Jam tincture

Homemade jam tincture is a pleasant strong alcoholic drink of moderate sweetness that will warm you up on a cool evening, improve your mood, and amuse you with its smell and taste. Another of its fundamental roles is the successful disposal of jam that has stagnated on the shelf, when it is time to make a new one. A jam tincture can be made with alcohol, vodka, moonshine, brandy, cognac, or any strong alcohol. Be careful and attentive when choosing alcohol! The alcohol must be of good quality, and the moonshine must be painstakingly distilled and purified twice. You can use any kind of jam to make the tincture; try also using a mix of 2 or 3 that suit your taste.

Tip: In order not to spoil the taste of the finished tincture, you can first mix a certain amount of jam in a glass, add water and test. If you like the combination, then use it to make a drink or continue experimenting.

The usual recipe for vodka jam tincture

Perhaps the most common recipe for novice winemakers is a jam tincture with ordinary, but good vodka. Because this is a very sweet product, nothing other than vodka and jam is needed to make the drink. If it’s still not sweet enough, you can add sugar at the very end. Now we will describe in more detail a recipe for tincture that is easy to use at home.

Ingredients

Jam from last year’s supplies (raspberry, cherry, strawberry, blueberry, currant) – 500 g.
Vodka – 0.5 liters.

Manufacturing development

Take a glass container slightly larger than the size of the components.
Mix vodka and jam or several types of jam in a container. Different types of jam can be mixed separately earlier.
Seal the container and leave for 1 - 1.5 months in a warm place, shaking occasionally. Leave the tincture for the last week without stirring the contents.
After the expiration date, try the drink, if there is not much sugar, add it and leave the mixture for another day.
Then the jam tincture must be strained through cotton wool or several layers of gauze, preferably twice.
Now put it in the refrigerator until suitable. If sediment appears again, you can strain the drink again.

Tip: The container with homemade tincture must be shaken or shaken without opening it so that oxygen does not enter the container and the alcohol does not oxidize.

Recipe for jam tincture with alcohol

If you want the most acute feelings, we recommend using honey and alcohol as an alcoholic base for jam tincture. It will have to be diluted to 50 0 to make it more pleasant to drink and not burn your larynx. The tincture of jam with alcohol does not differ in production technology from the previous one. But some experienced winemakers recommend using a different ratio of jam and alcohol - 1:2.

Ingredients

Jam from past years - 0.5 kg.
Alcohol - 1 l (45 0 - 50 0).

Manufacturing process

Mix jam and alcohol in a suitable container and place in a bright, warm space for 1.5 - 2 months.
Shake the future tincture once a day.
Taste, strain, bottle.
Store the jam tincture in the refrigerator; it has a long shelf life.

Savory tincture of raspberry jam

The tincture of homemade raspberry jam comes out savory, fragrant, with a beautiful, rich color. Ladies will especially appreciate it. The pungent taste of alcohol is drowned out by the smell of raspberries, this softens and improves the taste of the drink. The best raw material for obtaining such a tincture is candied raspberry jam.

Ingredients

Raspberry jam – 1 kg
Vodka (diluted alcohol, moonshine, cognac) – 1 l.

Manufacturing development

Mix jam and alcohol in a container.
Place the future raspberry tincture in a warm space for 60 days, shaking occasionally.
Drain the liquid from the sediment, strain at least 3 times to achieve transparency.
Pour into beautiful bottles and drink with pleasure.

Homemade cherry jam tincture

At home, a tincture of cherries or cherry jam works well. Some housewives boil cherries with pits; perfectionists remove pits from cherries before cooking. If you are planning to prepare cherry tincture from jam, you will have to take this factor into account. The cherry pit in the tincture gives a slight bitterness and a taste of Madeira.

Advice: storing this drink, like the jam itself, is not allowed for a long time due to the same seeds, which contain small amounts of hydrocyanic acid. For tincture, seedless preparation is preferable.

If you want to create a more interesting taste for the cherry jam tincture, you can add cherry leaves. They must first be crushed in a mortar. Let's move on to the recipe.

Ingredients

Cherry jam – 500 ml.
Vodka – 0.5 liters.
Cherry leaves - 5-6 pieces.
Sugar – 4 tbsp. spoons (optional).

Manufacturing development

Crush the cherry leaves in a mortar.
Mix jam, leaves, vodka and sugar in a glass container and seal it.
Place it in the closet for two months. Once a day, stir or shake the future tincture well.
After 60 days, the drink must be tested. If the sweetness is okay, then carefully drain the liquid and strain it until you get a beautiful clear liqueur. Because cherry jam is sour, more sugar may be needed. Add it to taste and wait another day.
Pour the finished drink into bottles and store in a cool place or in the refrigerator.

How to properly prepare liqueur from old fermented jam

You can make a tincture from old fermented jam. But be prepared for the fact that it will be slightly bitter. To create a tincture from sour jam, instead of sugar, it is better to add sweet syrup and increase the amount of alcohol.

Ingredients needed

Fermented jam - 0.5 l.
Alcohol, vodka or moonshine – 1 liter.
Sugar – 100 g.
Water – 100 ml.

Manufacturing development

Boil and cool to 20 0 sweet syrup from sugar and water. Skim off foam during cooking.
Mix syrup with jam, stir well.
Pour the jam and syrup into a glass container with alcohol, seal the container, and shake well.
Place the future tincture in a black space for at least a month, preferably two.
Shake the contents occasionally.
After a month, try the tincture to taste. If there is enough sweetness, then you can drain and carefully strain. If you add sugar, leave the drink for another day.
Pour the strained drink into bottles and place in the refrigerator. It is better to taste it only after 10 days.

Tips for producing alcoholic drinks from jam at home

Choose a container so that it is filled with contents right up to the lid. This helps avoid aerobic activity during infusion.
Fermented jam will give the tincture a bitter taste; it is better to use it to make wine or mash, or boil it again with added sugar before using it.
Sugar takes a long time to dissolve in alcohol. It is recommended to boil sweet syrup before making homemade drinks and add it cooled to room temperature.
Constantly dilute the alcohol you use to make the jam tincture. The drink is more pleasant to drink if it is not stronger than 45 0.
You can vary the taste of the tincture from any jam, and you can make it more interesting if you add to it:
ginger,
cinnamon,
vanillin,
raspberry, cherry, currant leaves,
lemon peels,
honey,
chokeberry,
walnut partitions.
It is recommended to make a tincture of currant jam with cognac. It produces a unique taste and special smell.
Use gin, whiskey or rum to make homemade fruit infusions, taking into account their specific taste, which will have to be drowned out with something.

Adviсe

Alcohol dilution table

To make homemade alcoholic drinks, always use only tried and tested, reliable recipes, so as not to harm your health or spoil the food.

Video recipe

Old jam tincture

Not everyone loves eating last year’s jam, especially when fresh ones have already been prepared, but it’s a pity to throw away a product into which so much work has been invested. But there is a good option for recycling it. I will tell you how to create a tincture from jam at home. This recipe uses only the most common ingredients.

Any kind of jam (jam or marmalade) is suitable for making tinctures: raspberry, strawberry, cherry, currant, apricot, apple, etc. It is better that it is sweet, otherwise you will have to add sugar.

If mold is visible on top, you should remove the damaged layer and another 2-3 cm of unstained jam, which is also infected with harmful spores, it’s just not visible. I advise you to immediately use fermented (sour) jars with jam or wine, because the tinctures from it turn out tasteless, often with a bitter aftertaste.

When making homemade jam wine, I said that it is better not to combine different types of jam. In the case of tinctures, this rule can be ignored by adding different types of jam to the jar.

The choice of alcohol base is not of fundamental importance. You can take vodka, well-purified moonshine, cognac or alcohol. As a last resort, I advise you to first dilute the alcohol with water to 45-50 degrees and only later use it for tincture.

Ingredients:

old jam - 0.5 kg;
vodka (alcohol, moonshine) – 0.5 liters;
sugar - to taste (optional).

Recipe for jam tincture

1. Add jam to a liter jar.

2. Fill the entire remaining size (up to the neck) with vodka and mix thoroughly.

3. Close the jar tightly with a lid and place in a warm, bright space for 45-60 days. Shake the contents of the container every 3-4 days to better dissolve the jam in the vodka. During the last week of insistence, the bank must be at rest.

4. Drain the resulting jam tincture from the sediment and taste it. If the drink is not sweet enough, add sugar to taste, mix well, close the lid and leave for the day.

5. Filter the tincture through a cotton filter (pictured). To make it transparent may require several filterings.

Simple filter system

6. Pour into bottles for storage and cap tightly.

In a cold place, the shelf life of homemade jam tincture is virtually unlimited.

How to make jam tincture at home? Popular recipes

Almost everyone is faced with the fact that jam from last year has not yet been eaten, but a new one is already on the way, or, for example, it has spoiled. You should not throw away such a product. For those who do not have new berries at home, the best option for making a tincture is an ordinary jar of homemade jam.

Everything that you did not have time to eat during the winter can be put to good use, even if the product has spoiled slightly. It is only necessary to remove the mold, if any, and a 3 cm layer of jam underneath it.

Product Manufacturing Aspects

To make it, you can take any kind of jam: blueberry or cranberry, apple or apricot, raspberry or cherry - they are all excellent for tincture. The only condition, although not an indispensable one, is the highest sweetness of the product.

Don’t be afraid to experiment with flavors, mix two or even three types. Some “experts” say that only one flavor of jam should be used for the tincture, but this is not true. At the moment we are not talking about mixing incomparable ingredients. For example, cherry and apricot jam, strawberry and raspberry jam mix well .

In most cases, jam tincture is made without yeast. But, if the recipe involves their addition, the aging process must be consistent with the manufacturing rules.

Traditional version: how to create it with vodka without yeast?

Traditional vodka tincture has a simple, simple recipe. You only need two ingredients :

jam (1 liter);
vodka (1.5 liters).

If you wish, you can use other alcohol, for example moonshine, alcohol or cognac, with a strength of no more than 50%.

Pour 1 liter of jam into a three-liter jar.
Pour 1.5 l. alcohol.
Stir thoroughly and store in a warm space for 1-1.5 months.
Shake the jar every 2-3 days (not counting the last week).
Strain through cheesecloth a couple of times.

If necessary, pass the finished drink through the filter again.

How to make old fermented sweets without vodka?

Let's look at how to make a tincture from old, already fermented jam without using vodka. The process of making a tincture without alcohol is based on natural fermentation. The strength of such a drink will not exceed 25%.

The proportions of ingredients depend one hundred percent on the sweetness of the jam . Make sure that the sugar content of the wort does not exceed 30%, otherwise the fermentation process may not begin. Normal is 18-20%, if less, add sweet sand.

1 liter of water.
1 liter of jam.
Raisins - 100 gr.

Raisins will act as a source of feral yeast.

Place the jam into a three-liter jar.
Add raisins and cover with water.
Thoroughly stir all the contents until a homogeneous mass emerges.
Tie the neck with a thick cloth (A collection of different and interacting tissues form organs) and put it in a warm space for a week.
Shake the contents of the jar once a day (maybe a couple of times a day).
When you smell fermentation or hear hissing, put an ordinary honey glove on the neck.
Continue to infuse for 30-40 days in a black, cool place.
Strain the contents of the jar.
Let the drink brew for another 5-7 days, also wearing a honey glove.
Strain again and bottle the contents of the jar and close tightly.
Place the bottles in the basement for another 3-4 months until they are completely ready.

The sweetness and softness of the resulting drink will not leave anyone indifferent.

It is worth seeing that tincture is far from the only alcoholic drink that you can prepare at home from jam. For example, jam (especially if it is fermented) will make a good strong mash or homemade wine .

Choose the flavors that suit you, experiment, mix, and you can certainly make a drink that will blow your mind.

Homemade jam liqueur 🍑 🍏🍓 – 7 delicious recipes

Last year's homemade jam can be used to prepare a tasty strong drink that will especially appeal to your better half. What is liqueur? This is a delicious, sweetish, wonderful-tasting liqueur with a berry or fruity aroma. Moreover, it can be created at any season, and even an inexperienced cook can master this function.

It doesn’t matter what kind of sweet preparation that is stored at home is suitable for infusion, the main thing is that the product is not covered with mold and does not turn sour. If a crust of mold has formed on top, it must be carefully cut off to a depth of 3-5 cm, otherwise the tincture will spoil. Age is also not a hindrance; very old raw materials can be diluted with water and boiled.

On a note! You should not combine a number of types of jam; it is better to keep the color of the first one. If you do decide to mix, check the combination of flavors. Try shaking, for example, cranberry and lingonberry in a mug with water. If you are satisfied with the smell, proceed to preparation.

Jam liqueur with vodka

The production procedure is very simple, it is difficult to spoil it.

vodka – 1 liter;
jam – 0.5 liters.

Place the sweet mass in a container that has been previously disinfected.
Pour in alcohol, stir moderately.
Plug it with a stopper and place it in a lighted area for 7-8 days. Stir frequently to ensure even infusion.
Then place the bottle in a ventilated area for 3 days.
Pass the composition through a layer of gauze; in addition, you can use a cotton pad.
Add sugar purposefully and bring it to the desired sweetness.
Fill the bottles, seal them hermetically, and let them brew for 2-3 days.

Can be stored for up to 5 years at cold temperatures.

Jam liqueur without vodka

Homemade jam liqueur will turn out delicious without any intoxicating addition. The soft color and low strength are achieved through fermentation. It will take 4-5 months, but the wine will be tasty, so you can wait for that.

jam – 1 liter;
water – 1 liter;
raisins (grapes, gooseberries, raspberries) – 100 gr.

Freshly prepared jam

It is used not only in its pure form, but also in coffee, cocktails, and ice cream. First, it will be useful to cook the confiture.

pitted apricots – 200 g;
water – 50 ml;
sugar – 250 gr;
moonshine 75 degrees – 500 ml;
cinnamon – 1 stick;
carnation;
vanilla.

Place apricots in a saucepan, adding sugar and water.
Bring to a boil, stirring constantly. Cook over low heat for 10-15 minutes, skimming off the foam.
The mixture should definitely be cooled, otherwise the alcohol vapors will go away and you will make a compote instead of an alcoholic drink.
Pour in alcohol, add spices.
Seal the bottle tightly, leave for 30-40 days, stir occasionally.
Pass through a thick layer of gauze until transparent.
Pour into a container and store in a dark, cool place.

Instead of apricots, you can use strawberries, currants, and gooseberries.

Vodka jam liqueur with cloves

By adding spices to a traditional liqueur, you can quickly get a new beautiful taste. Adding spices gives the drink an appropriate winter scent.

jam	50 gr;
vodka	500 ml;
cinnamon	1 stick;
carnation buds	2 pieces.

We place the product in a jar of at least 2 liters. volume.
Fill with alcohol, add cinnamon and cloves.
Mix thoroughly and seal with a lid.
Leave in a dark, cool place for 60 days.
Filter through three layers of gauze (a couple of times as necessary until the liquid becomes clear).
Pour into jars and close tightly.
We stand for another 10-12 days, after which the tincture can be consumed.

A liqueur from old fermented jam

There is no need to throw away the old fermented delicacy; prepare a high-strength alcoholic drink from it. How to create a liqueur from jam that has actually gone bad, see below.

vodka – 1 liter;
jam – 500 gr;
water – 300 ml.

Mix all ingredients in a three-liter jar.
Put a rubber glove on the neck.
Leave the mixture to ferment for 10-12 days.
When the glove comes down, strain the tincture. Wait another 3 months, filter as necessary.
Pour into vessels.

Raspberry jam liqueur

If a jar of candied raspberry jam sits on the shelves, you can find a good use for this product. For example, prepare a fragrant vodka jam liqueur, which will be a good addition to the festive table.

raspberry jam	500 gr;
vodka	1 liter.

Mix confiture and alcohol in a glass container.
Seal tightly with a stopper.
Stand in a dark place for 7-10 days.
Pass the drink through a thick layer of gauze more than once.
Pour into bottles before use.

A few mint leaves will give the drink a unique expressiveness.

If the raspberry jam liqueur turns out to be extremely sweet, add 100 ml of water and let it sit for another 7 days.

Variant of cherry jam liqueur

Cherry will warm you up on long winter evenings, has excellent juiciness and a beautiful smell. The recipe is very simple.

cherry jam – 500 g;
vodka – 500 ml;
sugar – 5 tablespoons.

Place the raw materials in a large glass container.
Pour in alcohol, seal and leave in darkness for 52 days, shake once a day.
Then stand for another 7 days, but do not stir.
Add sugar (preferably in the form of syrup), leave for two days.
Drain the sediment through a cotton pad 3-4 times.
Pour the cherry jam into bottles and seal tightly.

Cherry liqueur should be stored in a cool place.