When there is so much jam that no one has time to eat it during the winter, you can use it not only for medicinal and culinary purposes. This product makes an amazing wine, and besides, this is a serious savings in sugar. And how many flavors can be obtained by using different jams and even combining them!

General principles for preparing sourdough

Most often, wild yeast is used to make this wine. They are on unwashed raisins and on the same unwashed berries. They can simply be added when making wine, mixed with water and sent to ferment. The products are then removed by filtration.

And you can prepare a sourdough that will improve the fermentation process. To do this, a handful of raisins or berries should be poured with water and add a little sugar. The mixture is aged for several days under cotton wool or gauze. Then added to water and jam. This starter contains more yeast than regular raisins without soaking.

A simple recipe for homemade jam wine

Time for preparing

calories per 100 grams


A traditional recipe, on the basis of which any variation of wine with jam is created. This foundation helps to try original taste drink.

How to cook:


Tip: You can use berries instead of raisins. They must be fresh and unwashed. Before use, they should be crushed with your hands or slightly crushed with a mortar.

Strawberry jam wine at home

Strawberry wine is the favorite of all ladies. It is not only very fragrant, but also soft, easy to drink.

How long - 50 days.

What is the calorie content - 85 calories.

How to cook:

  1. Raisins should be poured with a small amount of warm water.
  2. Remove strawberry jam from the jar and dilute it with water of the same temperature.
  3. Transfer all three ingredients to a large jar. From above, immediately install a water seal in the form of a glove with a hole.
  4. Put the bottle in a warm place for at least three weeks. The fermentation process must end. The glove should deflate at the end.
  5. Then filter the mass, pour into another bottle and stand for another three days. After that, pour into small bottles and after three days you can take a sample.

Tip: to get a deeper taste, you can take equal proportions of strawberry and currant jam.

Raspberry jam wine

Songs were even written about raspberry wine. And it is quite simple to prepare, all the more useful. raspberry jam is in every home.

How long - 1 month.

What is the calorie content - 86 calories.

How to cook:

  1. Warm up the water a little. It should not be higher than body temperature. Next, put all the jam and raisins in it, stir.
  2. Pour the whole mass into a bottle. The liquid should fill the container by 2/3, no more.
  3. Install a water seal on top and put the bottle in a dark, warm place for a month.
  4. When the fermentation process is over, it is necessary to strain the young wine through gauze and pour it into a clean container.
  5. Close the jar tightly and let it stand for another three days. A sediment forms at the bottom. In no case should it be touched when, after three days, the liquid will be bottled.

Tip: It is better to use dark glass bottles, such as black or green. This allows the wine to be preserved better.

Red vermouth based on jam

A spicy drink in which you can feel two dozen flavors. Long exposure and collection of numerous ingredients are worth it!

INGREDIENTS AMOUNT
blueberry compote 7 l
cranberry jam 3 l
water 11 l
flower honey 1 l
wine sourdough 0.5 l
sage 30 g
oak bark 45 g
cinnamon 1 stick
nutmeg 2 pcs.
mint 15 g
orange peel 45 g
rosemary 10 g
star anise 3 stars
wine alcohol (50%) 0.5 l
rosemary seed 20 g
wormwood 25 g
black pepper 5 g

How long - 4 months.

What is the calorie content - 80 calories.

How to cook:

  1. Need to cook wine sourdough if it doesn't exist. To do this, about 170 g of raisins should be poured with 500 ml of water and 50 g of sugar added. Stir and let it brew for four days in a warm place. At the same time, a cotton filter must be installed on top so that the gas can escape freely. Such leaven is stored for no more than ten days.
  2. Next, you need to do herbal infusion. All these herbs should be poured with wine alcohol and let them stand for at least two weeks, and preferably a month. The bottle must be kept in a dark place.
  3. At the same time, you need to do the preparation of the wort. To do this, you need to mix the jam with warm compote and water and add sourdough and honey here. Send everything for four days in a bottle in a dark warm place. From above you need to tie gauze so that dirt does not get inside. Stir the contents once a day.
  4. Then the pulp formed on top must be discarded, the wort must be filtered. Pour it into a clean bottle, install a water seal and send it to ferment for at least two months in the same dark place.
  5. Then strain the young wine, add herbal tincture to it, stir. Soak for at least a day, then strain again and bottle. You can use it after two months.

Tip: you don’t need to strictly adhere to the dosage of herbs, this is a rather laborious process. You can simply measure everything in teaspoons. In one such spoon, about 2-3 g of dry herbs or spices.

Cherry fortified wine

Fortified wine keeps much better, although it loses its softness. Due to the addition of the extract, the aroma of the drink is simply delicious.

How much time - 1.5 months.

What is the calorie content - 123 calories.

How to cook:

  1. The technology for making cherry wine is no different from the previous ones. First, mix the starter with jam and slightly warm water. Send to a dark place for five days, stirring the mass daily. Sourdough, by the way, is done in exactly the same way as in the previous recipe.
  2. Next, remove the upper layer that has surfaced, strain the rest of the liquid. Pour into a clean container, install a water seal on top and send the wine to age for a month and a half in the same place.
  3. When the gas has ceased to stand out, and the wine itself has become lighter, it's time to strain it again. If you want a cleaner drink, you can strain it again after three days.
  4. Then add 50 ml of cherry extract for every liter of wine. Stir, pour into clean bottles and put away for aging for at least a month.

Tip: if the wine is made during the cherry fruiting season, then you can make a sourdough based not on the basis of raisins, but on the basis of the cherries themselves. They should not be washed and there should be no bones inside. This will require 170 g of berries, 250 ml of water and 100 g of sugar.

Honey drink "Beekeeper"

This honey-based wine takes on a pinkish hue due to cones and linden. Without these components, it will be perfectly transparent. The drink is very soft!

How long - 3 weeks.

What is the calorie content - 87 calories.

How to cook:

  1. Mix honey well in warm water. Pour everything into a large saucepan and put on fire.
  2. Boil the mass on low heat for half an hour. The foam that will form all this time must be removed with a spoon.
  3. Cones and fresh lime blossom should be placed in a gauze bag. Then it must be placed in a honey mass.
  4. Add here the juice of all lemons and ammonium salt. It is also called ammonium chloride powder. Mix everything and pour into a bottle, while the bag of herbs does not need to be removed.
  5. Install a water seal on top and put it in a warm place without light. Let ferment for three weeks and then strain without using the sediment. The bag of herbs can be pulled out at this point.
  6. Ready honey wine should not have bubbles. It will be transparent. Pour into bottles and put away for aging in the cellar for whole year. If there is a precipitate, then you need to strain again.

Tip: instead of ammonium salt, you can use sourdough from berries or raisins. If these are berries, such as raspberries, then the calculation is as follows: for every liter of wine, a glass of berries is required. If it is raisins, then 120 g per liter will be enough. Fresh lemon juice can be replaced with citric acid, which requires 1 g of acid for each liter of must.

Wine from fermented jam

Fermented jam, in which bacteria are already active, accelerates the fermentation process of the wort itself. Many believe that it is from such a product that the best wine is obtained.

How long - 18 days.

What is the calorie content - 139 calories.

How to cook:

  1. Jam must be mixed with warm water, add a handful of raisins. Put everything in a bottle and put it in a dark place, be sure to install a water seal.
  2. After about two weeks, the fermentation process should end. Then the pulp must be removed, and the wort itself must be filtered. Let it stand tight closed jar three more days.
  3. Then the young wine should be bottled and stored in the cellar.

Tip: if the wine is not sweet enough, it is advisable to add sugar before drinking, and not when bottling. Otherwise, it will affect the safety of the drink.

If the wine continues to ferment rather rapidly after fifty days, then this process should be stopped. You just need to remove the drink from the sediment, strain it and let it ferment for another two or three days. If this is not done, at the end of fermentation the wine will become bitter, this taste cannot be interrupted by anything.

Honey for making wine can be taken and candied, it does not matter. It will take a little longer to stir it in warm water. But it is better not to pour cold water, because then the stirring process will be delayed twice. If some grains are still not stirred, they will melt when the mass begins to heat up. As a last resort, they can then be filtered out.

Jam-based wine is a pleasant and bright drink that is really replete with flavors. Depending on the type of jam, a different shade of wine is obtained. Cooking does not take much effort, because most of the time is required for fermentation. But you can enjoy the result for whole evenings!

In every house, there is probably one or more jars of old jam that no one will eat anymore. Do not rush to throw it away, the product can be used as a basis for wine home cooking. Moonshine brew is also made from jam, but this option is not suitable for people who prefer less strong drinks. We have collected for you a worthy collection that will help you make wine yourself. The product will not be inferior in quality to expensive drinks.

apple wine

The resulting drink is easy to drink, has a sweet and sour aftertaste and a sensual aroma.

  • apple jam - 1.2 kg.
  • rice (round-grain, long-grain) - 220 gr.
  • liquid wine yeast - 25 gr.
  • filtered water
  1. It is necessary to sterilize a three-liter jar so that the future wine does not deteriorate prematurely. To do this, boil it, then wipe it well and dry it.
  2. Mix rice in a jar (no need to pre-rinse) with apple jam. In another container, dilute the yeast with purified cool water. When they swell, send the composition to the jam and rice.
  3. Pour boiled warm water into the jar so that the level reaches the beginning of the neck (“shoulders” of the container).
  4. Put a medical rubber glove on the neck, take a needle and make 3 holes in the middle finger.
  5. Place the jar with the future drink in a warm (temperature from 25 degrees) and dark place for 3 weeks.
  6. The sediment at the bottom of the can and the translucent composition will tell you about the readiness of the wine. After that, you need to prepare a filter: fold gauze or bandage in 6 layers, place cotton wool between them. Filter the wine several times, taste it.
  7. If the drink is sour, sweeten it. Sugar (cane) is added at the rate of 20-25 gr. per 1 liter guilt. If you poured sugar, leave the wine to infuse for another 3 days.

The drink resembles raspberry juice, it emits a light aroma ripe berries and has a gentle, slightly tart aftertaste.

  • raisins - 165 gr.
  • raspberry jam - 1 kg.
  • filtered water - 2.4 l.
  1. Take a large glass container (volume more than 3 liters), sterilize it and add jam. Pour in water, mix, add unwashed raisins. Ultimately, the composition should not go beyond 2/3 of the total volume of the can.
  2. Put a rubber glove on the neck, pierce a few holes in the middle or index finger.
  3. Place the composition in a dark and warm place so that it ferments properly. The exposure time ranges from 3 to 4 weeks.
  4. Prepare a filter for straining: place cotton wool between 6 layers of gauze, skip the drink.
  5. Pour it into a container with a tight-fitting lid, let stand for another week. If necessary, repeat the straining procedure if sediment forms after the expiration date.

It is very rare to find wine based on strawberries on store shelves, but in vain. The drink is sweet and light, so it is ideal for ladies. Can be mixed as desired Strawberry jam with currant to make the wine sweet and sour.

  • strawberry jam - 1 kg.
  • seedless raisins - 125 gr.
  • purified water - 2.2 liters.
  1. Dilute the jam in 2 liters of warm water, mix. Cover the container with plastic wrap, wait half an hour. Soak raisins in 400 ml. hot water, leave to cool completely.
  2. Combine both compositions with each other, pour into a pre-sterilized jar so that the mixture reaches the beginning of the neck. Pull a rubber glove over the bottle, pierce one hole on the middle finger.
  3. Send the future drink to a dark place for fermentation. The glove must first rise and then fall. This will signal the readiness of the wine.
  4. When this happens, strain the mixture: first pass the wine through a colander, getting rid of the raisins. Then make a filter of gauze and cotton wool, repeat the previous manipulations.
  5. At the end of the infusion and straining, pour the wine into bottles, close the lid, place in the refrigerator for 1 month.

The drink can be made from sugared (old) or fresh jam. The wine is slightly sour, but easy to drink. If desired, the composition can be sweetened with cane sugar.

  • cherry jam (pitted berries) - 1 kg.
  • raisins - 125 gr.
  • boiled water - 2 l.
  1. Take a three-liter jar, put it in a saucepan, fill with water and boil. This must be done for complete sterilization. At the end of the procedure, dry the container and start cooking.
  2. Mix jam, warm boiled water and raisins in one mass, bring the composition to homogeneity with a wooden spatula.
  3. Cover the bottle with a plastic cap, put it in a dark bag and send it to ferment in a warm place. The exposure time is 12-14 days.
  4. At the end of the term, strain the drink through a sieve, and then through a cotton and gauze filter. Pour into a clean container, pull a glove over the neck. Make one hole on your index finger.
  5. Place the bottle in a dark warm place, wait about 1.5 months. The readiness of the wine will tell you first raised up and then lowered to the side of the glove. After insisting, you need to strain the drink again to remove the sediment.
  6. Taste the wine, sweeten as needed. Pour into a plastic dark bottle, leave to infuse for another 3 months.

In addition to the tart sour taste, currant wine is a storehouse of useful vitamins. Doctors recommend using it every evening for 100 gr. those people who suffer from heart disease. If desired, you can mix currants with grapes in a ratio of 5: 1.

  • currant jam - 1 kg.
  • long-grain rice - 220 gr.
  • raisins - 230 gr.
  • filtered water - 2.2 l.
  1. First, sterilize a three-liter jar by boiling it for 10 minutes. After the expiration date, cool, wipe and dry.
  2. Rinse the raisins in purified water, place them on a cotton cloth until completely dry. Mix together water, rice and jam, add dry raisins.
  3. Put the mixture in a warm place (near the heaters), covered with a towel, wait 15 minutes.
  4. After this period, pull a rubber glove over the neck of the container, make a hole in it with a needle. Send the composition to infuse in a dark place, the exposure time is 3-4 weeks.
  5. First, the glove will rise, then fall to one side. This will tell you that the wine is ready. Now it must be filtered through a colander, and then through a filter made of bandage and cotton wool. At the end of straining, sweeten the wine (optional), pour into bottles. Store in refrigerator.

In most cases, the jam disappears if the container was not previously sterilized. A convex lid indicates the unsuitability of the product. Do not rush to throw away the composition, make a full-fledged wine out of it.

  • fermented jam (any) - 1.2 kg.
  • purified water - 1.8 l.
  • cane sugar - 220 gr.
  • seedless raisins - 50 gr.
  1. Heat filtered water to 40-45 degrees, stir in jam, add raisins (do not rinse first) and half the amount granulated sugar(110 gr.).
  2. Take a five-liter glass bottle, rinse it with hot water, boil it and dry it thoroughly. Pour the mixture into it. In cases where there is no required capacity, use 2 three-liter jars, spilling the composition over them in equal quantities.
  3. Pull a medical glove over the neck, make 3 holes with a needle. This is necessary so that the resulting gas "does not stagnate", but freely leaves the bottle.
  4. Infuse the wine in a warm place for about a month, after the time has elapsed, add the second half of the sugar and send for another 30-45 days.
  5. After the expiration of the period, the resulting drink must be filtered through gauze and cotton wool placed between the layers.

As you can see, making wine from jam is not particularly difficult. The main thing is not to break the exposure time, strictly observe the proportions and do not drink the drink unstrained. The glove will tell you about the readiness of the composition: at first it will rise, and then fall.

Video: how to make wine at home

Good afternoon, my dear readers! I have several simple recipes jam wines at home. The holidays are ahead, and by preparing such an unusual drink, you will surprise your guests quite a lot. Making this wine is very easy and fast.

Wine from jam without yeast


Perhaps this is the easiest recipe for jam wine at home. The wine is made without yeast, their role is played by raisins, because it contains everything you need. A minimum of effort and products and just awesome results!

Ingredients:

  • Any jam - 1 l;
  • Water - 1 l;
  • Raisins - 100 g.

Cooking:

  1. So, first of all, we choose the jam from which we want to make wine. You can take absolutely anything: apple, apricot, raspberry, cherry, plum, etc. Next, we take an empty three-liter bottle, thoroughly wash it with soda, and then scald it with boiling water to kill microbes that can spoil future wine.
  2. We shift the selected jam into the prepared bottle, fill it with warm water and add raisins. Attention! Raisins should not be washed! Thoroughly mix the contents of the bottle with a long wooden spatula. You should get a homogeneous mass.
  3. We cover our bottle with gauze and put it in a dark warm place. The ideal temperature for the fermentation process is 23-25°. If you have few dark corners in your apartment, then you can cover the bottle with a thick cloth so that no light enters. We leave for 5 days. But do not forget to stir the contents every day with a wooden spatula. At most, after 20 hours, the first signs of fermentation will already be visible - a sour smell, foam and hiss.
  4. After 5 days, we take out the bottle and remove the pulp that has surfaced from the surface, by the way, it is called the pulp. We prepare another bottle - we wash it with soda and scald it with boiling water. Through how many layers of gauze we filter the contents of the first bottle into the second. Keep in mind that you can only fill the container ¾, because. fermentation will produce foam and carbon dioxide.
  5. Now we take an ordinary medical glove and in one of her fingers, with the help of a needle, we make a hole. We put a glove on the neck of the container and tie it with a rope, right over the glove, so that it does not fly off during fermentation.
  6. Again we send the bottle to a warm and dark place for a period of 30 to 60 days, until the fermentation process is successfully completed. When the glove is completely deflated, and the wine becomes lighter and sediment appears at the bottom of the bottle, the drink is almost ready.
  7. Drain the wine from the sediment very carefully. We taste, if we consider it necessary - add sugar and vodka. The first is for sweetness, the second is for strength.
  8. We pour the wine into bottles, trying to fill them to the very neck, in order to prevent contact with oxygen. We close it tightly and send it to a cold place - a cellar, basement or refrigerator. We stand from two to five months, periodically filtering if a precipitate forms.

The homemade yeast-free jam wine recipe uses raisins.

Tip: raisins can be easily replaced with any berries. The main thing is not to wash them and crush them first.

The fastest wine from jam


Now I will tell you how to make wine from jam as quickly as possible at home.

Ingredients:

  • Any jam - 1l;
  • Water - 2 l;
  • Round rice - 200 g;
  • Live yeast - 20 g.

How to make wine:

  1. Thoroughly wash the bottle, as in the previous recipe. We spread jam, rice and live yeast into it. Pour in warm water and mix well with a wooden spatula.
  2. In one of the fingers of a medical glove, we make a hole with a needle and put it on the container. As in the previous case, we tie the neck with a rope for reliability. We send our bottle to a dark and warm place for fermentation. The fermentation process will last 2-3 days until the time the wine becomes transparent.
  3. Carefully pour the clear liquid into the bottle, trying not to get sediment.
  4. Everything! Delicious, fast and most important natural wine is completely ready! You can enjoy.

Tip: do not mix different types of jam, otherwise the wine will lose its special, delicate aroma.

A simple recipe for wine from fermented jam at home


Did you find that your favorite jam fermented? Do not rush to get upset, there is a recipe that is simple, unusual and very tasty! Having prepared wine from fermented jam, you will see that a spoiled delicacy can also be used in a very original way.

Ingredients:

  • Fermented jam - 1.5 l;
  • Sugar - 1 tbsp.;
  • Water - 1.5 l;
  • Raisins - 1 tbsp. l.

Cooking:

  1. Here we need a larger container, ideally 5 liters. But if you do not have this, then use two three-liter bottles. Carefully prepare the containers - wash them with soda and scald with boiling water.
  2. AT large dish, I have a saucepan, mix warm water with fermented jam. Add granulated sugar and raisins there, and mix well until smooth. We pour the future wine into bottles, filling them by 2/3 of the total volume, providing free space for fermentation.
  3. We take two new whole medical gloves and make holes in one of the fingers with a needle. We put gloves on the container, for reliability we tie the necks with a rope. We send the container with the future wine to a warm and dark place, and wait for the fermentation process to end. On average, this period lasts several weeks. You can find out about the end of the fermentation process by deflated gloves.
  4. With the help of gauze folded in several layers, we filter our wine. We add another half a glass of sugar, pour it into bottles, close it tightly and send it to a dark place for several months.
  5. After the specified time, we take out our wine and filter it very carefully. The sediment must not be allowed to enter the bottles in which the wine will be stored. We try to pour in such a way that there is no free space left in the bottles and be sure to close them very tightly with corks.

Tip: do not use moldy jam to make wine!

Wine from jam with yeast in 2 weeks


And now I will share with you a recipe for wine from jam with yeast at home. If you have the most ordinary dry yeast, then with their help you can also cook very delicious drink. And in a short amount of time!

Ingredients:

  • Jam - 1 l;
  • Water - 1 l;
  • Round rice - 1 tbsp.;
  • Dry yeast - 7 g.

Recipe for making homemade wine from jam in 2 weeks:

  1. Let's start by preparing the dishes. Thoroughly wash the three-liter bottle with soda and pour over with boiling water.
  2. Pour a glass of round rice and dry yeast into the prepared container. Pour in warm water and mix well. Next, add the jam, by the way, you can use the fermented one, and mix well again.
  3. In one of the fingers of a new medical glove, we make a hole with a needle. We put it on the neck of the bottle and wrap it with a rope on top. We clean in a dark, warm place for 10-14 days. During this time, a precipitate should fall out, and the drink itself should become transparent. After we send our bottle to the refrigerator for 2-3 days.
  4. We carefully filter our wine and taste it. If required, add sugar. Pour the wine from the jam with yeast into bottles and tightly close the lids. The drink is completely ready to drink.

Tip: always mix future wine with wooden objects. Do not allow wine to come into contact with metal objects!

Apricot Jam Wine


I propose to prepare a delicious fortified wine from apricot jam with a delicate, summer aroma of these fruits. I will share a proven way to make wine from apricot jam.

Ingredients:

  • Apricot jam - 1 l;
  • Water - 1 l;
  • Sugar - 100 g.

We put the wine:

  1. As always, the container must be washed with soda and poured over with boiling water.
  2. We spread the jam in the bottle, pour warm water, add sugar and mix well. Cover with gauze or nylon cover and send to a dark, warm place.
  3. We observe the wine - when all the pulp rises to the top, and the fermentation process is over, we take out the container. On average, the process takes from 7 to 14 days. We remove all the pulp, filter our wine a little and add a little more granulated sugar.
  4. We put a medical glove on the neck of the bottle, with a small hole made in advance in one of her fingers. We tie a rope on top.
  5. We leave the bottle in a warm place for about 3 months so that the wine ferments well. Carefully filter the drink through several layers of gauze.

Tip: the wine may be ready before the time indicated in the recipes (depending on the temperature). Do not forget to periodically taste the wine, because we do not need vinegar.

Raspberry wine made from jam, liquid marmalade or jam


How to make wine from raspberry jam - a very simple technique of my grandfather.

Ingredients:

  • Raspberry jam - 1 l;
  • Water - 1 l;
  • Raisins - 110 g.

How to cook:

  1. Prepare a container - wash it thoroughly with soda and scald with boiling water.
  2. Put the jam into the bottle, fill it with warm boiled water and add the raisins. Mix thoroughly. We cover with a nylon lid or gauze and send it to a dark, warm place for 10 days.
  3. After the specified time, we take out the bottle and remove the pulp that has floated to the surface. Then we filter the drink through several layers of gauze and pour it into the container again.
  4. We pierce a small hole on one of the fingers of a medical glove and put it on the neck of the container. We tie a rope around the neck over the glove. We put the container in a dark place for 40 days.
  5. When the glove has deflated and the liquid inside has become clear, our drink is ready. Very carefully pour into bottles, avoiding sediment getting into them. We tightly close the bottles and send them to a cool place for several months. During this time, the wine will infuse, and acquire an unusually bright and rich taste.

Tip: try to use purified water for making wine, then the taste of the drink will be much brighter.

I suggest you watch a video recipe for making wine from jam:

That's all, my dear readers. Now you have some easy homemade jam wine recipes. No more throwing away old stocks of jam, they have been put to good use. I wish you warm and cozy evenings with a glass of delicious wine!

Sometimes many housewives find that a jar of their favorite jam has fermented or the taste of homemade treats turned out to be worse than expected. In this case, do not be upset, because you can cook delicious wine, which will have a berry flavor and a pleasant sweetness.

Recipe for wine from old jam at home

It is not recommended to use yeast, since it is not easy to get wine yeast, and ordinary ones give an unpleasant taste. Instead, prepare raisins. You can use a treat from apples, raspberries, strawberries and other fruits and berries. It is not recommended to mix the two different types treats, as the taste may be unexpected.

If the treat is not too sweet, then add sugar, given that 250 g of sand must be taken for 500 ml of water. According to this recipe, a natural alcoholic drink is obtained, in which the fortress will be 10-13%.

For cooking, you should take the following ingredients: 1 liter of water and jam, as well as 115 grams of raisins.

Cooking scheme:

  • mix the contents well, and then close the jar with a nylon lid. Put the container in a warm place for 10 days, but just beware of direct sunlight. After the time has elapsed, open the lid, remove the pulp from the surface, and strain the liquid through several layers of gauze;
  • Pour the pure wort into a clean jar, and then put an ordinary medical glove on the neck, in which you should first make a hole in one finger using a needle. If there is a water seal, then use it. Leave the jar for 40 days. During the fermentation process, the glove will inflate, and when everything is ready, it will fall off, and all the sediment will be at the bottom;
  • It remains to carefully pour the wine into bottles. It is important that the sediment remains at the bottom of the jar. Move the bottles of alcohol to the basement, placing them in a horizontal position. Duration of storage - at least 2 months.

How to make homemade wine with honey and spices from jam?

It is worth choosing a delicacy from red berries, in which case the drink will turn out with a pronounced taste and aroma. If you want to surprise your guests at the next holiday, then be sure to treat them with a glass of such wine.

To prepare a drink, you should take the following products: 1.5 liters of spring water and jam, 500 g of sugar, 5 g of cinnamon and cloves, 50 g of honey and 300 g of raisins.

We will prepare like this:

  • take a jar with a volume of 3 liters, sterilize it and pour it in homemade treat and water, and add sugar. Mix everything well and leave in a dark and cool place for a month;
  • when the allotted time has passed, open the container and remove the resulting pulp. Strain the liquid through a few layers of gauze and pour it into another clean jar. Send cinnamon, cloves, honey and raisins there. Close the jar again and leave for another month;
  • after the allotted time, the liquid must be filtered again and can already be poured into jars. Wine can be considered ready. It can be drunk as an independent drink, and also used to make mulled wine.

Recipe for making homemade rice jam wine

This recipe is best used if there is a jar of blackcurrant blanks. The result is a drink not only of a beautiful color, but also with a bright taste and aroma.

To make a delicious alcoholic drink, prepare the following products: a 1 liter jar of jam, 200 g of grapes and rice, and another 2 liters of water. If it is not the season of fresh grapes, then use 100 g of raisins.

Cooking steps:


  • put on a glove from above, making a hole in it with a needle. Leave the container in a warm place for a month. A lowered glove will indicate that the fermentation process is over;
  • it remains to strain the wine, pour into bottles and close with tight lids. It is important to do everything carefully so as not to pour the sediment. In principle, the tasting can be carried out immediately, but it is best to leave it all for another couple of weeks to infuse.

Quick Jam Wine Recipe

Consider the option of cooking delicious alcoholic drink, which is prepared in a short time. To speed up the process, we will use yeast, but just try to find wine.

You need to take the following ingredients: 1 liter of fermented treats, 1 tbsp. rice cereal, 20 g of yeast and boiled water.

  • put the prepared ingredients, including water, into the prepared container so that its level reaches the shoulders of the container;
  • put a glove on top of the neck and prick one finger with a needle. Place the container in a warm but dark place. After the fermentation process is completed, all the air will leave the glove, and sediment will appear at the bottom. The wine itself will be clear. Be sure to try it and, if necessary, add granulated sugar, assuming that 1 liter should account for 20 g;
  • all that remains is to carefully pour everything into bottles, but just make sure that the sediment remains in the container. The drink can be drunk in 2-3 days. To add originality to the wine, you can add cloves, cinnamon or mint.

Homemade jam wine with cane sugar

Cane sugar makes the drink tasty and original in taste. Today you can buy this product in almost every supermarket. Try to find a large bottle to ensure a quality fermentation process, which means that the final product will be tasty and aromatic.

Prepare the following set of products: 1 liter of jam and boiled water and 100 g of cane sugar

Here's how everything is prepared:


  • put the bottle in a dark place and leave for 2 months. The next step is to remove the pulp, and strain the liquid through a few layers of gauze. Pour it into a clean container and leave for another 40 days also in a dark place. When the allotted time has passed, you can conduct a tasting.

How to store wine made from fermented jam at home?

In order for the prepared drink not to spoil, it is necessary to store it properly. This is important not only for the preservation of taste, but also for the duration of the storage period.

Wine from fermented jam should be stored, taking into account the following rules:

  • it is necessary to pour the finished drink exclusively into clean containers and it is best if they are made of dark glass;
  • the ideal temperature for storage is considered to be - 10-12 degrees;
  • to get really tasty and flavored drink, it is recommended that you keep it. Usually the process lasts 1.5-3 months;
  • It is important that the bottles are kept in a horizontal position during storage. Protect bottles from temperature fluctuations, vibrations, etc.

Now you know that you can cook delicious from old jam Home wine. Use the presented recipes as a basis for your culinary experiments, using different spices.

Jam from all kinds of fruits and berries is an excellent delicacy that allows you to prolong the summer. What could be better than a cup of hot tea with fragrant sweet berries cold winter. Cooking the right and beautiful jam is a great art. Unfortunately, even experienced housewives troubles can happen with homemade preparations. It seems that the recipe was proven, and the jam was prepared according to all the rules, but the lid swelled, or even flew off completely, and from finished product an unpleasant sour smell. This means only one thing: the product is spoiled, you can not eat it. Many housewives are interested in: if the jam has fermented, what should I do? It's a shame to throw it away. We will talk about this in the article.

Why did the bank "explode"?

The main reason why the jar exploded is insufficient heat treatment: our mothers and grandmothers cooked jam for a long time, so fermentation was a rare unpleasant event. Now five-minute jams are more in use, and this requires additional measures when harvesting berries for the future:

  • sterilization of jars and lids is mandatory;
  • reliable spin, because it is the air that promotes the development of microorganisms;
  • exact adherence to the recipe, lack of sugar leads to damage to the jam;
  • proper storage, the place should not be too warm, the optimum temperature is not higher than 12 - 15 degrees.

If the jam fermented, what should I do?

If the hostess realized herself in time, it got moldy and the sour smell is not too noticeable, then the situation can be corrected quite easily. Using a colander, it is necessary to separate the syrup from the berries, then sugar is added to the solution at the rate of 1 glass of sand per 1 liter of syrup, all this is boiled. When a drop of syrup begins to hold its shape, berries are added to the bowl and boiled for another 15-20 minutes. The jam is saved, but it should be eaten immediately.

If the jam fermented, what should I do? To fix a strongly sour product, with additional cooking, you can add soda, 1 teaspoon is enough for one liter of jam.

It is not recommended to eat moldy jam. Of course, upper layer mold can be removed and finished eating the ill-fated jar, but in this case you should not be greedy. The fact is that the mold that affects the product consists of threads. The visible part is formed on the surface, and the invisible part penetrates deep into. It is impossible to determine by eye how spoiled the jam is, and food contaminated with mold spores can cause significant harm to health.

The main reasons for this trouble are saving sugar, reducing cooking time and packaging jam in wet jars. By the way, many housewives mistakenly believe that any berries are suitable for jam, even with visible defects, they say, everything will be digested anyway. This is not true. Berries must be selected very carefully, and it is better to throw out all damaged ones.

An indicator of the readiness of jam is the transparency of the product and the uniform arrangement of berries in the syrup. If the fruits float on the surface or, conversely, are located at the bottom, then this means that the sweet treat is not ready, and cooking should be continued.

If the jam fermented, what should I do? There is another great way to process it - to make delicious homemade wine. Kill two birds with one stone: your work will not be wasted and you will get additional pleasure. The rules of winemaking in this case are almost the same for all berries. Jam should be poured into a large jar, add water, about the same volume, granulated sugar and some raisins. Sugar needs about half a glass per 3 liters of the mixture, and raisins - about 1 tablespoon.

Everything is mixed, a rubber glove is put on the jar and the container is placed in a warm place for three weeks. At the end of this period, the solution is filtered, a little more sugar is added and the drink is bottled. After 2-3 months the wine is ready.

What to do if currants, strawberries ferment? This will be discussed further.

Blackcurrant jam wine

Blackcurrant berries are usually not boiled, but simply ground with sugar to preserve vitamins. If the storage location is chosen incorrectly, then it is this workpiece that is most often subject to fermentation. So, fermented, what to do? Here you don’t know whether to be upset or happy. After all, from currant jam It turns out excellent fragrant wine, which is easy to make at home.

If you have 1.5 liters of jam, then add the same amount of warm water and 100 g of granulated sugar. The amount of sugar can be slightly changed, it all depends on the sweetness of the raw material. But you should definitely put sugar, this necessary condition start of fermentation. The container is placed in a warm place, the readiness of the mash is determined by the location of the berry pulp: it should be on the surface. The liquid is filtered into prepared jars and set until the wine is fully ripened for another 3 months. Banks must be washed and, if possible, sterilized so as not to get vinegar.

The finished product will contain sediment to prevent the wine from turning cloudy. It must be bottled carefully, using a flexible tube.

Wine from blackcurrant jam (2 recipe)

If you still have last year's uneaten stocks of blackcurrant jam, then in the summer you can make fragrant and beautiful wine from it. For one liter of jam, you need 2 liters of water, 200 g of rice and 200 g of fresh grapes. Place all of these foods in a clean glass container. Rice is suitable for any - long grain or round, it does not matter. The grapes do not have to be washed, but in this case you must be sure that they have not been treated with chemicals. Stir the food, put a rubber glove on the neck of the jar and put the dishes in a dark place. Don't forget to puncture the glove with a sharp needle. A fallen glove will tell you about the end of fermentation. After about 3 weeks, the finished wine can be filtered and bottled.

Raspberry jam wine

Raspberry jam fermented, what to do? Again, the wine from such a product will turn out simply amazing! To prepare it, you should adhere to the following proportion: 1 liter of water and 100 g of raisins are required for 1 liter of jam. In a convenient jar, pour the jam and water, which should be room temperature, add raisins. It is better not to wash the raisins, they will serve as a kind of catalyst for the start of fermentation.

A jar, closed with a tight lid, will stand in a warm place for about 10 days. Then the contents are filtered and again poured into a clean jar, on which we put on a rubber glove. Once the glove has fallen off and the liquid is clear, the wine is almost ready. With the help of a rubber tube, it is bottled and infused in a dark place for about 2 months. It is better to store it in a horizontal position, real winemakers. If everything is done exactly according to the recipe, then the result will be a high-quality wine of 10-12 percent strength.

Strawberry jam tincture

Strawberry jam fermented, what to do? You can make wine from such a product using the previous recipe, or make a tincture: mix 100 grams of vodka with 1 tablespoon. We stand this mixture for a day, and then add another half liter of vodka. To give a special flavor, you can add vanillin at the tip of a knife and citric acid. The tincture is ready.

In our time, it is very difficult to surprise anyone with such a delicacy as jam, even from the most exotic fruits and berries. But use such an unpleasant phenomenon as a fermented product to your advantage and surprise your guests with delicious fragrant wine. After all, it is not at all necessary to tell what it was prepared from.

Enjoy your meal!