Homemade wine from old jam

What to do with old jam? To cook wine, of course! I offer you a decent use of candied jam. You can make delicious homemade wine from it! And this is not a joke) Try it!
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 31 g
120 kcal
GI: 0 / 10 / 90

Cooking method

Cooking time: 50 d 35 min

1. We choose a jar of a suitable size (it should be sterile), put jam in it, fill it with cooled boiled water (it is desirable that it has settled before).
2. Add raisins to the jar, close the lid (before that we scald it with boiling water).
3. Leave for 10 days to ferment in a dark place.
4. Filter the contents of the jar through a sieve, pour into a larger jar so that the liquid is not to the brim and there is room for the reactions taking place.
5. We pull a rubber glove on the neck of the jar (if there is a special water seal, you can use it). After a while, the glove will swell from the accumulated gas.
6. After 30-40 days, the glove should fall off - this will indicate that the drink is fully ready. To make the wine transparent, filter it through gauze, folded in 3-4 layers.

We bottle the wine and taste it. Delicious!

Calorie content of the products possible in the composition of the dish

  • Raisins - 280   kcal/100g
  • Kishmish - 279   kcal/100g
  • Water - 0   kcal/100g
  • Any jam - 271   kcal/100g

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