Irgi jam - 8 step-by-step recipes for the winter

Irga is a very unpretentious berry. It tastes sweet and lean, but it is very useful, as it contains a lot of substances necessary for the human body. To make the buttercream jam richer, juicier berries are added to the delicacy.

Five-minute irgi jam for the winter

Irga is useful for the human body. It contains many essential vitamins and substances, fiber, pectin. If you do not subject the berry to a long processing, most of these components will remain in the jam until winter.

 Cooking time - 1 hour.

Cooking time - 30 min.

Servings Per Container - 1.

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  To make the jam more intense and tasty, we choose only ripe irgi berries. We sort it out: remove branches and leaves, get rid of spoiled berries.
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  Pour the berries into a colander and rinse with cool water. Then we leave the colander with the irga in the sink or place it on top of a deep bowl so that the excess liquid glass.
• 
  Pour water into a saucepan. We put the container on the stove, turn on the equipment and bring the liquid to a boil. Dip the colander with irga into a pot of boiling water for a couple of minutes. Then we take out the berries and let them dry.
• 
  Pour the berries into a large container (for example, a basin). We fill up the irga with sugar and leave it for a while. The berry will let the juice go, which will mix with the sugar. The result is berry syrup.
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  Turn on the stove and set the desired temperature. We put a basin of irga and syrup on the fire. When the syrup begins to boil, a white foam will appear, which must be removed with a spoon. After boiling, cook the berry syrup for 5 minutes.
• 
  The jam jar and lid must be sterilized in the oven in advance. Pour hot jam into the finished container and cover with a lid. Roll up and turn the jar upside down. We wrap and let cool.

Bon Appetit!

Irga jam for the winter without cooking

Irga berries have a beneficial effect on hair and skin growth, lower blood pressure, strengthen immunity and even fight depression. We suggest preparing a wonderful jam for the winter according to a recipe that does not require the addition of water and cooking.

Cooking time - 40 minutes.

Cooking time - 20 minutes.

Servings Per Container - 1.

Ingredients:

• Irga - 200 gr.
• Sugar - 200 gr.
• Citric acid - ½ tsp

Cooking process:

1. We check the irga for spoiled berries. We remove all the stalks, twigs and leaves. We draw your attention to the fact that it is better to choose more ripe berries for jam. We spread the irga in a fine sieve and rinse with a stream of cool water.
2. When the excess liquid drains, the berries must be crushed into a gruel. For this purpose, we use a meat grinder, blender, food processor and other devices.
3. Pour citric acid and sugar into the berry puree. Stir the ingredients until smooth.
4. You will need a jar and a lid to store the jam. We sterilize them in any convenient way: steamed, in the oven or microwave. Before sterilization, do not forget to check the container with a lid for defects and rinse.
5. We send the grated jam with sugar to a jar, which we tighten with a lid. We put a jar of raw jam in the refrigerator for storage (up to six months).

Bon Appetit!

Delicious sirgi jam with lemon

Irgi jam is allowed to be consumed in small quantities every day: just a couple of teaspoons of delicacies for unsweetened tea are enough to keep the body in good shape in winter.

Cooking time - 1 hour.

Cooking time - 50 min.

Servings Per Container - 3-5.

Ingredients:

• Irga - 1 kg.
• Sugar - 800 gr.
• Water - 200 ml.
• Lemon - ½ pc.

Cooking process:

1. We collect the required amount of irgi for making jam. We try to choose more ripe berries. We remove the stalks and branches. Pour irga into a colander and rinse with cool water. We leave the colander with berries in the sink to drain the excess liquid.
2. We put a large saucepan or basin on the stove. Pour sugar into a container and fill it with water. We turn on the technique and cook the syrup. Stir the sugar constantly. Bring the syrup to a boil. As soon as the liquid with sugar boils, we reduce the heat and cook the syrup for about 10 minutes until the sugar is completely dissolved.
3. Rinse the lemon with running water and wipe it off with a kitchen towel. We cut the fruit into two parts. We only need one half of a lemon. We free it from the seeds and grind it in any convenient way.
4. Pour the irgi berries into a bowl with boiling syrup. When the syrup boils again, cook it over low heat. In the process of cooking, remove the resulting foam.
5. After 10 minutes, we send the chopped lemon into the bowl with the jam. Mix the ingredients and cook for about 5 minutes.
6. We sterilize the container with lids in advance in the oven. Then pour hot jam into jars, cover with lids and roll up. We put it in any convenient place for cooling. We wrap it up with a warm blanket.

Bon Appetit!

How to make delicious sirgi jam with orange

Irga is a berry that spoils quickly. For this reason, you need to harvest the jam immediately after harvesting. With the addition of orange, the delicacy will acquire a slightly unusual taste.

Cooking time - 4 hours.

Cooking time - 1 hour.

Servings amount - 5-6.

Ingredients:

• Irga - 1.5 kg.
• Orange - 1 pc.
• Water - 200 ml.
• Sugar - 0.6 kg.

Cooking process:

1. We examine the harvested irgi berries and select only the most ripe and whole ones. We discard the spoiled ones. We remove the stalks and branches. Pour the irga into a colander and rinse with running water. Leave it for a few minutes to let the liquid glass.
2. Rinse the orange with water and wipe it off with a towel. Then we cut off the peel with a sharp knife. We remove the white part of the zest, it tastes bitter. Grind the orange pulp using a blender or meat grinder. Grind the zest on a fine grater. Add the chopped zest to the bowl to the pulp.
3. Pour the irga into a large saucepan or basin. We fall asleep with the prescribed amount of sugar, pour in water. We leave for 1.5-2 hours. During this time, the irga will let out the juice and mix with sugar, forming a sweet thick mass.
4. After a while, add a mixture of orange peel and pulp to the berries and sugar. Mix and place the container on the stove. We turn on and bring the delicacy to a boil. Cook for another hour over low heat. Remove the white foam with a spoon. Stir the jam constantly.
5. We start sterilizing jam jars and lids. This can be done in the oven or in any other available way. After sterilization and full readiness of the jam, pour the treat into the jars, cover each container with a lid and roll it up. We turn the cans upside down and put them in a warm place. We wrap it in a blanket and let it cool.

Bon Appetit!

Irga jam for the winter with citric acid

An excellent jam is obtained from the irgi: the berries contain a natural thickener - pectin. This greatly facilitates the task of housewives, since gelatin is usually added to the jam during the preparation process, the handling of which requires caution.

Cooking time - 8 hours 50 minutes.

Cooking time - 1 h. 50 min.

Servings Per Container - 4-5.

Ingredients:

• Irga - 1 kg.
• Sugar - 0.5 kg.
• Citric acid - 1 gr.
• Boiled water - 20 ml.

Cooking process:

1. We sort out irgu. Pay attention to spoiled berries: they often become a "victim" of birds. Choosing whole and more ripe berries.Pour them into a colander and rinse with warm water. First, we leave the irga in a colander so that the excess liquid is glass, and then it can be laid out on paper towels and wait until the berries dry.
2. Grind the irga using a blender. Pour into a large container - a basin or saucepan.
3. Fill with sugar and leave for an hour to dissolve the sugar. After 60 minutes, put a basin or a saucepan with irga and sugar on the burner. Turn on the stove and bring the mixture to a boil. We continue to cook for 10 minutes. At the same time, we constantly stir the mass and remove the white foam (it is best to do this with a wooden spoon). Turn off the stove. Cover the basin with the jam with gauze and leave for 2-3 hours. We repeat the 10-minute cooking 2-3 more times. In this case, each time the mass must cool down at room temperature.
4. We boil a small amount of water in a kettle. Dilute citric acid in 20 ml of water. We put the cans in the oven for sterilization, lay the lids next to it. As soon as the jam is ready, pour in a mixture of water and citric acid.
5. We put the hot delicacy in the jars and cover with lids. We roll up the cans using a seaming machine. Turn the containers over, wrap them with a blanket and let them cool.

Bon Appetit!

Thick sirga jam with gelatin

To get a thicker dirge berry treat, you need to add gelatin to it: the amount depends on how dense you want to get the mass.

Cooking time - 1 hour 20 minutes.

Cooking time - 1 hour.

Servings Per Container - 4-5.

Ingredients:

• Irga - 1 kg.
• Sugar - 1 kg.
• Water - 1 tbsp.
• Gelatin - 10 gr.
• Lemon - 1 pc.

Cooking process:

1. First, let's prepare the gelatin. Pour a glass of water into a pot or kettle. Bring the water to a boil and let it cool. Then pour half the glass into a separate container and soak the gelatin in it. We leave for half an hour.
2. We sort out Irga, remove the spoiled berries. We throw away the branches and leaves that fell into the irga during collection. Put the berries in a colander and rinse with warm water. We leave the colander in the sink so that the excess liquid glass and the irga dry out.
3. After the berries are dry, grind them in a blender or with a meat grinder. Add half a glass of water and sugar to a container with mashed irgi. We wash out the lemon. We wipe it off, squeeze out the juice by hand or by means of a juicer.
4. Stir the mass and put it on the burner. Turn on the stove and bring the yogurt puree to a boil. We make the fire smaller. We continue to cook for 5 minutes. Stir constantly and remove the foam with a spoon.
5. Turn off the stove and leave the jam alone for a while. When it cools down, add the gelatin. We mix. We sterilize the jars and lids in the oven. Pour the jam into containers and cover with lids. We roll up. When the jars of jam are cool, put them in the refrigerator.

Bon Appetit!

Step-by-step recipe for making sirgi jam with cherries

Irga and cherry go well with each other. Irga tastes sweet, but slightly bland. And the cherries are juicy and sour. The result is a jam with an interesting flavor note.

Cooking time - 2 hours 20 minutes.

Cooking time - 1 hour 40 minutes.

Servings Per Container - 3-4.

Ingredients:

• Irga - 600 gr.
• Cherries - 400 gr.
• Sugar - 1 kg.
• Water - 1.5 tbsp.
• Citric acid - ½ tsp

Cooking process:

1. We collect the required amount of irgi. We sort it out from leaves and branches. We remove the stalks. Pour the berries into a colander and wash them under running warm water. We are waiting for excess moisture to drain.
2. We also sort out the cherries. We remove tails and spoiled berries. We wash the berries. Now you need to remove the seeds from the cherry. For this purpose, you can use a special device. If not, make an incision with a knife and squeeze out the bones.
3. Pour the irga and cherries into a separate large deep container. Stir the berries.
4. Fill in the cherries and irgu with sugar. We leave it for a while, so that the berries let the juice out and the sugar dissolves a little.
5. Now we need a wooden pusher and a spoon. Using a pusher, press on the berries, and then stir them with a spoon.
6. We add water.We put the container on the burner and turn on the stove. When the mass boils, cook it for a few minutes. Stir the jam constantly. Foam will appear during the cooking process. It must be removed constantly.
7. Simmer the jam over low heat for 30-40 minutes. 5 minutes before the end of cooking, add citric acid to the jam and mix. We sterilize glass containers with lids in any convenient way. Pour the ready-made jam into jars and roll it up. We put the jars with lids on the floor and wrap them up. When the jam has cooled, we transfer the jars to a cool place.

Bon Appetit!

Incredibly delicious yergi jam with raspberries

Irga and raspberries are two very healthy berries. They contain many vitamins and nutrients, and are ideally combined with each other in the composition of jam.

Cooking time - 10 hours 30 minutes.

Cooking time - 50 min.

Servings Per Container - 4-5.

Ingredients:

• Raspberries - 1 kg.
• Irga - 1 kg.
• Sugar - 2 kg.

Cooking process:

1. Raspberries for jam must be prepared in the evening. We sort out the berries: remove the stalks, get rid of rotten or damaged berries, carefully examine the raspberries inside. There may be small worms. Pour the berries into a colander and rinse with a small stream of cool water. Dry the raspberries.
2. We transfer the berries to a large container and cover with two kilograms of sugar. We leave it overnight so that the raspberries let out the juice. It is advisable to place the container with raspberries in a cool place.
3. We sort out the berries of the irgi according to the same algorithm as the raspberries. We wash and let dry. Pour the dried irga into a basin or pan with raspberries.
4. We put the container with berries on the stove and turn on the technique. When the jam comes to a boil, remove it from the burner and leave it for 2-3 hours to infuse. After a while, bring the jam to a boil for another 5 minutes. We remove the foam in the process.
5. We sterilize jars and lids in the oven or in another convenient way. Pour the jam into containers and cover them with lids. We roll it up and let it cool in a warm place: turn the cans upside down and cover with a warm blanket or blanket.

Bon Appetit!