Jam liquor recipe

My mother’s sister, Aunt Marina, often comes to our house. Once it happened that she arrived at the moment when I planned a general cleaning in the pantry and decided to throw out the old twists. At home, we do not like conservation much, but grandmothers and even mother constantly supply us with such supplies.



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I was about to throw out last year's strawberry jam when my aunt came into the kitchen. To be honest, she was terrified: she looked at me with such bewilderment as if I was going to send Inca gold into a garbage bag. Then she told me a family secret and told me how to make excellent liquor from these stocks.

Homemade Drinking To Cook homespringYou only need some old jam: apple, cherry, raspberry or strawberry. The main thing is that it does not have signs of mold and acetic souring. Also, you should not mix different types of jam, so as not to spoil the taste of liquor. Let's start cooking.



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The ingredients

• 1l jam
• 1 liter of water
• leaven

Preparation

1. The proportions of ingredients are quite conditional. It all depends on the sweetness of the jam. The sugar content of wort (water and jam) should not exceed 20%, optimally - 15-18%. If less, you can add some sugar. So, transfer the jam to a fermentation container (a large can or bottle). Add water, sourdough or wine yeast per 2 liters of wort.
   
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2. Mix the mixture well to get a homogeneous mass. Capacity should not be filled by more than 75%. Tie the neck of the container with gauze and move the container to a sunny place. Leave for 3-4 days, stir a couple of times a day.
   
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3. When foam and the smell of mild fermentation appear on the surface, install a medical glove on the neck with a hole in one of the fingers. Now move the pouring to a dark room with a temperature of 18 to 25 degrees above zero. Leave it for 30-40 days.
   
   
   
   
4. If you notice that the glove is not inflated, then it's time to filter the liquor. To do this, transfer it to another container through gauze and seal it tightly. It is advisable to choose a container that can be filled to the top. For the first 7 days, leave the pour under a water shutter or glove, in case the fermentation does not stop. 493144
   
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5. Now place the pouring in the refrigerator or basement for 3-4 months, filtering it every two weeks from sludge. The finished drink is bottled, sealed and stored at a temperature of 10 to 16 degrees above zero. Such a drink will be stored for about three years, although I think it will not languish so much.
   
   
   
   

This one homespray Although it made me more trouble, it made me enjoy a wonderful drink. Pour turns out to be light and pleasant to taste, no smell of alcohol, only natural ingredients!

The home product is always the best. Recently we told how to make homemade cognac, which tastes no different from the elite.

And we also wrote how to make a favorite French monks healing liqueur “Yadrena louse”, and also shared the recipe for homemade raspberry wine according to a special recipe.

What are you doing with old jam? Tell us in the comments, maybe you also have special family recipes.