Every year, thrifty housewives have at least a few jars of last year’s jam. I no longer want to eat it, since a new one has been prepared, and it is a pity to throw away a natural product, for the preparation of which efforts and funds were spent. I propose the next way out – to make homemade wine from jam. We will consider the recipe and technology further.

I advise you in advance to find 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 is difficult to get, and ordinary pressed or dry ones are not used in winemaking, turning wine into ordinary mash. The role of yeast will be played by raisins, on the surface of which the necessary fungi live.

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


  • 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 materials and added during the cooking process). It is necessary to strive that the sugar content in the wort does not exceed 20%. Dilute harder with water if necessary. If the jam is not sweet initially, you can add more sugar.

Old jam wine recipe

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

Some recipes suggest adding a handful of rice to the raisins. But rice does not ferment, it is a useless undertaking.

3. Cover the jar with gauze to protect it from 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 device. After 8-20 hours, signs of fermentation should appear: hiss, foam and a slight sour smell. This means that everything is going fine.

4. Remove the pulp (floating pulp) from the surface, strain the contents of the jar through cheesecloth 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 its volume, so that there is room for foam and carbon dioxide, which will appear during fermentation.

5. In one of the fingers of the medical glove, make a hole with a needle, and then put the glove itself on the neck of the can. To keep the structure better and not fly 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 constantly, it is better to build a water seal, it is universal, in other cases a glove will do (a new one every time).

6. Put the jar in a dark, warm place for 30-60 days. Fermentation will end when the inflated glove is completely deflated or the airlock will not bubble for several days. The wine itself should become lighter, and a 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 the fermentation under the water seal again. If this is not done, the drink may taste bitter.

7. Drain the fermented young wine from the sediment. Taste, add sugar for sweetness or vodka (alcohol) to increase the strength (2-15% by volume). Fortified wine made from jam keeps better, but is less aromatic and tastes harsher.

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

First, once every 20-25 days, then less often when a 2-5 cm layer of sediment appears, filter the wine by pouring it into another container. Long exposure to lees can lead to bitterness. The finished drink (no more sediment appears) can be bottled and sealed with corks.

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