Is it possible to make wine from jam? Homemade jam wine recipe

On the eve of the next berry season, you should not dispose of sweet reserves that, for some reason, remained dormant in the cellar.

Even if your favorite twist has become very old, you can try yourself as a home winemaker and make delicious wine from fermented raspberry jam. As a result of minimal effort and expense, we will get a magnificent intoxicating drink that will retain all the vitamin riches of the main garden berry!

Winemaking from jam: main principles

A favorite wine among many ladies raspberry jam It will turn out tasty and healthy from almost any raw material. So, in home winemaking, raw materials and expired expiration date - one or even two years ago!

Raspberries, ground with sugar, which have not stood the test of time and have fermented, will also work. Experienced home winemakers claim that wine made from sour raspberry jam is no worse than from fresh berries.
If even the slightest hint of mold appears on the jam, it must be disposed of without regret and immediately. Working with such risky raw materials is a thankless job that may not be successful. Plus, mold is dangerous to your health, so don't take the risk.
All utensils and instruments that we will use to make homemade wine from fermented or sour raspberry syrup must be sterile.
In the absence of professional water seals, it is quite possible to use rubber medical gloves to control the fermentation process, but be sure to use new ones.
To make raspberry jam wine tasty and healthy, you need to strictly adhere to temperature recommendations. But the amount of sugar suggested in recipes can be varied based on your own taste preferences.

Raspberries are a rather sweet berry, so to obtain a dry variety of homemade wine drink, you can add a little more sour jam, for example, cherry or currant, to the wort at the fermentation stage.

We will get an incredible aroma and a very pleasant, unsweetening taste!

In home winemaking, any utensils are used except metal ones, since they are prone to oxidation.

Raspberry jam wine: step-by-step recipe

Ingredients

Old raspberry jam— 1 kg + -
— 1 l + -
- 1 glass + -
Unwashed raisins - a handful + -

How to make wine from fermented raspberry jam

First, mix the jam and water at room temperature, then add the raisins (you can’t wash it - the natural yeast will be washed off).
The next step is to add half a serving of sugar. We completely dissolve it.
Having filled the glass container to 2/3 of its volume, put on a medical glove on top. We make a small hole in one of the fingers - gases will escape through it during fermentation.
Place the wine bottle in a warm place ( average temperature– 25 o C) away from direct sunlight. The mash stays in a secluded place for several weeks. When the top fermentation is over (we recognize this by the glove lowering and the berry base rising to the surface of the mash), we will move on to the next stage.
We strain the fermented wort through cheesecloth, taste it and, if it is not sweet enough, add more sugar.
Having sweetened the drink a second time and poured it into a clean bottle, put on a glove and again place the semi-finished wine from fermented raspberry jam in the heat.
When the lower fermentation stage is completed, and we will know this by the appearance of thick sediment at the bottom of the bottle and the drink becoming clearer, you will need to use a flexible tube to pour the drink into smaller portioned containers.
We seal the bottles, filled almost to the top, tightly and this time send them to a cool, dark place for maturation.
Occasional sedimentation is completely normal. As soon as it appears, the almost finished drink will need to be poured into clean containers and placed again in a cool, dark place.
The ripening period for homemade wine made from fermented raspberry jam is on average 2-3 months. Its duration depends on the sweetness of the drink, the quality of the berry raw materials, adherence to technology and many other factors.

An indicator of the readiness of homemade raspberry wine is the absence of sediment, transparency, rich taste with a strength of around 10%.

Wine made from jam with wine yeast

Ingredients

Raspberry and currant jam – 1.5 l.
Warm boiled water – 1.5 l.
Sugar – 2.5 cups.
Homemade wine yeast – 2-3 tbsp.
Dark unwashed raisins – 1 handful.
Clean water - 1 glass.

First, let's “grow” homemade yeast. To do this, slightly heat half the water, dissolve sugar in it, cool, and add the rest of the water.
Pour unwashed raisins into a sterile wide-necked bottle and fill with sweet water. The total volume of the mass should not exceed 2/3 of the capacity of the vessel.
Having sealed the bottle with something that allows air to pass through well, place the container in a fairly warm place. You can place it on a sunlit windowsill (in summer) or closer to the radiator (in winter).
During the day, the contents of the jar need to be shaken - this way the floating raisins will always be moist and will not become moldy. After 4-5 days, vigorous fermentation will be completed - the yeast is ready. The unused part can be stored for no more than 10 days and only in the cold.
Now let’s start making wine with raspberry jam. Mix water at room temperature and jam, add half the sugar. When the grains dissolve, add the yeast and stir. Cover the bottle with gauze and put it in a warm place for a couple of weeks.
When bubbles stop forming in the container and the smell of mash disappears, and the pulp (berry pulp) rises to the top, you can filter the semi-finished drink.
We taste it and add, if necessary, more sugar, dissolving some of the expressed liquid, and then pour it back.
We put on a glove and send it out into the warmth to wander some more. The glove is deflated - fermentation is over.

We pour the almost finished homemade wine into bottles, leaving the sediment in a large container, close it - and ripen in the dark and cool! During the process, we will periodically drain the wine from the sediment into fresh, clean containers.

The strength of the finished wine can be increased by adding alcohol in an amount from 2 to 15% of the total volume of liquid.

The drink is fixed before it is sent for aging. It should be borne in mind that the more alcohol in the wine, the harsher its taste will be.

Any product made with your own hands usually turns out not only tasty, but also healthy. The same can be said about wine made from raspberry jam, if you know how to prepare it at home and store it correctly.

No store-bought drink can compare with its unsurpassed taste and delicate aroma! So don’t rush to throw away your old twists - they may still come in handy...

In the pantry of every caring housewife there will probably be one or two jars of jam left over from last season. It would be a pity to throw away such jam, but I don’t feel like eating at all, because fresh berries and fruits are on the way. To ensure that your labor and used products are not wasted, you can always make great wine from unused reserves. This way you will not only save all your homemade preparations, but also save on your purchase. alcoholic drinks, which can always be put on the table in honor of the next holiday or family celebration.

Such raw materials have many advantages - you will not only get rid of unnecessary costs, but you will also be confident in the quality of the prepared drink. Homemade wine will be completely natural and will surpass even elite drinks from well-known manufacturers, because you will prepare it to your taste.

How to make homemade wine from plum jam

Homemade wine from plum jam It's very easy to prepare, but it turns out incredibly tasty. This method is ideal for amateurs who have no experience in home winemaking.

Pour water into a saucepan and place on high heat. When it boils, the pan will need to be removed and left to cool. The water temperature should be no more than 25 degrees for the wort prepared on its basis to begin to ferment.

Pour the jam into a three-liter jar, add warm water and unwashed raisins. There is no need to wash dried grapes so as not to remove the wild yeast on their surface. They will help the active fermentation of the wort, otherwise you will need to add yeast or the drink will simply turn sour.

Place a nylon lid on top of the jar and place it in a dark, warm place for two weeks.

When all the pulp rises to the surface, you will need to carefully remove it and pour the liquid into a clean container. Place a lid with a water seal or a rubber glove on top and place in a warm, dark place until the fermentation process is complete.

The young wine from plum jam will need to be strained. Pour it into clean bottles, close tightly and place in a cool place.

According to this recipe, homemade wine from jam will need to be kept for at least 40 days, if you have the patience, you can do more. The longer the wine matures, the tastier and richer it will be.

Making wine from raspberry jam

Homemade wine from raspberry jam is just as tasty and aromatic as if you made it from fresh berries. However, the process of its preparation is much simpler and does not require special equipment.

Required ingredients:

Raspberry jam - 1 l
Water - 1 l
Raisins - 100 g

Pour warm boiled water into the jam and stir well. You can make homemade jam wine sweeter and stronger by adding a little sugar. It will be enough to add 100 g of sugar per three liters of drink.

Cover the container with a rubber glove - do not forget to first make 1-2 punctures in it with a thin needle, or put on a lid with a water seal. Leave the wort in a dark place at room temperature until the mixture ferments. When all the pulp rises to the surface and air bubbles stop coming out, the wine will need to be strained.

Pour the strained drink into clean jars, close tightly and place in a cool place.

Drain the wine from the sediment carefully; if some of it ends up in clean jars, let the drink sit for several days and carefully drain it again.

According to this recipe for wine from raspberry jam, the drink will be ready no earlier than in three months.

However, the taste and aroma of the wine fully justifies such a long wait.

Recipe for homemade wine from fermented raspberry jam

The wine made from fermented raspberry jam is very tasty and aromatic. Do not use homemade products if mold appears on its surface. Therefore, always carefully inspect the contents of the jar.

Required ingredients:

Fermented raspberry jam - 5 l
Water - 5 l
Sugar - 1 glass

To prepare wine, you need to make sure you have a large glass container in advance. This will allow the wort to ferment efficiently, which will ultimately give the drink an excellent taste and rich aroma.

Mix water with jam in a jar or barrel, add sugar and stir well until it is completely dissolved. Close the resulting wort with a lid with a water seal or put a regular rubber glove on the neck. Place the wort in a dark place, where it is left to ferment at room temperature for 1.5-2 months.

When fermentation is completely completed, the jar can be opened. You need to remove the fermented pulp from the surface of the drink and carefully strain the wine through a thick cloth or several layers of gauze. Drain the purified wine and place in a cool, dark place for another month.

Wine made from raspberry jam should ripen for at least a month - its taste will largely depend on the aging period.

Raspberry jam wine can easily be turned into a sweet, aromatic liqueur. Add more sugar, mix and leave in a cool place for several months. Before serving, keep the drink in the freezer for several hours - it will become thicker.

Making homemade wine from apple jam

Homemade wine from apple jam It's very easy to prepare.

Required ingredients:

Apple jam - 1.5 l
Sugar - 1 glass
Water - 1.5 l
Raisins - 1 tbsp. l

The water needs to be slightly heated. Put jam, half a glass of sugar, raisins into it, mix well and pour everything into a 5-liter jar.

Cover the apple jam wine wort with a nylon lid with a water seal. To do this, take a rubber hose or silicone tube, lower the lower end into a container of water, and stick the needle into the lid. Excess gases will escape into the water. You can use a simpler traditional method. Put a medical glove on the jar neck, making a needle puncture on any of its fingers.

Place the jar in a warm place and let the wort ferment well. When the glove deflates and no more bubbles appear from the water, the main fermentation is complete.

Take a colander, put cheesecloth in it and filter the young wine. The sediment should remain in the jar, pour it out. Add the remaining half a glass of granulated sugar to the drink and put it in a cool, dark place.

According to this recipe, you can try homemade wine from jam in about a month.

Homemade wine on rice and blackcurrant jam

Homemade wine from currant jam has not only a gorgeous color, aroma and treasure useful substances, but also unique taste. It's very easy to prepare if you have all the necessary ingredients on hand:

Required ingredients:

Jam - 1 l
Rice - 200 g
Fresh grapes - 200 g
Water - 2 l

There are a lot of recipes for wine made from jam, but this one is the simplest and most accessible. If there are no fresh grapes, you can take 100 g of raisins.

Pour berry jam, unwashed rice cereal and grapes into a glass jar. Fill everything with warm water and mix thoroughly. Close the container tightly with a rubber glove or a lid with a water seal and place it in a warm place. The wort should ferment in a warm room without access to light. Wine made from blackcurrant jam should last for at least 20 days.

After fermentation is complete, the drink must be strained, poured into glass bottles and tightly closed with lids. Remove the sediment carefully so that it does not mix with the wine.

The wine can be drunk immediately, but it is better to leave it in a cool place for another 1-2 weeks.

Recipe for making homemade wine from currant jam

Homemade wine made from currant jam is a delicious aromatic drink that is perfect for treating guests. It doesn't take much time to prepare, so you can make it without much difficulty.

Required ingredients:

Currant jam - 3 l
Sugar - 2 cups
Cherry leaves - 3-5 pcs.
water -3 l
Raisins - 2 tbsp, l

Currant jam wine will be even more rich and aromatic if you add a few fresh cherry leaves to it.

Prepare a three-liter jar. Wash the container thoroughly with baking soda and rinse with warm water several times. After completing these steps, treat the jar with boiling water. Take a liter of water and boil it. The boiled water should cool to room temperature. Place jam, cherry leaves, sugar and raisins in a glass jar or barrel. Pour warm water over everything and mix well. Close the jar with a nylon lid and place in a warm place. The lid of the jar will need to be removed after 10 days.

Remove the pulp from the surface of the water, and strain the solution using gauze folded in several layers. The wort will need to be poured into a pre-washed jar. Take a sterile rubber glove and place it over the neck of the jar.

The jar of wort must be placed in a dark place, where it should remain for 40 days. This time is necessary to carry out the fermentation process in the jar. The signal for the end of the fermentation process should be a rubber glove, which, having initially inflated upward, should fall again. Also pay attention to the color of the wine - it should become transparent. When the 40 days of fermentation are over, the wine can be bottled.

This must be done very carefully, since it is necessary to ensure that sediment does not get into these bottles. Bottles with wine poured into them should be placed in a dark place. Wine made from currant jam can be tasted after 2 months.

How to make homemade wine from cherry jam

Wine made from cherry jam is very tasty and very aromatic. If you love sweet aromatic drinks, then you should definitely try making this wine. It is very simple to make, so you can enjoy a homemade drink even if you are not an experienced winemaker.

Required ingredients:

Cherry jam (pitted) - 1 l
Water - 1 l
Raisins (preferably dark) - 150-170 g

Place water and jam in a jar, add raisins and stir thoroughly. Close the neck of the jar with a lid and place the wort in warm place without access to light for 8-10 days.

At the second stage of preparation, the floating pulp must be collected and the wort strained. Pour the clean liquid into another, prepared jar. But this time, instead of a nylon cap, put a thin rubber glove on its neck. The wine should now ferment slowly. This process lasts exactly 40 days. The fact that fermentation is taking place will be clear from the inflated glove.

When it “falls over on its side,” fermentation is complete. Young wine made from cherry jam will be transparent and acquire a beautiful bright shade. Very carefully, drain the wine from the sediment and pour into a storage container. Leave the drink to mature for 2 months in a cool, dark place. Homemade wine from cherry jam turns out simply amazing, not only in appearance, but also in taste.

Recipe for homemade blueberry jam wine

Blueberry jam wine is not only very tasty, but also healthy.

Required ingredients:

Blueberry jam - 1.5 kg
Water - 1.5 l
Sugar - 1 glass
Raisins - 1 tbsp. spoon

Before making wine from jam, be sure to check that the jars and other utensils for preparing the drink are well washed and dried. Otherwise, the drink may become moldy and spoiled.

Mix the jam with warm water in a glass jar with a volume of at least 5 liters - the container should be large so that there is enough space for the fermentation of the wort. Add sugar and raisins to the mixture, stir and put a regular rubber glove on the neck of the container. It is very simple to prepare a simple water seal from it - pierce a small hole in one of your fingers to allow gas to escape. Place the wort in a warm place for several weeks until fermentation is complete.

After the wine has fermented, strain it through cheesecloth and add 1-2 tablespoons of sugar. Stir and place in a cool, dark place for another 2-3 months for slow fermentation and ripening. Carefully drain the finished drink from the sediment so that it does not get into the strained wine. Close the bottles tightly with lids and store in a cool place.

Many recipes for homemade jam wines are similar to each other, only the proportion of the main components differs. If you want a richer drink, add more sugar.

Making homemade wine from strawberry jam

Homemade wine from strawberry jam It turns out very fragrant and light. The strength of the drink is approximately 11%, so it is perfect for making light alcoholic drinks.

Required ingredients:

Strawberry jam – 1 liter
Water – 2.5 liters
Raisins – 150 g

Strawberry jam wine is prepared very simply and quickly - in just a few weeks you will be able to enjoy its amazing taste.

Mix the jam well with warm boiled water to obtain a homogeneous mass reminiscent of a thick compote. Then you can add raisins soaked in warm water. Dried grapes or raisins do not need to be washed in advance - there should be a light white coating on the surface of the berries, which will ensure fermentation of the wine must. Pour the mixture into a glass jar of a suitable size, put a lid with a water seal or a regular rubber glove on it.

Leave the jar with the wort to ferment at room temperature in a dark place. When the wort has fermented, the young wine must be strained through cheesecloth and poured into previously prepared clean bottles.

Jars or bottles must be tightly closed with lids or corks and placed in a cool place for 3-4 days. A delicious aromatic wine can be tasted immediately, as soon as it has “rested” a little.

This recipe for making wine from jam can be used for any homemade preparations. It is suitable not only for strawberries and strawberries, but also for raspberry jam and other summer berries.

How to put wine on rice and jam

Wine made with rice and jam turns out incredibly aromatic and is perfect for processing old homemade preparations. It can be prepared from old and fermented jam of any berries and fruits. Since apples, pears and plums are considered the most difficult to prepare alcoholic drinks, it is best to use preparations made from them. Thanks to the rice, the fermentation of the wort will be active enough to make a great homemade drink.

Required ingredients:

Jam - 1.5 liters
Rice 1.5 cups
Water - 4.5 liters

Making wine from jam will not take you much time.

Place all the necessary ingredients in an enamel bowl or glass container and mix thoroughly. When the mixture becomes homogeneous, pour everything into the bottle and close with a stopper, a lid with a water seal, or a rubber glove.

The wort must ferment, so place the jar in a warm place. When fermentation has completely stopped, a thick sediment will form at the bottom of the jar.

Carefully drain the drink so that the sediment does not mix with the young wine. Fill glass jars up to the neck and close tightly. The drink will need to ripen in a cool place, so it is best to place the cans on the bottom shelf of the refrigerator. After about a month, the matured wine will need to be carefully poured into a clean container again, and you can taste it. The light, slightly tart taste of the wine will appeal to lovers of good dessert drinks. The wine is not cloying, pleasantly refreshing in hot weather, but warming in cool weather.

Now you know how to make wine from old jam and rice cereal and you can treat your friends to an original Japanese drink.

A simple recipe for wine made from jam without raisins

A simple recipe for jam wine will be useful even for novice winemakers. You can make a drink from available products even in winter time years when there are no fresh fruits and berries.

Required ingredients:

Jam - 1 l
Round rice - 200 g
Live yeast - 20 g
Water - 1 l

There is no need to wash the rice before putting the wine on the jam. White plaque on grains will ensure active fermentation of the wine must.

Mix jam and water in an enamel container, add rice and yeast, mix well and place in a warm place. You will need to put a rubber glove or a nylon cap with a water seal on the neck so that no air gets into the wort, but there is an outlet for carbon dioxide bubbles.

Wine made from jam without raisins ferments very well and will be ready in a few weeks.

When the wort stops fermenting, the glove goes down, and bubbles stop coming out of the water seal, it will need to be strained and carefully drained from the sediment.

Pour the strained wine into a glass jar and place in a cool place to ripen. You can try the drink right away, but it is better to keep it in a cool place for at least a month. Then the finished drink will not have a yeasty taste and the wine will become richer and softer.

How to make wine from apricot jam

Wine made from apricot jam is very tasty and aromatic, no worse than from fresh fruit. It's very easy to prepare.

Required ingredients:

Jam -1 liter
Purified water – 1 liter
Raisins – 110 g

Before you put the wine from the jam, you will need to prepare large, clean jars.

Pour water into a saucepan and put it on fire. After the water boils, let it cool to room temperature. Meanwhile, transfer the jam into the prepared container and add raisins there. Pour the cooled water into a bottle with jam and raisins. Mix everything carefully and cover the container with a tight lid. Place the jar in a warm place for 10-14 days. Heat is needed for the fermentation process to begin.

After this period, take out the jar and open the lid. After the fermentation process, all the pulp will rise from the bottom to the neck of the jar; using a spoon, carefully transfer it into a gauze cloth. Squeeze out the remaining liquid from the gauze and discard the pulp. We wash the gauze cloth under running water and twist it out.

We also filter the liquid that remains in the jar through cheesecloth. The resulting product of primary fermentation is wort. Now we pour it into a well-washed jar. We tightly put a clean rubber glove on the neck, not forgetting to pierce the fingertips of the glove with a needle. This is necessary so that the fermentation products come out, otherwise the glove may swell and burst.

Place the jar of wort in a dark place. The fermentation process will last 40-45 days. To make sure this process is completed, watch the rubber glove; if it goes down, the fermentation process is complete. The drink should become clear.

We remove the glove from the neck of the jar and, using a watering can, pour the liquid into dry, clean bottles. It is best to use bottles with a capacity of 0.5 or 0.75 liters for storing wine. The main task here is not to affect the sediment that formed after secondary fermentation.

We seal the bottles tightly with corks and place them in a cool, dark place. Two months after bottling, the wine is ready to drink.

This apricot jam wine recipe makes a great fruit liqueur. Just mix several types of homemade preparations from sweet and sour berries and fruits, such as cherries, currants, raspberries.

Quick wine made from cherry jam and other fruits

Homemade jam wine is quickly prepared and does not require special knowledge and skills. You can make a homemade drink even without winemaking experience. To do this, you will need to take a simple set of products and follow the recommendations and recipe.

Required ingredients:

Cherry or other fruit jam - 1 l
Unwashed rice - 200 g
Yeast - 20 g
Warm water - 2 l

Quick wine from cherry jam and any other fruit can be prepared in just a few days.

We rinse the glass bottle and put all the ingredients into it. Add warm water and mix everything very well. We put a glove or a lid with a water seal on the neck of the jar. The fermentation process should take place in a warm place - the temperature should not be lower than 22-23 degrees. You can wrap the jar of wort in a warm blanket.

Fermentation will take place very actively for two or three days. During this time, the wort should become transparent, and a yeast sediment should form at the bottom. Carefully pour out the clear wine so that no sediment gets into the bottle. Place the delicious natural wine in the refrigerator, let it rest a little, and you can start tasting.

Making homemade wine from jam is an interesting and exciting process that even novice winemakers will surely enjoy.

How to make wine from jam with yeast

There are many ways to make homemade wine from jam - with or without raisins, rice, yeast. All of them differ not only in the result obtained, but also in the time spent fermenting the drink. This recipe allows you to significantly speed up the ripening process of the drink and is suitable for making wine from almost any sweet raw material.

Required ingredients:

Jam - 1 l
Warm water - 2 l
Yeast starter - 100 g
Sugar - to taste

Wine made from jam with yeast will not have any foreign taste or odor if you follow correct sequence preparations.

First of all, you should prepare the yeast starter. Grind a glass of fresh raspberries with half a glass of sugar, pour warm water over this mixture and place in a warm place to ferment for three days. If you are cooking in the winter and don’t have fresh raspberries on hand, you can make the starter using regular yeast.

You can use either wine yeast or regular dry yeast. For 100 g of warm water you will need to take approximately 7-10 g of dry yeast for the drink, mix and put in a warm place. in a few hours you can start preparing the wine must.

You will need to prepare a wort from jam and wine; to do this, you will need to mix the main components in a convenient container. When the mixture is homogeneous, you will need to add the starter into it, mix well again and add the yeast mixture.

Close the jar tightly with a stopper or cotton swab and store it in a cool, dark place for 7-10 days. This time will be enough for all the pulp to rise up. As soon as the berries rise, they need to be carefully removed wooden spoon, and pour the liquid part of the wort into a glass container. Pull a rubber glove over the neck of the jar and pierce it in one place with a thin needle.

Place the jar with the strained wort in a warm place for two months. During this time, fermentation should stop completely. When the young wine becomes clear, it must be carefully drained from the sediment and poured into clean bottles.

Homemade jam wine is ready. It will need to be placed in a cool place for 2 months to ripen well.

How to make homemade wine from old or sour jam

Homemade wine from old jam is a great way to preserve homemade preparations that have already passed their expiration date. The jam is already losing its bright color and delicate aroma, but is quite suitable for making a drink.

Required ingredients:

Jam - 3 kg
Water - 3 l
Sugar - 250 g

Before making wine from jam, you will need to prepare convenient containers for the wort.

Place old or sour jam in a large glass bottle or jar, add warm water and add half a glass of sugar. Mix the wort well, cover with a lid and leave in a warm place for fermentation. Be sure to put a lid with a water seal on the neck of the jar or use a rubber glove.

When the mixture ferments and sediment appears at the bottom, the drink must be strained through cheesecloth and poured into clean bottles. Add the remaining sugar to the strained wine, stir and leave to infuse. After about 3 months, when fermentation is completely completed, drain the wine from the sediment, bottle it and close it tightly.

Wine made from old jam is very aromatic, has a pleasant rich taste and stores well. If you let the drink mature for several months, it will become even softer and more tender.

The wine has fermented: how to make homemade wine?

Homemade wine from fermented jam is a great way to try yourself as a winemaker. Since the main raw material has already begun to ferment, you only need to bring this process to its logical conclusion and receive a reward in the form of a pleasant aromatic drink.

Required ingredients:

Fermented jam - 1 l
Water - 1 l
Raisins -100 g

Before making wine from jam, you will need to make a starter. Since the jam is already fermenting, making yeast is not fun, but to prevent the wine from turning sour and turning into vinegar, sourdough will not harm.

Pour warm water over the raisins, add a pinch of sugar and place in a warm place for 1-2 days. After the first signs of fermentation appear on the surface, the starter can be used to prepare wort.

Mix the jam, sourdough and remaining water well and pour into a convenient glass jar. The dishes should be large so that the wort does not take up more than 2/3 of the volume. Cover the mixture of sourdough and jam with a cotton swab and place in a warm place.

After about 10 days, when the wort has fermented well and a fairly fluffy foam appears on the surface, it will need to be strained through several layers of gauze and poured into a clean container.

Close the purified mixture with a lid with a water seal or put a rubber glove on the neck of the jar and place the wort for secondary fermentation in a warm place. You can add a little sugar to the wort to suit your taste, then the drink will be sweeter. But it should be taken into account that in this case the strength of the drink will also increase.

When fermentation is completely complete - this may take several months - the young wine should be strained well and poured into clean bottles. Carefully drain the wine from the sediment so that the yeast mixture does not mix with the drink.

The wine can be drunk immediately, or you can put it on the bottom shelf in the refrigerator and let it rest and ripen for a while.

A simple way to make wine if the jam has fermented is perfect for any sweet preparation made from berries or fruits. You can take almost any jam that has begun to ferment, but has not become moldy.

Recipe for making wine from old, candied jam

The recipe for wine from old jam will be useful to all housewives who make a lot of fruit preparations every year. Since there are usually 1-2 jars of old jam left among the household supplies, it will be useful for them to know how this product can be used differently.

Required ingredients:

Candied jam - 3 l
Water - 3 l
Raisins - 300 g

Simple recipes for wine made from old jam are ideal for home production. You don't need any special equipment to do this - just take a few clean glass jars and make room for them in a warm, dark place.

Take a large glass jar, wash it well and let it dry a little. It is best to sterilize the jars in the oven or air fryer. This preparation of dishes will help prevent the appearance of mold in the drink and its spoilage.

The water should be brought to a boil, removed from the heat and cooled to room temperature. Place the jam in the water, stir well until it is completely dissolved and the mixture turns out homogeneous, like a thick compote.

Pour the mixture into clean prepared jars, add raisins and mix well again. Close the jars with nylon lids and take them to a dark, warm place. You can wrap the jars in a blanket or other warm fabric.

After about 7-9 days, when the wort begins to actively ferment and a high yeast foam appears on its surface, it will need to be strained and poured into another jar.

At this point you will need a lid with a water seal. It can be replaced with a regular rubber glove.

Close the jar of wine must and place in a dark place at room temperature. The wine will have to ferment for at least 40 days. After this, the drink can be drained from the sediment, strained and poured into clean bottles.

When the wine is ready, fermentation will stop completely; it will need to be poured into clean bottles again and cooled in a cold place. Light wine can be drunk immediately, or it can be left to mature.

Wine made from candied jam has a pleasant and mild taste, and the process of making it is much easier than from fresh fruit. That is why it is perfect even for those housewives who have no experience in winemaking.

How to make homemade wine from fermented jam

This recipe for wine made from fermented jam will appeal to all lovers of tasty and unusual drinks prepared at home. Wine can be prepared at any time of the year and even when there are no fresh berries, there will be a wonderful drink on your table.

Required ingredients:

Jam - 1.5 kg
Water - 1.5 l
Sugar - 200 g

Place the jam in a large bottle, add warm water and add half a glass of sugar. Cover the mixture with a lid and leave in a warm place to ferment.

When the mixture has fermented, strain it through cheesecloth, add the remaining sugar, stir and leave to brew. According to this recipe, wine from fermented jam will be ready in a few months.

The drink will need to be carefully poured through a straw, being careful not to mix the sediment, pour into bottles and close tightly.

The wine from fermented jam is almost ready. All that remains is to put it in a cool place or refrigerator to ripen.

Homemade wine from sour jam - quick and easy

Making wine from sour jam is very quick and easy. To do this, you only need two ingredients - jam and water.

Jam - 1 l
Water - 4 l

Place the jam in a large saucepan and add chilled boiled water. Leave for 5 days, then place a water seal and leave for fermentation.

We make homemade wine from jam in a large glass jar, the volume of which should be twice as large as the amount of wort. Since it will ferment quite strongly, do not fill the jars more than 2/3 full.

When the fermentation process is over, strain the wine and bottle it with airtight lids. Place in a cool, dark place for 2 months, after which you can serve. Wine made from sour jam has a pleasant tart taste and a delicate aroma of fresh berries.

Homemade wine from any jam

Homemade wines made from jam have the same wonderful taste as those made from fresh berries and fruits. The only difference is the simple method of preparing them. You don't need to have special equipment or know the intricacies of various technologies. Simply follow the recommendations from the recipe and within a few months you will be able to try homemade wine.

Required ingredients:

Any jam - 1 l
Water - 1 l
Rice - 100 g
Raisins - 100 g
Sugar - 1 glass

To make wine from jam, you need to prepare the wort and let it ferment well. To do this, mix any fruit wine with warm water, add a starter of raisins, sugar and rice and place in a warm place. The wort usually takes a long time to mature, but if you add unwashed rice, within a week the first signs will appear that wine yeast is actively fermenting.

Remove any floating pulp from the surface of the drink, pour the wort into a clean container and put a rubber glove or a lid with a water seal on the neck. Leave the drink warm until fermentation has completely stopped. Pour the finished wine into clean jars or bottles and refrigerate for several days.

Watch the video of homemade wine from jam, and you can prepare this drink using any of the above recipes without much difficulty.

Ingredients: 1 kg of any berry jam, 120 g of raisins, 1 liter of water, honey to taste.

Method of preparation. Boil water and cool to 40-50 °C. Place the jam in a clean bottle and fill with warm water.

Add raisins and mix thoroughly. We tie the neck of the bottle with a cloth folded in several layers and place it in a warm, dark place for 10 days. Then we filter the liquid, pour it into another container, close it with a stopper with a water seal and leave it to ferment at room temperature for 40-45 days.

If desired, sweeten the finished wine with honey, filter, bottle and seal.

Ingredients: 2 liters of currant jam, 1 liter of cherry jam, 5 strawberry leaves, 5 currant leaves, a pinch of oregano, a pinch of cinnamon, a pinch of nutmeg, 10 g of yeast, 5 liters of water.

Method of preparation. Currant and cherry jam mix. We dilute half the mixture in 5 liters of water, add yeast, and place in a warm place. When the mixture has fermented, filter the wort and add another 0.8 liters of jam, leave for 25-28 days.

When the fermentation process is complete, add another 500 ml of jam and leave for 2 weeks.

After this, we filter and squeeze the wort again. Wash currant and strawberry leaves, chop them, mix with the remaining jam, add cinnamon, oregano and nutmeg. Add the resulting mixture to the fermented wort and incubate for 4-6 weeks.

The finished wine is drained from the sediment, filtered and bottled.

Winemaker's advice: If the wine is not removed from the sediment in time, it may acquire an unpleasant yeasty taste and lose quality.

When there is so much jam that no one has time to eat it over the winter, you can use it not only for medicinal and culinary purposes. This product makes amazing wine and is a serious sugar saver. And how many flavors you can get 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 found on unwashed raisins and on similarly unwashed berries. They can simply be added when preparing wine, mixed with water and sent for fermentation. The products are then removed by filtration.

You can also prepare a starter that will improve the fermentation process. To do this, pour a handful of raisins or berries with water and add a little sugar. The mixture is kept 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 wine from jam

Cooking time

calorie content per 100 grams

A traditional recipe on the basis of which any variation of wine with jam is created. This base helps you taste the original taste of the 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.

Homemade strawberry wine made from jam

Strawberry wine is a favorite of all ladies. It is not only very aromatic, but also soft and easy to drink.

How long is it - 50 days?

What is the calorie content - 85 calories.

How to cook:

Raisins should be poured a small amount warm water.
Remove the strawberry jam from the jar and dilute it with water at the same temperature.
Place all three ingredients in a large jar. Immediately install a water seal on top in the form of a glove with a hole.
Place the bottle in a warm place for at least three weeks. The fermentation process must end. The glove should deflate at the end.
Then filter the mass, pour into another bottle and keep for another three days. After this, pour it into small bottles and after three days you can take a sample.

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

Raspberry jam wine

They even wrote songs about raspberry wine. And it’s quite simple to prepare, especially since every home has healthy raspberry jam.

How long is it – 1 month.

What is the calorie content - 86 calories.

How to cook:

Heat the water a little. It should not be higher than body temperature. Next, add all the jam and raisins and stir.
Pour the entire mixture into a bottle. The liquid should fill the container 2/3, no more.
Install a water seal on top and put the bottle in a dark, warm place for a month.
When the fermentation process is complete, you need to strain the young wine through cheesecloth and pour it into a clean container.
Close the jar tightly and let it sit for another three days. Sediment forms at the bottom. Under no circumstances should it be touched when, after three days, the liquid is bottled.

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

Red vermouth based on jam

A spicy drink in which you can feel two dozen flavors. The long aging and gathering of numerous ingredients is worth it!

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

How long is it - 4 months?

What is the calorie content - 80 calories.

How to cook:

It is necessary to prepare a wine starter if you don’t have one. To do this, about 170 g of raisins should be poured with 500 ml of water and added 50 g of sugar. Stir and let it brew for four days in a warm place. In this case, a cotton filter must be installed on top so that the gas can escape freely. This starter can be stored for no more than ten days.
Next you need to do the herbal infusion. All of these herbs should be poured with wine alcohol and allowed to stand for at least two weeks, or better yet, a month. The bottle should be in a dark place.
At the same time, you need to start preparing the wort. To do this, mix the jam with warm compote and water and add sourdough and honey. Send everything for four days in a bottle in a dark, warm place. You need to tie gauze on top to prevent dirt from getting inside. Stir the contents once a day.
Then the pulp formed on top must be discarded and the wort must be strained. Pour it into a clean bottle, install a water seal and send it to ferment in the same dark place for at least two months.
Then strain the young wine, add herbal tincture to it, and stir. Let sit for at least a day, then strain again and bottle. Can be used after two months.

Advice: you do not need to adhere to the exact dosage of herbs; this is a rather labor-intensive process. You can simply measure everything in teaspoons. One such spoon contains approximately 2-3 g of dry herbs or spices.

Cherry fortified wine

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

How long is it - 1.5 months?

What is the calorie content - 123 calories.

How to cook:

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 mixture daily. Sourdough, by the way, is made exactly the same as in the previous recipe.
Next, remove the top floating layer and strain the remaining liquid. Pour into a clean container, install a water seal on top and send the wine to mature for a month and a half in the same place.
When the gas has stopped being released 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.
Then add 50 ml of cherry extract for each liter of wine. Stir, pour into clean bottles and leave to age for at least a month.

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

Honey drink "Pasechnik"

This honey-based wine takes on a pinkish hue from the pine cones and linden. Without these components it will be perfectly transparent. The drink turns out very soft!

How long is it – 3 weeks.

What is the calorie content - 87 calories.

How to cook:

Stir honey well in warm water. Pour everything into a large saucepan and put on fire.
Simmer the mixture over low heat for half an hour. The foam that will form all this time must be removed with a spoon.
Cones and fresh linden blossom should be placed in a gauze bag. Then it needs to be placed in honey mass.
Add the juice of all the lemons and ammonium salt. It is also called ammonium chloride powder. Mix everything and pour into a bottle, without removing the bag of herbs.
Install a water seal on top and put it in a warm place without light. Let it ferment for three weeks and then strain, discarding the sediment. The bag of herbs can be pulled out at this point.
The finished honey wine should not have bubbles. It will be transparent. Bottle and store in the cellar for a whole year. If sediment appears, then you need to strain again.

Tip: instead of ammonium salt, you can use a starter made from berries or raisins. If these are berries, for example raspberries, then the calculation is as follows: for every liter of wine you need a glass of berries. If these are 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 every liter of wort.

Wine from fermented jam

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

How long is it - 18 days?

What is the calorie content - 139 calories.

How to cook:

Mix the jam with warm water and add a handful of raisins. Place everything in a bottle and put it in a dark place, making sure to install a water seal.
After about two weeks, the fermentation process should end. Then you need to remove the pulp and strain the wort itself. Let it sit in a tightly closed jar for another three days.
Then the young wine should be bottled and stored in the cellar.

Advice: 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 quite 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 to three days. If this is not done, at the end of fermentation the wine will become bitter; this taste can no longer be interrupted by anything.

Honey for making wine can also be candied, it doesn’t matter. It will take a little longer to stir it in warm water. But cold water It’s better not to pour, because then the stirring process will take twice as long. If some grains are still not mixed, they will melt when the mass begins to heat up. In extreme cases, they can then be filtered out.

Wine made from jam is a pleasant and bright drink that is truly replete with flavors. Depending on the type of jam, a different shade of wine is obtained. Cooking does not take much effort, because fermentation takes the most time. But you can enjoy the result all evening long!

Not every home winemaker has access to the right amount of grapes to produce delicious wine. Buying good wine is very expensive, but you don’t want to drink cheap, low-quality wine, and it’s dangerous. But there is a way to make wine from jam; of course, such improvisation will not replace a real grape drink, but it will turn out much tastier and healthier than a store-bought surrogate. In the fall, every housewife prepares large number jars of jam, but as always there is a lot of unused sweet preservative left. Over time, the delicacy becomes candied, ferments and stands idle. You can’t throw away such raw materials, so here the idea comes to use it for wine.

Wine made from homemade jam has a pleasant tart taste, and the bouquet has a subtle aroma of raw materials. Making homemade wine from jam is easier than making it from grapes or other fruits and berries. The jam does not need additional preparation; it does not need to be sorted, washed, or peeled. The percentage of sugar in jam is quite large, so the fermentation process will be more intense. Almost any jam from cherries, strawberries, strawberries, apples, currants, raspberries is suitable for making homemade wine, as long as it is mold-free. It is advisable to use one type of jam for the drink, since assorted varieties can spoil the bouquet. Cherries, raspberries and black currants are especially popular among home winemakers.

Homemade jam wine recipe

This is a universal and simple recipe for making wine. Using it you can quickly and efficiently make wine from raspberry jam. You can also make delicious wine from cherry jam at home. The strength of the resulting wine will be approximately 10-13%. To make wine from old jam, you need to prepare a fermentation container with a water seal. It is advisable to use glassware: jars, bottles. Use sugar in the recipe only if the jam is not too sweet.

Ingredients:

Old jam - 3 l;
Water – 3 l;
Raisins – 300 gr;
Sugar – 50-300 gr.

How to make wine

Place the jam in a clean enamel pan, pour in the required amount of water and add granulated sugar. Mix everything thoroughly. Measure the amount of sugar in the wort with a hydrometer; sugar content should be in the range of 18-22%. Add raisins, which are used as wild yeast.
Cover the container with clean gauze folded in 2-3 layers. Place it in a warm place, the optimal temperature for fermentation will be 20-25 degrees. After a few hours, the wort will begin to ferment, gas bubbles will form on the surface, and foam will appear. The raised cap of berries needs to be drowned and stirred every day.
After 5 days, strain the contents through a colander or sieve, separating the pulp. Pour the clean wort into a fermentation container, in which to leave free place by 1/3. The fact is that during vigorous fermentation a lot of foam is released, which can run away.
Close the container, install a water seal, instead of which you can use a regular medical glove; to do this, one finger is pierced with a needle to release the gas.
Place the fermentation container in a dark place for 1-2 months, the temperature for fermentation should be within 20-22°C. The end of fermentation can be determined by the water seal in which the gas stops gurgling. If a glove is installed, it deflates. In addition, the wort is partially clarified and sediment falls to the bottom.
After vigorous fermentation, the young wine must be decanted, that is, carefully drained from the sediment using a siphon or silicone hose. Taste and add sugar if necessary. Also at this stage you can strengthen the drink with strong alcohol, alcohol, vodka, brandy or cognac. Wine fortified with alcohol from fermented jam is better preserved, but the degree is felt in the taste. This wine is reminiscent of port.
Pour the drink into a clean glass container, right up to the neck, so that as little air as possible remains in the container. Close the lid tightly and put the wine to ferment in a cool place with a temperature of 10-15°C. Keep the drink at this temperature for 3-4 months. At this time, sediment may form at the bottom; when it appears, you need to carefully drain the liquid fraction without touching the turbidity and pour it into a clean container.
At the end of the period, pour the wine into bottles and seal. Stored in the basement glass bottles it can throughout three years. For storage finished product It is undesirable to use plastic; it reacts with alcohol, during which harmful substances are formed.

Video recipe for making wine

How to make homemade wine from jam with yeast

Quick recipe making wine from berry jam. Of course, this drink cannot qualify as wine, but if you need to quickly prepare light alcohol for a holiday, then it is permissible to use it. The jam in the recipe can be made from any berries and fruits. It is strictly forbidden to use jam with mold.

Ingredients:

Old jam -1 l;
Water – 1 l;
Rice – 200 gr;
Dry yeast – 20 gr.

How to put:

Put jam in a clean three-liter jar, pour in warm water, add rice. Stir, add yeast at a temperature of 25-28 degrees.
Install a water seal on the jar or wear a medical glove. Place the vessel in a dark place for fermentation, which lasts 3-5 days at room temperature.
Drain the finished drink from the sediment through a hose, add sugar syrup to taste. Store in the refrigerator for several days before serving.

About choosing jam

Before making wine from jam, you need to know how it is prepared, from what and in what proportions. This is necessary for the correct determination of sugar and other substances in it. Classic jam is prepared in a one to one ratio. This means for 1 kg of sugar, take one kilogram of fruit or berries and boil it. Such a classic is suitable for our business only as a last resort. The fact is that during prolonged heat treatment, fruits lose many aromas and nutrients. This product is more suitable for mash for moonshine.

There are also marmalades and jams. It is also not advisable to use them for making wine. Such products contain a high content of pectin, which releases methyl during fermentation. The best thing for us is jam instant cooking. When fruits or berries are filled with syrup and canned. It contains less sugar and retains quite a large part of the nutrients. Well, the most best option, when fruits and berries are sprinkled with sugar and preserved without heat treatment. It's practically fresh fruit, the ideal raw material for the drink, after freshly harvested winemaking products. They retain maximum aromas and all vitamins.

For wine, it is advisable to choose jam from fruits and berries that contain a lot of tannins, tannins and acids. Also look at the reduced pectin content. The most suitable in this regard are black currants and raspberries. Firstly, it has a unique aroma, beautiful color and amazing taste. This group includes dogwood jam, blackberry jam, serviceberry jam and barberry jam. Next, you can arrange jam from stone fruits - cherry, plum, apricot. The latter generally gives the drink a unique almond aroma.

Less suitable are raw materials made from sweet strawberries and blueberries, which have a low acid content and a worse aroma. The most common apple and pear, according to many distillers, are more suitable for making moonshine with the aroma of the raw materials. And finally, an assortment of several types. They need to be mixed so that the taste harmonizes and complements each other. For example, sour cherries go well with sweet, aromatic raspberries. Apple with currants. Good wine is made from plum jam. Try, improvise and you will be happy!

Good afternoon, my dear readers! I have several simple recipes wine made from jam at home. The holidays are ahead, and by preparing such an unusual drink, you will greatly surprise your guests. Making this wine is very simple and quick.

Wine made from jam without yeast

This is perhaps the simplest recipe for homemade jam wine. Wine is made without yeast; raisins play their role here, since it contains everything necessary. A minimum of effort and products and simply amazing results!

Ingredients:

Any jam – 1 l;
Water – 1 l;
Raisins – 100 g.

Preparation:

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, take an empty three-liter bottle, wash it thoroughly with soda, and then scald it with boiling water - to kill microbes that could spoil the future wine.
Transfer the selected jam into the prepared bottle, pour warm water and add raisins. Attention! Raisins should not be washed! Mix the contents of the bottle thoroughly with a long wooden spatula. You should get a homogeneous mass.
Cover our bottle with gauze and place 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, you can cover the bottle with a thick cloth to block out the light. Leave for 5 days. But don’t forget to mix the contents with a wooden spatula every day. After a maximum of 20 hours, the first signs of fermentation will be visible - a sour smell, foam and hissing.
After 5 days, we take out the bottle and remove the floating pulp from the surface, by the way, it’s called pulp. We prepare another bottle - wash it with soda and scald it with boiling water. Through several 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 full, because... During fermentation, foam and carbon dioxide will form.
Now we take an ordinary medical glove and, using a needle, make a hole in one of its fingers. We put a glove on the neck of the container and tie it with a rope, right on top of the glove, so that it does not fly off during fermentation.
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, the wine becomes lighter and sediment appears at the bottom of the bottle, the drink is almost ready.
We drain the wine from the sediment very carefully. We taste it, if we think it is necessary, add sugar and vodka. The first is for sweetness, the second is for strength.
We pour the wine into bottles, trying to fill them to the very neck in order to prevent contact with oxygen. Close tightly and send to a cold place - cellar, basement or refrigerator. Let stand for two to five months, straining periodically if sediment forms.

The recipe for wine made from jam without yeast at home uses raisins.

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

The fastest wine made from jam

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

Ingredients:

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

How to make wine:

We wash the bottle thoroughly, as in the previous recipe. We put jam, rice and live yeast into it. Pour in warm water and mix well with a wooden spatula.
In one of the fingers of the medical glove, use a needle to make a hole 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 wine becomes clear.
Carefully pour the clear liquid into the bottle, trying not to get any sediment in there.
All! Tasty, fast and most importantly natural wine is completely ready! You can enjoy it.

Tip: don't mix different types jam, otherwise the wine will lose its special, delicate aroma.

A simple recipe for wine from fermented jam at home

Have you discovered that your favorite jam fermented? Don’t be in a hurry to get upset, there is a recipe that is simple, unusual and very tasty! By making wine from fermented jam, you will see that spoiled delicacies can be used in very original ways.

Ingredients:

Fermented jam – 1.5 l;
Sugar – 1 tbsp;
Water – 1.5 l;
Raisins – 1 tbsp. l.

Preparation:

Here we need a larger container, ideally 5 liters. But if you don’t have one, then use two three-liter bottles. We carefully prepare the containers - wash them with soda and scald them with boiling water.
In a large bowl, 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 2/3 of the total volume, providing free space for fermentation.
We take two new, intact medical gloves and make holes in one of the fingers with a needle. We put gloves on the container and tie a rope around the necks for security. 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 tell when the fermentation process is complete by deflating gloves.
Using gauze folded in several layers, we strain our wine. Add another half a glass of sugar, pour into bottles, close tightly and send to a dark place for several months.
After the specified time has passed, we take out our wine and filter it very carefully. Do not allow sediment to get into the bottles in which the wine will be stored. We try to pour so 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 made from jam with yeast in 2 weeks

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

We start by preparing the dishes. We thoroughly wash the three-liter bottle with soda and pour boiling water over it.
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 also use fermented jam, and mix well again.
In one of the fingers of a new medical glove, make a hole with a needle. We put it on the neck of the bottle and wrap it with a rope on top. We put it in a dark, warm place for 10-14 days. During this time, a precipitate should form and the drink itself should become transparent. Afterwards we put our bottle in the refrigerator for 2-3 days.
We carefully filter our wine and taste it. If required, add sugar. Pour the wine from the jam with yeast into bottles and close the lids tightly. 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 suggest making a delicious fortified wine from apricot jam with a subtle, summery aroma of these fruits. I will share a proven method of making wine from apricot jam.

Ingredients:

Apricot jam – 1 l;
Water – 1 l;
Sugar – 100 g.

We put the wine:

As always, the container needs to be washed with baking soda and doused with boiling water.
Place the jam in a bottle, add warm water, add sugar and mix well. Cover with gauze or a nylon lid and send to a dark, warm place.
We watch 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, strain our wine a little and add a little more granulated sugar.
We put a medical glove on the neck of the bottle, with a small hole made in advance in one of its fingers. We tie a rope on top.
Leave the bottle in warm place, for about 3 months so that the wine ferments well. Carefully strain the drink through several layers of gauze.

Tip: the wine may be ready before the time indicated in the recipes (depending on the temperature). Don’t forget to periodically taste the wine, because we don’t need vinegar.

Raspberry wine made from jam, liquid jam or marmalade

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

Ingredients:

Raspberry jam – 1 l;
Water – 1 l;
Raisins – 110 g.

How to cook:

Prepare the container - wash it thoroughly with baking soda and scald with boiling water.
Put the jam in the bottle, fill it with warm boiled water and add the raisins. Mix thoroughly. Cover with a nylon lid or gauze and send to a dark, warm place for 10 days.
After the specified time has passed, 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 back into the container.
We pierce a small hole on one of the fingers of the medical glove and place it on the neck of the container. We tie a rope over the neck of the glove. Place the container in a dark place for 40 days.
When the glove has deflated and the liquid inside has become clear, our drink is ready. We pour it into bottles very carefully, avoiding sediment from getting into them. We close the bottles tightly 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: when making wine, try to use purified water, 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 several simple recipes for jam wine at home. There is no longer any need to throw 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!