Jam from jam - original and tasty

Nature has given man a huge amount of tasty and healthy fruits. Long since people use them for food, enjoying a pleasant taste and a delicate aroma. However, not all "natural goodies" are familiar to a wide range of consumers. One of these berries is irga.

Usually it grows in parks and gardens, and is cultivated mainly as an ornamental plant. You can meet her in the woods, however, the Irg does not refer to wild shrubs .

It is believed that its name bush, which is also called Amelanchire, was derived from the Provencal word, which indicates the honey taste of berries - amelanche. Mature fruits of irgi really differ pleasant, original, honey taste, and in the ripened form have dark-purple, reaching up to black color with a bluish coating.

Fruiting shrubs in July-early August, and it is this time is the most suitable to make blanks from irgi.

Mistresses who grow this shrub in the garden areas, say that all dishes from the berry are extremely tasty, but they have an original taste. The most common jam from irgi, jams and jams, jellies, as well as compotes and juices. There are also recipes for non-standard dishes and drinks from this berry, for example, kvass.

Irga, being a delicate berry with an unusual taste, allows you to make jam from it unusually tasty. At the same time, it is one of the earliest representatives of berry crops in the kitchen gardens.

Jam from the irgi has a simple recipe, which is somewhat similar to a similar recipe from strawberries. To cook it, you need to take eight hundred grams of sugar per one kilogram of berry. The fruit itself needs to be sorted out by screening out the missing, clearing of the pedicels and gently washing, trying not to damage the skin, after which the water should drain. At the same time, sugar should be mixed with half a glass of water (one hundred milliliters) and cooked over low heat to such an extent that it dissolves completely in water. To taste in the syrup is also added citric acid.

Irgi berries drop into boiling syrup, after which they cook for about three minutes. Then the fire must be turned off and the dish allowed to cool. After this, a similar procedure (bring to a boil, cook for three minutes, allow to cool) you need to repeat two more times.

The last time the boiling jam from irgi should be poured on sterilized jars in advance and rolled up. Alternatively, if you are preparing this dessert in order to immediately serve on a table, put it in the necessary utensils without canning.

Stored jars of delicious food at room temperature.

Experienced housewives say that the ratio of sugar and berries can be freely changed. If you cook jam from irgi according to the recipe, it will be slightly acidic, and if you want it to turn out to be sweet, sugar should cost more kilograms per kilogram of berries.

Many are also advised to make combinations of jams and jams, for example, mixing Irgu with currants (both black and red). The most delicious treat is obtained if you take two kilos of irgi, one kilogram of currant and two kilograms of sugar.

Irga, jam from which it turns out really delicate and tasty, does not occupy an important place on the tables. Being useful and pleasant to taste by a berry, it and has not become especially popular. And this, of course, is absolutely undeserved. Mistresses who will one day cook jam from irgi, jams, jams and other dishes, and even those that simply include fruits in their diet in a fresh form, are unlikely to refuse them in the future.

And jam from this berry, among other things, it perfectly helps in the treatment of sore throats, colds and other diseases. And of course, it perfectly strengthens immunity, which is especially important in the cold season.