Many housewives annually cook jam from berries, fruits, stocking more and more jars for themselves, children, grandchildren. And it often happens that all of it is not eaten, it stands underground for a year, or two, and three. And the hand does not rise to throw out the blanks, because so much effort has been spent on cooking, and it is a pity for the products. And such thrifty women do not know that from old jam you can make a delicious sweet liqueur of low strength. For such a "feminine" drink, both candied and slightly fermented cans are suitable. The recipe will not cause difficulties even for an inexperienced cook, it is so simple, quick and clear.
It is necessary
- - 1 liter of any jam;
- - 1 liter of water;
- - wine yeast per 2 liters of wort.
Instructions
Step 1
Transfer old jam from jars to a glass container or bottle. Pour in water, stir until smooth. Add wine yeast according to the instructions, based on 2 liters of wort. If the jam doesn't seem too sweet, add a little sugar for better fermentation.
Step 2
Tie the neck of a bottle or glass jar folded in 2-3 layers with gauze, put the container in a bright room, without removing it into a corner. Keep the sweet berry mixture in the light for 3-4 days, shaking or stirring with a wooden spoon a couple of times a day.
Step 3
When foam appears on the surface of the berry mass, and a slight smell of fermentation is felt from the container, you need to put on a disposable rubber glove instead of gauze, piercing one finger with a needle, or a water seal, if there is such a device at home.
Step 4
Transfer the filling for a month or a month and a half to a dark place (best of all - to the closet), keep at room temperature.
Step 5
When all signs of fermentation stop (the glove falls on the bottle, completely deflates), strain the tincture through several layers of gauze or a fine strainer. Pour the fragrant low-alcohol liquid into clean bottles, tighten with tight caps. It is better not to leave empty space in the containers, topping them up to the very top. If there are concerns that the tincture has not yet fully fermented, it is advisable to use a water seal instead of caps and plugs for the first 3-4 days.
Step 6
Remove the fruit and berry liqueur from the old jam in the refrigerator or cellar, leave there for another three months. Filter the contents monthly by draining through a tube, removing sediment from the bottom of the bottles.
Step 7
When the tincture is completely ready, pour it into beautiful bottles, tighten the lids.
Step 8
You can store such a homemade tincture in the pantry for up to 2-3 years, with the correct preparation technology, its strength will be from 6-7 to 12 degrees.
