Delicious homemade jam liqueur. Recipes for jam tincture Homemade jam tincture quickly

100 Recipes for homemade tinctures and liqueurs...

The duration of infusion ranges from 2 to 6 weeks; if necessary, the infusion time can be reduced to 7-10 days by increasing the temperature to 50-60°C. Tinctures contain up to 30% sugar with a strength of up to 45% vol. alcohol, they are less sweet, but stronger than liqueurs, have a pleasant taste and can serve as both an alcoholic drink and a healing elixir.

Tinctures should be stored in a cool, dark place in tightly closed dark bottles.

Cardamom tincture

4-6 g of cardamom seeds, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour cardamom seeds with vodka, leave in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.

Cranberry tincture

1 glass of cranberries, 1 glass of sugar, 500 ml of vodka.

Grind the cranberries with sugar, pour in vodka. Leave for 2 weeks (more is possible: the longer it sits, the tastier it is). Strain.

Sea buckthorn tincture

Pass the sea buckthorn berries through a meat grinder (you can use the cake left over from preparing sea buckthorn juice), add vodka or alcohol diluted with water. The vodka should cover the raw materials, but not by much. Leave for 3-4 weeks (or longer), strain, squeeze, filter through a cloth folded in four and sweeten with sugar syrup (1.5 cups of sugar per 1 cup of water).

Tincture "Autumn"

500 g rowan, 1 kg fragrant ripe apples (Renet), 300 g sugar, 1.5 l vodka

Wash the rowan berries (picked after frost) thoroughly, drain in a colander, drain and remove the stems. Wash the apples, dry them, remove the core and cut them into rings. Place apples and rowan berries in layers in a suitable vessel, sprinkle each layer with sugar. Pour in vodka until the fruit is completely covered. Cover with gauze and leave at room temperature for 2-3 months until the berries discolor. Strain the tincture, filter, bottle and store in a dark and cool place.

Mint tincture

100 g peppermint, 40 g dill seeds, 12-15 g juniper berries, 3-5 g cinnamon, 1 l vodka, sugar syrup

Pour vodka over all ingredients and leave for 2 weeks. Then strain and sweeten to taste with sugar syrup.

Foam tincture

50 g juniper berries, peel of 2 lemons, 1 liter of vodka, 1 tbsp. l. ginger, 1 tbsp. l. Sahara.

Infuse vodka for 2 weeks on a handful of juniper berries, then for 5 days on the peel of two lemons. Mix crushed ginger with sugar and dilute in infused vodka. Keep in the sun for 2 weeks. Then strain, bottle and store in a cool place. The tincture is ready for use after six months.

Juicy berry tincture

Pour layers of juicy berries (strawberries, raspberries, wild strawberries, black currants, etc.) into a bottle or jar, sprinkling them with sugar. Compact the contents of the container by shaking. The berries should be completely covered with sugar. Dishes with berries

Place it in the sun. When the berries give juice after 1-2 days, you need to drain it and add sugar to the bowl with the remaining berries. Do this 3-4 times. Add 100 to 200 ml of vodka per 1 liter of juice to the collected juice. Take 1 -1.5 kg of sugar per 1 kg of berries.

Fruit syrup tincture

The easiest way is to take ready-made syrup (apple, chokeberry, lemon or other) and add vodka or alcohol to it. The sugar content in such syrups is 60-65%, and in sweet liqueurs - from 8 to 30%. Accordingly, vodka is added to the syrup - from 100 to 300 ml per 1 liter of syrup.

Caraway tincture

4-6 g of cumin, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.

Pour vodka over the caraway seeds, leave in a warm place for several days, strain, add boiled water and sugar, stirring until the sugar is completely dissolved.

Herbal tincture

1/2 tbsp. l. oak bark, 1/2 tbsp. l. dried coriander seeds or greens, 1/2 tbsp. l. thyme, 5 blades of bison grass, 5 blades of lemon balm, 500 ml of vodka, 2 tbsp. l. honey

Pour vodka over honey and stir well. Pour into a bottle and add all the ingredients. Seal the bottle well and keep it in a cool place for 2-3 months. After this, strain the contents through cheesecloth and pour into another bottle. Seal with a stopper and place in the refrigerator.

Citrus tincture

Dry peel of 4-5 tangerines, or 2-3 oranges, or 3-4 lemons, 500 ml of vodka, 2 pieces of refined sugar.

Place dry citrus peels in a jar and fill with vodka, add sugar and leave at room temperature for 12-15 days.

Clove tincture

4-6 g of cloves, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.

Pour vodka over the cloves, leave in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.

Horseradish tincture

100 g horseradish root, 2 sweet (bell) peppers, 1 mildly hot pepper, 1 liter of vodka.

Wash the horseradish root with a brush and cut into medium-sized strips. Peel the pepper and cut into thin slices. Do not throw away the pepper seeds, but put them together with horseradish and pepper in a glass jar and fill with vodka. Place in a cool, dark place. After 2 weeks, drain the infusion, strain and pour into a bottle. Drink very chilled. This is an appetite stimulant and is good for colds.

Apricot tincture

1 glass of apricots, 500 ml of vodka.

Remove and break a few seeds, leave the rest of the apricots whole. Pour in vodka and leave to infuse for 1 month in a warm, dark place.

Strawberry tincture

1 kg of strawberries, 1 kg of sugar, 300 ml of vodka.

Grind strawberries (strawberries) with sugar, add vodka. Then proceed as usual.

Quince tincture

8 glasses of quince juice, 8 glasses of vodka, a bunch of rye straw, 50 g of sugar, vanilla sugar.

Chop or grate overripe quince. Chop a bunch of rye straw very finely. Mix quince and straw.

Squeeze the juice from the quince. Mix the resulting juice with vodka. Add regular sugar and a little vanilla. Pour the juice into a bottle and leave for a week. Then filter.

Pepper tincture

20 g black pepper, 3-5 g allspice, 2-3 drops of cardamom oil, 1 liter of purified vodka.

Add all other ingredients to vodka. Leave for 2 weeks, then strain and filter.

Wormwood tincture

100 g of anise seeds, 30 g of sugar, fresh tops of young wormwood, 1 liter of strong vodka.

Place the tops of wormwood into the bottle, filling 1/4 of the volume, add anise seeds and fill with strong vodka. Infuse for 2-3 weeks in a warm place. Then strain and sweeten a little if desired.

Citrus tincture

Zest of 2 lemons, or 2 oranges, or 4 tangerines, 1 liter of vodka, a few drops of citrus juice.

Cut off a thin colored layer of zest from oranges, tangerines or lemons (without the white subcortical layer that gives bitterness to drinks), pour in vodka. You can also use dried zest. Squeeze a few drops of citrus juice into the tincture. The resulting drink has a wonderful aroma thanks to the essential oils contained in the zest. Infuse in a warm place, then strain and filter.

Healing tincture

30-40 g of galangal root, 10-15 g of dill and anise seeds, 2-3 g of ginger, 1 liter of vodka.

Pour the ingredients with strong vodka and leave in a warm place for 2-3 weeks, then strain and filter.

Fishing tincture

3-4 cloves of garlic, 1.5-2 g ground pepper, 10 g table salt, 4-5 g mashed bay leaves, 30 g sugar, 1 liter purified vodka.

Chop the garlic, add ground pepper, salt, sugar and bay leaf. Pour vodka over everything and leave for 4-5 days, shaking daily. Then filter through a cloth filter.

Tincture "Hunting"

1 liter of strong vodka, 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.

Pour vodka over all ingredients. Infuse for two weeks in a warm place, shaking the contents occasionally. Then strain and filter.

Barberry tincture

1 liter of vodka, 200 g of barberry leaves.

Place crushed dried barberry leaves in a bottle, fill with vodka, seal and keep at room temperature for a week. Then drain the tincture and filter well. Consume in small quantities. Barberry tincture has pronounced medicinal qualities. In folk medicine, this tincture is used for uterine bleeding. Take 30 drops 3 times a day for 3 weeks.

Birch tincture

1 liter of vodka, 200 g of propolis, birch sap to taste Grind the propolis, pour into a bottle, pour vodka, shake for half an hour. Then leave for 3 days, shaking occasionally. Before use, dilute the tincture with birch sap.

Lingonberry tincture

To prepare lingonberry liqueur, you should select ripe lingonberries, fill it with 1/2 a quarter bottle, add vodka and let it brew for 2-3 months in a warm place, and then tint it with cranberry juice or cochineal infusion.

Lingonberry-cherry tincture

3.5 kg of lingonberries, 600 g of cherries, 150 ml of cognac, 2 liters of vodka, 2.5 liters of sugar syrup, citric acid.

Pour fresh lingonberries and cherries into the bottle, add cognac, vodka and infuse. Then sweeten with sugar syrup and add citric acid. The tincture will be sweet and sour, with a slight pleasant bitterness, a complex aroma of lingonberries and cherries, and a reddish-brown color.

Cherry tincture

250 ml cherry juice, 250 ml boiled water, 500 ml vodka; for cherry juice: 1 kg of cherries and 700 g of sugar.

Place washed cherries without stems in a wide-necked bottle, fill with sugar up to the neck, cover with gauze,

Tie and place in the sun for 30-40 days. Mix the resulting cherry juice with boiled water and vodka.

Cherry stem tincture

500 g cherry stems, 200 g sugar, 2 liters of vodka.

Wash the cherry stalks, dry them, pour them into a wide-necked bottle, cover with granulated sugar, shake, tie the neck of the bottle with gauze and leave in the room for 30 days. After this, pour vodka into the bottle, leave for 2 days and strain through cheesecloth.

Grapefruit tincture

1 grapefruit, 500 ml of vodka or alcohol.

Peel the grapefruit, cut the peel and pulp. Then put it all in a vessel and fill it with vodka or alcohol. Let it steep. The longer, the tastier the drink will be. Strain, filter and seal in bottles.

Walnut tincture

500 ml vodka, 400 g young walnuts, 1 tbsp. l. honey

Finely chop the nuts and infuse vodka on them for a month. Add honey before use.

Kalgan tincture

Wash and dry the dug up galangal roots well. Then boil, strain the broth, cool and dilute with alcohol to a strength of 30-40° or put 2-3 roots in a bottle, add vodka and leave for 10-15 days.

Tangerine tincture

8 tbsp. l. dried tangerine peel, 750 ml vodka.

Dry the tangerine peels, chop them, add vodka and leave for a week. Refrigerate before use.

Almond tincture

1.25 g bitter almond oil, 500 ml sugar syrup, 4-5 liters of vodka. Mix vodka with sugar syrup and almond oil.

Medicinal tincture

1 tsp. linden blossom, 50 g pitted prunes, 1 tsp. thyme, 1 tsp. mint, 500 ml of vodka, 10 g of propolis Finely chop the dried prunes, mix with linden blossom, thyme, mint and pour in vodka. Seal the bottle tightly and place in a warm place for 2 months. After this, strain the tincture, add propolis to it, seal it and let it brew for 1 month.

Tincture “Excellent”

205 g of oregano flowers, St. John's wort, English mint, sage root and orange peel, 102 g of dill seed, kishnets, anise and juniper berries, 51.2 g of trifoli, 12.3 l of purified vodka.

Pour vodka over all ingredients, leave and strain.

Blackberry tincture

Alcoholized blackberry juice (blackberries - 2.5 kg) - 2 l, sugar syrup - 1.4 l, vanillin - 0.05 g, citric acid - 3 g, water.
Alcoholized blackberry juice with a total content of extractive substances of no more than 200 g is sweetened with 66% sugar syrup and flavored with vanillin.
Add citric acid to bring the acidity to 0.4 g/100 ml.
The resulting tincture is dark red in color, sweet and sour, with a blackberry aroma, and a strength of no more than 20%.

Ginseng tincture

Vodka - 0.5 l, a piece of ginseng, honey - 1 teaspoon.
Infuse vodka on a piece of ginseng root for 2-3 days.
If desired, you can add honey.
You can add vodka to the tincture 2-3 times.

Tincture of oleaster flowers

Vodka - 1 l, oleaster flowers - 100 g, honey - 1 tbsp. spoon.
Infuse vodka on the flowers of oleaster (pshata) for at least 3 weeks.
Mix with bee honey before use.

Tincture with mint, anise and nuts.

Vodka - 2 l, mint - 40 g, anise - 40 g, nuts - 40 g.
Add mint, anise, and nuts to vodka and leave in a warm place for 12 days.
After this, after straining, you can use it.
Then you can again pour half the proportion of vodka into the grounds and leave it in a warm place for 1 month.

Nut tincture

Vodka - 0.5 l, young walnuts - 400 g, honey - 1 tbsp. spoon.
Finely chop young walnuts and infuse them with top quality vodka.
Mix with honey before use.

Tavern tincture

For 1 bottle of vodka - 2 tablespoons of honey, 5 blades of bison grass, 5 blades of thyme, 1/2 teaspoon each of oak bark, coriander, thyme.
Pour vodka over honey and stir well. Pour into a bottle and add herbs.
Seal the bottle well and keep it in a cool place for 2-3 months.
After this, strain through cheesecloth into another bottle, cap and refrigerate.

Lemon tincture

For 1 bottle of vodka - 2 medium-sized lemons.
This is a traditional tincture made from lemon peels.
Wash the lemons and wipe with a dry towel. Using a sharp knife, cut off all the yellow skin, trying to do it as thinly as possible, since the slightest presence of white skin gives the vodka an unpleasant bitter taste.
Leave for several days in a warm place, then filter.
No need for dark dishes.

Tangerine tincture

0.75 l vodka, 6 tbsp. spoons of dried tangerine peel.
It has a very beautiful, sunny color and excellent taste.
Grind the tangerine peel, pour in high-quality vodka and leave for a week.
Refrigerate before use.

Sea tincture

For 0.5 liters of vodka - 20 g of seeds from equal parts by weight of sage, peppermint, galangal and ginger.
Leave for 1 month, then strain and bottle.

Amateur tincture

For 1 bottle of vodka - 6 medium cloves of garlic, 1 pod of red pepper (hot).
Finely chop the garlic, pour into a bottle, add red pepper, pour in vodka, seal tightly and let steep for 3 weeks.
Then strain into another bottle, add juice from half a lemon, and close tightly.
Keep refrigerated.
A component of this tincture can be 1 bay leaf, which gives it a piquant taste.

Tincture “Hunting”

For 1 liter of strong vodka, take 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.
This is a very sharp, strong tincture with a pungent taste and smell.
Infuse for 2 weeks in a warm place, shaking the contents occasionally.
Then strain and filter.

Pepper tincture

2 liters of vodka, 70 g pepper, 200-300 g sugar, 3-4 glasses of water.
Pour pepper into vodka, put in a warm place for 2 weeks, strain, dilute with weak syrup, pour into the bottle below the neck, seal, put in a warm place for several weeks.
Then carefully drain and bottle.

Rowan tincture

This tincture is prepared with cognac or vodka.
Rowan berries should be collected after the first autumn frosts, cleared of stems and poured into bottles at 2/3 of their height.
Pour in cognac or vodka, seal and leave for at least 3 weeks in a dark place until the drink acquires a dark brown color and a strong rowan aroma. Strain.
Store in well-sealed bottles.
No need for dark dishes. To improve the bouquet, you can use this method.
Drain the first infusion of cognac or vodka, which has stood for 2-3 weeks, and pour the berries again with the same amount of vodka or cognac.
After 3 weeks, drain and mix with the filtered first tincture.

Caraway tincture

Vodka - to taste, 800 g of cumin, sugar - to taste, 3 liters of water.
First prepare caraway water, that is, distill it in a cube, adding caraway seeds.
When consumed, caraway tincture is sweetened and added to vodka.

French liqueur

To prepare this tincture, take a mixture of the following herbs: cardamom, galangal, ginger, cloves, cinnamon and anise, taken 43 g per quarter (holding about 3 liters) bottle of vodka.

Tincture of black currant leaves

One of the most delicious is a tincture made from young, not yet blossomed buds and leaves of black currant (older leaves collected at the beginning of summer also produce a good product).
Prepare and store in dark bottles.
Buds and leaves should be collected in dry weather; It’s best to put them in a sieve, rinse them lightly to remove dust and, scatter them on a cloth, let them dry slightly.
Then fill cleanly washed bottles with them almost to the top, fill them with vodka, cap them tightly and leave them in a warm room for a day.
After this, filter through a glass funnel lined with white filter paper or cotton wool.
You should not squeeze out the cotton wool, as the dregs may turn into a tincture and the straining will have to be repeated.
With this method, the tincture retains the aroma of the fresh leaf.
Wormwood, mint and other tinctures are prepared in the same way.

Healing tincture

1 bottle of vodka, 10 g of propolis, 50 g of pitted prunes, a teaspoon of linden blossom, sweet clover, thyme, mint.
Finely chop the dried prunes, mix with linden blossom, sweet clover, thyme, mint and pour in vodka.
Seal the bottle tightly and place in a warm place for 2 months.
After this, strain the tincture, add propolis to it, seal it and let it brew for a month.

Apple tincture

2.5 kg of apples, 1.5 liters of vodka, 7.5 liters of water, 2 kg of sugar.
Place peeled and chopped apples in a large bottle, add vodka and chilled water. Tie the neck of the bottle with gauze, place it in the sun for 2 weeks and shake daily.
When the apples float to the top, strain the liquid through cheesecloth, add sugar, place in the sun for 2 days, and then take it out to a cold place for 10 days, then strain, pour into bottles, cork, tie the corks with ropes and keep in a cold place.
The drink can be consumed after 3 weeks.

Anisette

Common anise - 4 g, star anise - 0.2 g, cumin - 0.5 g, coriander - 0.2 g, dill (seeds) - 0.5 g, vodka - 2.5 l.
The components are infused for 2 weeks, strained, and poured into bottles.
Cool before use.

Orange peel tincture.

Orange peel - 180 g, vodka - 2 l, sugar syrup - 3 l, citric acid - 2 g, tartrazine - 20-25 g.
Pour strong vodka over orange peels, leave in a warm place for 1-2 weeks, strain, sweeten with 66% sugar syrup.
At the same time, add citric acid and tartrazine to obtain a sweet, fresh orange peel-colored tincture with an acidity of 0.02 g/100 mg and an orange aroma.

Tincture of barberry leaves.
Vodka - 1 l, barberry leaves - 200 g.
Place crushed dried barberry leaves in a bottle, fill with vodka, seal and keep at room temperature for 7 days.
After a week, drain the tincture and filter well until transparent. Consume in small quantities.
This tincture is used in folk medicine as a hemostatic agent for uterine bleeding with a dosage of 30 drops 3 times a day for 2-3 weeks. Wormwood tincture.
Vodka - 1 l, wormwood - 50 g, sugar - 50 g.
Fresh or dried wormwood is poured with vodka, left for 2 weeks, strained, and sugar is added.
Poured into bottles and sealed.
Relieves nervous tension. Tincture of birch buds.
Vodka - 0.5 l, birch sticks - 50 g, honey - 1 teaspoon.
Take birch sticks and infuse vodka on them for 10 days.
Before use, add bee honey if desired. Birch tincture with propolis.
Vodka - 1 l, propolis - 200 g, birch sap - optional.
To prepare birch tincture, you need to grind the propolis, pour it into a bottle and pour in the vodka, shaking it for half an hour.
Then leave, shaking occasionally, for three days.
If desired, the tincture can be diluted with birch sap before use. Lingonberry-cherry liqueur
Cognac - 150 ml, vodka 2 l, lingonberries - 3.5 kg, cherries - 600 g, sugar syrup - 2.5 l, citric acid.
Pour fresh lingonberries and cherries into a bottle, add selected cognac, vodka and leave.
Then sweeten with 66% sugar syrup, citric acid, bring the acidity of the tincture to 0.5 g/100 ml.
The resulting forest tincture is sweet and sour, with a pleasant slight bitterness, a complex aroma of lingonberries and cherries, and reddish-brown. Cherry tincture
Vodka - 0.5 l, cherry juice with sugar - 250 ml, water - 250 ml.
Place washed cherries without stems in a wide-necked bottle, fill with sugar up to the neck, cover with gauze, tie and place in the sun for 30-49 days.
Mix the resulting cherry juice (0.7 kg of sugar per 1 kg of cherries) with boiled water and vodka. Cherry stem tincture
Vodka - 1 l, cherry stalks - 250 g, sugar - 100 g.
Wash the stalks, dry them, pour them into a wide-necked bottle, add sugar syrup, shake, tie the neck of the bottle with gauze and leave in the room for 30 days.
After this, pour vodka into the bottle, mix, leave for 2 days, strain through cheesecloth. Mint tincture
Vodka - 1 l, mint leaves - 50 g.
Fresh mint leaves, collected in dry weather, are crushed, poured with vodka, and left for 2 weeks.
Strain and bottle.
The tincture has a beautiful green-emerald color, increases appetite, improves digestion. “Erofeich” (one of many recipes)
2 g each of flowers and herbs: oregano, St. John's wort, lovage (dawn), sage, wormwood, lemon balm, yarrow, thyme, young leaves of strawberry, apple and pear, hawthorn flowers, 0.5 g each of cardamom and anise (14 components in total) , 1 liter of good vodka.
Leave for 2-3 months, drain, filter, pour into dark bottles and seal.
The tincture improves tone and relieves nervous tension. Tincture of nut partitions
Vodka - 1 l, bee honey - 2 tbsp. spoons, walnut partitions, water - 0.5 l.
Place the walnut partitions in vodka and leave for 2-3 days.
Then mix with cold boiled water and honey. Tincture with English pepper “Bitter Tears”
Vodka - 2 l, pepper - 70 g, sugar - 200-300 g, water - 3-4 glasses.
Take vodka, add English or plain pepper, put in a warm place for 2 weeks, strain, dilute with weak sugar syrup, strain, pour the tincture with pepper into the bottle below the neck, cap it, put in a warm place for several weeks to let the mixture infuse, drain carefully and bottle. Orange colorless bitters
Vodka - 1 l, dried orange peel - 2.4 g, sugar - to taste.
Pour dried orange peels into the bottle and add vodka.
Leave for 2 weeks, shaking occasionally.
After this, add sugar to taste. Ancient tincture of sage, ginger, calancha
Vodka - 2 l, sage - 25 g, ginger - 25 g, kalancha - 25 g, water - 1.5 l.
Pour vodka over ginger, kalancha and sage. Then let it brew for 18 days.
After this period, add spring water to the tincture and filter. Healing tincture
Vodka - 0.5 l, various medicinal herbs - 50 g, granulated sugar - 50 g.
To prepare the elixir, you need to take 1/2 g of: celery seeds, caraway seeds, anise; 1 g each: elderberry flowers, sweet peas, cloves, black pepper, nutmeg, cardamom, St. John's wort; 2 g each: cinnamon, rose petals, ginger, fragrant tea, coffee, rum essence, cherry essence, mint drops, pear essence, plum essence, barberry essence; 3 g each: partitions of nuts, tarragon (tarragon), thyme (urtsa); 4 g each: cilantro, parsley seeds, dill seeds.
Boil all the listed components of the drink over low heat, cool, and strain.
Then add sugar and strong vodka to the mixture, pour into bottles, seal and set for aging.
The drink relieves general weakness of the body. Apple-honey tincture
Vodka - 1.5 l, apples - 1.5 kg, sugar - 200 g, natural honey - 50 g, water - 1.5 l.
Infuse vodka on apples for several days, add sugar, honey, water - to taste.
The prepared tincture with a strength of no more than 25%, with sugar 3 g/100 mg, acidity 0.23 g/100 ml, yellow in color with a golden tint, sweet and sour taste and aroma of apple with honey. Herbal honey tincture
1 liter of vodka, 4 tbsp. spoons of honey, 1 tbsp. a spoonful of oak bark, coriander seeds, dried thyme, lemon balm, bison.
Stir honey with vodka and pour herbs over it, seal the bottle, and place in a cool place for 2-3 months.
Strain, pour into bottles, seal.
Store in a dark, cool place. Gooseberry tincture
2 kg of gooseberries, 2 liters of vodka, 2-3 slices of rye bread, jam syrup.
Pour the gooseberries into a bottle, add water, spread the bread with thick jam, dry on a wire rack and add to the bottle.
The bottle is tightly sealed and placed in a dark, cool place for 4 months. Pear-currant tincture
100 g dried pears, 100 g raisins, 100 g young currant leaves, 2 liters of vodka.
Place in a bottle, place in a dark place for 1 month, shake periodically.
Filter the finished tincture, pour into bottles, and seal. Apricot tincture
2 kg apricot, 250 g sugar, cinnamon, cloves, 1 liter of vodka.
The apricot pulp is cut into slices, the kernels are crushed in a mortar, sugar and 5-6 cloves are added. and cinnamon on the tip of a knife, pour vodka and leave for 1 month.
Then filter, bottle, seal and place in a dark, cool place. Healing walnut tincture
0.5 liters of good Cahors, 2.5 cups of walnut kernels, 5 lemons, 750 g of aloe leaves, 1 kg of honey and butter.
Nuts, lemons with peels but without seeds, aloe leaves are passed through a meat grinder, everything is mixed. Store in a dark, cool place.
For diseases of the lungs and bronchi, take 1 tablespoon 3 times a day before meals for 10-15 days.
According to the doctor's recommendation, repeat the course after 2 weeks. Beetroot tincture
0.5 liters of beet juice, 0.5 kg of honey, 0.5 liters of vodka.
Mix thoroughly, place in a cool, dark place for 3-4 days, shake periodically.
To remove kidney stones, take 1 tablespoon diluted in 0.5 cups of hot water for a month.
On the recommendation of a doctor, the course is repeated after two weeks.
The tincture is stored in a dark, cool place. Vitamin tincture
1 glass of beet juice, 1 glass of carrot juice, juice of 1/2 lemon, 1/2 glass of cranberry juice, 1 glass of honey and 100 ml of alcohol.
Mix thoroughly and leave for 3-4 days in a cool, dark place, shaking occasionally.
For hypertension and as a general tonic, take 1 tablespoon three times a day before meals for 1.5-2 months. Garlic tincture
350 g chopped garlic, 200 ml alcohol (96% vol.).
They insist for 10 days. Take with milk (1/4 cup) 3 times a day from 1 to 15 drops, increasing by 1 drop with each dose, and then decreasing to 1 drop.
The remaining tincture is taken 25 drops per day.
Garlic tincture is an excellent cleansing and restorative agent that helps remove lime and fat deposits from the body, relieves vascular spasms, and actively improves metabolic processes. Application
Translation of old Russian measures of weight and volume into modern ones

WEIGHT MEASURES 1 pood = 40 pounds = 16.38 kg
1 pound = 32 lots = 0.409 kg
1 lot = 3 spools = 12.8 g
1 spool = 96 shares = 4.27 g
1 share = 1/96 spool = 44.43 mg

VOLUME MEASURES 1 garnets = 1/4 bucket = 1/8 quadrangle = 3.28 l
(garnets holds 14 pounds of honey; 1 Russian pound - 409 g)
1 quadruple = 8 garnets = 2 buckets = 26.24 l
1 bottle (wine) = 1/16 bucket = 0.77 l
1 bottle (vodka) = 1/20 of a bucket = 0.624 l
1 shtof = 2 bottles = 10 glasses = 1.23 l
1 glass = 1/10 damask = 2 scales = 0.123 g
1 scale (kosushka) = 1/2 cup = 0.06 l
8 pounds = 16 glasses = 4 quarts = 1 garnet
2 pounds = 4 cups = 1 quart = 1/4 garnz
1 pound = 2 cups = 16 tablespoons
1/2 pound = 1 cup = 8 tablespoons
1/4 lb = 1/2 cup = 4 tbsp. spoons = 8 lots
1/8 lb = 1/4 cup = 2 tbsp. spoons = 4 lots
1/16 lb = 1/8 cup = 1 tbsp. spoon = 2 lots

Low alcohol liqueur
7 kg of berries (raspberries, currants, pitted cherries or any other) are poured into a bottle, poured into 3 kg of sugar, the neck of the bottle is tied with a cloth and placed in the sun for 3-5 days, shaken periodically.
After fermentation begins, place a water seal (or a plastic bag under an elastic band) and leave it in a dark place for 30-40 days until the end of fermentation.
Then the liqueur is filtered, bottled, and sealed. Store in a cool, dark place.
You can prepare low-alcohol mixed liqueurs: as the berries and fruits ripen, the ripened fruits are placed in the bottle and sprinkled with sugar at the rate of 300-400 g of sugar per 1 kg of berries.
If desired, you can lastly add freshly squeezed lemon or orange juice and prepare a “Sangria” type drink. Cherry liqueur
Cherries - 3 kg, sugar - 1 kg, vodka 1 l.
Place the cherries in a bottle and sprinkle with sugar. Tie the bottle with gauze and place it in the sun for 6 weeks to allow the cherries to ferment. Then drain the cherry juice, pour into bottles, seal and put in a cool place.
Pour vodka over the cherries that are left from the bottle, close tightly and let stand at room temperature for two months.
Drain off the second liqueur, filter, pour into bottles, and seal.
After 5-6 months, the liqueur can be consumed. Vishnevka
Black cherries are dried in the sun, laid out in 1 layer on a cloth. Pour into a bottle, shaking so that the cherries settle well, and pour in vodka so that the fruits are completely covered.
Infuse for 12-14 days, drain the liquid fraction, and pour the fruits again with vodka for 2 weeks, then drain and fill with vodka 3-1 times.
Infuse for 2 months, mix with the 2 previously drained fractions, add sugar to taste, bottle, seal and store as needed. Cherry liqueur in Polish
Cherries - 1 kg, sugar - 800 g, vodka - 200 ml.
Place pitted cherries in a jar and sprinkle with sugar, after 2-3 days add vodka.
Tie the jar with gauze or cloth and place it in a warm, dark place for 1.5-2 months.
Filter, bottle, seal. Cherry liqueur in French
Take well-ripened cherries and carefully remove the pits. Leave the stalks and cut them to 1 cm. Transfer the prepared berries to sterile jars with screw-on lids.
Screw on the lids and lower the jars into boiling water for a few minutes.
Cool and then pour vodka over the berries so that it lightly covers them, add sugar, a piece of cinnamon, a few buds of cloves or lemon or orange peel to taste.
Cover tightly and shake occasionally to dissolve the sugar. After 3 months, the liqueur is ready for use. “Baked cherry” liqueur
Vodka, cherry, sugar.
Place the ripe cherries, peeled from the branches, on a board and put them in the oven so that the cherries wrinkle a little and do not dry out. Cool them and fill the prepared barrel or bottle with them.
When the barrel is completely full, pour vodka into the berries and let them stand in a cold cellar for 10 days.
Then pour all the liquid into a separate bottle, pour vodka over the berries a second time, leave for two weeks, drain the liquid, pour over the berries a third time and let stand for 7 weeks.
Then mix all three liqueurs together, sweeten to taste, cork, tar and keep in the cellar. Gooseberry liqueur
1 kg of gooseberries, 0.6 liters of vodka and wine, 300 g of sugar.
Wash the gooseberries, remove the stems, put them in a bottle and fill them with vodka. Leave for 2 weeks, drain the infusion and pour 18-20% vol. wine over the gooseberries. strength (preferably homemade apple or quince), leave for 2 weeks, drain the infusion, heat, dissolve sugar in it and combine with the first infusion.
Stir, leave for 5-6 days, strain, bottle, and seal. Raspberry-gooseberry liqueur
Half the bottle is filled with gooseberries and poured with 70% alcohol so that the fruits are completely covered.
They insist for a month. Then add raspberries in the amount of 200-250 g per 1 kg of gooseberries and leave for another week.
Then it is drained, settled, removed from the sediment and bottled.
You can add sugar to taste. Redcurrant casserole
The currants are poured into a clay pot or enamel pan, poured with homemade table wine and kept in a moderately hot oven for 14-15 hours (with breaks).
The liqueur is drained, sugar is added to taste and bottled. Fragrant rose liqueur
5 kg red currants, 4 kg sugar, 150 rose petals.
Wash the currants, dry them, remove them from the stalks, add layers of currants, rose petals, sugar into the bottle, cover the neck with a cloth, and place in the sun for a month.
Drain, strain through a cloth, pour into bottles, and seal. Blackcurrant liqueur
3 kg of currants, 1 kg of sugar, 250 ml of 70% alcohol.
Wash the currants, dry them, pour them into a bottle with sugar in layers, and place them in the sun for 3-4 days. The bottle is shaken periodically.
After fermentation begins, install a water seal (or a plastic bag under an elastic band, and place in a dark place for 1.5 months.
After fermentation is complete, the liqueur is filtered and alcohol is added at the rate of 50-70 g per 1 liter of liqueur, bottled and sealed. Plum liqueur
Wash the ripe sweet plums, dry them, remove the seeds, fill the bottle 80% full, pour vodka to cover the fruits, and place in a dark place.
Let it sit for a month; weekly, to better mix the wine material with air, strain off the liquid fraction and pour it back into the bottle.
Strain, add sugar in the amount of 200 g per 1 liter of liqueur and let it sit for a week.
Strain, pour into bottles, seal. Slivovitz
Place an overripe, slightly dried plum, preferably a Hungarian plum, into a bottle with 80-90% of its volume, add water and leave for 1.5 months. Drain the infusion and seal it.
Pour sugar syrup over the plums: 300 g of sugar per 1 liter of water, 400 ml of syrup per 1 liter of infusion.
The mixture is infused for 1 week, drained, settled, filtered, mixed with the previously drained infusion, bottled, sealed and infused for another 3-6 months. Prune liqueur
Prunes are washed, pits are removed, cut into pieces, poured into a bottle, filled with alcohol and vodka at the rate of 0.5 liters of alcohol and 2 liters of vodka per 600 g of prunes, left for 1.5 months, shaking the bottle periodically. The infusion is drained, filtered and sealed.
The plums are poured with water in an amount equal to the drained infusion, left for 3 days, drained, mixed with the previously drained infusion and left until it settles completely, drained from the sediment, sugar is added to taste, poured, and sealed.
The taste of the liqueur improves as it is stored. Ternovka
Vodka - 2.25 l, sloe - 2.5 kg, sugar - 1.25 kg.
Place ripe thorns in an 8-liter bottle and sprinkle with sugar. Wrap with gauze and place in the sun for 6 weeks.
When the sloe has fermented, pour 250 ml of vodka into it and let it sit for 4 months, then strain the liqueur, pour in another 2 liters of vodka, pour everything into an enamel pan, boil, cool, pour into bottles, cap tightly, pour in paraffin, put in a box , cover with dry sand and keep in a cool, dry place.
The liqueur will be ready for use in 6 months. Caraway liqueur
Vodka - 2 l, cumin - 80 g, sugar - 600 g, water - 3 glasses.
Take vodka, add caraway seeds, let it sit in a warm place for 2-3 weeks, dilute it with sugar syrup (at the rate of 3 cups of water per 600 g of sugar), strain through cotton wool, pour the liquor into the bottle below the neck, cap it, put it in a warm place. Let the mixture sit for a few weeks, drain carefully and bottle.

It turns out that dessert alcoholic drinks are prepared not only from fresh or frozen berries and fruits. The liqueur made from jam is very tasty. At the same time, winemakers note that its taste is in no way inferior to drinks made from fresh fruits.

The technology for preparing jam liqueur is practically no different from a drink made from fresh ingredients. The dessert “elixir” has a delicate aroma, pleasant sweetness and a unique aftertaste. The main thing is to choose jam without mold or signs of souring.

Easy way

This simple cooking method is considered one of the most popular, because it uses simple infusion with the addition of alcohol. The jam liqueur recipe below is described step by step, which will help novice housewives cope with the process. The drink will become suitable for consumption within 2 weeks, and as alcohol you can take vodka, purified moonshine or diluted alcohol.

1 liter of any jam;
2 liters of vodka.

How to properly make jam liqueur to surprise your family and friends with homemade dessert alcohol?

The jam is placed in a sterilized jar with a capacity of 5 liters.
Pour in vodka, shake the jar thoroughly until it has a homogeneous consistency.
Cover with a tight lid and leave for 7 days in a bright place. They often take it outside, but always bring it in in the evening so that the drink does not get cold.
Every day, shake the contents of the jar 2-3 times.
To fully ripen the drink, the container is transferred to a dark and warm room.
Strain through a cotton-gauze filter, add sugar if you want a sweeter liqueur, and mix.
Pour the drink into prepared bottles, close tightly and keep for 2-3 days in a dark room.

Homemade cherry jam option

The proposed recipe for making cherry jam liqueur is an excellent option for using last year’s berry preparations. Moreover, it can be done at any time of the year, including winter. You always have a jar of jam on hand to make a dessert alcoholic drink.

500 g cherry jam;
100 g sugar;
200 ml water;
1 liter of quality vodka.

Cherry jam liqueur is prepared at home according to the proposed step-by-step recipe.

Combine water and sugar in one enamel container, stir and cook the syrup (cook over low heat for 5-7 minutes after boiling).
Pour in the jam, mix well and cook over low heat with constant stirring for 20 minutes. after boiling.
Let cool to room temperature, pour into a bottle.
Pour in vodka, close the lid and leave for a week in a warm place out of direct sunlight. In this case, shake the contents 1-2 times a day.
Strain the liqueur, let it settle and strain again through a cotton filter.
Pour into sterilized bottles right up to the neck, place in a cool, dark room and let stand for 2.5-3 weeks until completely ready.

Vodka jam drink with cloves

Every housewife makes berry jam every year for the winter. But it happens that more sweets are closed than needed. What to do with excess jam and what needs to use it for so that it doesn’t spoil over time? We offer an excellent option - make a jam liqueur with vodka. You can also use alcohol, but it is with vodka that the drink will turn out softer and more delicate.

1 liter of jam (preferably raspberry or currant);
1 liter of vodka;
4 buds of cloves;
½ tsp. ground cinnamon.

How to properly make homemade jam liqueur so that it has a unique taste? Use the cooking recipe described below step by step. It is worth noting that every housewife can experiment with spices.

Pour the jam into a 3 liter glass jar.
Add all the spices and vodka, shake the resulting solution thoroughly.
Cover with a lid or tie with a thick cloth, and move the jar to a dark, warm place.
Let the drink stand for 2 months at a temperature of 20 to 27°C.
Strain the liqueur through several layers of gauze, then through a cotton filter.
Pour into sterile bottles up to the top and close tightly.
Place in a cool place for another 10-13 days until the drink is completely ready.

How to properly prepare liqueur from old fermented jam

To prepare an alcoholic drink according to this recipe, you can take any canned berries or fruits. Try making a liqueur from fermented jam, but be sure to add sugar for extra sweetness. This type of alcoholic drink will definitely appeal to the fair half of humanity.

Although many are skeptical about making liqueur from fermented jam, do not rush to dismiss it. This alcohol is worth trying!

500 ml of fermented jam (the jar should not explode);
1 liter of high-quality vodka or cheap cognac;
100 g sugar;
300 ml of cold boiled water.

A step-by-step description of the process will tell you how to properly prepare liqueur from old jam.

Mix sugar and water, let boil for 5 minutes, cool.
Combine jam and vodka in a 3 liter jar.
Pour in the prepared syrup and shake thoroughly until smooth.
Put a medical glove on top, put it in a warm place and let the liquid ferment for 10-12 days.
All this time the glove will stand and gradually inflate.
As soon as it completely falls, the fermentation process is over.
The liqueur should be filtered several times through a cotton-gauze filter.
Pour into sterile bottles under the top of the cap and seal tightly.
Place in a cool basement and let stand for another 2 weeks.

Delicious raspberry jam liqueur

Raspberry jam liqueur will have a unique aroma and taste. Prepared with vodka, cognac or moonshine, it will help you warm up in the winter cold and even improve your health in case of viral infections.

Preparing jam liqueur is quite simple: without much effort on the part of any housewife, even those without winemaking experience. In addition, having raspberry jam and alcohol on hand, you can make an excellent drink even in winter.

1 liter of vodka;
1 liter of raspberry jam;
200-300 ml of cold boiled water.

The recipe for preparing a delicious jam liqueur at home is described in stages, which will be an excellent help for novice housewives.

Place the jar of jam in a saucepan with cold water and let it heat up over low heat.
Without bringing the water to a boil, remove the jar and carefully spoon the jam into a 3-4 liter bottle.
Pour in water and vodka, shake well to mix the contents until smooth.
Cover with a plastic lid and keep the liqueur in a dark, warm room for 7 days.
Shake the contents of the jar 2-3 times daily.
Pass the liqueur through gauze folded in several layers, then through a cotton-gauze napkin.
Pour into sterile jars or bottles, close and let stand in the basement for at least 3 days.
For greater strength, you do not need to add water to the liqueur.

Jam liqueur without adding vodka

You can get an excellent liqueur from jam without adding vodka. The cooking process will be based on natural fermentation. The drink will have a pronounced berry taste, and not as strong as alcohol.

1 liter of raspberry jam;
1 liter of purified water or cold boiled;
150 g raisins.

The strength of the drink will not exceed 20-25%. Raisins, as a source of wild yeast, should not be washed before use in order for the fermentation process to proceed better. You can prepare jam liqueur without vodka according to the suggested step-by-step recipe.

The jam is transferred to a glass container, raisins are added and water is poured in.
All contents are thoroughly mixed to obtain a homogeneous consistency.
The neck is tied with thick cloth and placed in a dry and warm place for 5-7 days.
Every day the contents are shaken well several times.
As soon as the hissing and smell of fermentation is heard, a water seal or a regular medical glove is installed on the neck.
Infuse the liqueur in a cool, dark place for 35-40 days.
Strain through a cotton-gauze napkin, let it sit again for 5-7 days, installing a water seal.
Strain, pour the liqueur into bottles and take it to the basement for 3.5-4 months until fully prepared. The strength of the liqueur will not exceed 10-14%, which will especially appeal to women.

Having the suggested recipes for homemade jam liqueur on hand, you can delight yourself and your friends with a delicious dessert alcoholic drink at any time.

In the bins of every thrifty housewife there is a couple, or even a dozen jars of last year’s jam. Naturally, one doesn’t feel like throwing away winter supplies, but there’s no particular desire to consume last year’s jam in jars. Making a tincture from old jam can be a salvation in such a situation. It is worth noting that there are recipes for making tincture even from fermented jam. There are many recipes for preparing such a tincture at home.

How to properly prepare jam tincture?

According to professionals, fruit liqueur is a mixture of fruit juice, sugar syrup and alcohol.

A high-quality homemade tincture is not inferior in taste and aroma to its industrial counterparts, and sometimes even better and more natural, because only natural ingredients are used for its preparation.

There are a lot of recipes and tips on how to make this drink yourself, but most often each of them is based on the same technology.

Before describing the method of preparing a tincture with vodka or alcohol, it is necessary to talk about some secrets that will help you prepare a delicious alcoholic drink from any jam, which is not a sin to put on the holiday table.

To get a beautiful, tasty and aromatic drink you need:

use only glass or enamel dishes for cooking;
to prepare a drink, it is better to use one type of jam, without mixing several varieties in one container;
before fermenting the tincture, try the jam; if it is not sweet enough, you can add sugar syrup prepared at the rate of 250 g of sugar per 0.5 liter of water;
It is recommended to take purified or well water for cooking, or, in extreme cases, boiled cold water;
when filling the container, leave 1/3 free, taking into account the fermentation process;
For starter, use homemade yeast, washed raisins or freshly picked raspberries.

Jams made from the following fruits are ideal for preparing alcoholic infusions:

currants;
raspberries;
black currant;
cherries;
blueberries;
apricot.

As experts note, it is best to use raspberry, cherry, currant and apricot jam, then in addition to a beautiful rich color, the tincture contains not only sweetness, but also a pleasant sourness.

Step-by-step instructions for preparing alcohol-fruit tincture

A standard recipe for preparing an alcoholic drink at home involves using the following ingredients:

1 liter of old jam;
1 liter of purified water;
sugar syrup to taste;
120–150 g raisins.

You also need to prepare:

glass container, or an ordinary three-liter jar;
a piece of gauze folded in several layers, which is used as a filter;
nylon cover;
rubber glove or water seal.

Algorithm for preparing jam tincture:

The glass container must be thoroughly washed with hot water and sterilized in a water bath or in the oven.
Place jam at the bottom of the container, add purified water and unwashed raisins. If necessary, add sugar to the water.
The jar is closed with a nylon lid and placed in a warm place for 10 days. Then open the container, carefully remove the pulp that has collected on the surface and filter the liquid through a gauze filter.
The strained wort is poured into a clean glass jar, on which a water seal or a rubber glove is installed, one finger of which is pierced with a needle.
This entire structure is placed in a dark place for 40 days, periodically monitoring the fermentation process.
After 40 days the wine should be ready.
In appearance, the wine tincture should have a beautiful rich color and transparent consistency.

This instruction is universal; it is the basis for recipes that tell you how to make wine liqueur from various jams.

Every housewife wants to know how to store wine so that it does not spoil. The tincture is poured into bottles only when the fermentation processes have completely stopped, this is evidenced by the absence of bubbles and a deflated glove on the lid of the jar. After careful straining, the tincture is kept in a glass container for 14 days, after which it is stored in a dark and cool place.

Another popular way of preparing fortified tincture from jam is a recipe based on alcohol or vodka. This method is very easy to prepare:

a 2 or 3 liter jar is thoroughly washed and sterilized;
? containers are filled with last year’s jam;
the rest of the jar is filled with industrial or homemade vodka;
if desired, you can add 0.7–1.0 liters of sugar syrup;
the resulting mixture is placed in a warm, illuminated place for 2 weeks, after which it is filtered and poured into prepared bottles.

Whatever recipe you use to prepare the tincture, rest assured that the resulting drink will be a wonderful addition to the holiday table and will certainly delight all guests with its extraordinary taste and aroma.

Many people are faced with a situation where there is old jam left over from last year, which the family refuses to eat because they can eat it fresh. Throw it away - you can’t raise your hand, so much work has been invested and so much food too. Smart people don’t throw away jam like this because they know a great way to recycle it. One way is to prepare a tincture. Moreover, only the most affordable ingredients are suitable for cooking.

After reading the recipe, it will immediately become clear how to make tinctures from old jam. They can use absolutely any jam; of course, it’s better if it’s sweet enough. Sour jam is also suitable, but in this case granulated sugar must be added during the cooking process.

If the jam is so old that a layer of mold is already visible on top, then remove 3 cm of the top layer. Jam that has fermented is not suitable for tincture; it is better to use it for making mash or wine, because the tincture can turn out bitter and unpleasant.

When preparing wine, preserves and jams are not mixed, but when preparing tinctures there is no such prohibition, so feel free to add the jam that is available.

There are no established requirements regarding the selection of an alcohol base, so they take it at will (vodka, moonshine, diluted alcohol).

Components

0.5 kg of old jam;
0.5 liters of vodka of any kind, alcohol, moonshine;
Sugar is taken to taste and as desired.

Recipe for tincture made from jam

The jam is transferred to a 1 liter jar.
Fill the remaining space with vodka (or other alcoholic base) and mix well.
The jar is closed with a lid and transferred to the windowsill for three months (it is important to create conditions under which it will be constantly warm and get a lot of light). Every three days, shake the jar so that the jam dissolves better in the vodka. When the last week comes, the jar is not touched.
The tincture is removed from the sediment and tasted to determine the taste. If there is not enough sweetness, then be sure to add sugar, mix everything, cover and put aside for 24 hours.
Strain the contents through cotton wool. Sometimes you have to strain it several times to make the drink clear.
The drink is poured into prepared containers and sealed with a stopper.

Every year, thrifty housewives have at least a few jars of last year's jam left over. I don’t want to eat it anymore, since a new one has been prepared, and it’s a pity to throw away a natural product, the preparation of which took effort and money. I suggest the next solution is to make homemade wine from jam. We will consider the recipe and technology further.

I advise you to find in advance a three-liter jar, a nylon lid, gauze and a medical rubber glove (you can install a water seal instead). In this recipe we will do without yeast, since wine yeast is difficult to get, and ordinary pressed or dry yeast is not used in winemaking, turning the wine into an ordinary mash. The role of yeast will be played by raisins, on the surface of which the necessary fungi live.

Jam made from apples, currants, raspberries, strawberries, plums, cherries and other fruit crops is suitable for making homemade wine. But I do not recommend mixing different types of jam in one drink: the unique taste of each berry is lost in the mixture. It's better to make several separate servings.

jam – 1 liter;
water – 1 liter;
unwashed raisins – 100 grams;
sugar – 10-100 grams per liter of water (optional).

The amount of water depends on the sugar content in the jam (natural in the raw material and added during the cooking process). We must strive to ensure that the sugar content in the wort does not exceed 20%. If necessary, dilute with more water. If the jam is not initially sweet, you can add more sugar.

Recipe for wine from old jam

1. Wash a three-liter jar with soda, rinse several times with warm water, then sterilize by pouring a little boiling water. This will kill pathogens that could spoil the wine.

2. Transfer the jam to a jar, add water and sugar (if necessary), add unwashed raisins. Stir until smooth. Instead of raisins, you can use any unwashed fresh berries that need to be crushed first.

3. Cover the jar with gauze to protect against flies, transfer to a warm (18-25°C) dark place or cover with a thick cloth. Leave for 5 days, stir once a day with a clean hand or a wooden tool. After 8-20 hours, signs of fermentation should appear: hissing, foam and a slight sour smell. This means that everything is going fine.

4. Remove the pulp (floated pulp) from the surface and strain the contents of the jar through gauze folded in several layers. Pour the filtered wort into a clean jar, previously washed with soda and boiling water. The container can be filled to a maximum of 75% of the volume, so that there is room for foam and carbon dioxide that will appear during fermentation.

5. Make a hole in one of the fingers of the medical glove with a needle, and then put the glove itself on the neck of the jar. To ensure that the structure holds better and does not fall off during fermentation, tie the neck with a rope over the glove.

An alternative way is to install a water seal. There is no difference between these two options. If you make homemade wines all the time, it is better to build a water seal; it is universal; in other cases, a glove (a new one each time) will do.

6. Place the jar in a dark, warm place for 30-60 days. Fermentation will end when the inflated glove is completely deflated or the water seal does not produce bubbles for several days. The wine itself should become lighter, and sediment will appear at the bottom.

Attention! If fermentation does not stop after 50 days from the moment the water seal is installed, the jam wine must be drained without touching the sediment at the bottom. Then put it under the water seal again to ferment. If this is not done, the drink may taste bitter.

7. Drain the fermented young wine from the sediment. Taste, if desired, add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% of volume). Fortified wine made from jam stores better, but is not as aromatic and has a harsher taste.

Pour the drink into clean containers, preferably filling them up to the neck so that there is no contact with oxygen. Close tightly and transfer to the basement or refrigerator. Keep for at least 2-3 months (preferably 5-6). The optimal temperature is 6-16°C.

First, once every 20-25 days, then less often when sediment appears in a layer of 2-5 cm, filter the wine by pouring it into another container. Sitting on lees for a long time can lead to bitterness. The finished drink (the sediment no longer appears) can be poured into bottles and hermetically sealed with corks.

The strength of the prepared wine is 10-13%. Shelf life when stored in a basement or refrigerator is up to 3 years.