Another example of the application of the preservation that has lain until the summer is the preparation of jam from the jam. Warmly loved by the ladies, an alcoholic drink should be prepared only from fresh jam, let the jam of fermented beverages be prepared for the preparation of a gentleman's favorite drink - moonshine . About how to make a jam from the jam, we'll talk further.
The recipe for liqueur jam on vodka
The easiest way to prepare a liqueur, suitable even for those who have not at all been engaged in the production of home-brewed alcohol so far, is the way of cooking on vodka.
Ingredients:
- homemade jam - 500 ml;
- vodka - 1 liter.
Preparation
Jam is poured into a more spacious container, enameled or made of glass and poured with good quality vodka. Leave the drink fermented for 1 week, after which we filter several times, first through a sieve, and then through the gauze.
The epilation with the filtering is actually even more complicated if you want to achieve crystal transparency of the drink. In this case, carefully drain the liquid, trying not to disturb the sediment. Cover it with a lid and allow to stand for another couple of hours, so that the sediment from the sludge from the previous jar, which could get into this portion of the drink, again settles. Now, we filter the filling through several layers of gauze or a cotton-gauze filter.
If, despite your efforts, the drink remains cloudy, we add protein to it at the rate of: 1 protein per can of 0.5 liters, after which we filter again the nail through the gauze several times and bottled.
Pouring cherry jam
Special love is enjoyed by berry fillings: strawberries, currants or cherries, stagnant from the winter in the neighborhood with their canned colleagues, is perfectly suited for the preparation of such kind of liqueur.
Ingredients:
- jam - 500 ml;
- sugar - 100 g;
- water 250 ml;
- vodka - 0.5-1.5 liters.
Preparation
In a saucepan, pour the water, fill the sugar and put the solution on the stove. Cook the syrup until the sugar crystals are completely dissolved, then pour in the jam and continue to brew the mixture until the foam ceases to form on the surface, the foam should be removed regularly.
The basis for our filling is removed from the plate, filtered through cheesecloth and leave to cool to room temperature, so that the alcohol spilled does not evaporate. As soon as the syrup has cooled down, pour in vodka or moonshine in quantities that depend on the desired strength of the liqueur, taking into account the fact that the strength of the poured vodka will decrease 3 times. Now the homemade jam from the jam remains only bottled and left for 5-8 days.