Homemade jam liqueur is a wonderful dessert drink that can be made from old stock at any time using a universal recipe. The taste depends on the type of jam used. Sweetness is adjusted by changing the proportions of sugar, water or vodka.
Any available jam (jam, jam) is suitable for making liquor: raspberry, cherry, strawberry, blackcurrant, apricot, apple, etc. Feel free to use the old one, which was 3-5 years old. The main thing is that the jam is mold-free and does not ferment (play), otherwise unpleasant bitterness may appear. If desired, mix different varieties, getting a unique taste of liquor.
The preferred alcohol base is vodka, inexpensive cognac, or ethyl alcohol diluted to 40-45%. Well-purified moonshine without the characteristic smell of fuselage, which spoils the taste of liquor, will also do.
Ingredients:
- jam – 0,5 kg;
- vodka (moonshine, alcohol 40-45%) – 1 liter;
- water – 150-200 ml;
- sugar – to taste.
It is advisable to add sugar to the liquor if the jam is not very sweet. This is done at the penultimate stage of preparation.
jam liqueur recipe
1. Boil water.
2. Add jam and water to the enameled pan, mix. You should get a homogeneous liquid consistency. If the jam is poorly diluted, boil the mixture for a couple of minutes over low heat, removing the foam.
3. Cool the diluted jam to room temperature, pour into a container for infusion, for example, a jar.
4. Pour in vodka, mix.
5. Close the lid tightly. Put for 14-16 days in a dark place with room temperature. Shake the container once a day for the first 12 days.
6. Filter the finished jam liquor through 3-4 layers of gauze, squeezing the pulp well. Taste, add sugar to taste if desired and stir.
7. Before use, it is advisable to insist 2-3 days. Depending on the jam, the liqueur may turn cloudy. To get rid of the turbidity, it is enough to filter the drink through cotton wool. The process is long but effective.
8. Pour the liquor into bottles for storage, seal tightly.
Shelf life – up to 2 years. Approximate strength 25-28%.
