Jam from irga for the winter five minutes

Step-by-step cooking

1. Step 1:

   

   Collect or buy irg. Like any berry, it is desirable to process it on the day of harvest or the next day. If there is a delay situation, then put the berry in a cool place.

2. Step 2:

   

   For jam, you will need the irga itself, sugar and necessarily an acidifier. After all, irga berry is quite fresh. You can take both citric acid and lemon juice, but their presence is mandatory. So the jam will get a pleasant sourness and will not be candied. But it is not necessary to add water at all. First, sort out the irga, get rid of the litter. Remove all damaged, pecked and unripe fruits. Leave only a good berry.

3. Step 3:

   

   Then pour into a colander and rinse well under cool water.

4. Step 4:

   

   If you have a variety of irgi with a not very thick skin, you need to skip this step. It happens that the skin is too thick. Then heat the water in a large saucepan, but do not boil. In slightly hot water, dip the berry right in a colander and immediately take it out. The berry should not burst, and the water should not turn red. This procedure will make it easier for the juice to stand out, and in the finished jam, the berry will remain whole and will be soaked in syrup faster. Just do everything right or don't take any chances.

5. Step 5:

   

   Pour the irga into a spacious bowl or cooking basin. Add 1/2 sugar, mix gently. Leave it on the table to make the juice stand out. It is advisable to take enameled or stainless steel dishes with a thick bottom. The edges should be wide, for better evaporation of moisture. Cook no more than 2 kg of berries at a time. If there is no time to cook, the berries sprinkled with sugar can be put in the refrigerator and cooked in the morning.

6. Step 6:

   

   A berry prepared by blanching or simply washed, will readily secrete juice in about half an hour. This juice will be quite enough not to add water or cook syrup separately, and the taste of jam will only benefit.

8. Step 7:

   

   Put the bowl on low heat, stir gently so that all the sugar dissolves and does not burn. Then add the heat to moderate-medium and bring to a boil. Reduce the heat again to a minimum and cook for 5 minutes without letting it boil violently. Do not remove the emerging foam yet, but slowly mix the jam with a spatula, touching the bottom.

9. Step 8:

   

   After 5 minutes, remove the dishes from the stove. Swinging left and right and away from yourself, to yourself, drive the foam into the center of the bowl. Remove the foam, repeating the swaying until you remove all of it. I didn't have enough foam, but it must be cleaned so that the jam is well stored and delicious.

10. Step 9:

    

    Add the remaining sugar to the hot, foam-free berry mass. Stir it well until dissolved. Leave until completely cooled, during which time the steamed irga will be well soaked in syrup.

11. Step 10:

    

    Repeat boiling again for 5 minutes, at the end add citric acid. Mix well and remove the foam.

12. Step 11:

    

    In the finished jam, the berries are whole, they are soaked in syrup and do not float. Hot berry syrup freely escapes from the shoulder blade, but do not digest the jam. When it cools down, it will grab in the jar like jelly. From this amount of berries, 0.5 liters of jam jar is obtained and a little remains on trial.

13. Step 12:

    

    Pour the jam hot into sterile dry jars along the edge. Twist with sterile lids, turn over and leave under a "fur coat&cool down, then take it to a cool, dark place for storage. If you store it in the refrigerator, you can pour it hot into jars, and cool it without closing. When it cools down, the top will heal, then close with a plastic or screw cap, of course sterile. Such jam is stored well, the shelf life is up to 2 years.