Strawberry jam has fermented, what can you do? If the jam has fermented, what should I do? Processing methods and recommendations, what can be made from sour jam

Jam made from all kinds of fruits and berries is an excellent delicacy that allows you to extend summer. What could be better than a cup of hot tea with aromatic sweet berries in the cold winter. Making proper and beautiful jam is a great art. Unfortunately, even experienced housewives can have troubles with homemade preparations. It seems that the recipe was tested, and the jam was prepared according to all the rules, but the lid swelled, or even fell off, and an unpleasant sour smell emanated from the finished product. This means only one thing: the product is spoiled and cannot be eaten. Many housewives are interested: if the jam has fermented, what to 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 was due to insufficient heat treatment: our mothers and grandmothers cooked the jam for a long time, so fermentation was a rare unpleasant event. Nowadays, five-minute jam is more popular, and this requires additional measures when preparing berries for future use:

sterilization of jars and lids is mandatory;
reliable twisting, because it is the air that promotes the development of microorganisms;
strictly following the recipe, lack of sugar leads to spoilage of the jam;
proper storage, the place should not be too warm, the optimal temperature is no higher than 12 - 15 degrees.

If the jam has fermented, what should I do?

If the owner realized it in time, it was moldy and the sour smell was not too noticeable, then the situation can be corrected quite easily. Using a colander, you need to separate the syrup from the berries, then add sugar to the solution at the rate of 1 cup of sand per 1 liter of syrup, and boil it all. When a drop of syrup begins to hold its shape, add berries to the bowl and cook for another 15-20 minutes. The jam has been saved, but it should be consumed immediately.

If the jam has fermented, what should I do? To correct a very sour product, you can add soda during additional cooking; 1 teaspoon is enough for one liter of jam.

It is not recommended to eat moldy jam. Of course, you can remove the top layer of mold and finish the ill-fated jar, but in this case you shouldn’t 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 one penetrates deeper. 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 problem are saving sugar, reducing cooking time and packaging the 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 wrong. The berries must be selected very carefully, and any damaged ones should be thrown away.

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

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

Mix everything, put a rubber glove on the jar and place the container 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 and strawberries have fermented? 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 this particular product is most often susceptible to fermentation. So, it’s fermented, what to do? Now you don’t know whether to be upset or happy. After all, currant jam produces excellent aromatic wine, which is easy to prepare 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 materials. But it is necessary to add sugar, this is a necessary condition for the 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 left until the wine is completely ripe for another 3 months. The jars must be washed and, if possible, sterilized to avoid vinegar.

The finished product will contain sediment to prevent the wine from becoming cloudy. It must be poured into bottles carefully, using a flexible straw.

Blackcurrant jam wine (2 recipe)

If you have last year's uneaten supplies of blackcurrant jam, then in the summer you can make aromatic and beautiful wine from it. For one liter of jam you will need 2 liters of water, 200 g of rice and 200 g of fresh grapes. Place all these products in a clean glass container. Any rice is suitable - long grain or round, it doesn’t matter. The grapes do not need to be washed, but in this case you should be sure that they have not been treated with chemicals. Mix the products, put a rubber glove on the neck of the jar and place 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 has fermented, what should I do? Again, the wine from such a product will turn out simply amazing! To prepare it, you should adhere to the following proportion: for 1 liter of jam you need 1 liter of water and 100 g of raisins. Pour the jam and water into a convenient jar, which should be at room temperature, add the raisins. It is better not to wash 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 poured back into a clean jar, onto which we put on a rubber glove. Once the glove has fallen off and the liquid has become clear, the wine is almost ready. Using a rubber tube, it is bottled and infused in a dark place for about 2 months. It is better to store it horizontally, real winemakers. If everything is done exactly according to the recipe, the result will be a high-quality wine of 10-12 percent strength.

Strawberry jam tincture

Strawberry jam has fermented, what should I do? From such a product you can make wine using the previous recipe, or make a tincture: mix 100 grams of vodka with 1 tablespoon. Let this mixture stand for a day, and then add another half liter of vodka. To add a special aroma, you can add vanillin on the tip of a knife and citric acid. The tincture is ready.

Nowadays, 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 a delicious, aromatic wine. After all, it is not at all necessary to tell what it was prepared from.

Bon appetit!

More and more people are choosing home winemaking as a hobby. It allows you not only to spend your free time interestingly, but also to enjoy the fruits of your labors in pleasant company. The pleasure is quite affordable. With enough ingenuity and creativity, excellent alcohol can be made from waste products. Why not create an exceptionally delicious homemade wine from jam or preserves. Even from fermented and candied ones.

What to consider for a novice winemaker

It’s possible to make wine from different jams, except those that are too moldy. If plaque has formed only at the neck of the jar, you can carefully remove it with a spoon and use the remaining jam. But if, after removing the moldy islands, an unpleasant odor remains, you can no longer make wine from such jam. The candied raw materials should first be heated, dissolving the crystals. Can you use fruit compote or juice from old home supplies instead of water? the alcohol will taste brighter.

When making a noble drink from winter preparations, you need to follow a certain technology. You can make adjustments to the recipe, but there are nuances that do not depend on the type of jam:

The wine must ferment in special barrels. If unavailable, you can use glass bottles and jars with a volume of 3 to 10 liters. During fermentation, future alcohol should be hidden from light in a cool place. Otherwise the color will be faded, but what about the taste? overly tart.
Jam and boiled water or compote are usually taken in equal proportions. That is, for 1.5 liters of liquid you need the same amount of raw materials. The amount of sugar depends on the sweetness of the jam, but with the above proportions, a glass is enough.
For better fermentation, do they add unwashed raisins to the future intoxicated nectar? it contains grape yeast. If this ingredient is supposed to be soaked, then it must be added with water. Can I use grated raspberries? it will also give the desired effect. Or buy wine yeast and add 50 g per 1 liter of jam. They often cause foaming during the initial stages of fermentation, but this is not something to be afraid of.
The strength of a wine depends not only on the fermentation time. Do connoisseurs of stronger alcohol need to take more yeast, raspberries or raisins? approximately twice. Do you want to turn things up even higher? Then the basis is taken not two, but three components in equal proportions: water, jam and vodka. This mixture is infused in a dark place for 20 days. After filtration, the resulting liquid is added to bottles of finished wine, making it fortified.

The main stages of transformation into a noble drink

How to store finished alcohol

You need to pack intoxicating drinks in clean bottles, preferably dark glass, so that the color of the drink is preserved longer.
The taste qualities of such homemade wines will remain unchanged longer at temperatures not lower than 10° and not higher than 12°.
To prevent corks from cracking and sugaring, bottles are stored upright, preferably with a slight slope. You cannot shake them and move them from place to place, especially in different temperature conditions.

Recipe: the simplest and most unusual methods

Raspberry quick

Fermented raspberry jam allows you to make wine in the shortest possible time. For production, use the standard recipe described above. Raisins are used as a catalyst for the fermentation of raspberry wine. Typically, such homemade alcohol matures in 3 weeks, and after filtration, it arrives in cool darkness in 3 days.

Strawberry elite

Wines and liqueurs made from this berry are quite expensive in stores. It’s worth surprising your guests with an intoxicating strawberry delicacy created at home. Moreover, it is not inferior in taste to the most prestigious brands. It’s not difficult to make: to supply alcohol, use the traditional recipe described above. You just need to add a liter more water or compote, but what about raisins? soak. Connoisseurs of the most refined options will add a little currant or raspberry wine to the strawberry intoxicated drink.

Apple Vintage

The recipe for apple wine made from fermented jam is perhaps the most popular and has been used for a very long time. This sour, intoxicating drink is also loved in Europe. Thus, winter ciders are sometimes made using jam or marmalade. Here the recipe involves replacing raisins with a glass of unwashed rice and 20 g of baker's yeast. Apple jam is placed in a glass container, covered with rice and yeast diluted with water is added. Then the whole thing is filled with water, leaving room for the wine to flow. The contents of the jar need to be stirred, a gas outlet installed and the container placed in a dark place. Important: not when it’s cool, but when it’s warm! When the turbidity settles down and the wine stops fermenting, it is packed into bottles. Overly sour drink sweetened and sent for a couple of days to ripen.

Currant luxury

Wine made from black or red currants produces a surprisingly rich color and taste. Jam as a raw material makes it even better. This wine is healthy because it retains most of the vitamins. Here you need to take 2 times more water than jam. Unwashed rice and a glass of grapes are added as a fermentation enhancer. You can make currant luxury using the same recipe as for the apple drink. Only instead of yeast, grapes are added.

Cherry special

Drinks based on cherry jam can be made according to any of the above recipes. But the most interesting thing is to create a wine with notes of spices and dried fruits. For such alcohol, raw materials from any red berries are suitable. The cherries will show the brightest taste qualities here. The result is an unusual, rich drink that will be appreciated by the most picky tasters. It can become the basis for mulled wine and cocktails. At the beginning of production, the basic recipe is used, but 2 times more sugar is needed, and raisins are not added. After about a month, the drink is filtered. Raisins are added to the future wine, as well as a little cinnamon, cloves, and honey. The drink is sent to mature in a closed glass container for another month, then filtered again and packaged in bottles.

Assorted?Old stock?

Wine from old jam cannot always be made using one type of raw material. Often, closer to spring, open jars remain in the refrigerator or cellar. You can try mixing different types of jam and get an unusual assortment. The standard recipe is also used here. But it is recommended that after mixing different jams with water, heat the resulting substance for better dissolution. And before pouring into Cool the glass container. The assortment ripens for a little over a month.

Economy option

Most homemade jam-based wines are made from fermented or candied raw materials. But you can also use high-quality jam for them. But for an economical drink that eliminates the addition of sugar, the jam needs to be fermented sufficiently. Does it need 3 liters of water, 5 liters of jam, raisins? 1 glass. The jam mixed with water is boiled for 4 minutes, then cooled. Pour into glass containers, adding raisins evenly. Then you need to attach rubber gloves. When will they fall? in about 1.5 months? Pack the filtered wine into bottles.

When preparing jam from the sweet fruits of pears or quinces, it is advisable to add a little citric acid (about 1/4 teaspoon per 1 kg of sugar), you can dissolve the acid in water.
The finished jam is placed in hot, dry jars; here it is necessary to ensure that the mass is evenly distributed throughout the container.

What to do if the jam has fermented or turned sour?
In this case, it is digested a second time with the addition of sugar. Sugar is taken at the rate of 200 grams for each kilogram of jam. If a lot of foam appears during cooking, remove the container with jam from the oven and remove the foam. The jam is put back into the jars while still hot and rolled up or screwed if the lids and jars have special threads. Overcooked jam is more suitable for compotes and jelly.

Start preparing the jam by mixing fruits and berries with sugar. If the fruit is not juicy add a little water. A copper or bronze bowl is best for making jam. In such a container, the jam turns out tastier. Sometimes the syrup is prepared separately by adding water to the sugar and heating until completely dissolved.
Then the fruit is poured into the syrup and boiled for an hour, but not less than 30 minutes. When foam forms, it is removed.

Determining whether the jam is ready is not difficult. If the fruits or berries do not float in the syrup, but are evenly distributed throughout the syrup, then the jam is ready. If a drop of syrup does not spread and remains round in shape, or squeezed between your fingers, and when quickly spread apart, it stretches like a thread, then the syrup is of excellent quality. Fruits and berries in the finished jam become transparent in appearance.

The jam is candied from excess sugar. In this case, lay it out, add water and digest it again for a few minutes. The digested jam is sealed again in jars. If the jam digested in this way begins to become sugary, then it is better to use it faster or prepare compotes and jelly from it. If you add a little citric acid, the jam will not become sugary.

Sometimes mold appears on the surface of the jam in a sealed jar. This is evidence that the lid is not tight and the jar is stored in a warm place. As practice has shown, mold does not affect the taste of the product itself, but if this bothers you, then remove the mold, digest it and put the well-sealed jar in a cooler place.

Jam can be made not only from one type of berry or fruit, but from mixtures of them. Each of the fruits and berries, depending on the quantity, will give the total mass its own flavor and aroma.

Rinse the collected fruits or berries thoroughly and dry them a little before cooking. If the berries or fruits are store-bought, they need to be washed thoroughly. Wash the berries without tearing off the stalk. It is advisable to use a colander with large holes. After washing, sort and lightly dry.

Plums must be boiled without pits. It is also advisable to remove the pits from cherries and cherries. This jam is cooked once (in one go). Cook the jam over low heat so that it does not boil violently. Small apples are also cooked this way.

Large apples and pears are cooked intermittently. To prevent apples from darkening, they are soaked in a solution of table salt. The solution is made with the following calculation: take a tablespoon of salt per liter of water, then blanch and cool.

When preparing chokeberry jam, apples or other fruits or berries are added to improve the taste. You can add citric acid to acidify it, and instead of water, add currant juice. Rowan is also blanched before cooking.

When cooking some, usually sweet and juicy berries, the jam remains liquid. For better thickening, add lemon juice or a little apple jelly.

There are people who should not consume sugar for health reasons. But you shouldn’t give up jam because of this. Instead of sugar, you can use sugar substitutes.

When preparing jam and compotes, much less substitute is used, because some of them are 500 or more times sweeter than sugar. And since it is sugar that gives the thickness of the jam, when using substitutes you can use gelatin or other food products that thicken when cooled.

If you want to make apple jam with saccharin, you need 1 gram of it per 2 liters of ground apples. Saccharin itself is added at the end of cooking and, like regular jam, is sealed and stored in a cold place.

If you use xylitol instead of saccharin, then take it: for jam - 650 grams per 1 kilogram of berries, for jam a little less, only 350 grams, and for compotes 250 grams per liter of liquid. But in the case of xylitol, first consult with your doctor about the rate of its consumption.

The jam is stored in glass jars, sealed tightly with special lids. You can use metal ones, rolling them with a machine, or even just tight nylon covers. These lids are reusable. Jam is best stored at a temperature no higher than 150 C, but not lower than 50 C.

The foam that forms when cooking jam can spoil it, so it is removed into a plate. This foam can be eaten, for example, spread on a bun.

For the cooking itself, wide dishes are usually taken. Almost since the beginning of the last century, enameled or bronze basins have been used, but copper is better. Jam jars are washed with detergent; there should be nothing on the walls or bottom. The dried jars are placed upside down in a special device with boiling water so that the hot steam treats the inner surface. After this treatment, the jars are dried. There should be no water in them and the walls should be dry.

Rowan jam

When harvesting rowan, regardless of the processing method, it is necessary to preserve all vitamins. The time of collection is of great importance here. Rowan should be harvested in the fall, when it is fully ripe. Ripe rowan berries have less water, are less tart and have a higher sugar content.

Rowan berries need to be collected after the first frost. The brushes are picked carefully, because the berries of ripe rowan are soft. Picked rowan tassels can be stored for a long time at a temperature not exceeding + 20 C. Ripe rowan is used to make preserves, jam, or simply put into jars covered with sugar.

If you decide to cook jam, then you do not need to cook it immediately over high heat. With this method of cooking, the berries do not have time to absorb the syrup and become wrinkled and overcooked. First, prepare the syrup separately, add a small amount of water to the sugar and heat to a boil until the sugar is completely dissolved. Then the prepared syrup is poured over the berries for several hours.

But even in this case, it is advisable to carry out cooking in several stages. The first time is heated to a boil and left to brew for several hours, during which time the softened berries absorb a certain amount of syrup. The second time, bring to a boil and cook for 15 - 20 minutes. The break between re-cooking is approximately 8 - 10 hours.

In this way you can make jam not only from rowan, but also from other soft berries and fruits that are easily boiled. Sometimes for berries that are overripe and easily softened, partial cooking can be used. The berries are removed from the syrup with a slotted spoon and placed in jars, and the syrup continues to cook for some time. Then this syrup is poured into the berries placed in jars.

People often wonder how much sugar is needed?

The amount of sugar in the jam primarily depends on the juiciness of the berries and how thick you want it to be. Usually they take from 1.5 to 2 kg. sugar per kilogram of berries. To prepare the syrup, take enough water so that the sugar is thoroughly wet and does not burn when heated, but melts and turns into syrup.

There is a type of jam called “Kiev dry jam”. This is nothing more than fruits and berries boiled in syrup and dried, sprinkled with sugar.

How to choose fruits for jam. Fruits and berries that are not quite ripe and without damage are most suitable for making compotes. But if you get overripe, wrinkled or slightly damaged fruits and berries, then you can safely use them to make jam. But if you want to get beautiful jam with whole berries and fruits, then you need to take slightly unripe and undamaged ones without flaws. This jam is cooked in several stages so that the berries and fruits are saturated with sugar syrup and do not change their shape. If the berries have thick skin, then for better soaking in syrup, prick each berry with a needle.

Some berries are blanched: put in a jar or pan, pour boiling water for 3 minutes, and then drain the boiling water. Berries processed in this way will not seem too dry in the jam.

Raspberries, strawberries, and currants can be pre-filled with sugar, allowed to stand for a while, from 6 to 12 hours, until the juice is released and then cooked.

To prevent the berries and fruits in your jam from becoming wrinkled, during cooking, periodically reduce the heat until the boil stops or remove from the oven for a few minutes.

Fruits and berries for jam should be collected in dry, clear weather. If you collect them immediately after rain, they will have a lot of moisture and you will need more sugar to make thick jam.

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

Attention! You cannot use spoiled jam that has become moldy; it is better to throw it away immediately. This also applies to compote. To prevent contamination 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 higher), additional sugar is not required. Raisins are needed for fermentation; on the surface of the berries there are wild wine yeasts that will start the process. It is very important in the case of old jam.

Recipe for wine from fermented jam

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

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

2. Put a regular rubber glove on the neck of the container or install a water seal. If you are using a glove, use a needle to make a small hole in one of the fingers to allow gas to escape.

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

Fermentation of wine from jam lasts 25-60 days, the time depends on the sugar content in the wort, temperature and yeast activity, it is difficult to predict.

If fermentation does not stop after 55 days from the moment the water seal is installed, in order to avoid bitterness, you need to drain the wine from the sediment into another container and place 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 strained through cheesecloth or drained from the sediment.

If desired, you can add sugar for sweetness or fix it with vodka (40-45% alcohol) in an amount of 2-15% of the volume. Fortified wine stores better, but has a harsher taste.

5. It is advisable to fill the containers with the filtered drink to the top (so that there is no contact with oxygen), close the cap tightly and leave for 2-6 months in a dark, cool (6-16°C) place - a basement or 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.

The longer the exposure lasts, the better. First, every 10-15 days, then as it appears, for example once a month, remove the wine from the sediment by pouring it through a straw into another container.

6. The finished drink can be poured into bottles and hermetically sealed.

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

Wine from fermented compote

The cooking technology is identical to the previous method, so there is no point in describing it again. Only the proportions of sugar and the ripening time will change. You can add all the sugar to an unsweetened compote at once, rather than crushing it into parts. Then proceed by analogy with jam wine.

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

sterilization of jars and lids is mandatory;

reliable twist, because it is the air that promotes development microorganisms;

strictly following the recipe, lack of sugar leads to spoilage of the jam;

proper storage, the place should not be too warm, optimal temperature - no higher than 12 - 15 degrees.

If the hostess realized it in time, the jam would not moldy and the sour smell is not too much is felt, then the situation can be corrected quite easily. Using a colander, you need to separate the syrup from the berries, then add sugar to the solution at the rate of 1 cup of sand per 1 liter of syrup, and boil it all. When a drop of syrup begins to hold its shape, add berries to the bowl and cook for another 15-20 minutes. The jam has been saved, but you should eat it urgently.

If the jam has fermented, what should I do? To correct a very sour product, you can add soda during additional cooking; 1 teaspoon is enough for one liter of jam.

, affecting the product, consists of threads. The visible part is formed on the surface, and the invisible one penetrates deeper. It is impossible to determine by eye how spoiled the jam is, and food contaminated with mold spores can cause significant harm to health.

Blackcurrant berries are usually not boiled, but simply ground with sugar to preserve vitamins. If the storage location is chosen incorrectly, then this particular product is most often susceptible to fermentation. So, blackcurrant jam has fermented, what should you do? Now you don’t know whether to be upset or rejoice. After all, currant jam produces excellent aromatic wine, which is easy to prepare 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 materials. But it is necessary to add sugar, this is a necessary condition for the start of fermentation. Place the container in a warm place, readiness 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 left until the wine is completely ripe for another 3 months. The jars must be washed and, if possible, sterilized to avoid vinegar.

The finished product will contain sediment to prevent the wine from becoming cloudy. It must be poured into bottles carefully, using a flexible straw.

If you have last year's uneaten supplies of blackcurrant jam, then in the summer you can make aromatic and beautiful wine from it. For one liter of jam you will need 2 liters of water, 200 g of rice and 200 g of fresh grapes. Place all these products in a clean glass container. Any rice is suitable - long grain or round, it doesn’t matter. You don't have to wash the grapes, but in this case you should have confidence that it was not treated with chemicals. Mix the products, put a rubber glove on the neck of the jar and place 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.

A jar, closed with a tight lid, will stand in a warm place for about 10 days. Then the contents are filtered and poured back into a clean jar, onto which we put on a rubber glove. Once the glove has fallen off and the liquid has become clear, the wine is almost ready. Using 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, as real winemakers store wine. If everything is done exactly according to the recipe, the result will be a high-quality wine of 10-12 percent strength.

Strawberry jam has fermented, what should I do? From such a product you can make wine using the previous recipe, or make a tincture: mix 100 grams of vodka with 1 tablespoon of strawberry jam. Let this mixture stand for a day, and then add another half liter of vodka. To add a special aroma, you can add vanillin on the tip of a knife and citric acid. The tincture is ready.

Nowadays it is very difficult to surprise anyone with such delicacy, like 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 a delicious, aromatic wine. Not at all Necessarily tell what it was made of cooked.

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