Irga is a genus of plants from the tribe Apple family Pink. Different types of irges are deciduous shrubs or small trees. They grow and are cultivated in the middle zone of Russia in the Caucasus, in the Crimea. Irgi fruits - bluish-black or reddish-violet small edible apples (up to 10 mm in diameter) with a bluish bloom, have a sweetish taste, ripen in July-August, are used for food and are used in folk medicine.
Irgi fruits contain vitamins C and P, up to 12% of sugars, pectin, useful fruit acids, as well as tanning and coloring substances. The use of irgi is a good prophylaxis of vitamin deficiency, the activity of the cardiovascular, digestive and nervous systems of the body improves, the pressure and sleep normalize. Irga is especially useful for older people.
Of course, wonderful fruits are cooked for eating in the cold season, for example, in the form of jam.
How to make jam from irgi for the winter?
Ingredients:
- ripe irgi fruits - 1 kg;
- sugar of domestic production - 1 kg;
- water - 200-300 ml;
- lemon - 1 pc. (or 3 g of citric acid).
Preparation
First we will prepare the fruits: we will sort them out, clean them and carefully rinse them with cold water.
Now tell us how to make jam from irgi. In the pot, pour water, put it on the fire and bring it to a boil. Now add sugar and stir until completely dissolved. Boil the syrup for 3-4 minutes. Place the prepared fruit in the syrup, bring it to a confident boil and cook with a constant stirring with a wooden spoon for 5 minutes (foam, of course, take off).
We wait for the complete cooling, after which on low heat again we boil the jam for 5 minutes. You can skip jam from irgi through a meat grinder - then it will become homogeneous. Repeat the cycle again with the addition of citric acid or lemon juice and pour the jam into sterilized jars (you can roll them up or put plastic caps on cans). Keep jam in jars at plus temperature (glazed veranda or balcony). We serve jam from irgi with freshly brewed tea or herbal infusions.
Jam from jam
The ingredients are the same, see above.
Preparation
Prepared berries are sprinkled with sugar and leave for a couple of hours, so they let the juice. When this happened, put the working capacity on fire, add sugar, pour in water and cook on low heat in three meals (that is, a cycle) with mandatory cooling. Add the lemon or citric acid shortly before the end of the digestion process. Ready jam from irgi poured into sterilized jars, which are rolled up or covered with plastic lids.
It is also possible to make jam from the mushroom in the multivark, in a sense it is even more convenient, since this super-fashionable useful device is not just good for busy and lazy people, but also guarantees very precise adherence to the set mode of operation, according to the chosen program. When cooking any jam it is very important.
Jam of jelly with gelatin
Ingredients:
- fruits of irgi - 1 kg;
- sugar - 0,7-1 kg;
- water - 200-250 ml;
- lemon - 1 piece;
- gelatin - 10-15 g.
Preparation
In a half portion of slightly warmed water, gelatin is dissolved. We pass the washed fruits of the irgi through a meat grinder, quickly add to this puree lemon juice, sugar and the second part of the water. Bring to a boil, reduce the heat and cook for 5 minutes with constant stirring on low heat. Slightly cool and add a gelatin solution. Thoroughly mix. You can pour marmalade-jam into small molds (especially convenient are silicone). A wonderful useful treat for tea.