Irgi jam with red currant. Irgi jam for the winter of instant cooking. Jam from irgi "five minutes"

28.08.2020

What can be prepared from irgi to prepare it for the winter? Recipes, as it turned out, a lot. I rummaged through my notebook and brought to light a lot, I will be happy to introduce some of them. Oh, and the berry irga is good! Replenishes the body with vitamins winter period, protect against bad cholesterol, heart attack and stroke, improve vision. Yes, and there are many other useful properties. But the summer season ends, and the taste of your favorite berry remains only in memories.

From fruits useful berry experienced housewives make whole culinary masterpieces! If you want compote - please, jam - no problem, juice, wine, tincture, jam, irga in its own juice. Or just dry the berry like a raisin and eat it to your health.

What can be prepared from irgi for the winter

Everyone! Reduces blood sugar, blood pressure will return to normal, relieve pain and help with insomnia. It is clear that in season it needs to be eaten from the heart to help health. But it doesn’t hurt to make preparations for the winter.

Irgi berry juice

Juice preparation:

Before making juice, the berries are first kept at room temperature a few days. Lay them out in one layer and let them lie down for about a week, 5-7 days.
Rinse and then squeeze out the juice. No juicer - use the press.
Remove the cake, it is not needed yet, and boil the juice and pour into jars. Sterilize jars first.

Wine from irgi

Making wine from shadberry is incredibly simple, I will give the easiest home recipe from berry juice:

You will need:

Irgi juice - 1 liter.
Sugar - 1 kg.
Water - 2 liters.

Making wine from irgi:

Prepare sugar syrup: dissolve sugar in water (stir well so that it dissolves completely), take warm water, but when the sugar dissolves, let it cool.
Mix irgi juice with syrup and put in a dark place for three months.

Irgi compote for the winter

It is better to take not quite ripe berries for compote. First, blanch the irga for about three minutes, then arrange it in jars.
Prepare the syrup: take 350 g per liter of water. sugar - dissolve in water, with constant stirring, let it boil.
Pour the irgu with syrup and sterilize the jars. For gender liter jar 3-5 minutes is enough. Then roll up.

Irgi tincture on vodka

Next winter preparation- tincture. It turns out an incredibly pleasant drink, it is drunk easily and without consequences, the head remains clear. To give the tincture a pleasant sourness, you can add some red currants and cherries to the irga.

Preparing the tincture:

Fold the clean berries in a jar, filling it up to the shoulders. Fill to the top with vodka and let stand for a couple of days. After straining, the tincture can be consumed by value.

The tincture has one drawback, it is stored for a very short time, no more than a week and a half. It can be prepared from irgi in a quick way, if any holiday is planned. Therefore, keep the following recipe, the tincture is being prepared longer, but it also lasts all winter if you don’t drink it. Rather, it is a liquor.

Irgi liqueur

Put the berries in a jar up to the shoulders. Pour sugar on top, up to the very neck, how much will go in by quantity, and then pour in vodka, how much will go in.
Beauty should infuse for a couple of months, no less, preferably in a darker place. When you open the jar with the contents ... you will understand that you have not waited in vain - bliss.

According to this recipe, I make liqueurs from different, different berries, and I told you how I do it. Read it, and suddenly you will be tempted to cherry blossom.

I provided you with recipes for drinks, let's see what else you can cook irgi for the winter. Let's move on to the goodies.

Irgi jam recipes for the winter

The usual jam, one might say, is a classic version of the preparation.

Take:

Irgi berry and sugar per kilogram, water - 300 ml.

We cook jam from irgi:

First, make syrup for jam: dissolve sugar in water, put it on fire and stir constantly.
Pour the berries with the resulting syrup. Pre-washing them, and clearing the stalks.
Boil for five minutes and remove from heat. Leave, covered with jam, until completely cooled.
Repeat this procedure several times, bringing the irgu to a boil and then remove it so that the jam has cooled.

Usually, three times is enough, after that the jam is ready, you can pour it into jars.

Irgi jam with lemon

From the berries of irgi, you can cook not only ordinary jam for the winter. I offer a recipe for harvesting with lemon.

Irgi berry - 1.500 gr.

Sugar - 700 gr.

Water - 200 ml.

Lemon - 1 pc.

Making Lemon Jam:

In a basin for cooking, put the berry berry prepared for cooking (sort and wash), pour in water and let the berry boil.
Cover with a lid and cook for half an hour.
Pour sugar, stir well and cook again over low heat for half an hour.
Wash and chop the lemon. You can in a meat grinder, or just cut into small slices (I like it when the slices come across in jam). Add lemon to jam and boil again. I hope you know how to determine when the jam is ready? Put a drop on the nail, and if it does not spread, then OK. The jam will be thick and jam-like.

Irgi jam - recipe

Irga is a sweet berry, it has a high sugar content, so I add a little to jams and jams citric acid, for a light acidity.

Take:

Irga - 1 kg.
Sugar - 500 gr.
Citric acid - 3 gr.

We cook jam from irgi:

Mash the berries and sprinkle with sugar - let it stand for two or three hours and absorb sugar, let the juice go.
Put on fire and cook until the jam thickens. Five minutes before the end of cooking, put citric acid and stir well. Ready jam is laid out hot in jars and rolled up.

Irga for the winter without sugar in its own juice

Harvesting berries in their own juice - good recipe irgi blanks. Citric acid is also added here, and the berry is stored longer.

Prepare the irga for canning: rinse, dry a little and put in jars. Fill with boiling water, adding 2 g per liter. citric acid.
Banks are sterilized for 20–25 minutes and rolled up.

Irgi raisins - recipe

It is no worse than grape, it is good for the heart and blood vessels, it can be used for a snack and in baking.

Spread the fruits of irgi on a baking sheet and dry a little in the sun or at 60 degrees in the oven.
Then fold into a container in layers, sprinkling with sugar, and first cover with gauze, and then with oppression.
The original recipe says that the container should be wooden or cardboard, but progress has now stepped far, there are quite suitable plastic containers.

How to freeze irgu for the winter

How to freeze properly:

Separate the berries from the stalks, wash and dry, spreading on a flat baking sheet.
Freeze at quick freeze, then divide into bags in small portions - it is more convenient to store and use.

Interesting recipes:

It seems to me that there are enough recipes to make blanks from healthy berries in full. Friends, but I am also interested in others, tell me what else can be prepared from shadberry for the winter? In response, I will tell you how to bake a pie with irga, do you want? Be healthy, do not forget about my site, come visit.

Fragrant jam from irgi! A real vitamin dessert on your table in the winter.

Despite the fact that the irga has long taken root in garden plots, very rarely sweet blanks are made from it. Someone perceives shadberry jam as exotic. The taste is unusual, with a bird cherry flavor, so it will be a discovery for your loved ones. Try to cook such a dessert and treat your friends. And let them appreciate its taste and aroma!

Irgi jam

Irga - 1 kg

Granulated sugar - 500 g

Water - 330 ml

Citric acid - 1 g

Preparation time - 15 minutes

Cooking time - 40 minutes + standing time

Output - 1 l.

How to make thick jam from shadberry for the winter, a five-minute recipe;

Remove Irgu from the brushes, put in a colander, rinse thoroughly in running water and let the liquid drain.

Dip the fruits in a pot of boiling water and blanch for 2 minutes.

Put the irgu in a colander.

Pour sugar into a separate saucepan and pour in water.

While stirring, bring the syrup to a boil.

Dip berries in hot syrup.

Boil irgu on low heat for 5-7 minutes, remove from heat and leave for 8 hours.

Put the pan back on the stove, and cook the jam until the berries are soft (about 20 minutes). At the end of cooking, it is advisable to add about 1 gr. citric acid.

Cool the jam and pack in sterilized jars.

Seal the jam with boiled canning lids.

Apple and cherry, currant and raspberry. These crops have long been grown by man and deservedly popular. However, recently there has been a growing interest in rare crops and "wild plants".

Sea buckthorn, viburnum, mountain ash, honeysuckle are firmly established in garden plots. It cannot be otherwise, because they are tasty and have a mass useful qualities. In addition, "savages" easily adapt to adverse conditions and survive where traditional fruit varieties can die.

These cultures include irga. But it occupies a modest place in the gardens of Russia, although it is an inexhaustible source of biologically active substances necessary for a person. The advantages include its winter hardiness, stability and unpretentiousness.

Useful properties of irgi

Irgi fruits are interesting for their high content of sugars (up to 12%) and low content of organic acids (about 1%). There are vitamins in berries: C (up to 45 mg%), P (1000 mg%), B2 (60–150 mg%), provitamin A (0.2–1 mg%), Vitamin B6 (0.05 mg%) , as well as pectin substances (0.5–3.7%), P-active compounds that remove heavy metal ions from the body, betaine (300–980 mg%).

Sweetish berries of shadberry can be eaten fresh and harvested for the winter. Jam, jelly, marshmallow, jam, puree, jelly, filling for pies - all this can be made from shadberry. The blanks are jelly-like, as the fruits contain gelling agents. The berries are also dried, frozen, dried. And since they are natural dyes and go well with other fruits, they are added to compotes and jams, improving the color and enriching the taste. And, finally, a wonderful ruby-colored wine has been made from shadberry for several centuries.

Jam

No one set out to count the number of existing jam recipes. Probably a lot. To prepare jam for the winter from shadberry, you can use any recipe. They cook it with whole berries or grind it, prepare mono-jam only from shadberry or a mix of several different fruits. The proportions of sugar and fruits are different. Jam is made with or without water.

There are classic ratios of ingredients and unusual combinations. It all depends on the products at hand and the tastes of the performer.

The “classic of the genre” in the art of jam cooking is the 1:1 ratio, that is, one weight part of sugar and one part of fruit. This proportion is used for any berries and fruits. Irgu is also cooked according to this recipe. But each fruit has its own characteristics. For irgi, this is a high sugar content and a small percentage of acid. Therefore, when preparing jam from it, you can safely reduce the amount of sugar by half. There are recipes where only two hundred grams of sugar are taken per kilogram of irgi. Often, citric acid or sour berries are added to the irga, since it itself has a fresh taste. But first things first.

Preparatory stage

For jam, ripe or greenish fruits are selected.

The berries are sorted out, discarding garbage, crumpled and dry fruits damaged by pests and diseases.

Remove the stalks.

Rinse in a colander and leave to drain.

If the berries are too hard, they are blanched for about three minutes in boiling water.

Recipes for irg jam.

Option number 1

fruits of irgi - 1 kg;
sugar - 1 kg;
water - 1 glass.

Citric acid is added if desired.

This is classical proportion ingredients for making jam.

washed dried fruits of irgi are laid out in boiling syrup and boiled for 5 minutes;
set aside and let cool;
after cooling, boil again for five minutes and set aside again;
for the third time, the jam is put on fire, boiled and poured into sterilized jars.

Option number 2

Products:

fruits of irgi - 1 kg;
sugar - 400–500 g;
water - from 1 to 2 glasses;
citric acid - 1-2 g.

the fruits are cleaned of debris, washed, scattered on a towel or soft napkin (can be paper), allowed to drain and dry;
preparing syrup;
irgu is poured with boiling syrup;
cook at a low boil, stirring, until tender.

The degree of readiness of jam is determined by dropping a drop of syrup on a cold surface. If the drop does not spread, it's time to drain the jam.

Option number 3. With blackcurrant

Products:

fruits of irgi - 2 kilograms;
black currant - 1 kg;
sugar - 2 kg;
water - from 2 to 3 glasses.

Preparing jam:

Irgi berries are poured into boiling water and blanched for about three minutes;
laid out to drain water;
poured together with currants into boiled syrup;
bring to a boil;
remove from heat and let it brew for 8-10 hours;
after that, cook until ready.

Option number 4. Another recipe with currants - jelly jam

fruits of irgi - 2 cups;
currant berries (white or red) - 2 cups;
sugar - 600 grams.

Preparation description:

the berries are washed, chopped, heated for 10 minutes.
squeeze juice.
juice of irgi and currants are mixed, sugar is added, boiled.
poured into sterile jars and rolled up.

Option number 5. Multicooker option

irga - 1 kg;
sugar - 1 kg;
water - 0.5 cups from the multicooker.

Cooking process:

Irgi berries are washed.
grind in a meat grinder or grind with a blender;
put in a multicooker bowl;
put water and sugar;
stir;
cook in the "porridge" mode for one hour.
after cooking is poured into jars and rolled up with lids.

Option number 6. Irgovo-apple

fruits of irgi - 1 kg;
apples - 1 kg;
sugar - 1 kg;
water - 1 glass.
add citric acid.

Cooking:

apples are peeled and cores, cut into slices or slices;
Irgu is sorted out, washed, dried;
syrup is made from sugar and water;
first of all, irgi berries are poured into boiling syrup;
let them boil for 5-7 minutes, add apples;
further, the jam must be boiled and cooked over low heat until tender;
at the very end, add citric acid.

Option number 7. Cherry-birch jam

In this recipe, the unit of measurement is a glass.

fruits of irgi and cherries - 5 tbsp each;
sugar - 10 tbsp.;
water - 2 tbsp.

Description of the cooking process:

berries are sorted, pits are not removed from cherries.
boil syrup.
pour cherries into it and boil slowly for fifteen minutes.
then they put the irgu and cook everything together for another fifteen minutes.
during the cooking process, remove the foam.
before draining the jam, add 5 g of citric acid.
jam is poured into jars and closed.

Option number 8. Irga plus lemon.

fruits of irgi - 2 kg;
granulated sugar - 1 kg;
water - 1 glass;
lemon - 1 pc.

Irgi berries are layered with sugar and left for three hours;

Lemons are washed, cut, seeds removed, ground.

Irgu with sugar is put on fire, water is added, lemon is put in and boiled at a low boil for about an hour.

The finished jam is laid out in jars and closed.

It is interesting! It turns out that not only housewives in the kitchen are experimenting with jam recipes. Scientists VNIIS them. I.V. Michurin for a number of years conducted experiments on the preparation and analysis of blended jam. Honeysuckle and shadberry jam is recognized as the best. But, since these berries ripen at different times, frozen honeysuckle was added to fresh irga.

Recipe for the scientifically approved jam:

honeysuckle -1 kilogram;
fruits of irgi - 1 kg;
sugar - 2 kg.

Sugar is poured onto the mixture of berries so that it completely covers them and set aside for 4-6 hours. Bring to a boil, making sure that the berries do not boil. Lay the jam in a clean bowl and close.

The product turns out to be jelly-like, since the irga has gelling properties.

This jam received a score of 4.9 points out of five possible. The commission decided that the taste of this blend is the most harmonious. At the same time, each jar is a storehouse of usefulness.

Irga is a very tasty berry. Often there is a fight with birds for the harvest of this purple beauty. If yours is taken, and the irga is safely assembled, then it's time to think about the blanks. We invite you to make delicious jam. The technology for preparing such a dessert is very simple, and should not cause you the slightest difficulty. But first things first…

This berry grows on a tree, the height of which can reach 3-4 meters. Irga fruits unevenly, which allows you to collect fruits in several visits for 2-3 weeks.

About all useful properties this wonderful berry will tell the video from the channel "Natalia's Wonderful Garden"

Before cooking, the irgu must be washed in warm water and sort out. Sorting consists in removing twigs and foliage that fell into the basket during picking, as well as in rejecting berries pecked by birds.

After the irga has passed the water procedures, it is thrown into a colander and allowed to flow around the liquid for 15-20 minutes.

Irgi jam - a tasty and healthy dessert dish: recipes

Method number 1 - With whole berries

Pure berries of irgi, 1 kilogram, are placed in a wide pan or basin for cooking. Top them with hot sugar syrup. The syrup is prepared separately. To prepare it, take 200 milliliters of water 500 grams of sugar. The ingredients are combined and boiled over medium heat for 5 minutes.

After the irgu has been poured with syrup, the basin or pan with food is put on a minimum fire and boiled, stirring constantly, for 10 minutes. Add a second 500 grams of granulated sugar. To make the jam thick, it is boiled for another 30 minutes. Do not use a lid when making jam.

Valentina Sidorova shares with you a recipe for shadberry and cherry jam. Check out her detailed video recipe

Method number 2 - With chopped berries

A kilogram of irgi is placed in portions in a blender bowl and pierced to a puree state. You can replace the blender with a meat grinder or food processor. The gruel is covered with a kilogram of sugar, mixed, and the mass is allowed to brew for 3-4 hours. For better juice separation, irgu with sugar is periodically mixed. After that, the container with mashed potatoes is put on a small fire and boiled for 10 minutes, while removing the foam. Irgu is removed from the fire and the jam is allowed to cool on its own. To prevent insects from landing on the workpiece, the basin is covered with gauze on top, but in no case with a lid. The cooled mass is again put on fire and boiled. The procedure for interval boiling of jam is repeated 3-4 times. At the final stage, ¼ teaspoon of citric acid diluted in 1 tablespoon of boiled warm water is added to the jam.

Method number 3 - Delicate homogeneous jam from shadberry

This dessert is very fond of children for its delicate structure and pleasant taste.

Berries, 1 kilogram, are blanched first. To do this, pour 100 milliliters of water into a wide pan and put the container on a strong fire. After the water surface bubbles, the washed irga is sent to the bowl. Constantly stirring the berries, they are boiled for 3-4 minutes. During this time, the tender skin of the irgi will burst and twist.

A small metal sieve is placed on a saucepan for cooking jam and blanched irgu is laid on it. The most time-consuming process is the grinding of berries. This is best done with a wooden pestle or a tablespoon. All the pulp of the shadberry will fall into the cooking container, and only the skins and tender bones will remain on the grate.

Put 800 grams of sugar into the berry puree, mix it, and set it to boil on the quietest fire. Literally 15 minutes of boiling and the jam is ready!

How to store jam from irgi

The workpiece can be stored in glass jars. To do this, they are pre-sterilized and thoroughly dried. Jam is poured into prepared containers hot and screwed on top with lids, which have also undergone heat treatment.

The second storage method is freezing. If, when cooking jam, you immediately plan to freeze it, then the amount of sugar in recipes can be reduced by half or a third. Jam is pre-cooled, and only then laid out in containers for freezing.

To save space in the freezer, line the inside of the freezer containers with cling film or insert a clean plastic bag inside. A day later, after placing the jam in the freezer, the workpiece is removed from the containers and packaged in the free part of the film or bag.

If it is planned to freeze shadberry jam in portioned cubes, then the ice mold, if it is not silicone, is also lined with cling film or lightly greased vegetable oil. After freezing, sweet jam cubes are transferred to a common container or bag, tied tightly, and sent back to the cold.

The shelf life of jam in jars is 1.5 years, and frozen jam is stored in the freezer for up to a year.