Every housewife is familiar with this special feeling of pity when old jam is accumulated, and the hand does not rise to throw it out. Here are stored jars with sweet supplies, take up valuable space in the cellar or pantry. But from the old jam, you can prepare a delicious small-strength liqueur. We found a simple recipe that everyone can try.
For home-made liqueur, any old or fermented jam without signs of mold and vinegar souring is suitable: Apple, cherry, raspberry, plum, strawberry, currant, and others. Surely you have accumulated all sorts of things, but we dare to warn you: to preserve the taste, it is advisable not to mix different types of jam, each time making a new drink.
Ingredients
Jam – 1 l
Water – 1 l
Sourdough or wine yeast-2 liters of wort
The exact proportions of the ingredients depend on the sweetness of the jam, it is desirable that the sugar content of the wort (water and jam) does not exceed 20%, otherwise it may not ferment. The optimal sugar content is 15-18%, if less, you can add sugar.
Preparation
1. Transfer the jam to a fermentation container. Add water, sourdough or wine yeast, and sugar (if necessary). Stir until smooth. Wort should be no more than 75% of the volume of the container.
2. Tie the neck with gauze, transfer the jar to a Sunny place, and store at room temperature. Leave for 3-4 days, mix 1-2 times a day.
3. If there is foam on the surface, Fizz and a slight smell of fermentation, install a medical glove with a hole (the puncture is made with a needle) in one of the fingers or a water seal on the neck of the container.
4. Transfer the infusion to a dark room with a temperature of +18…+25° (leave for 30-40 days).
5. When the fermentation is over (sign: the water seal does not emit gas for a day or the glove is deflated), filter the infusion through cheesecloth, pour it into another container and seal it tightly. It is advisable to fill the container to the top. The first 7-10 days can be kept under a water shutter or glove in case the fermentation has not stopped.
6. Transfer the infusion to the refrigerator or basement, and keep it for 3-4 months. Once every two weeks, it is desirable to filter it from the sediment (if it appears), draining it through a tube.
7. Pour the finished drink into bottles and seal them tightly. Store at a temperature of +10…+16°C. the Strength of the liqueur is 7-12%. The shelf life of the drink is up to 3 years.
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