Homemade jam wine - 9 delicious homemade recipes

For jam wine, it is better to use old, candied wine. It is believed that this is what can give an alcoholic drink the taste and smell for which it is valued. But this theory still requires proof. You can check it personally by choosing any recipe with a photo from this catalog. Read more...

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On March 8

How to make wine from jam: the best selection of recipes with photos

Almost all sources, both paper and electric, say that wine is best made from old, candied jam. Not many people can clearly explain why. Most likely, most of them simply dispose of jam in this way, which is shameful to put on the table, and a pity to throw away. In fact, you can create wine from jam from any kind of jam, if you have the intention.

The 5 most commonly used ingredients in jam wine recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Jam	271	0.3		71
Sugar	398			99.7
Raisin	280	2.9	0.6	66
Yeast	109	12.7	2.7	8.3
Rice	344	6.7	0.7	78.9

And all because, in addition to this main product, homemade wine includes another, no less important one - one that will provide the alcohol with the necessary microbes that activate the fermentation process. This is if you don’t take sour jam as a base. This product is raisins or yeast. At the same time, it is strictly forbidden to wash raisins, and it is better to take them loose, and not in bags, where they have already been washed and sorted.

Various recipes for wine made from jam require a different approach to both the choice of glassware and manufacturing technology. In other words, if you still dare to experiment, then you must strictly follow everything that is written in the recipe. And if something doesn’t work out, don’t be shy to ask for advice from the most experienced users.

You can start the fermentation process in jam diluted with water not only with raisins, but also with a handful of freshly picked berries. It doesn’t matter what kind of berries they will be: blackberries, raspberries, currants, gooseberries, grapes. The main thing, again, is not to wash them at any time. Therefore, what is needed with them is what is on the skin.

5 of the fastest jam wine recipes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Raspberry jam wine	7 d	152	+18
Homemade jam mash	7 d 1 h	99	+74
Homemade jam wine	30 d	108	+62
Homemade wine from old jam	50 d 35 min	120	+9
Wine made from jam without yeast	55 d	130	+13

The fermentation process itself can take varying amounts of time, so it depends on almost all reasons. Not the least of them is the viability of yeast cultures. The container with diluted jam must be kept in the shade at room temperature. If left in the sun, the mass can ferment, which will turn the wine into something not very pleasant to taste. On average, the process takes up to 5 days. Then the pulp is partially or completely separated, the wort is purified (or not), certain manipulations are done with it (will be in the recipe) and left to ripen until ready for about two months.

How to create wine from old jam at home: a simple and economical recipe

When there are several jars of old jam in the house, the question arises: what to create. Throwing it away is not allowed. Just diluting it with water and drinking is no fun. Or you can create wine from old jam at home, the usual recipe for which, and a few more options, I will now offer you. The main advantage of wine made from old jam is that it is completely budget-friendly. You won't have to spend money on expensive components.

Wine from old jam without yeast

Any old jam - 1 liter;
Water - 1 l;
Raisins - 105 g.

First you need to prepare a three-liter jar. It must be thoroughly washed with soap, rinsed and sterilized using any convenient method.
Boil water in a saucepan. Cool it down.
Place old jam, it doesn’t matter what kind, into a prepared three-liter container. Pour in cooled boiled water. Add unwashed raisins.
Mix all the ingredients combined in the jar thoroughly. Close the lid. The purchased wort needs to brew in a warm place for two weeks.
After the expiration date, the jar must be opened. Remove the pulp from above. Strain the contents through cheesecloth.
Transfer the untainted wort into the prepared jar/bottle.
Place a honey glove with a puncture in one finger over the larynx of the jar.
The container must be kept warm for a month.
After this, pour the finished wine into bottles, straining out the sediment. Seal the bottles with corks. Refrigerate for three months. And then invite guests.

Wine with yeast

Old jam - 3 l;
Filtered water - 3 l;
Wine yeast - stick;
Sugar – 295 g.

Place jam in a saucepan. Fill in the correct amount of water. Add sugar. Stir well.
If you have a hydrometer, check for the presence of sugar. Frames - 19 - 23%.
Add yeast. Cover the container with gauze folded in three or four layers. Place in a black space for 10 days.
Then close the container with a water seal. Move to a space with a temperature of 23-25°Ϲ. The fermentation period is 50 days.
Next comes the ripening period. It all depends on how much you can tolerate. The longer the wine with yeast from old jam sits in the cold, the tastier it will be. The average ripening time is three months. The room temperature does not have to be higher than 14°Ϲ.

Homemade wine from old jam with berry starter

Recipe for sourdough:

Any berries (unwashed) - ½ cup;
Water - ½ cup;
Sugar - 55 g.

Old jam - 2 l;
Water - 3 l;
Sugar - 205 g;
Sourdough - 255 ml.

Wine is prepared without yeast, so you first need to create a starter. Crush fresh berries (do not wash) with sweet sand. Use enamel or glass dishes. Then you need to pour in warm water. Mix the contents thoroughly. Cover with gauze folded in several layers. Place in a warm space where the sun does not reach. Stop wandering for three days.
When the starter is ready, transfer it to a saucepan. Add old wine jam, sweet sand and water to the starter. Mix everything well. Cover the container with gauze again. Place in a black, warm space. Duration - 11 days. You need to stir the contents once a day, otherwise the pulp will mold and the liquid will turn sour.
After eleven days, collect the pulp and strain the juice. Pour it into two 3 liter jars. Close with lids with a water seal. Keep the purchased wort warm for 41 days. Now it will be enough for the contents to ferment. On the day there will be sediment.
Then the wine needs to be filtered. Pour into well-washed dishes (bottles or jars). Seal with nylon lids and move to the basement (cellar, any cool black space). It will take three months for the wine to mature. Then it must be poured into a clean container and sealed.

Recipe for wine from currant jam with rice

Old currant jam - 1 kg;
Grapes - 1 cup;
Rice - 255 g;
Glass containers with a total capacity of 5 liters..

This is a wine recipe using rice as a starter.

Wash glass containers thoroughly with baking soda and hot water. Then pour boiling water over it.
Mix all the ingredients indicated in the recipe with unwashed rice. Place in container. Fill with warm water. Put a rubber glove on the neck. Secure it.
Create a hole in one finger. Connect a rubber tube through it and install a water seal.
Move the container to a warm space without light for 21 days for fermentation.
When the glove falls off, fermentation is complete. Place the resulting liquid for clarification in darkness for three days.
After the clarification process is completed, carefully pour the wine into washed, scalded containers. Cork and remove to ripen for three months in a black space.

Tips and tricks for making homemade wine from old jam

It is imperative to follow the sweetener (sugar, honey) norm. It ranges from 150-300 g per liter of water. If the standard is not met, then:

The yeast needed for fermentation will not multiply;
A colony of mold may appear;
The rotting process develops;
There also does not have to be excess sugar, otherwise fermentation will stop immediately;
If you are preparing wine with yeast, then you need to use special wine yeast, not ordinary yeast;
Sourdough is used at the rate of 25 g per liter of water;
Lemon zest or herbal alcohol tinctures can be used as flavorings for wine made from any old jam (it must be added at the end of the wine’s maturation);
The taste can be improved by adding oak sawdust or oak bark to the wort, placed in a cloth bag and lowered into the wort before the product is put into fermentation;
If the jam has traces of mold, it is not allowed to use it - the wine will be tasteless and disgusting;
Honey and spices are also flavorings, which must be added to the drink before fermentation.

Now, knowing how to make wine from old jam at home according to the usual recipe, there will always be a tasty drink on the festive table. What it will be like depends only on the imagination of the winemaker.

Homemade wine from old jam

Every year, thrifty housewives have at least a few jars of last year's jam left over. I don’t feel like eating it anymore, because a new one has been prepared, and it’s a pity to throw away a natural product, on the production of which you spent effort and money. I suggest the next solution is to create homemade wine from jam. We will look at the recipe and technology further.

In advance, I advise you to find a three-liter jar, a nylon lid, gauze and a honey rubber glove (you can install a water seal instead). In this recipe we will do without yeast, since wine yeast is difficult to get, and ordinary compressed or dry yeast is not used in winemaking, turning the wine into an ordinary mash. The role of yeast will be played by raisins, on the surface of which the necessary fungi live.

For making homemade wine, jam from apples, currants, raspberries, strawberries, plums, cherries and other fruit crops is suitable. But I do not recommend combining different types of jam in one drink: the unique taste of each berry disappears in the consistency. It's better to create several separate portions.

Ingredients:

jam – 1 liter;
water – 1 liter;
unwashed raisins – 100 g;
sugar – 10-100 grams per liter of water (optional).

The amount of water depends on the sugar content in the jam (natural in the raw material and added during the cooking process). It is necessary to strive to ensure that the sugar content in the wort does not exceed 20%. Dilute with more water as needed. If the jam is not sweet at first, you can add more sugar.

Recipe for wine from old jam

1. Rinse a three-liter jar with soda, rinse a couple of times with warm water, then sterilize by adding a little boiling water. This will destroy tiny pathogenic organisms that can spoil the wine.

2. Transfer the jam to a jar, add water and sugar (if necessary), add unwashed raisins. Stir until smooth. Instead of raisins, you can use any unwashed fresh berries that need to be crushed in advance.

The creators of some recipes recommend adding a handful of rice to the raisins. But rice does not promote fermentation, it is a worthless idea.

3. Cover the jar with gauze to protect it from flies, transfer it to a warm (18-25°C) black space or cover it with thick fabric (A collection of different and interacting tissues form organs) . Leave for 5 days, stir once a day with a clean hand or a wooden tool. After 8-20 hours, signs of fermentation should appear: hissing, foam and a slight sour smell. This means that everything is going fine.

4. Remove the pulp (floated pulp) from the surface and strain the contents of the jar through gauze folded in several layers. Pour the filtered wort into a clean jar, previously washed with soda and boiling water. The container can be filled to a maximum of 75% of its size, so that there is space for foam and carbon dioxide that will appear during fermentation.

5. Create a hole in one of the fingers of the honey glove with a needle, then put the glove itself on the neck of the jar. To make the system hold better and not fall off during fermentation, tie a rope around the neck over the glove.

Water seal designs for wine, mash and beer

Another method is to install a water seal. There is no difference between these 2 variations. If you make homemade wines all the time, it is better to design a water seal; it is universally suitable; in other cases, a glove (a new one each time) will do.

6. Place the jar in a black, warm space for 30-60 days. Fermentation will be completed when the inflated glove is completely deflated or the water seal does not release bubbles for a certain number of days. The wine itself should become lighter, and sediment will appear on the day.

Attention! If fermentation does not stop after 50 days from the moment the water seal is installed, the jam wine must be drained without touching the sediment on the bottom. Then put it under the water seal again to ferment. If this is not created, the drink may become bitter.

7. Drain the fermented young wine from the sediment. Taste, if desired, add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% of the size). Fortified wine made from jam stores better, but is not as fragrant and has the firmest taste.

Pour the drink into clean containers, it is better to fill it up to the neck so that there is no contact with oxygen. Close tightly and move to the basement or refrigerator. Keep for at least 2-3 months (preferably 5-6). The best temperature is 6-16°C.

At first, once every 20-25 days, later less often when sediment appears in a layer of 2-5 cm, filter the wine by pouring it into another container. Sitting on lees for a long time can lead to bitterness. The finished drink (there is no longer any sediment) can be poured into bottles and hermetically sealed with corks.

The strength of the prepared wine is 10-13%. Shelf life when stored in the basement or refrigerator is up to 3 years.

Ool75 › Blog › Homemade wine from... old jam that suits no one!

Well, we can’t live without jam. Let the candied jars later stand for years on distant pantry shelves and fill much-needed space in the refrigerator. But still, every autumn an epic begins, entitled “It’s time to cook!” Sugar is bought in bags; all the burners on the stove are tightly occupied with basins and other containers. Banks are sterilized en masse. In general, for a certain number of days the kitchen turns into hell - however, the smell there is not grayish, but even better... But the excitement ends - and the question immediately arises: what to do with last year’s jam? It's a shame to throw it away. That's right, no need to throw it away. After all, last year’s jam is a good “raw material” for the production of a wide variety of alcoholic beverages. Homemade wine from old jam has a light, strong taste and intoxicating aroma; depending on what kind of jam was used for making, the “notes” and “bouquet” of this generous drink will differ.

And so we will need: - berry or fruit jam - 1 liter, boiled (cooled) water - 3 liters, raisins - 100 - 110 g

1. Prepare the jar; before we prepare the wine, we will prepare the container.
To do this, take a jar and carefully treat it with baking soda using a kitchen sponge for washing dishes. Then carefully rinse it a couple of times with warm running water. After this, you need to pour boiling water from a kettle over the container. Attention: be very careful not to burn your hands or other parts of your body with boiling water during this procedure. It is also important to keep in mind that utensils for making wine must be glass, clay or enameled, but under no circumstances iron, so that there is no oxidation reaction during the fermentation process of the alcoholic drink. 2. Pour water into the pan and put it on fire.
At this time, take a jar of homemade jam and, using a tablespoon, transfer it into the prepared container, and pour in the raisins that were previously washed under water. After the water boils, set it aside and let it cool to room temperature. To make wine you will need warm boiled water. Attention: under no circumstances should there be boiling water! Pour warm boiled water into a bottle with jam and raisins. Using a wooden spoon, mix all the ingredients well and close the container with a nylon lid. We place the jar in a warm space. In the summer, you can throw it in the kitchen - it’s always hot there, and in the winter - under the radiator in one of the rooms, so that the fermentation process begins in our consistency. The main thing is that the space is secluded from children. 3. After 10 days, take a jar of fermented wine ingredients and open the lid. Because all the pulp after the fermentation process will rise from the bottom to the neck of the jar, carefully remove it from the surface of the water with a tablespoon and transfer it to gauze tissue (a medical system of cells and intercellular substance united by a common origin, structure and functions) , in advance placing a clean bowl or pan under it so that the squeezed thick mixture from the pulp drains there.
We take the cake out of the gauze and throw it away. 4. We also filter the remaining liquid from the jar through cheesecloth and pour it into the same container where the squeezed pulp mixture is located.
The resulting product of primary fermentation is called wort. Now pour the wort into a well-washed jar under running water. We put a clean rubber glove on the neck of the jar hermetically. Let's put our jar of wort in a black space. The fermentation process lasts 40 days, but to be completely sure of this, watch the rubber glove closer to the time of wine production: when it, having inflated upward, falls again, it means the fermentation process is complete. The color of the wine should become transparent. 5. Before we bottle the resulting alcoholic drink, we will prepare a container in which our fragrant wine will be stored. It is better to take glass bottles with a capacity of 500 or 700 ml for storing wine. To do this, carefully rinse the bottle under running water using a dish brush. Turning the container over, let the water drain. After the production time of the wine drink has expired, remove the glove from the neck of the jar and very carefully, using a funnel, pour the liquid into prepared, clean, dry bottles. The main task in this process is to avoid affecting the sediment formed after the second fermentation process. We close the bottles with corks or very small nylon caps. As a standard - wood corks. Then we transfer the finished wine to a black, preferably cold room. Two months after spilling, it is ready for use.

Our homemade jam wine has a strength of approximately 10 degrees.
Before serving, cool our wine slightly in the refrigerator, and then pour it into a decanter and serve with glasses. I think that our wine product will create a pleasant memory for your guests. You can close the neck of the jar not only with a rubber glove, but also with a water seal.
A water seal is a tube, the second end of which is lowered into another jar of water. – If we use sweet jam to make wine, for example raspberry or strawberry, then it is better to add sour jam to such jam, for example blackcurrant or gooseberry, otherwise our wine will quickly remind us of a compote with alcohol. A very tasty wine comes from apple, plum or apricot jam, and if you add a little honey to one of these preserves, the wine will have a narrow honey taste.
Wine must be prepared from unspoiled jam; in other words, our ingredient must under no circumstances be moldy.
– The jar must be quite large so that there is enough space in it for the fermentation of the future wine. An alcoholic wine drink turns out to be very tasty if we mix several different types of jam, in this way we get a variety of both taste and smell.
To store finished wine, it is better to use glass bottles rather than plastic ones, because plastic quickly deteriorates, and this can also spoil the wine.