Irga compote for winter

Irga compote for winter is a simple way of canning. This is one of the simplest recipes for compote from irga for the winter. It is more convenient to pack it in small jars and then drink it together with the berry. It turns out quite tasty, especially children like this kind of serving.

naniki

Recipe author

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Composition / ingredients

servings:

Irga

300

Sugar

100

Lemons

Water

320

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 18 g

72 kcal

GI: 28 / 0 / 72

Step-by-step cooking

Cooking time: 10 h 20 min

Step 1:
To prepare a compote of irgi for the winter, take irgi berries, sugar, water and a little lemon or citric acid.
Step 2:
Go through the Irga well if necessary - it is usually clean, rinse and let the water drain.
Step 3:
Put the washed and drained berries in a deep bowl and pour boiling water for 3 minutes - this is a recipe for a small amount of compote, it is very convenient to pack it in small jars.
Step 4:
Drain the water into the pan through a colander.
Step 5:
Add sugar and bring to a boil, boil for 5 minutes so that the sugar completely dissolves.
Step 6:
Sterilize the jars in any way, I usually sterilize small ones in the microwave by splashing a little water.
Step 7:
Put a thin slice of lemon in each sterile jar (you can squeeze lemon juice into syrup, this does not play a special role, the main thing is that acid gets into the compote).
Step 8:
Fill the jars with berries soaked in boiling water.
Step 9:
Fill with boiling syrup to the edge, it is better to pour over the edge - this is how the best degree of sterilization is achieved.
Step 10:
Close the jars with compote with pre-boiled lids.
Step 11:
Tighten the lids tightly, turn the jars over and wrap them up until completely cooled "under the fur coat".

Irga is a very useful berry, so it is increasingly spreading in gardens and vegetable gardens. Compote from irga for the winter is usually prepared with the addition of fruits or berries with a sour taste, because irga itself is a rather bland berry. We generally eat it fresh more often directly from the tree, they do not collect it precisely because of the blandness of its taste, and fresh irga is very juicy and tasty, sweet, but not cloying.
Instead of other fruits and berries, fresh lemon slices, citric acid or even vinegar are added to the compote.
Compote is made with and without sterilization. The recipe suggests the second option - all components and utensils used for packaging and storage are sterilized, and the compote undergoes a pasteurization process, rolled up hot and sent under a fur coat until it cools completely. This is a proven and reliable method, with full compliance with all cooking technology, compote can be stored in room conditions.