How to make wine from jam. Homemade recipes. Very tasty homemade wine from old jam Where to use old jam

Perhaps every summer resident makes a bunch of preparations in the summer. And a bunch with an obvious reserve. So that you can’t overcome it even during the winter. And in the spring he complains: where to put all this? For example, what to do with a whole battery of jars of old jam. It can't stand forever, can it? We bring to your attention some simple tips on what to do with old jam.

Give to those who don't have jam. Look around - there are a lot of such people. And they will happily and gratefully accept a sweet treat as a gift.

If you find it difficult to find people willing to take a sweet gift, you can use a newspaper or an advertisement site; they are in every city. There is always a section “I will give for free.” And everything free will definitely be useful to someone.

Bring a jar of jam to work regularly. As you know, at work everyone has a great appetite and everything comes in handy.

If the jam is candied and looks unattractive, you can bring it to a boil, even in the microwave, then cool it and eat it. Of course, there are not enough vitamins in such jam, but it is tasty, sweet, and looks almost freshly brewed.

A useful use of old jam is to make a unique fertilizer out of it. According to reviews, it turns out no worse than products from well-known manufacturers.
The recipe is very simple: expired lactic acid products, homemade kvass and 1 loaf rye bread– for 1 bucket of water, add chopped nettles or dandelions. Both there and there are a lot of all sorts of microelements. But you can cut just any green grass. All this is mixed in equal proportions in one container, fermented old jam is added there, covered with film and left for about 5 more days in a warm place. Maybe in the sun.

To use, take 1 liter of fertilizer and dilute it in a bucket of water. The results from such a home complex are excellent. And most importantly - no harmful chemicals in the garden beds.

Old jam can be used as a sweet base for compote. This way you save sugar, and the compote gets a berry flavor.

Cook jelly. The recipe is simple: put as much jam in boiling water as needed to reach the desired sweetness, boil for several minutes, and then add starch diluted in water. If the jam is sour, for example currant, it will be even tastier.

Distill into moonshine. The aroma and taste of such a drink will be much more pleasant. And you won’t have time to notice how it will disperse.

You can make wine. Wash the three-liter jar thoroughly, and then sterilize or pour boiling water over it. Place 1 liter of last year's jam into it, pour in the same amount of warm boiled water and throw in a handful of raisins. Never wash raisins, since colonies of beneficial bacteria live on their surface, stimulating the fermentation process.

Mix the resulting mixture thoroughly, close the jar with a nylon lid with a hydraulic seal, or pull a rubber medical glove over the neck of the jar. Place the jar for 50-60 days in a dark place at room temperature.

During this period of time, the wort in the jar will ferment and turn into wine, imbued with the taste and aroma of the fruits from which the jam was made. After removing the fermented pulp from the surface of the jar, the wine should be strained through gauze folded in several layers.

The resulting wine must be allowed to mature by bottling it and keeping it in a dark place for at least 40 days. After the specified time, the wine can be removed, tasted and enjoyed.

When making jam, don't be greedy. Immediately estimate how much jam you can eat or give away in a year. And cook as much as needed. It is better to freeze the remaining berries and fruits.

If you have had jam for several years and no one is going to eat it, there are two options for how to benefit from it - bake a pie or make wine.

Old jam cupcake

For the cupcake, jam made from any fruit or berry is suitable, even if it has seeds. Pour a glass of jam into a bowl and add one teaspoon of soda to it, mix well until the mixture foams and leave for 15 minutes. The longer the jam has been on the shelf, the more foam it will give and, therefore, the pie will be more fluffy.

Add a glass of kefir, half a glass of sugar and flour to the mixture. The amount of flour depends on the consistency of the remaining ingredients. So, if the jam is liquid, you will need up to three glasses of flour, and in thick jam It will be enough to add 2 cups of flour.

Mix all the ingredients well and if the dough turns out to be a not very attractive color, don’t be upset. Its color depends on the jam used and will change as the cake bakes.

Pour the dough into a greased mold and bake at 180°C until done (approximately 40 minutes).

When the pie has cooled, cut it horizontally into two cake layers, grease one of them with cream (you can use boiled condensed milk or sour cream whipped with sugar) and connect the two cake layers together. We also grease the top of the pie with cream and decorate with grated chocolate, coconut flakes or candied fruits.

Wine from old jam

The jar in which the wine will be prepared must be thoroughly washed and sterilized. Boil water corresponding to the amount of jam you are going to put on the wine and cool until room temperature.

Pour water and jam into a jar, mix well and add raisins (for each liter of jam, 100 grams of raisins, which do not need to be washed).

We put a medical glove on the neck of the jar and, so as not to fly off, tie it to the neck with twine.

The jar should be kept in a dark place for about 40 days. All this time, the glove will be filled with air - a sign that fermentation is occurring in the jar. When the air is completely released from the glove, the fermentation of the wine has ended and it can be poured into bottles. When pouring wine into bottles, you need to be careful not to raise the sediment at the bottom of the jar and prevent it from getting into the bottles.

Bottles of finished wine are aged for at least two months in the cellar in a horizontal position and only after that the drink can be consumed.

This method produces high-quality wine from natural products.

By the beginning of the new summer season, jars of last year's jam are often left on the refrigerator shelves. Don’t rush to get rid of it, because you can make wine from jam that has already lost its taste and aroma. Instead of tasteless sweetness, you get a full-fledged product - pleasant Home wine, which will warm and delight the household. Let's share a simple recipe for homemade wine made from jam.

A simple traditional way of making wine

You need to prepare:

• 3 liter jar;
• a piece of gauze for filtering and a funnel;
• a glove purchased at a pharmacy or a water seal;

Jars for wine made from jam should be sterilized with all possible care. Wash them with soda, then pour boiling water or use another method convenient for you.

Ingredients:

• 1 liter of old jam;
• 1 liter of boiled chilled water;
• 10 - 150 g raisins or fresh grapes;

It is possible to add sugar if the jam is sour. When, on the contrary, it is oversweetened, you need to add water. Experts have determined that the optimal sugar content in wort should not be higher than 20%.

Raisins or grapes should only be taken unwashed! Otherwise, the yeast fungi living on their surface will disappear. Do not use raisins that are packaged in bags and prepared for immediate consumption.

This recipe for homemade jam wine does not involve the use of dry yeast; with it you will get a completely different drink. The fermenting element in our guide is raisins or grapes.

Cooking technology

The process of making wine from jam can be divided into two main stages. the first involves primary fermentation, and the second involves filtering the drink and settling it to obtain strength and clarity.

Stage 1

Fill a three-liter jar or bottle with jam, water and berries (raisins or fresh), stir until smooth. Fresh berries crush. Cover the jar with gauze and place in a dark and warm (not lower than 20 - 25 degrees) place. If you cannot reliably protect from light, wrap the jar with thick cloth.

You can use last year's home preparation from any berries and fruits, it is advisable not to mix them so that the wine gets a certain taste.

Keep for five days, stirring daily with a long-handled wooden spoon. If after 20 hours or earlier signs of fermentation appear: (sourish smell, foam, hissing), then the process from the old jam is proceeding normally.

After five days, it’s time to intervene: separate the floating pulp (dense, undissolved particles), filter the liquid through gauze folded in several layers and pour into a clean jar, also thoroughly sterilized. Make sure that at least 25% of the volume remains free in the jar; this space is necessary for foam and carbon dioxide formed during fermentation.

Place a rubber glove tightly on the neck of the jar, after making a puncture in one of its fingers. If your household has a water seal, use it to make wine from jam at home.

To avoid breaking the seal of the jar's contents, tie the neck of the jar tightly over the glove.

What should I do if the glove has not inflated within 4 days? Check whether the necessary conditions are met: the temperature in the room where the drink matures, the can is hermetically sealed. It may be safer to seal the joints between rubber and glass with dough.

Stage 2

We leave the jar alone for a long time: from 30 to 60 days, again in warmth and darkness, monitoring the condition of the rubber glove. When it finally wilts (or, accordingly, the water seal “calms down”), fermentation is complete. The drink became lighter in color and sediment fell to the bottom.

Carefully drain the resulting wine without disturbing the sediment; for this it is better to use a flexible tube from the set for a medical dropper. If it tastes sour, add a little sugar. Now you can pour the liquid into clean bottles, seal tightly and put them in the refrigerator. As a result, we get the strength of the drink from 10 to 13 degrees.

It can be poured into glasses after 2 – 3 months. If sediment appears during ripening, the wine should be poured again into a new container. The sediment can give a bitter taste. This wine will retain its quality for 2–3 years when stored in the cold.

The above method is also suitable if the jam has fermented. We repeat all the same operations with the sour mass, maintaining the same proportions in relation to boiled water and raisins. The only difference is that 1 cup of sugar is added. At the end of the fermentation process, the drink is also given time to ripen in the refrigerator. But practice shows that it will take a little longer to keep it in a cool place, at least 3 months.

How to quickly make wine from jam at home

For the impatient, here is a “palliative” version of the recipe for wine made from jam. For 1 liter of old product, take 2 times more water: 2 - 2, 3 liters, a handful of raisins. But the decisive factor is the addition of 10 g of dry yeast.

Cooking technology:

After 2–3 days, fermentation continues, and the movement of carbon dioxide bubbles can be observed. And after a week you can already taste the wine; it should be sweet and sour and slightly carbonated. All that remains is to get rid of the sediment - pour it into clean bottles, adding a few raisins to each, and put it in the refrigerator. Just for one or two days. After which you can treat yourself. The only downside is that wine prepared this way will not retain its quality for long.

When several jars of old jam are found in the house, the question arises: what to do. You can't throw it away. Just diluting it with water and drinking is no fun. Or you can make wine from old jam at home, a simple recipe for which, and a few more variations, I will offer you today. The main advantage of wine made from old jam is that it is completely budget-friendly. You don't have to spend money on expensive components.

Wine from old jam without yeast

Recipe:

• Any old jam - 1 l;
• Water - 1 l;
• Raisins - 105 g.

Technology:

1. The first step is to prepare a three-liter jar. It needs to be washed well with soap, rinsed and sterilized in any convenient way.
2. Boil water in a saucepan. Cool it down.
3. Place old jam, no matter what, in a prepared three-liter container. Pour in cooled boiled water. Add unwashed raisins.
4. Mix all components combined in the jar thoroughly. Close the lid. The resulting wort needs to be kept warm for two weeks.
5. After the expiration date, the jar must be opened. Remove the pulp from above. Strain the contents through cheesecloth.
6. Transfer the clean wort into a prepared jar/bottle.
7. Place a medical glove with a puncture in one finger over the neck of the jar.
8. The container should be kept warm for a month.
9. After this, pour the finished wine into bottles, straining out the sediment. Seal the bottles with corks. Refrigerate for three months. And then invite guests.

Wine with yeast

Recipe:

• Old jam - 3 l;
• Filtered water - 3 l;
• Wine yeast - stick;
• Sugar – 295 g.

Technology:

1. Place jam in a saucepan. Fill in the correct amount of water. Add sugar. Stir well.
2. If you have a hydrometer, check for the presence of sugar. Frames - 19 – 23%.
3. Add yeast. Cover the container with gauze folded in three or four layers. Place in a dark place for 10 days.
4. Then close the container with a water seal. Move to a place with a temperature of 23-25°Ϲ. The fermentation time period is 50 days.
5. This is followed by a period of ripening. It all depends on how much you can endure. The longer the wine with yeast from old jam sits in the cold, the tastier it will be. The average ripening time is three months. The room temperature should not be higher than 14°Ϲ.

Knowing how to make wine from old jam at home simple recipe, we must remember that you only need to use glass containers. Plastic and other materials give a specific taste that should not be in the wine.

Homemade wine from old jam with berry starter

Recipe for sourdough:

• Any berries (unwashed) - ½ cup;
• Water - ½ cup;
• Sugar - 55 g.

For wine:

• Old jam - 2 l;
• Water - 3 l;
• Sugar - 205 g;
• Sourdough - 255 ml.

Technology:

1. Wine is prepared without yeast, so you must first make a starter. Crush fresh berries (do not wash) with granulated sugar. Use enamel or glass containers. Then you need to pour in warm water. Mix the contents thoroughly. Cover with gauze folded in several layers. Place in a warm place where the sun does not reach. Leave to ferment for three days.
2. When the starter is ready, transfer it to a saucepan. Add old wine jam, granulated sugar and water to the starter. Mix everything well. Cover the container with gauze again. Place in a dark, warm place. Duration - 11 days. It is necessary to stir the contents daily, otherwise the pulp will become moldy and the liquid will sour.
3. After eleven days, collect the pulp and strain the juice. Pour it into two 3 liter jars. Close with lids with a water seal. Keep the resulting wort warm for 41 days. This time will be enough for the contents to ferment. There will be sediment at the bottom.
4. Then the wine must be filtered. Pour into well-washed containers (bottles or jars). Seal with nylon lids and move to the basement (cellar, any cold, dark place). It will take three months for the wine to mature. Then it needs to be poured into a clean container and sealed.

Recipe for wine from currant jam with rice

Recipe:

• Old currant jam - 1 kg;
• Grapes - 1 cup;
• Rice - 255 g;
• Glass containers with a total capacity of 5 liters.

This is a wine recipe using rice as a starter.

Technology:

1. Wash glass containers thoroughly with baking soda and hot water. Then pour boiling water over it.
2. Mix all the ingredients specified in the recipe with unwashed rice. Place in container. Fill with warm water. Put a rubber glove on the neck. Secure it.
3. Make a hole in one finger. Connect a rubber tube through it and install a water seal.
4. Move the container to a warm place without light for 21 days for fermentation.
5. When the glove falls off, fermentation is complete. Place the resulting liquid in the dark for clarification for three days.
6. After the clarification process is completed, carefully pour the wine into washed, scalded containers. Cork and remove to ripen for three months in a dark place.

Tips and tricks for making homemade wine from old jam

Be sure to follow the sweetener requirement (sugar, honey). It ranges from 150-300 g per liter of liquid. If the standard is not met, then:

• The yeast required for fermentation will not multiply;
• A colony of mold may appear;
• The process of rottenness develops;
• There should also be no excess sugar, otherwise fermentation will stop immediately;
• If you are preparing wine with yeast, then you need to use special wine yeast, not simple;
• Sourdough is used at the rate of 25 g per liter of liquid;
• To flavor wine from any old jam, you can use lemon zest or alcoholic herbal tinctures (you need to add it at the end of the wine’s maturation);
• The taste can be improved by adding oak sawdust or oak bark to the wort, placed in a cloth bag and lowered into the wort before the product is put into fermentation;
• If the jam has traces of mold, it cannot be used - the wine will be tasteless and unpleasant;
• Honey and spices are also flavorings that need to be added to the drink before fermentation.

Now, knowing how to make wine from old jam at home using a simple recipe, festive table always will be delicious drink. What it will be like depends solely on the imagination of the winemaker.

Well, we can’t live without jam. Then let the candied jars stand for years on the back shelves of pantries and fill much-needed space in the refrigerator. But still, every autumn an ​​epic begins called “It’s time to cook!” Sugar is bought in bags; all the burners on the stove are tightly occupied with basins and other containers. Banks are sterilized en masse. In general, for several days the kitchen turns into a preparation workshop.
But the excitement ends - and the question immediately arises: what to do with last year’s jam? It's a shame to throw it away! That's right, no need to throw it away. After all, last year’s jam is an excellent “raw material” for the production of a wide variety of drinks.

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

• – Berry or fruit jam – 1 liter;
• – Boiled water (cooled) – 3 liters;
• – 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 thoroughly treat it with baking soda using a kitchen dishwashing sponge. 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 - the 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. When the water boils, set it aside and let it cool to 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.

Step 4: prepare homemade wine from jam - the 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. Let's put our jar of wort in a dark place. The fermentation process lasts 40 days, but to finally make sure of this, watch the rubber glove closer to the time of preparation of the wine. When it inflates up and falls again, the fermentation process is complete. The color of the wine should become transparent.

Step 5: preparing homemade wine from jam - the third stage.

Before the spill, the resulting alcoholic drink, let's 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.

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. The wine can be served for dessert with fruit and chocolates, as well as treated to friends during the main meal - the taste of the wine will not change!

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