Pourings from old jam

Preparation of jam for the winter is already in full swing, and there are still a few liters of old jam left in the pantry. Smakota (Smakotainfo.com) offers to make a delicious infusion from it. Pourings from old jam it can be made from any jam: apple, cherry, raspberry, plum, strawberry, currant, etc. To preserve the taste, it is advisable not to mix different types of jam, making a new drink each time.

Pouring jam with vodka

• vodka – 1 l.
• jam – 0,5 l.

See also: Preparation of Lviv cheese:

Transfer the jam to a larger jar (a two-liter jar is ideal). Add vodka and mix until the mass becomes homogeneous, you can add a little water. Close the jar tightly with a lid, put it in a sunny place for 7 days. Shake once a day. We move the jar to a dark place and leave it alone for 3 days.

Strain the infusion through cheesecloth, and then filter through cotton wool until transparent. If necessary, add sugar to taste, mix. Pour into bottles for storage, seal tightly.

Before use, it is advisable to keep it for several days in a cold, dark place.

Enjoy your tasting.

Pouring jam without vodka

• jam – 1 l.
• water – 1 l.
• raisins – 100 g.

We transfer the jam (the jam must be quite sweet, otherwise the fermentation process will not start) in a three-liter jar, add water, unwashed raisins, and sugar, if necessary. Mix until a homogeneous mass. We bandage the neck with gauze. Place the jar in a sunny place at room temperature and leave for 3-4 days, shaking 1-2 times a day.

After the appearance of foam on the surface, hissing and a slight smell of fermentation, install a water seal or a glove with a hole in one of the fingers (the hole is pierced with a needle). We take the jar to a dark place with a temperature of 18-25 degrees and leave it for 30-40 days.

When the fermentation is over (the water seal does not bubble or the glove has blown), strain the liquid through cheesecloth and seal it tightly (the first 7-10 days can be kept under the water seal or a glove, in case the fermentation has not ended).

Put the infusion in a dark, cold place (refrigerator or basement) for 3-4 months. Pour the drink into bottles and seal hermetically.