Liqueur from jam
Description
The recipe won't take much time. Actually, this is the simplest method for making liqueur from jam using just two ingredients and about a week of time. I don't make this drink very often—only when shelves are overflowing with jam that nobody particularly wants to eat, but nobody will refuse this liqueur. Of course, it's not the most refined drink, but believe me, it tastes much better than regular vodka, and its aroma is far more pleasant. So if you have some unused jam and a bit of spare time, let me tell you how to make liqueur from jam. 1) Put the jam into a jar and pour vodka over it. Mix everything well. It's very important to use good-quality vodka and jam that hasn't started fermenting. After this, you can forget about the jar for about a week. 2) After a week, the most labor-intensive part begins—filtering the liqueur. First, carefully pour it into another container, then strain it through a double layer of cheesecloth. 3) Now close the jar and wait a couple of hours. If sediment forms at the bottom, you'll need to filter the liqueur again, this time through cheesecloth folded four times. Repeat this process until the liqueur becomes more or less clear. Your jam liqueur is ready and can be stored on a shelf until the next celebration. It's now ready to serve.