Jam Wine: 7 Easy Homemade Recipes

Many people make 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 transferred 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, they usually make a wine drink from sour, old or covered with a layer of frozen sugar syrup jam.You can, of course, use a fresh delicacy cooked 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.

Preparing wine is quite simple. Before putting the wort, the source material is thoroughly mixed with water. Sugar is not added, since there is 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. Fruits in them can be any. The only requirement for the source material is that it must not be moldy.

If a sweet product turns sour, then it's okay, because, according to technology, a wine drink goes through a fermentation stage. But if mold has appeared on the surface of the fruit treat, it is better not to use it, because the moldy smell will be transferred to the alcoholic drink, even though the mold has been removed.It also has the property of decomposing wine into water and carbon dioxide.

How to make wine from jam at home

To get good wine, the main thing is to properly prepare the container for fermentation and maturation. The best option for these purposes would be a glass bottle.

An enamel pot or tank will do, but this is for large volumes, but a bottle or a three-liter jar is still better for jam.

Containers and all inventory are well washed and doused with boiling water or sterilized to prevent pathogenic bacteria from entering the drink. Stir the wort with a wooden spatula or a 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 finished product. In any case, use a water seal.It can be a nylon cap with a rubber tube, a cotton plug, a medical glove, which is used most often. A balloon is suitable for a narrow neck.

From raspberry jam

The wine made from raspberry jam is bright, dark pink in color, with a subtle aroma of raspberries.

Ingredients:

A liter jar of raspberry jam, jam or jam.
A liter of boiled, warm water.
5 tablespoons light raisins.

Cooking process:

Place all products in a three-liter jar, do not wash the raisins. Cover thoroughly mixed contents with gauze, put in a dark, warm place for a week and a half.
After that, remove the pop-up pulp, strain the wort, pour into a clean bottle. Put the jar with a glove on the neck of the container for about six more weeks in the same place. Prick a few fingers of the glove with a needle.
While the must is fermenting, the glove will remain inflated like a balloon. The moment it falls, the fermentation will stop.
Now the drink must be carefully poured into bottles without disturbing the sediment. The container must be filled completely. Send the drink to the cellar for several months to infuse and reveal the taste and aroma.

From strawberry jam

Surprisingly, the wine made from fermented strawberry jam is quite pleasant. 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 shots of sugar + half a shot.
A dessert spoon of unwashed raisins.

Dissolve jam and the first part of sugar in warm water, add raisins, mix well. For this amount of ingredients, a three-liter bottle is suitable. Put on a rubber medical glove on top of it, pierce a couple of fingers in it with a needle.

The bottle is kept in a warm, dark place for the entire period of must fermentation. This will take several weeks. All this time, the glove will be filled with carbon dioxide released during the fermentation process. When the glove deflates, fermentation stops.

At the next stage, strain the wort through three layers of gauze, add the second part of sugar, mix, bottle, 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 cellar.

Apple

From apple raw materials you can make wonderful dry or semi-dry wine.

Required:

1.5 liters of apple jam;
1.3 liters of purified water;
a glass of light raisins.

For such a quantity of raw materials, a five-liter bottle is required. Combine all the components of the future drink in it, mix well. Cover with gauze folded in four layers, put 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 to the top, strain the wort into a clean bottle, put on a medical glove with a pierced finger. Put for fermentation in its original place, before it ends.

Remove the transparent wine material from the sediment, taste it, if it is too sour, you can sweeten to taste. Then keep the drink for a couple more days in a dark place.

Take the spilled, corked wine to the cellar and observe the appearance of sediment, from which the drink must be periodically removed. When the sedimentation 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. Its color is amber, with a golden hue.

Easy recipe without yeast

For the basis of wine without yeast, you can take the production of a drink from raspberry jam, replacing the base with any other. A delicious dessert drink made from pitted cherry jam, which has a bright, ruby color.

Currant jam with rice

Rice-based wine is stronger than raisin wine, a kind of Japanese sake.

Required products:

1.5 liters of currant jam;
4.5 liters of water;
1.5 cups round rice.

Start making wine by mixing ingredients. If the berry is whole, then it must be mashed. 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, you can take a sample. 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 turn out to be pleasant in taste, with a fruity aroma, and most importantly - from natural products, without any chemicals. The accelerated cooking process is due to the use of yeast and rice, as well as sour jam.

Cooking ingredients:

1.5 liters of fermented jam.
1.5 liters of warm boiled water.
1.5 cups round rice.
Small packet of dry yeast.
Table spoon of sugar.

Start by mixing the yeast with sugar and a little water in a glass. While the activation process is underway, mix the jam with unwashed rice, pour in water, mix thoroughly. Pour the approached yeast into the resulting mixture, stir.

Put on a rubber medical glove on the neck of the bottle, pierce three fingers with a needle. Take 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 if necessary. Bottled, closed, taken to the cellar.

Note! When making wine with yeast, you can use not only one type of jam, but also mix several types of sweet blanks.

Beverage storage rules

It is advisable to store any alcoholic drink in a cool place.

A basement or cellar is suitable for this, with small supplies a refrigerator will 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 full as possible so that there is no room for carbon dioxide release and further fermentation.