6 recipes for the step-by-step preparation of irgi jam for the winter
A shrub from the Pink family, which enchants with beauty during flowering, in the fall is covered with yellow, orange, purple foliage, bears fruit for more than a dozen years. Irgi berries are rich in pectin, organic acids, carotene; during heat treatment, they lose a minimum of useful substances. If you observe the proportions of the ingredients, as indicated in the recipe for the preparation for the winter, the yirgi jam acquires a thick consistency, a pleasant taste. Although the berries themselves are very sweet, the dessert cannot be stored without sugar.
Content
The specifics of making jam from irgi for the winter
The fruits of the shrub, which, when ripe, acquire a dark shade, are frozen, dried, and covered in their own juice.
The useful components are preserved in the jam, but you need to cook irga no more than half an hour.
How to choose the main ingredients
For the preparation of dessert, you can use not quite ripe and even slightly crumpled berries. Plucked fruits are sorted out, freed from twigs and leaves, washed under the tap, dried and rubbed with a spoon, chopped in a meat grinder or blender.
How to prepare containers
Glass jars, into which jam is poured, are washed with soda or mustard, and disinfected by sterilizing over steam, in an oven, microwave or electric grill. The lids are disinfected in boiling water.
How to make irgi jam
Use one of the proven recipes.
With whole berries
The pure fruits of the bush are spread in a saucepan. A glass of water is poured into another container, 0.5 kg of sugar is poured, the syrup is boiled for 5 minutes and added to the berries. The pan with irga is put on the stove, when the mass has boiled for a quarter of an hour, add another 500 g of sugar and, stirring with a spoon, cook the jam until it thickens. While hot, the workpiece is poured into a glass container.
With chopped berries
The dessert, in which citric acid is put during cooking, turns out to be not so cloying, does not grow moldy and is stored for a long time:
- The berries are ground with a spoon or passed through a blender.
- Transfer to a saucepan, add sugar, leave for 2-3 hours.
- Cook, stirring occasionally, until the mixture begins to thicken.
- Add 1 tsp. citric acid.
The finished jam is transferred to a sterile container and sealed with tin lids. For 1 kg of fruit, 500 g of sugar is taken.
Irga is combined with sweet and sour berries, which ripen at about the same time and give the jam a pleasant aroma, improve the taste. To make jam:
- Grind raspberries.
- Irga is dipped in boiling water and crushed.
- The berries are combined and mixed with sugar.
- After 5-6 hours, when the juice appears, boil the fruit mass for 15-20 minutes.
- Dessert is poured into a sterile container.
To make jam, berries are taken in the same amount per kilogram, sugar is used 2 kg. The delicacy is consumed with tea for sickness and colds.
With gooseberry
Jam helps to normalize blood pressure, improve digestion, and restore efficiency, for the preparation of which irga and gooseberries are used in equal parts. Two kilograms of berries are crushed and mixed with 2 kg of sugar, boiled for 40 minutes. The thickened mass is transferred to a sterile container.
With red currant
Sweet and sour fragrant jam of a beautiful rich color can be served with pancakes or pancakes; dessert is used as a filling for pies. To cook a healthy treat, take:
- 2 kg of sugar;
- 1000 grams of irgi;
- 500 g of red currants.
The berries are thoroughly ground and mixed. The fruit mass is boiled over low heat for 40 minutes, combining with sugar.
How to make jam from irgi
A thick, like marmalade, dessert is obtained with prolonged and repeated boiling. In order to make jam from the berries of an ornamental shrub, they use:
- 2 kg of irgi;
- 2 tbsp. water;
- 1300 g sugar;
- 2 grams of citric acid.
The berries are washed and ground with a spoon or pusher, sent to hot syrup for a quarter of an hour. When the mass has cooled, boil again, each time increasing the boiling time by 5 minutes to bring it to 30.
Further storage of the finished product
Jam and jam from irgi are poured into glass containers with a volume of 250 to 500 ml. Under a plastic lid and parchment paper, the dessert does not spoil in the refrigerator for up to 3 months. For longer storage, the jam is sealed hermetically and taken to the cellar.
If the room is more than 20 ° C, the marmalade and yergi jam are candied, at low temperatures they do not lose their taste for up to 3 years.
If the tightness of the container is broken, the workpiece becomes covered with mold, acquires a specific smell, and such a product cannot be eaten.
After rubbing the berries with sugar, they can be frozen and stored for a whole year. If the buttercream jam is cooked for up to half an hour, neither vitamins nor fiber are destroyed. With more prolonged boiling, the aroma decreases, the taste of the workpiece becomes less saturated.
