Irgi jam

Fresh irgi berries contain many vitamins and valuable minerals. But the bushes are high-yielding, some of the fruits will have to be processed using your favorite recipes for jam from irgi for the winter. In culinary products, healing trace elements, fiber, pectins will be preserved.

Irgi properties

A rich set of active substances, vitamins of group B, as well as A, C and P, antioxidants, micro and macronutrients - this is what fresh irgi berries are famous for, with which you can saturate the body in summer. Irga is known for its high sugar content and low acid content. Because of this feature, to many, its taste seems bland and cloying. A distinctive flavor is possessed by the berries of the canadian irgi due to its tonic sour note.

To give the workpiece an interesting nuance, take any fruits in which the acid is pronounced: gooseberries, currants, apples. Irgi jam with strawberries or raspberries has a special aroma. Almost all types of jam are filled with citric acid or lemon juice. Irga goes well with the tastes of various fruits, and therefore there are a lot of options for harvesting. They also make jams, preserves, compotes and juices. In addition, the berries are dried in electric dryers and frozen. Given the sweetness of the fruit, even a fifth of sugar by weight is enough for a delicious jam, relative to the amount of sirgi.

Tannins give the fruits of the bush a low viscosity, but in Canadian varieties this property is little manifested. Irga is fresh and after heat treatment has a calming effect and lowers blood pressure. It is good to consume it after dinner, but not in the morning. Hypotensives should also use these fruits carefully.

The classic recipe for yergi jam (with citric acid)

The strawberry jam, flavored with citric acid, has a fairly long shelf life. The pleasant sweet taste of winter irgi jam with a delicate sour note will appeal to everyone who dares to make this simple delicacy for tea on long winter evenings.

List of ingredients and cooking technology

• 1 kilogram of irgi;
• 0.25 kilograms of sugar;
• 0.25 liters of water;
• 1 gram of citric acid.

From the specified amount of raw materials, one liter of jam is obtained.

1. Boil water for syrup, add sugar, cook for less than a quarter of an hour. It is enough for the liquid to begin to thicken.
2. Put the blanched fruits, boil for 7 minutes and turn off the heat.
3. After 8-12 hours, put on fire again. You can boil for only 6-7 minutes. If you simmer for a longer time, you achieve the desired thickness.
4. Citric acid is mixed into the workpiece at this stage. The jam is distributed in small sterilized containers and rolled.

Vitamin boom, or irrigated jam without boiling

Truly vitamin will be harvesting from fruits, ground with sugar. A fresh healing delicacy is stored in the refrigerator for up to a year, you just need to choose your own version of the amount of sugar, and adhere to the proportions.

List of ingredients and cooking technology

• 1 kilogram of irgi;
• 0.75 kilograms of sugar.

Some housewives advise taking a different ratio - 1: 1 or doubling the sugar weight. It is also advised that citric acid is indispensable in this option.

1. Pass the dried berries after washing through a blender, and then through a colander, separating the skin.
2. Rub with sugar and place in a sterilized dish, leaving 2 cm from the edge of the jars.
3. Pour granulated sugar on top and close with steamed plastic lids.

Irga five-minute jam

An interesting option is jam, made in several approaches. Its peculiarity is the short duration of boiling.

List of ingredients and cooking technology

• 1 kilogram of irgi;
• 0.22 kilograms of sugar.

From this volume, 1 liter of jam is obtained.

1. Blanch the fruit: pour two liters of water and boil. Pour the fruits into boiling water for two minutes.
2. Then fold through a colander and leave to dry.
3. Put fruits and sugar in a stainless steel saucepan, set aside until juice appears.
4. Set the heat to low, cook for five minutes. The foam is periodically removed.
5. The container is removed from the stove, the berries are infused in syrup for two hours.
6. Heat the saucepan over low heat, the mixture boils for five minutes. Again, the jam is cooled for the same time as the first time.
7. With the last approach, the jam boils for the same five minutes. Then it is packaged hot and cans are twisted.

Irgi jam: a simple recipe (only berries and sugar)

The harvesting is done quite quickly, without blanching. The output from these products is 1.5 liters of jam.

List of ingredients and cooking technology

• 1.5 kilograms of irgi;
• 0.4 kilograms of sugar.

So that the berries have time to extract juice, add a glass of water.

1. The fruits are washed, placed in a basin and another 0.2 liters of water are poured. Cook over low heat.
2. When the boil begins, time is noted and boiled for 30 minutes, stirring the berries with a spatula so as not to burn.
3. After half an hour of boiling, add sugar. Continue stirring and cook for another 30 minutes or more to thicken.
4. The finished product is placed in a sterilized dish and covered.

Delicious and healthy jam for the winter from irgi and raspberries

This is one of the most delicious recipes for winter sirgi jam, with an exquisite raspberry aroma.

List of ingredients and cooking technology

• 0.5 kilograms of irgi;
• 0.5 kilograms of raspberries;
• 1 kilogram of sugar.

The output of the finished product is one and a half liters or a little more.

1. The washed berries are put in boiling water for 2 minutes and left to dry in a colander.
2. At this time, they wash the raspberries.
3. Berries of sirgi and raspberries, sugar are placed in a stainless steel container. Allow to stand for a quarter or half a day so that the juice stands out.
4. Over high heat, the mixture quickly heats up to a boil. You need to cook for at least five minutes, regularly skimming off the foam.
5. The hot billet is packed into steamed containers and sealed.

An original combination, or a recipe for yergi and apple jam

This is sometimes referred to as “sweet slices”.

List of ingredients and cooking technology

• 1 kilogram of irgi;
• 1 kilogram of apples;
• 1-1.2 kilograms of sugar;
• 250 ml of water.

According to the taste, you can change the ratio of berries and apples.

1. The berries are washed and dried.
2. The apples are peeled and cut into small wedges.
3. Dissolve sugar in water and boil for 10 minutes until a thick syrup is formed.
4. The berries are put in the syrup first and boiled for five minutes. Add apple slices.
5. Bring to the desired density over minimum heat.
6. The jam is laid out and the jars are closed.

Summer flavor, or strawberry berry jam

A delicacy enriched with a mineral complex of strawberries, healthy and unusually aromatic.

List of ingredients and cooking technology

• 1 kilogram of irgi;
• 1 kilogram of strawberries;
• 1 kilogram of sugar;
• 2 g citric acid.

Instead of acid, you can take one third of a lemon.

1. The fruits are blanching. The strawberries are washed and dried.
2. Spread the berries together with sugar in layers in a cooking bowl and set for several hours or overnight for juice to appear.
3. Boil over low heat, simmer for 5 minutes. The dishes are removed from the heat to cool.
4. The cold mass is again brought to a boil over low heat, boiled for 5 minutes. Set aside again.
5. Cook the delicacy by boiling again for 5 minutes. At this stage, a lemon preservative is added.
6. They put them in jars and roll them up.

Jam from gooseberry and irgi in a slow cooker

For those who find the taste of irgi berries too bland, add berries with a pronounced sourness, for example, gooseberries.

List of ingredients and cooking technology

• 500 g of irgi;

• 500 g gooseberries;
• 200 g of sugar.

For a multicooker, irgu is not blanched.

1. The berries are washed and dried, the tails and stalks are cut off.
2. Then it is passed through a blender, adding sugar.
3. The mixture is placed in the multicooker bowl, setting the "Stew" mode.
4. At the beginning of the boil, the berries are mixed, the foam is removed. Repeat the action one more time.
5. Jam is placed in a bowl and covered.

A treasure trove of vitamins, or sirga jam with black currant

The addition of black currant will add a special, zesty touch to the healthy workpiece.

List of ingredients and cooking technology

• 2 kilograms of irgi;
• 1 kilogram of black currant;
• 2 kilograms of sugar;
• 450-600 ml of water.

This sirgi jam recipe requires blanching.

1. Boil medium-thick syrup.
2. Dried berries are put in syrup.
3. When the boil begins, the dishes are removed from the heat for half a day.
4. The second time is boiled over low heat until tender.
5. The jam is placed in a sterilized dish and rolled.

Yirgi jam (with gelatin or zhelfix)

This type of preparation is made from pre-blanched berries.

List of ingredients and cooking technology

• 4 kilograms of irgi;
• 2 kilograms of sugar;
• 25 g zhelix marked 2: 1.

For the preparation of confiture, homogeneous jam, berries can be passed through a blender or left intact.

1. The fruits and sugar are left in a saucepan for a quarter of a day so that the juice comes out.
2. Cook the mixture over low heat. The foam is removed.
3. Pour in gelatin and mix. The jam boils for another 5 minutes.
4. They are placed in small, preferably 200-gram jars and rolled up.

Conclusion

A variety of recipes for winter yergi jam for the winter will help to preserve the fruits, valuable for their properties, in order to enjoy them for longer. Nowadays, combinations of fruits can be different, since freezing will come to the rescue. It is better to prepare your own sweets for tea and pancakes, made from fruits grown on your site.

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