Fermented jam can be found among the blanks of even a very good housewife. The reasons for this are different, but the hostesses are in no hurry to throw away such a product. It is a pity for the time, effort and products spent on the creation of jams, jams and other foods from berries with sugar. It is better to look for the possibility of cooking other products from spoiled workpieces that can be eaten.
You can process fermented jam in different ways. You need to choose them depending on how spoiled the product is.
Method number 1 - digesting fermented jam
When foam appears on the surface of the jam, and the food itself is sour, you can try to digest it. To do this, for each liter of jam we take 100 g of sugar, then boil the whole mass over low heat. Continue cooking for five minutes. After that, properly sterilize the jars under the cooked workpiece and pour the hot jam into them.
After digestion, keep the jam in the refrigerator, as it can quickly deteriorate in the heat. You need to eat it quickly or make baked goods out of it.
Method number 2 - how to make wine from fermented jam
If the jam ferments quite strongly, it can be used to make a delicious homemade wine. For one and a half liters of jam, you will need one and a half liters of water, sugar - 200 g, a handful of raisins.
Heat the water a little - it should be warm, but not hot. In one bowl, mix the jam with warm water, add half the sugar, raisins. It should not be washed before laying, otherwise the yeast will be washed off the surface, which contributes to more intense fermentation. Take a glass jar of a suitable container and pour the resulting mixture into it so that it is about half full.
Wine will produce a copious foam during preparation. If the container is more than half full, the contents will constantly run out. Therefore, you should do this - put on a rubber glove, a medical one, on the neck of the can, and pierce a small hole with a needle in one of its fingers. This is done in order to vent the accumulating gas.
Place this blank for a couple of weeks in a calm, warm place. After this period, strain the resulting mixture and add the rest of the sugar. Pour the resulting product into a bottle. Then you can keep the bottles warm for another three months, then filter the wine again and pour it into permanent containers under the lid.
Method number 3 - cooking pastries for tea from fermented jam
A five-minute pie can be prepared very quickly and with the simplest ingredients. You can use fermented jam to make the dough - after heat treatment, there will be no sour taste, and the baking itself tastes great.
You will need one glass of jam and sugar, two eggs, a teaspoon of soda, about one glass of flour - the dough should turn out to be thick, like for pancakes.
Take a large bowl, mix jam and soda in it. The mixture will foam a lot - fear not, it should. After completion of the reaction, add the other components. Then it's time to place the dough in a greased pan and bake the crust.
The baked crust can be smeared with sour cream, condensed milk, kefir cream or other suitable composition.
