TOP 7 simple recipes for making wine from jam at home
Many people prepare homemade alcoholic drinks from berries and fruits, but wine made from jam is much less common, although it turns out to be quite pleasant in taste, which depends on the material used. The aroma is also transmitted from the raw materials, so it is recommended to make wine from one type of jam, and not mix different ones that will interrupt each other.
The subtleties of making wine from jam
At home, a wine drink is usually made from sour, old or covered with a layer of frozen sugar syrup jam. You can, of course, use a fresh delicacy brewed in the current or last year, but this is not necessary. Such a dessert is perfect for tea drinking, as a filling for pies, pies, rolls.
Making wine is pretty simple. Before putting the wort, the raw material is thoroughly mixed with water. Sugar is not added, since there is already enough of it, but raisins, rice, yeast are additionally used for the fermentation process.
Requirements for the main ingredient
Wine can be made from jam, marmalade. They can contain any fruit. The only requirement for the source material is that it must not be moldy.
If the sweet product has soured, then it's okay, because, according to technology, the wine drink goes through the fermentation stage. But if mold has appeared on the surface of a fruit treat, it is better not to use it, because the moldy smell will be transmitted to the alcoholic beverage, even though the mold has been removed. It also has the ability to decompose wine into water and carbon dioxide.
How to make wine from jam at home
To get a good wine, the main thing is to properly prepare the container for fermentation and maturation. The best option for this is a glass bottle.
An enameled pan or tank is suitable, but this is for large volumes, but for jam, a bottle or a three-liter jar is still better.
Containers and all equipment are well washed and doused with boiling water or sterilized in order to avoid the entry of pathogenic bacteria into the drink. Stir the wort with a wooden spatula or long-handled spoon.
Wine is made from different jams, the preparation technology may also differ slightly, as well as the time taken from the start of the production of the drink to the receipt of the finished product. In any case, a water seal is used. It can be a nylon cap with a rubber tube, a cotton plug, a medical glove, which is most often used. A balloon is suitable for a narrow neck.
From raspberry jam
Wine made from raspberry jam turns out to be bright, dark pink, with a delicate raspberry aroma.
Ingredients:
- A liter jar of raspberry jam, jam, or loose marmalade.
- A liter of boiled, warm water.
- 5 tablespoons of light raisins.
Cooking process:
- Place all products in a three-liter jar, do not wash the raisins. Cover the thoroughly mixed contents with gauze, put in a dark, warm place for a week and a half.
- After that, remove the floating pulp, strain the wort, drain into a clean bottle. Put the jar with the glove on the neck of the container for about six more weeks in the same place. Pierce several fingers of the glove with a needle.
- While the wort ferments, the glove will remain inflated like a balloon. The moment it falls, fermentation will stop.
- Now the drink must be carefully poured into bottles without disturbing the sediment. The filling of the container must be complete. Send the drink to the basement for several months to infuse and reveal the taste and aroma.
Strawberry jam
Surprisingly, the wine from fermented strawberry jam turns out to be quite pleasant to the taste. Its preparation is slightly different from the previous recipe.
Required components:
- A liter of fermented strawberries.
- The same amount of warm boiled water.
- One and a half glasses of sugar + half more glasses.
- Dessert spoon of not washed raisins.
Dissolve the jam and the first part of the sugar in warm water, add the raisins, mix well. For this amount of ingredients, a three liter bottle is suitable. Put on a rubber medical glove on top of it, piercing a couple of fingers in it with a needle.
The bottle is kept in a warm, dark place for the entire period of wort fermentation. This will take several weeks. During this time, the glove will be filled with carbon dioxide released during fermentation. When the glove is deflated, fermentation stops.
At the next stage, the wort must be filtered through three layers of gauze, add the second part of the sugar, mix, pour into bottles, close. Take out to a cool place for three or four months.
After clarification and precipitation, the wine is carefully drained, sealed, stored in the basement.
Apple
A wonderful dry or semi-dry wine can be made from apple raw materials.
Required:
- 1.5 liters of apple jam;
- 1.3 liters of purified water;
- a glass of light raisins.
For this amount of raw materials, a five-liter bottle is required. Combine all the components of the future drink in it, mix well. Cover with cheesecloth folded in four layers, place in a dark, warm place for five days. Stir the contents of the bottle daily with a long-handled wooden spoon.
After that, collect the pulp that has risen up, strain the wort into a clean bottle, put on a medical glove with a punctured finger. Put for fermentation in the same place, until it ends.
Remove the transparent wine material from the sediment, taste it, if it is too sour, you can sweeten it to taste. Then hold the drink for a couple of days in a dark place.
Take the spilled, sealed wine into the cellar and observe the appearance of sediment, from which the drink must be removed from time to time. When the settling of wine impurities stops, the wine is ready to drink.
Apricot
You can put wine from apricot jam using the same technology as apple jam. His color turns out to be amber, with a golden tint.
A simple recipe without yeast
Wine without yeast can be based on making a drink from raspberry jam, replacing the base with any other. A very tasty dessert drink is obtained from pitted cherry jam, which has a bright, ruby color.
Currant jam with rice
Rice-based wine is stronger than raisin, a kind of Japanese sake.
Required products:
- 1.5 liters of currant jam;
- 4.5 liters of water;
- 1.5 cups of round rice.
You need to start making wine by mixing the ingredients. If the berry is whole, then it must be kneaded. The resulting mixture is placed in a bottle under a water seal, sent to a dark room for a month.
After that, the drink is poured into three-liter jars, which are left open for a day in the same room. After this time, a sample can be taken. The wine has a dark ruby color and a tart taste.
Quick two-week recipe
According to such a simple recipe, wine can be prepared in just 2 weeks, and it will taste good, with a fruity aroma, and most importantly - from natural products, without any chemistry. The accelerated cooking process is due to the use of yeast and rice, as well as sour jam.
Cooking components:
- 1.5 liters of fermented jam.
- 1.5 liters of warm boiled water.
- 1.5 cups of round rice.
- A small bag of dry yeast.
- A tablespoon of sugar.
First, mix yeast with sugar and a little water in a glass. While the activation process is underway, mix the jam with not washed rice, pour in water, mix thoroughly. Pour the yeast into the resulting mixture, stir.
Put on a rubber medical glove on the neck of the bottle, pierce three fingers with a needle. Move the vessel to a dark, warm room for 12 days. The wine, which has become transparent, is placed in the refrigerator for a couple of days.
Strain the finished drink, taste it, sweeten it if necessary. Pour into bottles, close, take to the basement.
On a note! When making wine with yeast, you can use not only one type of jam, but also mix several types of sweet preparations.
Drink storage rules
It is advisable to store any alcoholic drink in a cool place.
For this, a basement or cellar is suitable, with small supplies a refrigerator will also do.
The finished product is poured into glass containers: bottles, jars, bottles of different sizes. When filling the container, they try to pour the drink under the very lid or as completely as possible so that there is no room left for the release of carbon dioxide and further fermentation.
