Where can you use the jam. Very tasty homemade wine from old jam. Wine from currant jam

If you have had jam for several years and no one is going to eat it, there are two options for how to benefit from it - bake a cake or make wine.

Cupcake from old jam

For a cake, jam from any fruit or berry is suitable, even if it is with seeds. Pour a glass of jam into a bowl and add one teaspoon of soda to it, mix well until the mixture foams, and leave for 15 minutes. The longer the jam has been on the shelf, the more foam it will give and, therefore, the cake will be more magnificent.

Add a glass of kefir, half a glass of sugar and flour to the mixture. The amount of flour depends on the consistency of the remaining ingredients. So, if the jam is liquid, it will need up to three cups of flour, and it will be enough to put 2 cups of flour into thick jam.

We mix all the components well and, if the dough turned out to be not very attractive in color, do not get upset. Its color depends on the jam used and will change during the baking process.

Pour the dough into a greased mold and bake at 180°C until tender (approximately 40 minutes).

When the cake has cooled, cut it horizontally into two cakes, grease one of them with cream (boiled condensed milk or sour cream whipped with sugar) and connect the two cakes together. We also grease the top of the pie with cream and decorate with grated chocolate, coconut flakes or candied fruits.

Wine from old jam

The jar in which the wine will be prepared must be well washed and sterilized. Boil water corresponding to the amount of jam that you are going to put on wine and cool until room temperature.

Pour water and jam into a jar, mix well and add raisins (for each liter of jam, 100 grams of raisins, which do not need to be washed).

We put on a medical glove on the neck of the jar and, so as not to fly off, we tie it to the neck with twine.

For about 40 days, the jar should be kept in a dark place. All this time, the glove will be filled with air - a sign that fermentation is taking place in the jar. When air is completely out of the glove, then the fermentation of the wine is over and it can be poured into bottles. When bottling wine, be careful not to raise the sediment at the bottom of the can and prevent it from getting into the bottles.

Bottles with finished wine are aged for at least two months in the cellar in a horizontal position, and only after that the drink can be consumed.

In this way, high-quality wine is obtained from natural products.

Every housewife has an old jam in stock. Many people throw it away, but we suggest using it. So, what can be done from old jam? Consider some ideas:

The method of making wine is suitable from any jam, no matter what fruits and berries. Add half a glass to one liter of water. Add 1 g of yeast. We put in a warm place for 2 months.

Important! The longer it stays, the more the degree rises.

For three liters of water, add 1.5 cups of jam. We cook 40 minutes. You can add fresh or dried fruit if you like.

A healthy drink for young children and adults suffering from gastritis. First in cold water dilute starch. Next, add last year's billet to boiling water. Let cool to room temperature. Then add diluted starch and boil. Time 5 minutes no more. Cool down. Kissel is ready to use.

Important! The most delicious sour drinks are obtained from wild berries.

We'll give you one recipe: 2 eggs + 2 tablespoons of flour, stir. Add 200 g of melted margarine and 1 tbsp of jam. Mix and bake for 35 minutes in the oven. It turns out a beautiful color inside. The darker, the prettier the cake looks. And most importantly, no sugar.

Dissolve yeast in warm water. Then add so much jam to cool boiled water until you feel a sweet, but not sugary taste and pour the cooked yeast there. Add orange or tangerine peels. Put in a warm place. When he starts to play, then slowly release the gases. Approximately 8 days. The settled mash can be consumed on the 10th day.

Cooking jelly is quite easy: We cook the thick itself for 2 hours until a dense mass without slurry is obtained. Arrange hot in jars. Let's study. Jelly is ready. Some housewives add gelatin. But it is not necessary to do so.

Make pies, and use jam instead of filling. If it is liquid, then strain so that a thick mass remains.

Well, we can not live without jam. Let then the candied jars stand for years on the far shelves of the pantries and fill the much-needed space in. But all the same, every autumn begins an epic called "It's time to cook!". Sugar is bought in bags, all the burners on the stove are tightly occupied by basins and other containers. Banks are sterilized en masse. In general, for a few days the kitchen turns into hell - however, it does not smell gray there, but much better ...

But the excitement ends - and the question immediately arises: what to do with last year's jam? It's a shame to throw it away. That's right, you don't have to throw it away. After all, last year's jam is an excellent "raw material" for the production of a wide variety of alcoholic beverages.

Homemade wine from old jam has a light, tart taste and heady aroma, depending on which jam was used for cooking, the “notes” and “bouquet” of this noble drink will differ.

Berry or fruit jam - 1 liter
Purified water - 1 liter
Raisins - 110 grams

Step 1: prepare the jar

Before we prepare the wine, we will prepare the container. To do this, take a jar and carefully process it with baking soda using a kitchen sponge for washing dishes. Then rinse thoroughly with warm running water several times. After that, you need to pour boiling water over the container from the kettle. Attention: be extremely careful not to burn your hands or other parts of your body with boiling water during this procedure. It is also important to remember that the dishes for making wine should be glass, ceramic or enameled, but in no case metal, so that there is no oxidative reaction during the fermentation process of an alcoholic beverage.

Step 2: Cooking Home wine from jam - the first stage

Pour water into a saucepan and put on fire. At this time, we take a jar of homemade jam and, using a tablespoon, transfer it to the prepared container, pour the raisins previously washed under water there. Once the water boils, set it aside and let it cool to room temperature. To make wine, you need warm boiled water. Attention: in no case should there be boiling water! Pour warm boiled water into a bottle with jam and raisins. With help wooden spoon Mix all the ingredients well and close the container with a capron lid. We put the jar in a warm place. In summer, you can leave it in the kitchen - it's always hot there, and in winter - under the battery in one of the rooms, so that the fermentation process begins in our mixture. The main thing is that the place is secluded from children.

Step 3: decanting the pulp

After 10 days, we take a jar of fermented wine ingredients and open the lid. Since all the pulp after the fermentation process will rise from the bottom to the neck of the jar, carefully remove it from the surface of the liquid with a tablespoon and transfer it to a gauze cloth, after substituting a clean bowl or pan under it so that the squeezed out thick mixture from the pulp merges there. We take out the cake from the gauze and throw it away. We wash the gauze fabric under running water and twist it by hand.

Step 4: making homemade wine from jam - the second stage

The remaining liquid from the jar is also filtered through cheesecloth and drained into the same container where the squeezed mixture from the pulp is located. The resulting product of primary fermentation is called must. Now pour the wort into a jar well washed under running water. We tightly put on a clean rubber glove on the neck of the jar, not forgetting to pierce the fingertips of the glove with a needle so that the fermentation products have an outlet. Otherwise, the rubber product may swell and break. Let's put our jar of wort in a dark place. The fermentation process lasts 40 days, but to be sure of this - closer to the time of making wine, watch the rubber glove: when it, having puffed up again, falls down, then the fermentation process is completed. The color of the wine should become transparent.

Step 5: Making Homemade Jam Wine - Stage Three

Before we pour the resulting alcoholic drink, we will prepare a container in which our aromatic wine will be stored. It is better to take glass bottles with a capacity of 500 or 700 milliliters for storing wine. To do this, carefully rinse the bottle under running water using a dishwashing brush. Turning the container over, let the water drain.

At the end of the preparation period for the wine drink, remove the glove from the neck of the jar and very carefully, using a watering can, pour the liquid into the prepared clean dry bottles. The main task in this process is the fact that the sediment formed after the second fermentation process is not affected.

We close the bottles with corks or very small nylon caps. Ideally - wooden corks. Then we transfer the finished wine to a dark, preferably cool room. Two months after bottling, it is ready for use. Our homemade jam wine has a strength of about 10 degrees.
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Before serving, we cool our wine a little in the refrigerator, and then pour it into a decanter and serve it to the table with glasses. I think that our wine product will make a good impression on your guests. Wine can be served for dessert with fruits and chocolates, as well as treat friends during the main meal - the taste of wine will not change from this!

Enjoy your wine enjoyment!
– To ferment the wort faster, you can add a little yeast to it. If you can't get wine yeast, then you can use bread yeast. But never use brewer's yeast.

- You can close the neck of the jar not only with a rubber glove, but also with a water seal. A water seal is a tube, the second end of which is lowered into another jar of water.

- If we use sweet jam, such as raspberry or strawberry, to make wine, then it is advisable to add sour jam to such jam, such as blackcurrant or gooseberry, otherwise our wine will rather remind us of compote with alcohol.

- A very tasty wine is obtained from apple, plum or apricot jam, and if you add a little honey to one of these preservations, then the wine will have a delicate honey taste.

- Wine must be prepared from unspoiled jam, that is, our ingredient should in no case be moldy.

- The jar should be large enough to have enough space for the future wine to ferment.

- An alcoholic wine drink turns out to be very tasty if we mix several different types jams, so we get an assortment of both taste and aroma.

- It is better to use glass bottles for storing finished wine, rather than plastic ones, as plastic deteriorates quickly, and this can also spoil the wine.
Anyone who comes to Baku finds himself in a very special culinary world. As you walk through this wonderful seaside town, you are surrounded by smells that make your head spin. Moreover, these smells penetrate the street because of nondescript doors, on which sometimes nothing is even written. It is imperative to open one of them and enter a modest-looking establishment with simple furniture. Azerbaijani cuisine is characterized by a combination of meat with fruits, the use of chestnuts and an abundance of various greens, at your service are the secrets of creating fragrant kebab, delicious pilaf and delicious sweets: Turkish delight, kurabye and Baku baklava.

When new jam is brewed in the summer, the housewives puzzle over what to do with the old jam made last year. Finding a good use for it is very easy.

Jam, cooked last season and not eaten for a year, usually retains its marketable appearance and taste.

It is possible that 1-2 jars of jam may, due to improper storage, deteriorate and become moldy. Of course, they will have to be disposed of, but the rest of the stocks are safe and sound, except that they are slightly sugared.

It is a pity for the effort and money spent on the preparation of this natural product. Meanwhile, it is not difficult to find a use for old jam - you can make wine with a unique taste and aroma from it, or use it as a filling when creating culinary masterpieces.

Wine

Wash the three-liter jar thoroughly, and then. Transfer 1 liter of last year's jam into it, pour in the same amount of warm boiled water and throw a handful of raisins.

Raisins should never be washed, as colonies of beneficial bacteria live on its surface, stimulating the fermentation process.

After thoroughly mixing the resulting mixture, close the jar with a nylon lid with a hydraulic lock, or pull a rubber medical glove over the neck of the jar. Place the jar for 50-60 days in a dark place at room temperature.

During this period of time, the must in the jar will ferment and turn into wine, saturated with the taste and aroma of the fruit from which the jam was made.

After removing the fermented pulp from the surface of the jar, strain the wine through gauze folded in several layers.

Let the resulting wine mature by bottling it and keeping it in a dark place for at least 40 days. After the specified time, the wine can be brought to light, tasted and enjoyed its incomparable aroma and taste.

Pie

After separating 3 yolks from proteins, mix 3 yolks, a pack of melted margarine, 2 cups of sugar, juice of one lemon and 1 soda.

After pouring a slide of 4 cups of sifted flour, make a funnel in it and, pouring the previously prepared mixture into it, knead the dough.

Pour 3/4 of the dough into the baking dish, lifting it around the edges with your fingers. Pour 1 cup of jam over the dough, and roll the remaining quarter of the dough into thin strips and build a lattice out of them over the jam.

Bake in the oven at 180 0 C for 40 minutes.

Cake

Mix in a saucepan 1 cup of old jam with 1 teaspoon baking soda and wait 10 minutes until the soda is extinguished.

To the resulting mixture with abundant foam, add 1 cup of kefir and half a glass. Mix well. Add 2 cups flour and mix thoroughly.

Grease the inside of a baking dish or skillet with high sides with margarine, and then pour the prepared batter into it.

Having placed the form with the future delicacy in the oven heated to 180 0 C, bake the cake for 30-40 minutes. After taking the baked cake out of the mold, let it cool and proceed to take the sample.

Enjoy your meal!

Perhaps every summer resident makes a bunch of blanks in the summer. And a bunch with a clear margin. So that you can’t overcome the winter. And in the spring he complains: what to do with all this? For example, what to do with a whole battery of jars of old jam. Can't it stand forever? We bring to your attention several simple tips how to deal with old jam.

Give to those who do not have jam. Look around, there are a lot of people like that. And they will gladly and gratefully accept a sweet treat as a gift.

If you find it difficult to find those who want to take a sweet gift, you can use the newspaper or the classifieds site, they are in every city. There will always be a heading "I will give away for nothing." And everything free is sure to be useful to someone.

Bring a jar of jam to work regularly. As you know, everyone has an excellent appetite at work and everything will come in handy.

If the jam is sugared and looks unattractive, you can bring it to a boil, even in the microwave, then cool and eat. Of course, there are already not enough vitamins in such a jam, but it is tasty, sweet, and looks almost freshly cooked.

A useful use of old jam is to make a unique fertilizer out of it. According to reviews, it turns out no worse than the products of well-known manufacturers.
The recipe is quite simple: expired lactic acid products, homemade kvass and 1 loaf rye bread- for 1 bucket of water, add chopped nettles or dandelions there. And there and there are a lot of all sorts of microelements. But you can mow and just any green grass. All this is mixed in equal proportions in one container, fermented old jam is added there, covered with a film and infused for about 5 more days in a warm place. Maybe in the sun.

For use, 1 liter of fertilizer is taken and diluted in a bucket of water. The results from such a home complex are excellent. And most importantly - no harmful chemicals in the beds.

Old jam can be used as a sweet base for compote. Thus, you save sugar, and the compote gets a berry flavor note.

We cook kissel. The recipe is simple: put as much jam in boiling water as necessary to the desired sweetness, boil for several minutes, and then add starch diluted in water. If the jam is sour, for example, currant, then it will be even tastier.

Drive to moonshine. The aroma and taste of such a drink will be much more pleasant. And you will not have time to notice how it will disperse.

You can make wine. Thoroughly wash a three-liter jar, and then sterilize or pour over with boiling water. Transfer 1 liter of last year's jam into it, pour in the same amount of warm boiled water and throw a handful of raisins. In no case should raisins be washed, because colonies of beneficial bacteria live on its surface, stimulating the fermentation process.

Mix the resulting mixture thoroughly, close the jar with a nylon lid with a hydraulic lock, or pull a rubber medical glove over the neck of the jar. Place the jar for 50-60 days in a dark place at room temperature.

During this period of time, the must in the jar will ferment and turn into wine, saturated with the taste and aroma of the fruit from which the jam was made. Having removed the fermented pulp from the surface of the jar, the wine should be filtered through gauze folded in several layers.

The resulting wine must be allowed to mature by bottling it and keeping it in a dark place for at least 40 days. After the specified time, the wine can be extracted, tasted and enjoyed.

When making jam, don't be greedy. Estimate at once how much you can eat jam for a year or distribute. And cook as much as you need. The rest of the berries and fruits are best frozen.