Everyone who makes preparations for the winter sooner or later finds old, candied or fermented jam in their stocks. Then a dilemma arises: what to do with this good? It's a pity to throw it away, but you can only eat fresh product with pleasure.

Here's a hint: you can make wine from old jam at home. And what's more, we will share with you the simplest and most successful recipes for homemade wine from jam.

If mold appears in the jam jar, then the best solution is to throw out the entire jar. Some remove the moldy layer on top and use the leftover jam, mistakenly believing that the problem has been fixed, but mold spores are infiltrating the bottom of the jar without the human eye being able to see them.

The process of making homemade wine from jam is very simple, but rather lengthy - the wine can ferment for four to five months, but not always. It depends on what kind of jam you use, as well as the need to add or not add sugar. But on average, the whole process can be described as follows:

• The first step is to prepare the container in which the fermentation process will take place. The container should preferably be glass.
• It is advisable to thoroughly rinse it with a warm solution of soda before use, rinse it with warm water, and then pour over it with boiling water.
• To make wine, you also need a 1-to-1 ratio of sweet and slightly warm boiled water to the jam. They should mix well.
• The calculation is as follows: add 100 grams of sugar and a handful of raisins to a 3-liter mixture.
• Then add another 100 grams of sugar to the mixture from the pulp and pour it into a prepared clean glass container. In it we filter the rest of the wine through cheesecloth.

Homemade wine can be made from any fruit and berry jam - apricot, peach, currant, raspberry, apple, pear and so on.

The most delicious wine is made from strawberry, currant, raspberry jam. However, this is for our taste. You can experiment, and probably your favorite can be homemade homemade wine made from apples, pears, apricots. And you can prepare several types of wine at the same time and spend long winter tasting evenings choosing the most delicious drink. Below you will find simple and affordable recipes for delicious homemade wine from different types of jam.

Homemade Jam Wine Recipes

In fact, a second life in the form of wine can be given to every can of homemade sweet preserves. However, we want to warn you that it is undesirable to mix different types of jam in one container. This will spoil the taste of the drink.

Homemade raspberry jam wine: a simple recipe

To make raspberry wine you will need:

• liter of jam
• 150 g raisins
• two and a half liters of boiled water, cooled to 36-40 degrees.

Preparation:

1. We remove the pulp and filter the drink as described at the very beginning of the article, and pour it into a clean glass container, close it tightly with lids.

Strawberry jam wine at home - recipe

For 1 liter of strawberry jam, take 130 g of raisins, 2.5 liters of boiled warm water and do the following:

1. Mix until smooth the water, jam and raisins and pour the mixture into a clean container, filling it two-thirds full.
2. Then cover with a punctured glove and leave in a dark, warm place for 20-30 days.
3. We filter the drink through cheesecloth as described at the very beginning of the article, and pour it into a clean glass container, close it tightly with lids.
4. We insist for three days. Then, without stirring the precipitate, pour it into bottles.
5. The wine will be ready to use in three days.

Homemade apple jam wine: the best recipe

Wine made from apple jam at home is made using the following technology: 1 liter of jam is mixed with 1.5 liters of boiled water, 200 g of rice (unwashed) and 20 g of fresh wine yeast are added to the mixture (but you can also take baking fresh ordinary ones).

The yeast is preliminarily dissolved in a small amount of water. You will need a 3 liter bottle to prepare the wort. further - we follow the instructions:

1. Mix until smooth the water, jam and raisins and pour the mixture into a clean container, filling it two-thirds full.
2. Cover with a punctured glove and leave in a dark, warm place until the glove “deflates” and a precipitate is released. It is recommended to drain it with a thin rubber hose and try it. If there is an unpleasant sourness for you, add sugar to the wine (20 grams per 1 liter of wine), stir.
3. We leave to ferment for another 3 days under a nylon lid.

Homemade currant jam wine: a simple recipe

Ingredients for making currant wine at home:

• 1 liter of red or black currant jam (two types can be mixed);
• 200 g of fresh grapes;
• 200 g rice (unwashed);
• 2 liters of water.

The technology for making wine is identical to the technology described in the previous sections.

Homemade cherry jam wine

The method of making cherry wine does not differ from those given earlier. This wine is made from 1 liter of cherry jam (ideal if the cherry is pitted), 100 g of raisins and warm boiled water. Water must be added so that the three-liter jar is filled with the mixture by no more than 75%.

• The liquid is poured into a container, sealed (with a nylon cap, for example) and sent to a dark place with temperatures of +18 ... + 25 ° С.
• When the pulp pops up (it usually takes 10 days), it must be collected with a tablespoon into a gauze cloth, after placing a clean bowl or pan under it and squeezing it out. We take the cake out of the gauze and discard it.
• Then pour the mixture from the pulp into a prepared clean glass container. In it we filter the rest of the wine through cheesecloth.
• We put on a rubber glove on the neck of the container (each finger of the glove must be pierced with a needle so that the fermentation products come out).
• We put the future wine in a dark and warm place for 3 months. You can also understand that the fermentation process is over by the glove - when it puffs up again, and the color of the mixture becomes transparent, it means that the wine is no longer fermenting.
• At the end of this period, the wine drink is bottled using a watering can, taking care not to disturb the sediment. It usually takes a few more months for the wine to mature completely.

Candied Jam Wine: A Simple Recipe

How to make wine from candied jam? Take 3 liters of any old jam (assorted), add 5 liters of water and, with constant stirring, boil for 3-4 minutes. Then cool the liquid. Pour the drink into a clean and sterilized container, filling no more than 75% - the remaining space will be required for carbon dioxide and foam. Raisins are added directly to the container.

We close the container with a punctured rubber glove and send it to ferment. After 1.5-2 months, the gloves should fall to one side, and the liquid should become transparent with a sediment falling to the bottom. We drain the sediment using a long thin tube, pour the wine into clean and dry bottles.

We close the bottles tightly and put them on their side in a warm dark place for 2 months - to reach.

Candied Jam Wine: Yeast Recipe

There is a recipe for homemade candied jam that uses yeast. However, we want to warn you that this method is undesirable, because in the end it may not turn out wine, but mash.

but if you decide on a wine with yeast, then it is better to use special wine yeast, but you can also use baker's.

So how to make homemade yeast wine:

• a liter of old jam;
• a glass of unwashed rice;
• 20 g yeast (fresh).

Prepare a clean, sterilized 3 liter jar and add the ingredients to it. Add 1 liter of boiled water. Cover the container with a perforated glove, place in a warm, dark place. After the sediment has formed and when the drink becomes transparent, strain it into a bottle and refrigerate for several days. If the drink tastes sour for your taste, you can add sugar (20 g / l) or sugar syrup. You can also add spices such as mint, cinnamon, etc. to the finished wine. The spices will give the wine a stronger flavor and more sophisticated taste.

Homemade wine made from fermented jam: a simple recipe

To make wine from fermented jam, take:

• 1 liter of any fermented jam;
• 0.5 cups of sugar;
• 1.5 liters of boiled water (warm);
• 100 g raisins.

Take a container of 5 liters or two 3-liter cans, into which we pour the mixture by two-thirds, no more.

We insist the wine in a warm and dark place for 10 days under lids. After 10 days, drain the sediment, pour the wine into a clean container and, under a glove, return it to a dark and warm place for 1.5 months.

As soon as the glove is deflated, strain the wine through cheesecloth, add 0.5 cups of sugar, pour into a clean container and leave for 2-3 months. After two months, the wine will be completely ready for use.

Storing homemade wine from jam

At the end of fermentation, the bottled wine is stored in a dark, cool place. This is why a refrigerator or basement is perfect for this. The main thing is that the temperature does not exceed + 16 ° C. The shelf life of homemade wine is three years.

Now you know a few recipes on how to make homemade wine from jam, and the question of how to empty the shelves from old and fermented preservation disappears by itself.

Make delicious homemade wine, experiment with recipes, but remember that alcoholic beverage, no matter how tasty, should be consumed in limited quantities.

Fermented Jam Wine

Homemade wine made from fermented jam or compote.

If prepared for the winter jam fermented, do not get excited and immediately throw it away. From this raw material you can make delicious wine... The recipe is simple and does not require rare ingredients. I will tell you how to make wine from fermented jam at home. Not only fermented, but just old jam of past years will do. Separately, we will consider the issue of wine production from compote, both technologies are very similar.

Attention! You can not use spoiled jam, which is covered with mold, it is better to throw it away immediately. This also applies to compote. In order to prevent infection of the wort by pathogenic microorganisms, all containers must be sterilized with boiling water and dried.

Ingredients:

• old or fermented jam (apple, cherry, blueberry, etc.) - 1.5 kg;
• water - 1.5 liters;
• sugar - 250 grams (optional);
• unwashed raisins - 1 tablespoon (optional).

The amount of sugar depends on the initial sweetness of the jam, if it is very sweet (sugar content 40% or more), additional sugar is not required. Raisins are needed for fermentation; there are wild wine yeast on the surface of the berries, which will start the process. It is very important in the case of old jam.

Fermented Jam Wine Recipe

1. Mix jam and warm water (25-30 ° C) in a ratio of one to one. Add raisins. The wort should be sweet, but not sugary. If there is little sweetness, add 50-100 grams of sugar.

A glass bottle of 5 liters or more is ideal as a fermentation vessel. You can also use three-liter cans, but then the portion will have to be divided into several parts, and the cans themselves should be filled by no more than 2/3 of the volume so that there is room for foam and carbon dioxide.

2. Put on an ordinary rubber glove or install a water seal on the neck of the container. If you are using a glove, make a small hole in one of your fingers with a needle to drain the gas.

Gloves are inflated - fermentation is in progress.

3. Transfer the container to a dark (can be covered) warm place (18-29 ° C) for fermentation. After 4 days add the second portion of sugar (50-75 grams). It is necessary to remove the water seal, drain 100 ml of the fermenting wort through a thin tube, dilute the sugar in it. Pour the resulting syrup into a container of wine and reinstall the water seal. After another 4-5 days, repeat the procedure for adding sugar (50-75 grams) according to the technology described above.

If fermentation does not stop after 55 days from the moment of installation of the water seal, in order to avoid bitterness, you need to drain the wine from the sediment into another container and put it under the water seal to ferment.

4. After the wine has fermented (the glove is deflated or the water seal stops gurgling), the drink must be filtered through cheesecloth or drained from the sediment.

If desired, you can add sugar for sweetness or fix with vodka (alcohol 40-45%) in the amount of 2-15% by volume. Fortified wine keeps better but tastes harsher.

5. It is advisable to fill the containers with the filtered drink to the top (so that there is no contact with oxygen), tightly close the stopper and put on hold for 2-6 months in a dark cool (6-16 ° C) place - a basement or a refrigerator. If sugar was added at the previous stage, it is better to keep the wine under a water seal for the first 7-10 days.

6. The finished drink can be bottled and sealed.

Wine made from strawberry jam after fermentation.

If stored in a refrigerator or basement, homemade wine made from jam has a shelf life of 2-3 years. Strength - 8-12% (without vodka fixing).

Fermented compote wine

The cooking technology is identical to the previous method, so there is no point in describing it anew. Only the proportions of sugar and the ripening time will change. All sugar can be added to unsweetened compote at once, and not crushed into pieces. Then do it by analogy with jam wine.

Recipe:

1. Pour 3 liters of compote into the fermentation tank, add 150-300 grams of sugar (depending on the initial sweetness) and a few raisins (optional).
2. Put on a glove (water seal), leave for several weeks in a warm, dark room.
3. After the end of fermentation, filter the drink by removing it from the sediment. After 2-3 months of aging in the refrigerator (basement), the compote wine will be ready for use.

Wine made from cherry compote.

Fortress - 8-12%. The shelf life is 2-3 years.

How to make homemade wine from fermented jam

Experienced winemakers are able to transform any edible product into a real exquisite drink. Jam that has fermented can be especially helpful when making delicious wine at home.

Therefore, do not throw it away because of suspicion of damage. After all, the wine obtained on its basis has useful qualities, retaining in itself many substances and microelements valuable for health.

At the same time, it has a pleasant, incomparable taste.

A simple recipe

This process is quite simple and accessible to any housewife, even not the most skillful one. It is enough to have a little free time and the actual fermented jam.

Required Ingredients for Fermented Jam Wine:

• Raisins of any kind (it is better not to wash them) - 55 g;
• Granulated sugar - 250 g;
• Pure drinking water - 3 liters;
• Fermented jam (any berry or fruit) - 3 kilograms.

The color of the finished wine will determine the composition of the jam. Accordingly, thanks to the red berries, the drink will get a red tint, and yellow or white - a lighter one.

Most often, housewives use currant, cherry, raspberry, gooseberry, apple, pear and cherry plum jam. But other options (especially "sets" of several types of fruits) will allow you to get quite tasty homemade wine.

Stages of making wine from fermented jam at home:

How to make rice wine from fermented jam

Ingredients Required:

• Rice - 2 cups;
• Drinking water - 6.5 l;
• Fermented jam - 1.5 l.

The process of making homemade rice wine and fermented jam:

1. You will need a container consisting of any material other than metal; jam, rice are placed in it, water is poured;
2. Products placed in containers must be properly wrinkled;
3. After that, the resulting mass is poured into a bottle and covered with rubber (you can use a glove perforated in one zone);
4. It will take about a month to allow the mixture to wander properly in a dark secluded place of the apartment (all this time it is important to ensure that the excessive release of carbon dioxide does not rip off the lid and lead to the mass being pushed out);
5. Then the mixture is poured into a glass container and infused open for 24 hours;
6. In a day, the drink can be considered completely ready for use.

What Can Be Made From Raspberry Fermented Jam

Raspberry jam is perfect for making high-quality fine homemade wine. It is quite simple to make it on the basis of this fermented product. His taste turns out to be incredibly pleasant.

Ingredients Required for Fermented Raspberry Jam Wine:

• Raisins (it is not required to wash it) - 75 g;
• Fermented raspberry jam - 4.5 kg;
• Ordinary drinking water - 4.5 kg;
• Sugar - 750 g.

Watch the video on how to properly pickle ginger at home - this spice is perfect for many dishes.

Step-by-step recipe with pictures of feijoa jam, read how to cook it correctly.

Wine drink

Raisins in the process of making wine at home acts as a natural yeast. However, if you wish, you can prepare such a delicious drink without its presence. But in this case, you need real yeast. This will not negatively affect the taste of the wine.

Ingredients that will be needed to prepare the drink:

• Special wine yeast - 50 g;
• Drinking water - 2 liters;
• Sugar - 200 g;
• Fermented berry jam - 2 liters.

If you want to get an unsweetened drink from fermented jam, in this case you need to exclude granulated sugar from the list of necessary ingredients. Otherwise, it must be used as it will add a sweetish flavor to the wine.

The wine will turn out to be especially tasty and of high quality if you follow all the important rules for making it at home. Experts recommend the following:

• The taste of the finished wine depends on the dose of sugar, so you need to take into account your taste preferences before deciding on the amount of granulated sugar;
• To give the wine a red or pink hue, cherries, raspberries and other berries of a characteristic shade are used;
• If a rubber glove is used instead of a special hydrolyser, during the infusion of wine it is necessary to ensure that carbon dioxide does not tear off the rubber, which can cause spoilage of the product;
• Before pouring the infused liquid into the bottles, you need to remove the foam;
• An extremely important point when pouring a drink into bottles is to leave the formed sediment in the bottle;
• Even in the case of making wine using raisins, it is allowed to use a small amount of yeast, this will speed up the process of its making;
• Removing yeast from the list of essential products for making homemade wine will create a drink with a special tart flavor.

If you adhere to all the basic recommendations of wine experts, you can achieve the best result. Homemade wine made from fermented jam always has advantages over the purchased one, since it is made from natural, proven products.

Fermented Jam Wine

Many housewives are familiar with the situation when the jam has not yet deteriorated, but it’s not the first year to eat it in the pantry, and the taste is not the same. It is even more difficult if the jam is fermented. This is usually unfortunate, because a lot of products and funds were spent for its preparation, and efforts were invested. A recipe for wine from fermented jam will come to the rescue. With a little more effort, you can get an excellent dessert wine, and the cost of jam will pay off with interest.

A little about the ingredients of homemade wine

There are not many ingredients required to make wine from fermented jam. This is primarily jam that has fermented or just old jam.
You should take jam from one type of berries or fruits, so you get a rich bright taste. If you use several types of product, then combine sour and sweet berries, for example: raspberries and currants, in this case they complement each other.

Instead of yeast, take raisins, since yeast with fermented jam will sooner give mash. If the recipe contains yeast, then wine should be used. It is difficult to find them in stores, but they are sold.

For wine, you will also need water, it is imperative to boil it. In all recipes, the water temperature is 25–35 C. And in some recipes, a little sugar is used, with its help they regulate the sweetness of the drink and alcohol or vodka for strength.

From the fermented jam, an excellent dessert wine with a strength of 10 to 14 O. is obtained.

About tools and containers

To make homemade wine from fermented jam, you will need glass containers. It would be better to take 5-liter cans, but regular 3-liter cans will do. They are filled no more than 4/5, ideally 2/3 of the capacity (space is needed for fermentation).

And you also need a special water seal, it will require a plastic lid and a needle with a dropper tube and a container of water. The needle is inserted into the lid, and the end of the tube is lowered into the water. This complex device is called a hydrolyser. If it's too difficult, just buy a rubber medical glove. The device will be required in order to prevent the flow of oxygen into the container with the wort.

You will also need cheesecloth, a colander, clean bottles with corks, and a medium-sized straw.

All cans and bottles need not only be washed, but sterilized - this will allow you to get a pure taste without impurities and an original aroma of the drink.

Most of the recipes described here are for two 3-liter cans.

What not to do

Before making wine from fermented jam, consider a few important rules:

• You cannot take jam with mold, except that this product will spoil the taste of the wine, since it is still very unhealthy (you can simply get poisoned).
• If the recipe contains yeast, then it is implied that it is wine.
• Raisins are needed for fermentation. You should not wash the berries, wine bacteria live on them, which will allow your composition to ferment. You can take any varieties.

Yeast-Free Recipe

Please be patient to prepare wine this way. Your product will be ready in 4 - 4.5 months. But the result is worth such a long wait.

• 1 liter of water;
• 1 kg of jam;
• 100 g raisins;
• 0.5 kg of sugar.

First, we will make the wort. We take water, after boiling and cooling it, add sugar to it. Stir everything well.

Now pour the syrup into a prepared glass container and add jam and raisins to it.

put on a rubber glove on top of the can

We mix everything, close it with a nylon lid and put it in a dark place for 10 days. The temperature in the room should be between 18 and 25 C.

Then mix everything again and drain the liquid into a new sterile container.

Now we put on a rubber glove on top of the jar - we make a hole in it with a needle and leave it in the same place for a month and a half. First, the glove will inflate, and at the end, it will fall off - this is a signal that the wine is ready. During this time, bubbles will appear on the surface of the wine, then their number will significantly decrease.

Now take the tube and carefully pour the liquid into clean bottles. This should be done so that the sediment remains in the jar and does not end up in the bottles.

Close each bottle tightly with a crust and put it for another 3 months in a cool place (no higher than +16). This procedure is called “aging” by winemakers and it is necessary for the formation of taste and aroma.

Now you can taste the wine.

A quick recipe for homemade fermented jam without yeast

It is good to make such a wine from raspberries or other sweet berries. Although cooking it is faster than in the previous recipe, it will still take at least 2-3 months.

For wine made from jam at home you will need:

• 1.5 kg of raspberry jam;
• 1.5 liters of water;
• 25 g raisins;
• 150 g sugar.

1. Put jam in a sterilized glass container, add water and half the sugar, and then stir everything well. Now add raisins to the contents and close the container with a shutter (hydrolyser or glove).
2. We put our mixture in a dark and warm place. The duration of the process will depend on how warm it is in the room, but it will take at least 3 weeks. During this period, the number of bubbles will decrease significantly, and the glove will fall off.
3. Then, using gauze folded in several layers and a colander, the liquid contents are separated from the pulp. The remaining sugar is added to the liquid and, if necessary, fortified with vodka. Stir everything well.
4. Then the liquid is poured into sterile bottles and closed tightly with a crust.
5. They are kept in a cool place for at least 2 months, and then can be served.

Yeast recipe

If you need to make homemade wine quickly, you can use the yeast and rice recipe. It will take from 15 days to 1 month to prepare a drink. For him you will need:

• 1 kg of jam;
• 1 liter of water;
• 150 g rice (glass);
• 20 g of wine yeast (fresh).

This recipe makes the wine much faster.

1. Pour boiled, cooled water into a sterile container, add jam, rice and yeast. Instead of rice, you can take millet, but the result will be somewhat excellent, rice is still preferable.
2. Mix everything well and cover with a rubber glove with a hole.
3. We put the container in a dark place, where the temperature is in the range of 18-25 C.
4. We follow the process, when a precipitate falls out, we drain the liquid, leaving a precipitate in the jar.
5. We pour the resulting semi-finished product into bottles, cork them and put (always horizontally) in the refrigerator. Let it cool for 3-4 days.
6. After that, the drink is considered ready to drink.

Gourmet recipe

This recipe will take a lot of care and time, but it will be worth it.

For him use:

• 1.5 liters of water;
• 1 cup of sugar;
• 1.5 l of jam
• 1 tbsp. l. (top) raisins.

For cooking, you will need a large container of 5 liters. Fill it only 2/3 and not more.

First, we make the wort: add sugar and jam to boiled and cooled water, taste it, it should be sweetish (but not too, not cloying). If the sweetness is not enough, add some of the sugar.

Now we prepare the shutter from cotton wool and gauze. To do this, put a layer (0.5 cm) of cotton wool in 2 layers of gauze and wrap the neck of the can with this. Experts say that this way the taste will be special. If it is difficult, we put on a rubber glove with a small hole.

We put the resulting composition in a darkened and warm place, if it is not possible to put it in a darkened place, you can cover the jar with a cloth.

Then add sugar to the container for 4-5 days. To do this, use a tube to suck ½ cup of liquid from our container and dilute ½ cup of sugar in it. And then we return the liquid to the jar through the tube.

This procedure for adding sugar must be repeated one more time (again for 4–5 days). And then leave the fermentation container for 1.5–2 months. The duration of the process depends on the room temperature.

If the fermentation process (bubbling) does not stop after 2 months, you will need to drain the clear liquid into another prepared container and close it again with the shutter.

When fermentation stops, the liquid is filtered through cheesecloth and sugar and vodka are added (or not) to taste.

Then the resulting liquid is poured into a container to the top for holding. This process takes from 2 to 6 months (room temperature from 6 to 12 C). First, every 15 days, the liquid is poured into another container to avoid sediment (it is left in an old container). After 2 months, this procedure can be done 1 per month, and then less often (as sediment appears). When the aging is completed, the wine is bottled and sealed tightly.

Store in the basement for up to 3 years.

To make your homemade wine tasty and retain its taste for a long time, you should adhere to a number of rules:

• Store wine in dark glass containers, preferably in bottles.
• The optimum storage temperature is 10–12 C and without lighting, direct sunlight is completely excluded.
• Bottles are capped and stored horizontally. This prevents the cork from drying out and preventing air from entering the bottle.
• In a room with wine, a stable temperature should be maintained, its fluctuations are unacceptable. Bottles should not be rearranged, it is better not to move at all, and even more so not to store in a room where there is vibration.

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

1. Well, without the use of detergents (you can use baking soda), wash the jar (3 liters), pour over with boiling water.
2. Boil water, set aside for cooling to 25-30 degrees Celsius.
3. In the dishes where the wine will ferment (prepared jar), mix the jam, water of the required temperature.
4. Put raisins in the vessel (do not wash).
5. Close the vessel with a tight lid, rearrange it in a warm (up to 25 degrees) place for two weeks.
6. After 14 days, open, strain the cleared liquid into a new, cleaned container.
7. Close the neck of the vessel, put on a surgical glove.
8. It is necessary to secure 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 evidenced by the stop of fermentation and the falling off of the glove.
11. When the liquid becomes transparent, 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 to ripen for 60-90 days in a cool place.

Wine created according to this recipe will contain 9-11 degrees of alcohol.

Drink recipes from blanks

From raspberry jam

Recipe number 1

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

• 2.5 l. heated water;
• 1 l. blanks;
• 150 g of dry raisins;
• Glass container for 3 liters.

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

Recipe number 2:

To prepare wine you should prepare:

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

Cooking technology:

1. All the ingredients for the wine are mixed in a container; the wort temperature 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. A water seal is installed to prevent air from entering the container.
5. When the fermentation process is over, the liquid is carefully poured, without shaking, into a container for clarification.
6. After 72 hours, the drink will clear, then the syrup is added to it, distributed over the prepared bottles or cans.
7. The sealed wine is taken out in a cool dark place for ripening.

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

Strawberry jam

Recipe number 1.

To make a drink you need:

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

We mix the components of the future wine, pour into a suitable thoroughly washed container for 2/3 of the volume and prepare the drink using the usual technology. Some wine lovers note the special taste of the wine made from a mixture of jam from strawberries and currants.

Recipe number 2.

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

In order to prepare wine, you need to take:

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

1. Chop the berry, combine with jam, dilute with warm water.
2. Add the starter culture to the liquid, place the container in a warm place to ferment the wort.
3. After signs of active fermentation appear, pour the wort into a large container.
4. Arrange the shutter, leave until the end of the process.
5. Separate the finished wine from the sediment and leave for additional cleansing 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 tbsp. raw rice;
• 20 g of special wine yeast (ordinary yeast is possible, 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 wort. For flavoring add pieces of lemon peel, syrup for taste (20 g per 1 liter of ready-made drink).

Currant jam wine

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

To make currant wine at home, we take:

• 1 liter of jam from any kind of currant;
• 1 cup chopped grape berries
• 250 g of rice;
• two liters of warm water;
• glass jar for 5 liters.

Homemade wine is fermented like this:

1. Prepare a container, wash with soda and hot water, scald with boiling water.
2. Mix the ingredients with unwashed rice.
3. The neck is sealed with a medical glove and additionally strengthened.
4. A rubber tube is connected through a small hole in the finger of the glove 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), carefully pour the liquid from the sediment into a clean, prepared jar.
7. Close with a lid and put on clarification (additional purification of wine) in a dark place for 72 hours;
8. After clarification, the wine is carefully poured into clean and scalded bottles using a rubber tube, sealed and allowed to ripen for 60-90 days.

Cherry jam wine

To set the wort you will need:

• one liter jar of jam
• liter can of heated water;
• up to 150 g of raisins;
• vessel for 3 liters.

The technology for making wine is common; 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 a great stock for making wine at home. How to use old jam for this?

Homemade Sugar Jam Recipe:

• one liter of the old workpiece;
• 150 g of dry raisins;
• liter of heated water;
• glass jar for 3 liters.

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. Sealed with a lid, taken 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 can is closed with a medical rubber glove.
6. The glove is additionally reinforced with a twine or elastic cord.
7. A rubber tube is passed through the 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 workpiece;
• a liter can of water heated to 40 g. Celsius;
• 150 g of granulated sugar;
• 1 tbsp. raisins with a slide
• glass jar for 5 liters.

To set wine, you need to do the following:

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

This technologist will make it possible to prepare delicious wine at home from the soured jam that has begun to ferment.

Drink preparation technology

How to make the "right" jam wine? When making a hop drink from fresh raw materials, the first step is to prepare berries and fruits (they are cleaned and crushed).

Jam is a prepared, refined raw material.

The second step is to prepare the fermentation base (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 of it is in a liter of product. If it is too sweet, you need to increase the amount of water to obtain the wort of the same concentration as when using fresh fruits. 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;
• the development of putrefactive processes begins.

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

The third step in making homemade wine will be adding yeast to the wort (the jam was boiled, does not contain microorganisms that can "start" the fermentation process). They can be added to wort (wine yeast is used, not regular yeast). The addition of ammonium chloride allows the yeast to actively multiply (the compound is used in industrial winemaking to enhance the taste of wine when 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 (you do not 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 or a thick cloth folded in several layers, kept warm for up to 5 days, all the while controlling the process, stirring the contents. Sourdough readiness is determined by active fermentation and 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.

Sourdough is added to the wort at the rate of 25 g per liter of liquid.

Not only taste, but also smell is important in a wine drink. 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 by adding to the wort;
• apply lemon zest;
• aromatize the wine with a pre-prepared alcoholic tincture from aromatic herbs and fruits at the final stages of the ripening of the product.

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

This is necessary to remove impurities, to develop 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 thoroughly washed, preferably without the use of synthetic detergents.

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

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

For a sweeter, dessert drink, syrup is introduced into the wort - 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 a drink made from raspberry jam, various varieties of currants.

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

The abundance of fruits and berries stimulates housewives to produce everyone's favorite delicacy - jam. Usually, by the beginning of the new season, there are a lot of last year's stocks of this sweet product. The question of where to use sweet reserves has long been decided by experienced winemakers, because this is a ready-made basis for high-quality wine material. Wine is consumed in large volumes, and there are not always enough raw materials for its production. For production, last year's stocks are suitable, old candied, fermented, sour jam will also become an excellent basis for a future aromatic alcoholic drink. Ways to put wine from jam have long been tried by experienced winemakers.

How to make wine from jam

To make wine from jam at home, it is important to know that a delicacy like jam, jam, except moldy is suitable. Mold decomposes alcohol into H2O and carbon dioxide. You can get wine with amazing taste by fumigating gray containers, containers for the production of a drink, the rest of the items are sterilized.

Knowing the basic rules of how to make homemade wine from jam, it's time to start preparatory activities. The process is as follows - cooked water with a sweet treat is reduced in a 1: 1 ratio for every 3000 ml. you need to add 125 gr. sweetener. Place in a sterilized container, cover, put away in a warm place, keep out of sunlight. When the cake floats, the liquid is filtered, poured into a bowl for further fermentation. Another 125 gr is added to the dishes with liquid. sweetener, sealed with a water seal, set for 70 days in warm and dark. After making sure that there are no signs of carbon dioxide evolution, the wine is poured, leaving the tartar intact. Put away in the cool.

If you conduct an audit of many housewives in the bins, you can probably find several jars of expired jam. Nobody will eat such a blank, but it’s a pity to throw it away. Do not be upset about this, because you can make delicious wine from old jam at home.

If you strictly follow a simple one, the finished drink will turn out to be no worse than wine, which is made from freshly picked fruits and berries.

Delicious Fermented Jam Wine Recipe

To prepare an alcoholic drink, you can use currant, raspberry, plum, apple to taste. The main thing is not to mix two different preparations, otherwise the taste of the prepared wine may deteriorate.

Ingredients:

• any jam - 1 liter;
• raisins - 100 grams;
• filtered water - 1 liter.

Recipe:

• Pre-sterilize a 3-liter jar. Thanks to the sterilization process, we get rid of all microorganisms on the surface of the container.

• Pour the required amount of water and bring to a boil, after which the entire contents should be cooled to room temperature.

• Put all the fermented jam into the prepared container. We also add raisins and fill with cooled water. If desired, you can add a small amount of sugar syrup to the jar.

• We mix all the ingredients until a homogeneous consistency, seal with a lid and store in a warm place for 10 days. It is desirable to keep the resulting mixture at a temperature of 24 degrees.

• The contents of the can must be filtered through several layers of gauze. Pour the resulting wort into a prepared clean jar.

• We put on a disposable rubber on top and make a small hole with a fork or needle.

• We put on fermentation in any warm place and leave for about 40 days. At the very end, the glove should be completely deflated, and a sediment should fall to the bottom of the container.
• We drain the resulting drink to get rid of the sediment, and put it in the refrigerator for three months. After 2-3 months, you can taste the finished wine from old jam at home, cooked in a simple way.

Flavored Apple Jam Drink

The wine, made from expired jam, has a sensual taste and pleasant aroma. It differs from other similar types of alcohol in its sweet and sour aftertaste.

Do you like homemade wine?
To vote

Ingredients:

• apple jam - 1 liter can;
• wine yeast - 20 grams;
• unwashed rice - 200 grams;
• boiled water.

Recipe:

1. We sterilize the prepared jar or other container with a volume of three liters for 10 minutes, then wipe it dry. We spread it dry and mix it with any apple jam.
2. Mix warm water with wine yeast until a homogeneous consistency is obtained. Pour the resulting liquid into a container with rice and jam.
3. All the time, stirring the contents of the jar, add boiled warm water so that the liquid reaches the very top of the container.
4. Shake well the entire contents of the jar and place a water seal or an ordinary rubber glove on top.
5. We place our future wine in any warm place and wait until the sediment falls to the bottom. In this case, the liquid should become completely transparent. It is this that we need to drain so as not to accidentally touch the sediment.

When finished, we taste it and add granulated sugar if desired. We put a warm place for three days so that it completely "reaches".

Jam wine without added sugar

If you do not want to wait so long when the wine from the jam is ready, then pay attention to a simple recipe for a drink without sugar. The finished wine can be tasted in a month and a half.

Ingredients:

• any fermented jam - 3 liters;
• raisins - 1 handful;
• filtered water - 5 liters.

Recipe:

1. We take any old jam to taste and mix with filtered water, put on low heat and continue to cook for five minutes all the time, stirring with a spoon.
2. Cool the heated mixture at room temperature and pour it into a prepared sterilized container.
3. We add raisins there, rinse it, there is no need.
4. To prevent oxygen from leaving the jar during cooking, we put on a disposable glove on top of the container or install a special water seal.

When oxygen ceases to be released, it means that our alcoholic drink is completely ready. We carefully bottle it without touching the sediment.

Now you know that many different wine drinks can be made from fermented and old jams. Experiment with the recipes presented to your liking.