If jam began to ferment, then you don't hurry to throw out it. Make useful natural domestic wine. There is an interesting recipe which will help to make the amusing fragrant drink.
If subsour dense jam, then from it it is possible to bake pie. From same or liquid do low alcohol wine which strength of 10-12%. Jam is cooked from various berries and fruit. To surprise nobody with the sweet made of a papaya, mango, a feijoa any more. If in the house there is a podkisshy jam from these overseas fruit, then, the wine made from them will have exotic aroma.
Wine with rice
Any jam above which the mold wasn't formed yet will be suitable for low alcohol home-made drink.
It is impossible to use mouldy jam for preparation of wine. The taste of drink will be spoiled.
If in economy there is yeast from raisin, then make drink according to the following recipe. Take it:100 of of yeast from raisin or 100 g of rice; - 2 liters of water; - sugar – to taste. If jam very sweet, then the last ingredient it is possible not to add. Depending on amount of jam, shift it in the corresponding capacity – in bank, the enameled pan or a bucket.
It is impossible to shift for fermentation jam in aluminum ware, otherwise there will be a reaction of oxidation and hazardous substances will get to a product. Use the glass or enameled ware.
If jam not really sweet, dissolve kilogram sugar in liter of warm water, add jam, other water and mix. Put yeast or rice, it isn't washed out. Pour in the received syrup in ware, it shouldn't reach to the brim on a third, wine will ferment. This process in the warm place will begin in several hours. The container with a cover isn't covered, and cover from above with a fabric towel. After fermentation stops, wine needs to be filtered through a double layer of a gauze in glass jars and to put to reach.
Process continuation
On bank put on a glove from thin rubber and pierce on it any finger. It is possible to make a water lock. For this purpose close to bank a plastic cover, thrust in it a needle from medical set for a dropper, and lower the end of a tube which the system joins by 10 centimeters in the container with water. Wine has to ferment about 3 weeks. Every other day carefully stir up it that the mold wasn't formed. When wine becomes transparent, carefully pour it through a double layer of a gauze in other container, without touching a deposit. Pour wine in bottles, close covers and remove to the basement or in the fridge for a month. In 30 days it is filtered and it is possible to begin tasting of drink. Jam wine is ready.