Wine from jam at home


Every year, housewives prepare a bunch of supplies for the winter - canned, salted and pickled vegetables, jam and preserves. Often, even a large family does not have time to eat them for the season, so large and small banks stand for years in basements, cellars or storerooms. But the time comes when the packaging ends, there is not enough space, or the type of battery that is not used over the years simply becomes annoying. Then uneaten cucumbers and salads fly into the trash. Sweet supplies turn into braga, then to become moonshine or fly to the same trash.

Meanwhile, you can make homemade wine from jam. Of course, this drink will not be elite, but if everything is done correctly, it will be fragrant and tasty. It is remarkable that not only old jam is suitable for making alcohol, it is produced from candied or even soured product.

Raw materials for wine from jam and container

To make wine from jam at home, you need to prepare enameled dishes for fermenting the wort, glass cylinders with a capacity of 3 or 5 liters, water trap or medical gloves, gauze, and actually sweet supplies intended for processing.

Containers for the manufacture of alcohol, you must first wash with soda, and sterilized glass jars in addition. Homemade wine from old jam can be made only if it is of good quality, sugar or sour. Even the slightest traces of mold on the surface completely exclude the possibility of further processing. No matter how you collect white bloom with a spoon, you will not be able to make wine from jam affected by pathogenic microorganisms. It does not help, even if you throw half the jar.

Important! To make the wine tasty and fragrant, do not mix different jams.

Sourdough for wine

To make homemade wine from jam, you may need wine yeast. It is not easy to get them, especially if you make occasional alcoholic beverages, so it is easier to use leaven. In the sour or candied jam, you can add unwashed rice or raisins to enhance fermentation.

It is even better to prepare the starter in one of the ways outlined in our article Grape Wine at Home: A Simple Recipe.

Tip! If you make wine from jam at home in the winter, it is best to use a recipe with raisins.

Baker's yeast can not be used in winemaking. Even if you do not get home brew instead of a noble drink, then its smell will be clearly noticeable. No exposure or filtering will help get rid of the moonshine darling.

Do I need to add sugar to the wine from jam

Although the process of wine production from candied jam is very similar to the preparation of a drink from fresh fruit or berries, it must be remembered that there are differences. This mainly concerns the fermentation of the wort.

When homemade wine is made from fermented jam, the sugar contained there is broken down into alcohol and carbon dioxide. The strength of the wine directly depends on its quantity. But if the level of alcohol in the wort reaches 20%, fermentation will stop, and not because it ended naturally, but because of the death of beneficial microorganisms that ensure the processes of fermentation.

Important! Excess sugar will not help the wine get ready faster or become more delicious, but will simply spoil it. Jam and so contains a lot of glucose and fructose.

Therefore, before making homemade wine, you need to think carefully about the recipe of its preparation. If you add a little water, you do not need to add sugar. When the amount of liquid with jam is correlated as 4: 1 or 5: 1, the wort is still not sweetened in the initial stages, if it ferments well. Sugar can be added in parts after you put the wine under the water gate.

Jam Wine Recipes

There are many recipes for making wine, including from fermented or candied jam.

Basic recipe

In this example, we describe in detail the recipe for homemade wine from jam, we point out possible difficulties and ways to eliminate them.



  • jam - 1 l;
  • water - 1.5 l;
  • raisins (yeast) - 100 g

You may also need some sugar. How many and in what cases it should be added, we describe below.

Remember, any recipe for wine implies that the sugar in the wort will contain no more than 20%. Otherwise, it simply will not roam. For wine from fermented jam, at home, the above amount of water may be sufficient. Sugar is diluted with a large volume of liquid.

Cooking method

Put the jam in a clean container, pour in warm boiled water. Add unwashed raisins and mix well. Fermentation containers should be about 3/4 full.

Cover the dishes with clean gauze, set in a warm place (18-25 degrees). After 15-20 hours, pulp from sour or sugary sugar will start to ferment and float upwards. Stir several times a day with a wooden spoon or spatula.

You may find that the wort is badly fermented, and the room temperature has not dropped below 18 degrees. Try liquid:

  • if it has become sour, add 50 grams of sugar per liter;
  • if the wort, on the contrary, is too sweet, add a glass of water to the same volume.
Comment! You may need to replenish the liquid or sugar several times.

After 5-6 days, strain the wort through the gauze folded in layers, pour it into clean glass cylinders, fill them to 3/4, install a water seal, or pull on a rubber glove with one pierced finger.

Important! You can make homemade wine from jam, skipping the pre-fermentation stage. But if the process of carbon dioxide emission is very intensive, the water seal can simply break or even break the can.

Store cylinders in a warm place to continue fermentation. Usually the process takes from 30 to 60 days.

When the air trap stops releasing bubbles or the glove drops, try the wine. If it seems to you that it is not fertile or too sour, you can add sugar at the rate of 50 g per liter.

Important! If 50 days have passed and fermentation does not stop, remove the wine from the sediment and pour it into a clean dish. Put a water seal.

If the fermentation has stopped, and the taste of the drink suits you, pour it into bottles so as not to disturb the sediment and cork.

Clean the wine in a cool room with a temperature of 10-12 degrees for 2-3 months. Every 20 days gently perezteyvayte it. Then bottle again, close tightly and store.

Important! Wine must be kept in a horizontal position.

Raspberry or blueberry

From the fermented raspberry jam you can make a wonderful aromatic wine. It will be a great addition for sweet dishes, and in itself will decorate any table.


You will need:

  • raspberry jam - 1 l;
  • water - 2.5 l;
  • Raisin - 120 g

Cooking method

Dissolve raspberry jam with warm water, add raisins.

Put in a dark warm place for pre-fermentation for 5 days. Do not forget to mix.

If at a temperature not less than 18 degrees in a day the fermentation is weak or does not occur at all, try a liquid. If necessary, add sugar or water, as indicated in the basic recipe.

Strain the wine through the folded gauze and pour it into clean glass jars, filling them to 3/4. Put a water seal.

When the fermentation stops, remove the wine from the sediment, then bottled and carry it to a cool place for quiet fermentation.

After 2 months the drink can be drunk. It will be light and fragrant.

Likewise, you can make wine from blueberry jam.


If you want to quickly make wine, prepare it from currant jam.


You will need:

  • currant jam - 1 l;
  • water - 2 l;
  • wine yeast - 20 g;
  • rice - 200 g

Cooking method

Dissolve the yeast with warm water and let stand for as long as it is written on the package.

In a five-liter container pour unwashed rice and jam, add liquid, mix well. Add yeast, cover with gauze, put in a warm dark place for 5 days.

Wine from jam with yeast and rice to ferment should very well, if this does not happen, add water. Do not forget to mix the wort with a wooden spatula.

Strain the wine, pour it into glass bottles, filling no more than 3/4 of its volume. Put a water seal or wear a medical glove, puncturing one finger. Let wander in a dark warm place for 20 days.

When the glove has fallen down, pour the house wine from currant jam from the sediment, pour it into bottles.

This is a quick and easy recipe. You can give the wine to brew for 2-3 months, and you can drink immediately.

Of cherry

Wine from cherry jam, perhaps the most delicious and beautiful. It contains natural acidity and is ruby ​​colored.


You will need:

  • cherry jam - 1 l;
  • water - 1.5 l;
  • raisin - 170 g
Important! Jam should be seedless.

Cooking method

Mix all the ingredients in a three-liter jar. Cover with gauze and leave in a warm place for fermentation. Stir with a wooden spatula several times a day.

If a cherry jam wine ferments weakly, try a liquid and add water or sugar.

After 5 days, strain the wort into a clean jar, put on the punctured glove. Leave the change for 40 days.

When the glove has fallen off, remove the wine from the sediment, pour, cork the bottle, place it horizontally in a cool place for ripening for 2 months.


As you can see, the missing jam can be used not only for making home brew. And let it be impossible to make an elite wine out of it, the drink will turn out tasty and fragrant.