Often last year's jam remains in stocks, which you no longer want to eat - to eat fresh, but it is also a pity to throw it away. Most often, folk craftsmen use old blanks to make moonshine or tinctures, but not everyone likes these strong drinks. Can you make wine from jam? Of course, homemade wine is a great alternative to moonshine.

Features of the drink

For making wine, jam from any berries and fruits is suitable: apples, plums, raspberries, strawberries, currants, cherries, etc. However, mixing them is not recommended - the individual taste of the fruit is lost. Therefore, if you want to try different options, you should prepare several servings of wine with the selected flavors.

For those who are just comprehending the art of winemaking, it will be useful to get acquainted with some of the nuances of the process:

1. Candied jam should be slightly warmed up beforehand so that it acquires a more liquid and uniform consistency.
2. Water can be replaced with compote - it will enhance the richness of the taste.
3. A small amount of yeast - wine or bread yeast - will allow the wort to ferment faster.
4. In some cases, mixing different types of jam can be useful: for example, add sour to very sweet jam, and the drink will resemble compote less. Reception works well with strawberry and raspberry jam - they are complemented by black currant and gooseberry.
5. Sometimes the addition of honey is well reflected in the taste of wine, especially for apricot, apple and plum drinks.
6. It is recommended to store homemade wine in glass bottles - plastic deteriorates quickly, this can affect the taste.

As for the state of the jam, both fresh and candied, and even sour or fermented, are suitable. The main thing is not to use a product affected by mold, otherwise the wine will acquire its taste and smell.

Reference! If the fungi have settled only in the upper layer, and the bulk did not have time to absorb the unpleasant aroma, then it is permissible to use such jam, having previously cleaned it from plaque.

The easiest recipe

Today there are many instructions for making homemade wine from jam. However, there is a so-called basic cooking recipe, which is the basis of all the others and is easier to execute.

Ingredients:

Wine must

• Jam (any) - 1 l.
• Water - 1 liter.
• Raisins (unwashed) - 100 g.
• Sugar - 10-100 g / l (optional).
• Alcohol (vodka) - 2-15% of the wort volume (optional).

Cooking process:

The required amount of water is determined by the amount of sugar in the jam (originally contained in the fruit and added during cooking). The optimal value is considered to be no more than 20%, therefore, if the "raw material" is too sweet, you should dilute it with water. Conversely, if not sweet enough, add sugar.

• Wash and sterilize a three-liter jar.
• Pour the jam into it, put unwashed raisins or some fresh berries to it (the main thing is to crush them first) and mix until smooth.
• Close the jar with gauze, remove to a dark, warm (18-25 ° C) place and leave for 5 days, during which daily stir the workpiece with your hands or a wooden spatula. After the first day, fermentation should begin, you can determine it by hissing, bubbles on the surface and sour smell.
• Remove the pulp (pulp and skin of the fruit) that has risen to the surface, and strain the liquid (wort) through several layers of gauze.
• Pour the future wine into a sterile container so that it fills about 75% of the volume - the liquid will actively foam.
• Pull a clean rubber glove over the neck of the container, secure with an elastic band or tie it with a rope, pierce one of the fingers or put a water seal.
• Remove the wort for a couple of months in a warm, dark place until fermentation stops. It can be determined by a deflated glove or the disappearance of bubbles in the water seal. By this time, the drink should become lighter and more transparent due to the precipitated sediment.
• Filter the wine and conduct an initial tasting. At this stage, you can add sugar for sweetness and alcohol (vodka) for strength (no more than 15% of the total).
• Pour young wine into sterile jars or bottles, filling them to the very neck, cork and put in a refrigerator or basement (the optimum temperature is 6-16 ° C).
• Leave for a period from 2 months to six months - the longer, the better. Regularly check the condition of the drink, if a sediment forms, pass the wine through the filter, pouring it into a new container (about once a month).
• Pour the finished wine into bottles and close hermetically.

Reference! In the case when fermentation lasts too long (more than 50 days) from the moment of installing the water seal (putting on gloves on the can), the drink should be removed from the sediment by pouring it into a new container. Then start again from step 6 of the instructions.

From fermented raw materials

Fermented jam will also be an excellent raw material for making wine - firstly, this way the drink will be tastier: the berries will give out more juice and aroma; secondly, it will reach readiness faster: the bacteria are already active. If the jam is fermented, then the process of making wine from it looks like this step by step:

Ingredients:

• Fermented jam (any) - 1 l.
• Boiled water - 1 liter.
• Sugar - 200 g.
• Raisins (unwashed) - 1 tablespoon

Making at home:

1. Heat the water to 40 ° C.
2. Mix water with jam, half granulated sugar and raisins. If 1 can is used, then its volume should be more than 5 liters, if there are several 3-liter ones, then they need to be filled in half.
3. Fasten a rubber medical glove to the neck with an elastic band or rope and pierce 1 finger with a needle.
4. Place in a dark, warm place for 2 weeks to ferment the wort.
5. Peel, pour into a clean sterile container and add the other half of the sugar.
6. Remove for 3 months in a dark, warm room.
7. Separate the wine from the sediment and bottle.
8. Close tightly with plugs.

The drink is ready to be stored and consumed.

From old currant jam

Wine according to our recipe from old currant jam turns out to be very aromatic.

Ingredients:

• Currant jam - 1.5 l.
• Sugar - 100g.
• Water - 1.5 liters.

Cooking process:

• In a large enamel saucepan, combine the jam with warm (30-40 ° C) boiled water and 50 g of granulated sugar.
• Mix thoroughly and remove to a warm place.
• Strain the liquid when the wort is ready (this can be determined by floating pulp).
• Pour into jars, add the remaining sugar, install water locks on the necks and transfer to heat for 3 months.
• Remove the drink from the sediment when fermentation ends.
• Transfer to sterile bottles and cork.
• Leave in a cool place for a day.

After 24 hours, you can taste the currant wine.

Important! Before starting the process of infusing the drink, you should thoroughly rinse the container using baking soda and sterilize. If the latter is impossible, just pour over with boiling water.

Cherry

To make wine from cherry jam, it is better to choose something that is pitted: during long-term storage, they release a poison - hydrocyanic acid. How to put cherry jam wine - recipe:

Ingredients:

• Cherry jam - 1 l.
• Boiled water ―1 l.
• Raisins - 100-150 g.

Process:

1. Combine warm boiled water and jam in a glass jar.
2. Add unwashed raisins.
3. Stir and cover.
4. Remove to a dark, warm place for 1.5 weeks.
5. Collect the pulp that will float.
6. Strain the liquid through cheesecloth or a strainer and pour into a clean, sterile container.
7. Put a rubber glove with a punctured finger on the neck and secure.
8. Leave to ferment for 40 days in a dark, warm room.
9. Wait until the glove "falls" on its side, the wine becomes transparent and remove the drink from the sediment.
10. Pour into storage containers and remove for 2 months in a place without access to light.

A long wait will be rewarded with a charming scent of cherries and a light pleasant taste of young wine.

Do-it-yourself wines will never cease to be relevant. After all, this is not just alcohol - this is a real author's drink.

Dishes and equipment

To prepare wine, you will need a large container (at least 5 liters). It should be made of glass, ceramic or wood. Metal utensils and accessories cannot be used - they oxidize, with the exception of enameled kitchen utensils.

Before starting the process of infusing the drink, you should thoroughly rinse the container using baking soda and sterilize. If the latter is impossible, just pour over with boiling water.

You will also need gauze for straining the wort, a funnel and a few sterile medical rubber gloves or a thin tube for a water seal.

Cooking technology

All recipes for wine from jam are based on a single technology, which consists of several stages.

Wort preparation

For the preparation of the drink, wild yeast is often used, which is found on unwashed raisins or other berries. However, sometimes this is not enough to start a high-quality fermentation process.

To ensure a good biochemical reaction, you can use a pre-prepared starter culture. It's easy to make it:

• Soak a handful of raisins in water.
• Add some sugar.
• Cover with gauze.
• Withstand for several days.

Reference! The resulting mixture contains more beneficial mushrooms than just unwashed raisins.

To get the wort, you need to mix the jam with warm boiled water and raisins (or sourdough), and then infuse for several days. In this case, the container must be covered with a nylon lid or gauze and placed in a warm place away from light sources.

Fermentation

After a couple of days, the wort will start to boil and sizzle. It is important during this period to prevent temperature changes, otherwise fermentation may slow down or stop altogether. Optimally maintain + 25 ° C.

After a week, the infusion must be filtered and poured into a sterile container so that ¼ of the volume remains free. The neck of the container should be closed with a medical glove or a water seal.

After a while, the wort stabilizes and brightens, a sediment forms at the bottom, and the glove deflates and tilts to one side. This means that fermentation has come to an end.

Filtration

Now the wine needs to be removed from the sediment. To do this, a container with a drink is placed on a hill and a tube or a small hose is lowered into it, the other end of which is immersed in a clean container below. Thus, all the liquid is poured. At this stage, you should remove the sample from the infusion. If it sour, add sugar.

Exposure and storage

You need to prepare containers suitable for storing wine. Then pour a drink over them, seal it tightly and put it in a refrigerator or basement for 2.5-3 months.

The resulting young wine will have an ABV of about 10-13%. It can be stored for no more than 3 years at a temperature of less than 15 ° C in a horizontal position - it is important that the contents of the bottle touch the cork, otherwise it will dry out.

Not everyone who wants to try their hand at winemaking has access to a large number of grapes. And it's hard to be 100% sure about the quality of a drink from a store. But there is a way out - try to cook it yourself from what is at hand. Such wine will not only replace a purchased substitute, but also save stale jam jars.

Reference! Serve wine from jam should be slightly chilled.

Useful video

In this video, you will learn in more detail how to make homemade wine from jam.

It's time to make jam, but there are still jars from the last season on the shelves. Do you want to try new recipes or cook your favorite ones, however, is it stopped by the presence of last year's unspent product? There is a way out: start making wine from jam. So you empty the container and, with a clear conscience, start new preparations. It's time to prepare the jam, but there are still jars from the last season on the shelves. Do you want to try new recipes or cook your favorite ones, however, is it stopped by the presence of last year's unspent product? There is a way out: start making wine from jam. So you will free the container and with a clear conscience proceed with new blanks.

This recipe for homemade wine made from jam is not complicated and does not require additional costs. If you want the wine to be tasty, you just need to be patient and follow the recipe exactly. You will see - everything will work out!

Basic terms and devices

Sometimes to an uninitiated person, the terms of winemakers seem incomprehensible, and the process itself is very complicated. However, it is very easy to make wine from jam at home, and a simple recipe will be a great help for this. If you look closely, there is nothing complicated or confusing here.

So, first things first, we will consider the basic terms and deal with the devices.

The whole process of wine formation is divided into several stages:

1. Mash formation, while all the ingredients are mixed and the container is left for several days in a warm place with or without a lid, but covered with a cloth on top (no foreign particles should get into the wort). The time of this stage is up to 10 days.
2. Fermentation. During this period, you will need a special device (water seal) and a fermentation room - a dark room with a stable temperature of 22-24 C. This period will take about 50 days.
3. Ripening of wine. This length of time depends on how strong your exposure is. The longer young wine stands in the cold, the tastier it will be. On average, this process takes from 2 to 3 months, and the room temperature should not exceed +16 C.

There will be several intermediate stages between the main stages, which differ in different wine recipes from jam, they will be discussed separately.

Now about the devices

To prepare a drink, you will need a container for wine from jam, it is better to use glass jars or bottles. They allow you to control the fermentation process and do not give off extraneous odors.

You can use barrels or enameled dishes (but here it will be problematic to arrange a water seal during fermentation).

You cannot take plastic or aluminum dishes for these purposes - the wine will have an additional smell and taste (not always pleasant), and in some cases ethyl alcohol will react with plastic and substances harmful to humans are formed (you can simply poison yourself).

Before making homemade jam wine, be sure to make sure that the jam containers are free of mold.

How to arrange a water seal? To do this, you can take a thin tube from the dropper system (new) and insert one end into the nylon cap. The other should be dipped in a glass of water (½ full). This closure is good for ordinary glass jars, here the tube is disposable, and the lid can be used many times just by changing the tubes.

You can buy a special factory-made closure, usually it is suitable for bottles and cans, it all depends on the crust.

If all this is too complicated, then take an ordinary medical glove and pierce a hole in it with a gypsy needle in your finger, and then put it on the jar. Under the influence of gases, the glove will inflate and act as a water seal. You can only use it once.

Important rules

Be sure to sterilize all containers and accessories.

Before making wine from jam at home, you will need to rinse very carefully with soda and sterilize (boil and steam) all containers and devices that will be used. This will prevent the wine from getting unwanted or foreign odors.

Jars or other containers for fermentation are not filled more than 4/5 of their volume. It is even better to leave 2/5 of the container empty. And this is so that there is room for foam and bubbles, otherwise they will rise too high and clog the water seal.

Cooking technology

Before making wine from old jam, carefully study the technology and think over where each stage of creating a delicious drink will take place. It is also important to stock up on the necessary containers and fixtures or make them.

1st stage

Mixing ingredients and forming wort

This is the mixing of ingredients and the formation of the wort. For wort, water must be boiled, and then cooled to a warm state (+ 25C).

This process can be carried out in a regular enamel pot or in a 3 liter jar. It is better to store containers not in the apartment, but in the closet or on the balcony, but to start the process you need a temperature of + 18-25. The container is closed with cotton cloth or gauze to keep insects out.

In the beginning, all the ingredients are mixed very well. In the process of fermentation, the jam will rise up and begin to make noise, it needs to be stirred 2 times a day for better yeast spreading.

When the pulp starts to rise, it is strained through cheesecloth (preferably in 2-3 layers), squeezed well and the cake is thrown away.

2nd stage

Formation of young wine. The resulting liquid is poured into sterile glass containers and closed with a water seal, filling them as described above.

The containers are kept from 1.5 to 3 months, depending on the recipe, making wine from jam in a darkened room (without direct sunlight) at a temperature no higher than + 23C.

The fermentation process is considered complete when the glove falls off or bubbles stop emerging from the water in the glass.

If after 50 days the process is still intense, then you need to remove the water seal, and drain the contents into a clean container, without affecting the sediment. The new container is closed with a clean water seal and the wine is allowed to ferment, otherwise it will taste bitter.

3rd stage

Excerpt. It is needed so that the wine has a taste and aroma peculiar only to it. When the fermentation process is over, the wine is poured from the lees (3-4 layers of gauze) into a clean container. With a large draft, the procedure is performed several times at intervals (3-4 days).

After the sediment is removed, young wine is placed in a dark cool (+16) room for 1.5–3 months. Then it can be served.

The strength of such a drink is about 10 0.
It should be served chilled a little; it goes well with dessert.

You can also use yeast or ethyl alcohol for a stronger drink.

Simple recipes

If you are making homemade wine from jam for the first time, the recipe should be simple. Here are some recipes for different types of jam.

Tip: for a delicious wine, combine sweet fruits and sour ones, for example: raspberries and gooseberries.

Wine from the jam is prepared in a 1: 1 ratio of water and jam, raisins are added to each liter of jam (it cannot be washed so as not to remove the yeast). Raisins play the role of yeast.

If you make homemade wine from jam, then you can even use sour, spoiled, but you can't take jam with mold (the wine will have an unpleasant aftertaste).

Apples

• Apple blank - 1.5 kg;
• Water - 1.5 l;
• Raisins - 1 handful;
• Granulated sugar - 0.2 kg.

The easiest to prepare. It turns out to be moderately sweet and aromatic.
For the recipe, you need to take equal parts of water and jam, as well as a handful of raisins. To these ingredients you need to add ½ cup granulated sugar and stir everything well.

Leave the mixture for preparing the wort for 5-6 days in a warm place, stirring 2 times a day. When the jam rises and starts to make noise (it may be a little earlier, if it's warm), the pulp is strained, and the wort is poured into a glass container, another 100 g of sugar is added and closed with a water seal.

Then you need to put the containers for fermentation in the heat, when the bubbles cease to stand out, the young wine is ready. It remains to decant it through 3-4 layers of gauze (do not touch the sediment), and then place it for ripening in a cold place for at least 2 months.

Raspberries

• Raspberry blank - 2.5 kg;
• Water - 2.5 liters;
• Sugar - 0.1 kg.

Here all the sugar is added when making the wort. You need to keep this wine in the cold for at least one and a half months.

Easy to make a great liquor. To do this, after the young wine is removed from the water seal and drained from the sediment, add another 100–150 g of sugar for each liter of water (if you want a very sweet liqueur), less sugar will make the liqueur less sweet.

Currant

• Currant blank - 1.5 kg;
• Cherry leaves - 5-7 pcs .;
• Sugar - 0.1 kg;
• Raisins - 60 g.

The original taste is obtained from currant wine, this is thanks to the cherry leaves.

Prepare the wort from the proposed ingredients. It can be closed with a lid and only stirred for 7-10 days, 2 times a day.

Then it strains the pulp through cheesecloth, and leave the sediment at the bottom. We arrange a shutter in a container filled with ¾ wort.

After the completion of the process, the young wine will clarify (it will take up to 40 days), it can be drained from the lees and put on aging (at least 1.5 months).

Wine made from currant jam is perfectly stored in a cool place, the longer it stands, the more saturation the taste and aroma will be. It can be stored for 2-3 years.

Cherry

• Pitted cherry blanks - 1 l;
• Sugar - 1 kg;
• Raisins - 200 g.

Be sure to take pits, as pits release unwanted substances during long-term storage.

Wine made from cherry jam will turn out to be very fragrant and pleasant to the taste.

The process of wort formation from the above-mentioned components will take about 10 days.

Then the cake is filtered off, and the wort is closed with a water seal and put into fermentation.

Young wine will be ready when the glove traditionally falls off.

Exposure in the cold from 1 month.

Wine from jam with yeast

Wine with raisins receives a strength of no more than 10 0. For a stronger drink, use this yeast recipe.

Tip: for strength, you can use wine yeast or those that are used in baking, but you can not take beer.

• Rice - 200 g;
• Workpiece - 1 l;
• Water - 1 l;
• Yeast - 15–20 years

All components must be folded into the prepared container, mixed well, closed with a water seal and immediately placed in a warm place.

Wine made from jam with rice ripens much faster than wine made with raisins. It will take 21-25 days to ferment.

When the bubbles cease to stand out, young wine from the jam with yeast is decanted without affecting the sediment and placed in the cold for ripening.

It can be served immediately, but it is better to keep it cold for 3-4 weeks.

The shelf life of wine reaches 2-3 years

Any recipe for wine from old jam assumes a period of its ripening, when containers with young wine are placed in the cold (room with a temperature of +16). In such a place, you can store wine further. The shelf life will be up to 2-3 years.

The longer wines made from jam are stored at home, the tastier they will be.

However, this rule will only work if the beverage containers are stored in a cool, dark place. They should not be moved or shaken too often.

The best way to block them is with wood crusts. Nylon caps can be used.

Crusted bottles are stored horizontally.

By the beginning of the new summer season, jars of last year's jam are often left on the shelves of the refrigerator. Take your time 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 complete product - a pleasant homemade wine that will warm and delight your household. Let's share a simple recipe for homemade wine from jam.

Simple traditional way of making wine

You need to prepare:

• a jar with a capacity of 3 liters;
• a piece of gauze for filtering and a funnel;
• a glove bought at a pharmacy, or a water seal;

Jam wine jars should be sterilized with the utmost care. Wash them with baking soda, then fill them with boiling water or use another method convenient for you.

Ingredients:

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

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

Raisins or grapes are taken only unwashed! Otherwise, the yeast fungi that live on their surface will disappear. Do not use raisins in sachets prepared for immediate use.

This recipe for homemade wine made from jam 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. while the first includes primary fermentation, and the second includes filtering the drink and settling it to obtain strength and transparency.

Stage 1

Fill a three-liter jar or bottle with jam, water and berries (raisins or fresh), stir until smooth. Crush fresh berries. 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 a thick cloth.

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

Keep for five days, stirring daily with a long-handled wooden spoon. If, after 20 hours or earlier, signs of fermentation appeared: (sour 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 cheesecloth 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 the foam and carbon dioxide formed during fermentation.

Firmly put a rubber glove on the neck of the can, after making a puncture in one of her fingers. If your household has a water trap, use it to make wine from jam at home.

To avoid damaging the tightness of the contents of the jar, tie the neck tightly over the glove.

What if the glove does not inflate within 4 days? Check if the necessary conditions have been met: the temperature in the room where the drink is ripening, the hermetic closing of the can. It may be safer to seal the rubber and glass joints with a dough.

Stage 2

We leave the jar alone for a long time: from 30 to 60 days, again in warm and dark, we monitor the condition of the rubber glove. When it finally wilts (or, accordingly, the airlock “calms down”), fermentation is over. The drink brightened, a sediment fell to the bottom.

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

You can pour it into glasses after 2 - 3 months. If a sediment appears during ripening, the wine should be poured back into a new container. The sediment can give a bitter taste. Such wine will retain its quality for 2 - 3 years if stored in the cold.

The above method is also suitable if the jam is fermented. We repeat all the same operations with the soured mass, keep the same proportions for boiled water and raisins. The only difference is that 1 glass 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's a "palliative" version of the recipe for wine from jam. For 1 liter of the old product, 2 times more water is taken: 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, you can observe the movement of carbon dioxide bubbles. And after a week, the wine can already be tasted, it should be sweet and sour and a little carbonated. It remains to get rid of the sediment - pour into clean bottles, adding a few raisins to each, and send to the refrigerator. Just one or two days. Then you can help yourself. Minus one - the wine prepared in this way will not retain its qualities for a long time.

If there is extra sweetness from fruits or berries in the cellar, then this is an excellent reason to pamper yourself and make wine from jam at home, we will analyze a simple recipe for a drink in detail in the current article. Wine can have a wide variety of flavor notes, depending on what kind of jam became its basis. In this regard, professionals do not recommend mixing different jams so that the drink does not get an indefinite taste.

The result of cooking will be a sweet and sour drink with a strength of 10-14%. If necessary, you can fill it with vodka or alcohol and increase the value, but then it will no longer be wine. Even without additional fastening, the wine is not the weakest.

In order not to spoil the taste of the drink, it is necessary to take a responsible approach to the selection and preparation of containers. Glass containers are ideal. If you cannot use glass throughout the entire process, then you need to choose dishes made of non-oxidized material (enameled, stainless). It is also undesirable to use plastic, as it reacts with alcohols and spoils the taste of the drink.

All containers used in the preparation process must be sterile. To do this, it is recommended to thoroughly clean everything with baking soda and then steam sterilize. It is necessary to use sterile containers at all stages of preparation, both during primary fermentation and when pouring a drink.

As for the jam, you can use any last year's jam that has already lost its taste and aroma. If the preparation has already fermented, then this will not be an obstacle to making wine from jam at home, the simple recipe described below allows you to use such raw materials. But if there is mold in the jar, then such a sweetness must be thrown away immediately, it is by no means suitable for winemaking.

Wine from jam at home, recipes

Today there are several options for making a drink from jam. While professionals advise against adding yeast and speeding up the process, impatient home winemakers do this. Therefore, two cooking technologies will be considered. The first, classical, without the use of yeast, but rather long. The second is fast, but with the use of non-recommended ingredients.

Traditional way of cooking

Ingredients:

• jam - a liter jar;
• water - 1 liter;
• raisins - 100 gr.

Pre-boil water and cool. If the jam is sour, then it is permissible to add sugar to make the drink more sweet. It is better not to mix different types of jam, but if there is a need for this, it is better to combine sweet and sour preparations, for example, currants and raspberries.

Wine made from jam at home, despite the simple recipe, requires a responsible approach, otherwise you can simply ruin the drink. Raisins can be replaced with grapes, a prerequisite - neither one nor the other can be washed. These berries are needed to activate the fermentation process due to wild yeast on the surface of their rind. Fresh berries must be crushed before use.

Cooking steps

The first stage of preparation involves the preparation of the wort and the primary fermentation.

• Combine all ingredients and mix thoroughly. If there is a need to prepare a larger amount of a drink, then the volume can be increased in proportion to the specified composition.
• We put everything in a container for primary fermentation and cover with gauze to exclude the ingress of debris and insects. We place the container in a dark, warm place, if there is no such thing in the apartment, you can wrap the container with a thick blanket (it is important to exclude light from entering) and put it near the battery.
• Primary fermentation lasts 5 days, the first signs of the beginning of the process should appear after 24 hours. Stir the wort once a day and break the mash crust to avoid mold. Better to use a wooden spoon.
• After 5 days, the wort is filtered through cheesecloth and the spin is thrown away. The wort is poured into a sterilized jar of the appropriate volume. Do not fill the container to capacity, you need to leave about a quarter of the volume for the formation of foam during the period of active fermentation.
• The jar is closed with a water seal or a medical glove with a finger pierced by a needle is put on. If the glove hangs freely on the neck, then you need to strengthen the connection by tying it with tape or covering it with dough. This is necessary in order to release carbon dioxide during fermentation, but at the same time to exclude the ingress of oxygen into the wine.

After no more than 4 days, the glove should be completely inflated, if this is not the case, something went wrong or there is an additional hole through which gas escapes. If everything is fine, then leave the container for 3 months in a dark, warm place.

The active fermentation process can take less time (at least 1.5 months). The end of the process will be indicated by fallen gloves or the absence of bubbles in the water seal. The wine itself will become clear and precipitate will fall out. If so, then the time has come for the second stage.

• Pour clear wine from the lees into a new container. It is important not to disturb the turbidity, its presence gives the drink bitterness, so it is better to do this using a hose or a dropper.
• We try the drink, if it seems that the wine is sour, then you can add sugar.
• We bottle the wine, cork it and send it to a cold place to ripen. This could be a cellar or refrigerator.
• The drink will ripen for about 2-3 months, if in the process a sediment reappears, then you need to repeat the drain.

The result is an excellent homemade jam wine that tastes as good as any fruit or berry drink.

Accelerated cooking method

This method of preparation will take no more than 2 weeks from a home winemaker.

The following components will be required:

• jam - 1 liter;
• water - 2 liters;
• yeast, dry - 10 gr.

The cooking process is completely different from the one suggested above.

• Mix water with jam and bring to a boil. Remove from heat and refrigerate.
• Strain the broth through cheesecloth to remove any pieces of berries or fruits.
• Pour a small amount of the mixture into a cup and dilute the yeast in it, stand for 20 minutes in a warm place to activate the process and pour into the rest of the future drink.
• We pour the wort into a fermentation vessel, leaving room for the foam and, having closed it with a water seal or wearing a medical glove, send it to active fermentation in a dark, warm place.

Yeast activates and significantly speeds up the fermentation process. After a week, the glove will fall off, and the water seal will stop bubbling. The wine will sediment and can be poured into a clean container.

Homemade jam wine, a simple recipe for which contains yeast, turns out to be sour and slightly carbonated. Unfortunately, such wine cannot be stored for a long time, so it should be drunk in the near future.

How to make delicious jam wine at home

Very often housewives during the summer season cannot get enough of a rich harvest and make an incredibly large number of spins, including jam. As a consequence, all this is not used during the winter and remains pollinated on the pantry shelves.

How to make homemade wine from jam

Frankly speaking, perhaps everyone feels sorry for their work and delicious jam. But then what to do? There is a great way to turn it into a delicious wine that is appropriate for the festive table in every home. In this case, the state of such a delicacy does not matter. Even when it is fermented or candied, you can still make homemade wine from it.

So, our article will help answer the following questions:

1. How to make wine from jam?
2. How to make raspberry jam wine?
3. Should you make wine from yeast jam?
4. How to make wine from old jam?

Essential accessories for making homemade wine from jam

If you've made the decision to turn your homemade jam into wine, you should prepare well for this procedure. Those who have ever been involved in winemaking should navigate well. For beginners, we will now take a closer look at everything.

A must for cooking home old jam wines will be:

A container, preferably made of glass. Indeed, in the process of fermentation, a reaction occurs as a result of which, it can pick up the smell of metal or plastic. It is also important to choose the correct bottle size. Focus on calculating one liter of jam + one liter of water. In addition, there should be room with a margin, because foam forms during fermentation.

Water trap, an obligatory attribute in the process of aging homemade nectar. Its function is that it:

• Removes carbon dioxide;
• Does not allow the passage of oxygen;
• With its help, it is easy to understand the moment of completion of the fermentation stage.

Such responsibilities attribute it is not difficult to make it yourself or buy it ready-made in the store. In particular:

The easiest shutter trick. It is enough to put it on the neck of the container and make one hole with a needle. During fermentation, gas comes out of it. During this time (fermentation process), it will be inflated. When the glove closure falls off, it means that fermentation completed.

• A ready-made shutter that can be purchased at the store.

Looks like a conventional nylon cover. Its peculiarity is a container (depression) in the middle, where water should be poured. During fermentation, carbon dioxide is released through the water. It is necessary to observe when the bubbles stop appearing, this means ending this stage.

• Homemade from lid and tube.

This could often be seen in home winemakers. The essence of such a shutter is the same as in the previous versions. Expel carbon dioxide during the fermentation process. To do this, a hole is made in the polyethylene lid and a tube is inserted, which is attached to a jar of water. Thus, one end of the tube is in water, and the other is inserted a couple of centimeters into the wine blank. In the process of fermentation, bubbles appear in the water, and after their disappearance, the process is complete.

How to make wine from jam and what container is needed for this

It is better to pour the finished drink into glass bottles. It is also possible in properly prepared wooden barrels, however, this is a rather troublesome business. It is better to close the nectar with wooden corks. This will give the emu room to breathe. So take care of them in advance.

How to make wine from jam at home

Disregarding the mandatory inventory, the main- this is jam. It does not matter at all whether it is a berry, whole or ground. The main criterion for the raw material itself is the absence of mold. And so, any will do. You can even combine several types. Even experienced winemakers often do this. All the remnants of last year's jam are turned into a “drink of the Gods”.

So, let's consider several recipes for making the "drink of the Gods" from old jam at home conditions, you will need:

That's the whole procedure. The supplies of nectar are already at the ready. Such homemade wine is very often delivered abroad, as very valuable and expensive.

Homemade jam wine recipes

Consider the popular recipes for homemade wine from jam. The procedure for making wine is already clear. However, from which jam is wine delicious? Here, of course, everyone has different tastes. However, the indisputable fact is that such a drink made from cherry jam will be incredibly tasty. Traditional the use of apple and strawberry delicacies for home-made wine is also. Let's consider in detail their cooking recipes.

Cherry Jam Wine Recipe

To prepare it, we use the following proportions:

Mix all the ingredients and place them in a three-liter container (jar). We put on a medical glove on the neck of the container. We leave in a dark, warm place for 10 days.

By expiration time, the wort should be drained into another jar. And put on again, but this time a new medical glove. Make one hole in it with a thin needle. And again we hide the wort in a dark place where it will be warm. It should be kept for about forty days.

After the lapse of time, carefully, trying not to touch the sediment, pour the finished wine into bottles, seal it tightly.

Apple Jam Wine (Most Popular)

Apple jam tends to ferment. If you found exactly this, then you definitely do not throw it away. The wine will turn out to be incredibly exquisite. True, the manufacturing process is somewhat long and will take 4-5 months. The peculiarity of this nectar is that it can be prepared with and without yeast.

To make wine from old jam at home, you will need:

Put one liter of jam in a three-liter bottle, pouring a liter of warm water. Add raisins (100g) and mix everything together. We seal this time with a lid and keep it in a dark corner at a temperature of 25 degrees.

After ten days, filter into a clean container. We put on the same glove over the neck and pierce one hole in it. And we leave the liquid for forty days. You should be guided by the glove, which should fall at the end. And after that, the wine must be poured into prepared containers and aged for about 70 more days.

Strawberry jam wine

By the way, sparkling strawberry wines are now very popular. So spare no old jam and make masterpiece on their own.

Choosing a large glass container. We mix the proportions: one liter of jam with two and a half liters of water. Mix very thoroughly and add raisins (up to 150 g). We put all this in a warm and dry place. Watching fermentation process. After that, we pepper it and put it back in a clean container. The drink is almost ready. Wine bottles should be corked and left in a cold place for three days. After this time, the wine is ready to drink. Imagine how fast and easy it is!

Of course, making homemade wine is possible from other types of jam, which will become no less wonderful drinks. A particularly tasty drink is made from raspberry jam. You can experiment with additional ingredients (for example, yeast), but only knowing a lot about it or using the tips of professionals. In any case, the choice of raw materials is a personal matter. We found out the basics and subtleties of cooking. Wine according to this recipe was supplied even to the Queen of Great Britain.

Homemade wine made from old jam

Every year, thrifty housewives have at least a few jars of last year's jam. I no longer want to eat it, since a new one has been prepared, and it is a pity to throw away a natural product, for the preparation of which efforts and funds were spent. I propose the next way out - to make homemade wine from jam. We will consider the recipe and technology further.

I advise you in advance to find 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 is difficult to get, and ordinary pressed or dry ones are not used in winemaking, turning wine into ordinary mash. The role of yeast will be played by raisins, on the surface of which the necessary fungi live.

Jam from apples, currants, raspberries, strawberries, plums, cherries and other fruit crops is suitable for making homemade wine. But I do not advise mixing different types of jam in one drink: the unique taste of each berry is lost in the mixture. It is best to make several separate portions.

• 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 materials and added during the cooking process). It is necessary to strive that the sugar content in the wort does not exceed 20%. Dilute harder with water if necessary. If the jam is not sweet initially, you can add more sugar.

Old Jam Wine Recipe

1. Wash a three-liter jar with soda, rinse several times with warm water, then sterilize by pouring in a little boiling water. This will kill the pathogens that can 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 it from 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 device. After 8-20 hours, signs of fermentation should appear: hiss, foam and a slight sour smell. This means that everything is going fine.

4. Remove the pulp (floating pulp) from the surface, strain the contents of the jar through cheesecloth 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 its volume, so that there is room for foam and carbon dioxide, which will appear during fermentation.

5. In one of the fingers of the medical glove, make a hole with a needle, and then put the glove itself on the neck of the can. To keep the structure better and not fly off during fermentation, tie the neck with a rope over the glove.

Fermentation under the glove

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

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

7. Drain the fermented young wine from the sediment. To taste, add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% by volume). Fortified wine made from jam keeps better, but is less aromatic and tastes harsher.

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

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

Wine at home from jam: a simple recipe

Almost everyone who has their own garden or vegetable garden makes homework for the winter. Basically, these are pickles and jams from all kinds of vegetables and berries. They are cooked in large quantities and are not always eaten until next summer. And jam tends to be candied and fermented, losing its appetizing. In this case, it's a pity to waste your reserves and have to figure out how to use them.

An excellent solution is to make wine from jam. It can be cherry, strawberry, apple, currant and any other. All the blanks left after the winter will be used. Jam is an excellent raw material for wine. It already contains in advance an ingredient important for fermentation - sugar. Due to this, the resulting wine will not have a sour taste, and preparation will go faster than from simple raw materials.

How to make homemade wine from fermented jam?

If your blanks have fermented, then do not rush to get upset and throw them away, since making wine from fermented jam is much easier and faster than from fresh one. This requires just a couple of additional ingredients. You can use any old fruit and berry jams and preserves. The main thing is not to mix several types, but to cook from only one.

How to put wine from jam? To prepare one liter of raw materials, you will additionally need granulated sugar, raisins and warm water. To do this, it is pre-boiled and cooled to 30 - 40 degrees. In addition, you will need a large jar, about five liters, for infusion. The container is pre-prepared: cleaned and sterilized with boiling water. 3-4 tablespoons of granulated sugar and one raisins are added to the sour workpiece. The mixture is poured with warm water, closed with a prepared water seal or a glove with a hole in the finger and removed to a warm, dark room. From this point on, the house wine can be considered delivered.

How quickly it will be ready is determined by the degree of fermentation of the raw material, but in general, aging takes at least two weeks. After that, the resulting drink is poured into a prepared sterilized container and mixed with two tablespoons of sugar. This mixture is corked and matured within three months. The finished jam wine is carefully removed from the berry or fruit sediment. You can filter the drink through a sieve or use a liquid drain tube. The resulting wine is stored for no more than three years in a cool place.

With yeast

Since it is possible to make wine from old jam with yeast much faster than without it, this cooking recipe is extremely popular. With the addition of this ingredient, the wort ferments much more actively and the wine is ready for consumption in a month and a half. Homemade wine made from jam with yeast turns out to be stronger, especially if used. One liter of wort requires the same amount of pure water, 20 grams of yeast and 200 grams of rice. We mix all the ingredients in a prepared sterilized container and put in a warm, dark place to ripen. The neck of the vessel is closed with a water seal or a medical glove. The wine ferments until the end of gas formation for about three weeks.

When the glove falls off or bubbles stop appearing, you need to separate the wine from the sediment, pour it into a container in which it will be stored and put it in a cold place. After this stage, the drink is immediately ready to drink. But to obtain a more pleasant and rich taste, you need to keep it additionally in the cold for another three weeks to one month.

Yeast free

Making wine from jam at home opens up room for imagination. The choice of the recipe depends on what kind of workpiece is at the moment, on the additional ingredients and the duration of production. You can make wine from jam without yeast. This process takes longer, but the finished drink is tastier and richer.

In order to deliver the wine, a container is prepared in advance. It must be washed and sterilized thoroughly. Jam with warm boiled water is poured into it in a 1: 1 ratio and a handful of raisins or other fresh berries are poured into it. They are not washed out so as not to lose the natural yeast on the peel. Fresh berries need to be crushed and mixed until a homogeneous thick mass. The mixture is covered with gauze and put into a dark, warm place for five days until mash forms and fermentation starts. All this time, the liquid must be thoroughly mixed daily.

After the expiration of time, it is necessary to separate the solid part that has surfaced to the surface. To do this, the liquid is filtered through cheesecloth or a sieve and poured into a new sterilized jar. It should not be filled to the brim. A fifth of the volume remains empty for the formation of foam and gas during fermentation. The neck is closed with a water seal and the container is left for further aging under the same ambient conditions for 2 - 3 months. The indicator of the completion of fermentation will be: cessation of gas formation, precipitation and clarification of the liquid.

Now the finished wine must be carefully removed from the sediment using a rubber tube. The finished product is poured into containers for storage. If the wine is acidic, then sugar syrup is additionally added until sweet. The spilled drink matures in the coolness for another 2 - 3 months. The result is a dessert wine made from jam, with a strength of 9 to 13 degrees.

Drink recipes from blanks

It is impossible to get a product similar to what is on store shelves. But you can make great wine at home from jam. The simple recipe and the availability of ingredients make this technology very popular. Choosing this method, you kill two birds with one stone: and the blanks do not go to waste, and you get a delicious alcoholic drink.

Jam wine can be prepared from only one piece, or fresh fruits and berries can be added to adjust the taste. Mixing several types of jams is not advised, as you can lose the quality of the drink. The wine base is best made with strawberry, currant, or raspberry jam. These drinks are the tastiest. Wine made from cherry jam perfectly retains the aroma of this berry. Apple is very light and fresh, and plum or blueberry is very rich and bright. Which basis to choose, everyone decides for himself. The main thing is to follow all the cooking technologies and then the resulting wine from jam will delight you with its pleasant taste and good quality.

From raspberry jam

Homemade wine made from raspberry jam, the recipe for which additionally includes only water and raisins, is prepared according to the standard technology and does not have any new features. In order to do something new, you will need additional ingredients:

• Raspberry jam - 1.5 kilograms.
• Fresh raspberries - 1 kilogram.
• Warm water - 5 liters.
• Sugar syrup to taste.
• Wine leaven.
• Ten-liter capacity.

All ingredients, except for sugar syrup, are mixed in a prepared cleaned container. The temperature of the added water should be such that the resulting wort is at least 25 degrees. Fresh berries are slightly crushed and mixed with the total mass. The whole mixture is placed in a dark, warm place and covered with gauze or cloth to prevent dust and dirt from entering. The wort must be constantly mixed. A long wooden spoon is used for this.

After the start of fermentation, after about 5 - 7 days of infusion, the wort is poured into another clean container and tightly clogged with a water seal. In this form, the wort is aged until fermentation is complete. This process can take anywhere from two to three and a half months.

After the complete end of gas formation, the drink is poured into another container, removing it from the sediment, in which it will be clarified. For this, a rubber tube is used or just a neat pouring without bottom thick. In a new container, the wine is aged for 3 - 4 days. As soon as the drink is completely clarified, prepared sugar syrup is added to it until the desired sweetness is obtained. The finished wine is tightly corked and stored in a cool place until fully ripe. This process takes another couple of months, after which the drink is ready for tasting. This raspberry jam wine turns out to be richer and tastier than the classic recipe.

Strawberry jam

The classic homemade strawberry jam recipe is also based on raisins. But to obtain a more aromatic and sweet dessert drink, a technology is used with the addition of fresh berries. For cooking you will need:

• Strawberry jam - 1 liter.
• Water - 1 liter.
• Fresh strawberries - 2 kilograms.
• Sourdough - 30 grams.
• Granulated sugar - 400 grams.

For cooking, you can use not only fresh berries, but also frozen blanks. They must be thoroughly crushed and combined with water and jam. For this, water is pre-boiled and cooled to a temperature of 30 - 40 degrees, and the mixing container is sterilized with boiling water or in an oven.

Sourdough is added to the mixture and the jar is placed in a warm place, excluding direct sunlight. The wort is infused until the first signs of fermentation appear. On average, this process takes about five days. All this time, the wort needs to be mixed periodically. As soon as gas formation begins, the liquid is poured into a container of a larger volume and clogged with a water seal. In this state, the wort ferments until the end of the process for about 2 - 3 months under the same environmental conditions.

After the time has elapsed, the odor seal is removed, and the wine is separated from the formed sediment, excluding mixing with it. The resulting drink is bottled and kept cool for three days. Due to this, the wine will be additionally clarified and clarified. After that, sugar syrup is added to taste, and the drink is sent to a cool place to infuse until fully cooked. This will take 2 to 3 months.

Apple jam wine with rice

Apple jam is not often prepared, but whoever made it knows that it is not as dry as others and at the same time is very fresh. Therefore, homemade wine made from old jam will have the same flavor characteristics. For cooking you will need:

• Apple jam - 1 liter.
• Warm water - 1 liter.
• Raw rice - 1 kilogram.
• Wine yeast - 20 grams.

The rice-based apple wine follows the classic recipe. Only in this case the raisins are replaced with cereals. All ingredients are mixed and placed in a warm place. The wort is stirred every day to distribute the ingredients evenly. When the first signs of fermentation appear, the liquid is poured into a larger container and closed with a water seal. After the complete completion of the process, after about a couple of months, the wine is separated from the sediment and infused for another couple of months in the cool until fully cooked.

Currant jam wine

To make wine from currant jam at home, raisins or rice are used as a sourdough. In this case, it is better to additionally add fresh currant or grape berries to enhance the taste and aroma. To prepare such a wine you will need:

• Currant jam - 1 liter.
• Water - 2 liters.
• Berries - 200 grams.
• Rice - 200 grams.

Fresh unwashed berries are crushed. All ingredients are mixed in a prepared sterilized container and closed with a glove or a water seal. In this state, the wort wanders in a warm, unlit place for 20 days. After the complete completion of gassing, the wine is removed from the sediment using a silicone tube and infused for three more days for clarification and purification. After that, the drink is removed again in the same way and poured into a sterilized container. In it, it is infused until fully cooked for 2 - 3 months.

Cherry jam wine

The cherry drink itself turns out to be very bright and rich. Therefore, a classic recipe for wine made from fermented jam with raisins is used. For cooking you will need:

• Cherry jam - 1 liter.
• Warm water - 1 liter.
• Raisins - 200 grams.

All ingredients are mixed and fermented under a water seal for a couple of months. After the completion of the process, the drink is carefully removed from the sediment and poured into a container for storage. In it, the wine is aged until fully cooked for another two months, after which you can start tasting.

Wine made from fermented jam at home is prepared in a container that is not in contact with the wort. Do not use metal or plastic containers. They can spoil the taste of the drink and form substances harmful to the human body. Stir the wort with a wooden spoon. It will not affect the fermentation process.

All containers used in preparation must be thoroughly sterilized. In dirty dishes, wine will not last long or may not cook at all.

Wine from different varieties of jam is not prepared, as the taste may deteriorate. To strengthen it, fresh mashed berries are added to the wort.

Homemade wine jam is delicious, sweet and easy to make. It allows you not to lose the remaining workpieces and to please yourself and your guests with a pleasant drink. You will not find such a bright and tasty drink in any store.