too sweet, then the volume of granulated sugar should be reduced in your own taste and vice versa.

To prepare such a drink you will need:

• 1 liter of jam and water;
• 100 grams of unwashed dark raisins;
• 25 -50 g of granulated sugar.

If the jam is sugary-sweet, then you can not add sugar at all.

Wort preparation

1. First of all, you should carefully sterilize a three-liter jar. It is best to do this by pouring boiling water over the container a couple of times.
2. Place all ingredients in a jar and mix well.
3. For five days, you need to remove the jar in a dark and dark place. Having previously covered its surface with a dense cloth.
4. Once a day, the resulting wort should be thoroughly mixed. It is best to do this either with a wooden spatula or simply with a clean hand.
5. After the specified period of time, the pulp, that is, everything that has surfaced on the surface of the jar, should be collected and thrown away. The remaining liquid should be carefully filtered.
6. Another jar of the same volume should be carefully sterilized, and the future wine should be poured into it.

Fermentation with a glove instead of a water seal

• Place a container under the water seal. In this case, it is better to use a regular medical glove with a hole in one of the fingers. By the degree of its puffiness and deflation, it will be easier to determine when the fermentation process is over.
• After that, the container with the future alcoholic drink is removed in a dark and necessarily warm place for one or two months. The fermentation period directly depends on the accuracy of all previous stages and the ambient temperature. It is best if it is in the range from 19 to 28 degrees.
• When the glove falls off, it means that the wine is almost ready. The liquid itself should become several times lighter, and a layer of sediment will be clearly visible at the bottom of the can.

The fermentation process of homemade wine is shown in the video:

Now, using a rubber hose, the resulting wine should be drained into a clean container without disturbing the sediment.

Pour the resulting drink into clean containers, filling them to the very top.

Attention! If active fermentation does not stop after 50 days, the wine without sediment should be poured into a clean container and put back under the water seal. Otherwise, it can either turn sour or acquire a pronounced bitter aftertaste and an unpleasant aroma.

drink received alcoholic drink immediately after preparation is not recommended. It must be kept in a cool place for at least another 4 months.

At the same time, once every 28 days, the wine is also drained from the sediment. When it stops falling out at all, then homemade wine from jam is considered ready for use.

The average strength of the resulting alcohol is from 10 to 13 turns. It should be stored in a dark and cool place for a maximum of 36 months.

Alternatives

According to the recipe above, you can make wine from any kind of jam.

However, for some varieties of this sweetness there are separate ways to turn it into wine using additional ingredients. In this case, the finished drink is more tasty and aromatic.

If you want to make wine from any other sweet prepared in the summer, but you don’t want to wait a long time, you can use a quick recipe.

simple recipe

In this case, you will need:

• 10 g of wine yeast;
• 350 g unwashed raisins;
• 2 liters of boiled water;
• granulated sugar from 10 to 100 g;
• 1 liter of any jam.

As in the previous recipe, first of all, it is necessary to carefully sterilize all containers that will be used in the future.

Procedure:

1. It is necessary to mix water and jam and bring to a boil over medium heat.
2. Strain the resulting syrup and pour into a fermentation container, leaving about 1 cup to dilute the yeast.
3. Add all the yeast to the cooled sweet liquid in a separate container and mix. After 20 minutes, when the fermentation process becomes pronounced, pour the starter into the main container.
4. Put the resulting wort under a water seal and leave for 7-10 days. When fermentation is over. The wine is drained from the sediment and bottled. Stored in the refrigerator for about three days.

After the expiration of the specified period, the resulting homemade wine from jam is considered ready for use.

Reference! Its average strength is about 1 degree, the taste is pleasant sour-sweet.

"Rice" from old blanks

According to this recipe, it is best to prepare wine based on sweetness with sourness, for example, currant jam, although raspberry or strawberry is also quite suitable.

Such a ready-made alcoholic drink has a more pronounced aroma and taste of grapes, due to the use of its fresh berries in the recipe. It is also noteworthy that the entire process of making such fruit wine takes no more than 45 days.

For its preparation you will need:

• 250 g of unwashed raisins and fresh grapes;
• 1 liter of jam;
• 200 g unwashed rice;
• 2 liters of water.

Reference! For jam made from sour berries or fruits, it is better to use dark grapes and raisins. For more sweet billet white raisins and grapes are better.

Water should be boiled and cooled in advance, and all containers should be carefully sterilized.

The cooking process itself is carried out in several stages:

1. All components are mixed in a fermentation container and then poured with warm water.
2. By tradition, the container is sent to a darkened and warm place for fermentation, with a pre-installed water seal.
3. After about 30 days, and in the case of using sour cooking, the fermentation process is over.
4. The wine is drained from the sediment and bottled.
5. The resulting young alcoholic product is sent to stand in the basement or refrigerator for 7 to 10 days. After which it is ready for use.

Reference! Rice in this recipe does not help or speed up the fermentation process, as many beginner winemakers read. In fact, it helps the wine, it clears up faster and draws out harmful impurities from it that spoil appearance and the taste of the finished drink.

Homemade wines can be made from absolutely any jam. So professional home-grown winemakers even got the hang of mixing different types of this sweetness and create real blended drinks.

This method of recycling stagnant blanks is not only very convenient and profitable, but also very economical and exciting.

Everyone had a situation when there was too much jam prepared for the winter, and you had no idea where to put the surplus. It just so happened that craftsmen made moonshine from the remnants of jam. But not everyone loves this drink. For that, a rare person does not like wine. So there is good news for you - wine can be made from jam.

Wine from jam is very soft, fragrant and quite strong.

How to make wine from jam?

To do this, you will need: jam and sugar, water (boiled) and containers for cooking (glass). For wine, you can not use jam with mold, as mold will nullify all your efforts.

Mix the jam with water in a ratio of 1:1 and add half a glass of sugar to 3 liters of this mixture. This container must be closed and placed in a dark and warm place. When all the pulp is on top, the future wine must be filtered.

It is best to pre-wash the dishes where the wine will ferment with soda and scald with boiling water. This is where the filtered liquid should be poured. Half a glass of sugar is also added here and left in the same dark and warm place for about 3 months.

After the specified time, the wine is poured into bottles using a thin rubber tube (like from a dropper). The main thing in this process is caution, so that the sediment remains intact. Everything. Bottles with finished wine can be stored in a dark, cool place.

The assortment of any housewife has more than one variety of jam. Therefore, it is undoubtedly worth paying attention to recipes for homemade wines from various kinds jam.

Wine from raspberry jam.

As components you will need: two and a half liters of boiled and cooled water, 1 liter jar of raspberry jam, 150 grams of raisins.

The water must be slightly warmed up so that it is slightly warm. Then mix it with raspberry jam and add raisins, which are not pre-washed (in no case). Pour the resulting liquid into a bottle (no more than 2/3 of the volume). Put on a rubber glove on the neck of the bottle, preferably a medical one (from a pharmacy) and send the fermentation bottle to a dark place for about 3-4 weeks. After that, carefully pour the wine into a clean container (pre-strain through cheesecloth), close it tightly and let it stand for another 3 days. Now that the wine has separated from the sediment, it can be poured into bottles, but with the utmost care so as not to cloud it with sediment.

The wine made from raspberry jam is very tasty and fragrant, you can feel the summer and the taste of ripe berries in it.

Wine from strawberry jam.

This wine is unusually tender, spicy and beautiful (transparent - amber). To prepare it, you will need: 1 liter jar of strawberry jam, 130 grams of raisins and 2.5 liters of slightly warm, pre-boiled water.

Soak the raisins in a little water. Strawberry jam diluted with water. We mix all the ingredients, pour into a glass container (you can use a bottle) for 2/3 of the volume (no more). With a rubber glove (sterile) we close the neck of the bottle and wait for it to “fall on its side”. This moment will become final in the fermentation process. The wine will need to be poured into a new bottle, from where it will go into bottles after three days. After another 3 days the wine is ready.

Sometimes, to add zest to such a drink, it is made from a mixture of strawberry and currant jams in different proportions.

Wine from apple jam.

Apple jam makes future wine sensual. It is characterized by lightness, aroma and sweet and sour taste.

To make it, you will need: 1 liter jar of jam from any apples, 200 grams (1 glass) of unwashed rice, 20 grams of fresh (preferably wine) yeast, boiled and sufficiently cooled water.

In a well-washed dry glass container with a volume of 3 liters (you can put a jar) apple jam and add rice. The yeast is slightly diluted with water and sent to a jar of jam. While gently stirring, gradually add warm water so that it reaches the level of the “shoulders” of our container. Mix again and put on a rubber glove (medical) over the pebble from the can, in which one of the fingers is pierced with a needle. Now the container with the mixture must be moved to a place where it is warm and dark. The wine is ready when it looks clear and the sediment settles to the bottom of the jar. It must be drained carefully, preferably through a rubber tube and try.

If you decide that the wine is sour, then add granulated sugar to it at the rate of 20 grams per 1 liter of wine and, after stirring thoroughly, set it to “reach” for another 3 days. Now your wine is completely ready.

Wine from currant jam.

Wine made from currant jam has a chic color, aroma and storehouse useful substances. To make it, you need to have on hand 1 liter jar of currant jam - red, black or assorted, 200 grams of fresh grapes and the same amount of rice. Water will require 2 liters.

Wash the container for future wine and dry it in advance. In it (no more than 2/3) we place berry jam, unwashed (required!) Rice groats and grapes. Pour all the components with pre-boiled water, but cooled down, and mix thoroughly. We close the container with a rubber glove (sold in a pharmacy) and forget about it for 20 days. The wine should be fermented in a warm room without light.

When this process is completed, the glove will “fall off”, and the wine will become transparent. Carefully, so as not to disturb the turbidity at the bottom, it will need to be poured into bottles. Taste the elegance of currant wine.

Cherry jam wine.

To taste the sensual solo of cherries in jam wine, prepare: 1 liter jar of cherry jam (preferably pitted) and warm water (boiled and cooled in advance), as well as two handfuls of any raisins (at least 100 grams).

cherry jam wine

The container for fermentation (you can use a three-liter jar) is washed with soda solution, dried, sterilized. We send water, temperature pleasant for the skin on your hand, and cherry jam into a glass container (jar or bottle), pour raisins on top and diligently stir the combined ingredients. We close the neck of our container with a lid (plastic or polyethylene) and send it to the warmest place without access to light for 10 days. At the second stage of preparation, the pop-up pulp must be collected, and the future wine should be filtered (it can be through gauze or a rare strainer). Pour clean liquid into another prepared jar. But this time, instead of a nylon cap, put on a thin rubber glove (preferably sterile, from a pharmacy) on its neck. Now the wine should no longer ferment, but “reach”. This process should last exactly 40 days. You will see that the fermentation is going on by the inflated glove, but when it “falls on its side” it will mean that the wine has “reached”. Almost ready drink will become transparent, beautiful. Now, with extreme caution, it is better to pour the wine through a rubber tube (like from a dropper) into a storage container, which is left for another 2 months without access to light. Your expectation will be rewarded with luxurious cherry-scented wine. It turns out simply amazing, both in appearance and in taste.

However, wine saturated with the aromas of the sun and berries can be made not only from fresh, but also from candied, old jam.

Wine from old jam.

To prepare it, you will need: 1 liter jar of candied jam (preferably assorted - from different berries), 120 grams of raisins (unwashed!) And 1 liter jar of boiled and cooled water.

Jam must be carefully transferred to a 3-liter bottle. We also add raisin berries there and pour in warm (not higher than 36-40 degrees) water. We wrap the cork from the container for the bottle with a layer of cotton wool and close the bottle very tightly. It must be placed in a dark, warm place for 10 days. After the specified time, the pulp is removed, and the liquid is filtered into a clean bottle. We put on a rubber medical glove on the neck of the bottle and return the bottle to its original place, without access to light and drafts. After a month and a half (about 40 days), the wine is poured into storage containers using a thin hose, corked and laid on its side.

And after another 2 months, you can taste a delicious drink. It turns out fragrant and slightly foamy, so you should open and pour it with great care.

Wine made from fermented jam.

Sometimes it happens that stocks of jam, once in a humid environment, begin to "roam". It is impossible to eat it, but it is a pity to throw it away. However, it is not necessary. This jam makes excellent wine. The recipe is simple and does not require any material or time costs from you. Wine from fermented jam is made as follows: for one and a half liters of boiled water, they take a one and a half liter jar of fermented jam (absolutely any), 200 grams of granulated sugar and 1 tablespoon of raisins. At the same time, the raisins are not washed in order to keep the yeast on the surface of the berries.

The water is slightly heated (not higher than 40 degrees), jam is added to it, half of all sugar and raisins. In this case, the container must be taken at least 5 liters (made of glass). If you decide to use three-liter jars, then fill them no more than half. From above it is necessary to put on a rubber glove, preferably a pharmacy one, and make a small puncture on one of her fingers so that the gas can leave the preparation of the future wine.

For two weeks, the resulting mixture should wander in a warm, dark place, after which it is filtered and the second half of sugar (0.5 cups) is added. Pure, but not yet ready wine is poured into a fresh bottle and left for another three months in darkness and warmth. Only after this time, the wine, carefully so as not to affect the sediment, is poured into bottles. Store wine in cool rooms slightly tilted so that the cork that closes the neck does not dry out.

Now you know how to make wine from jam and your efforts to harvest berries for the winter will not be in vain, since you can easily turn any unwanted, superfluous, old or fermented jam into an original and tasty wine.