Природа подарила человеку огромное количество tasty and useful 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 the 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 irge is not considered to be a wild shrub.
It is believed that its name is the shrub whichalso called amelanchire, received 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 this is the time most suitable to make billets from irgi.
Mistresses growing on garden plots thisshrubs, they say that all dishes made from berries 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 enoughRecipe, 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, peeling off the pedicels and gently washing, trying not to damage the peel, 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.
Berries Irgi fall into boiling syrup, after whichcook for about three minutes. Then the fire should 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 boiling jam from irgiit is necessary to pour over the jars sterilized in advance and roll up. Or, if you are preparing this dessert in order to immediately serve on the table, put it in the necessary dishes 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 given, it will be slightly acidic, and if you want it to turn out to be sweet, sugar is worth more than a kilogram per kilogram of berries.
Many are also advised to do combinedvariants 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, the jam from which it turns out reallygentle 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 once prepare 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 be able to refuse them in the future.
А варенье из этой ягоды, помимо всего прочего, perfectly helps in the treatment of angina, cold and other diseases. And of course, it perfectly strengthens immunity, which is especially important in the cold season.
