Nature gave man a huge amounttasty and healthy fruits. Long since people use them in food, enjoying pleasant taste and gentle aroma. However, not all “natural goodies” are familiar to a wide range of consumers. One of these berries is irga.
It usually grows in parks and gardens, and is cultivated mainly as an ornamental plant. You can find it in the forests, but they do not carry irgu to wild bushes.
It is believed that its name is shrub, whichalso called amelanheerom, received from the Provencal word, which indicates the honey taste of berries - amelanche. The ripe fruits of the irgi really have a pleasant, original, honey taste, and when ripe they have a dark purple color, reaching black with a bluish bloom.
The shrub fructifies in July and early August, and it is this time that is the most suitable to make blanks from irgi.
Mistresses who grow this gardenshrub, they say that all the dishes from the berries are extremely tasty, but they have an original taste. The most common jam from jergi, jams and jam, jelly, as well as fruit drinks and juices. There are recipes for non-standard dishes and drinks from this berry, for example, kvass.
Irga, being a tender berry with an unusual taste, allows you to make jam of it unusually tasty. At the same time, she is one of the earliest representatives of berry crops in vegetable gardens.
Irga jam is fairly simplea recipe that is somewhat similar to a similar recipe from strawberries. To cook it, you need to take eight hundred grams of sugar at the rate of one kilogram of berries. The fruits themselves need to be sorted out, sifting away the missing, cleaned from the stalks and gently washed, trying not to damage the skin, then let the water drain. At the same time, sugar should be mixed with half a glass of water (one hundred milliliters) and cook over low heat to such an extent that it is completely dissolved in water. To taste, citric acid is also added to the syrup.
Ягоды ирги опускаются в кипящий сироп, после чего boil 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, let cool) must be repeated two more times.
В последний раз кипящее варенье из ирги must be poured into pre-sterilized jars and rolled up. Or, if you are preparing this dessert in order to immediately serve, put in the necessary dishes without canning.
Store jars of tasty food at room temperature.
Experienced housewives say that the ratio of sugar and berries can be changed quite freely. If cook irgi jam according to the above recipe, it will slightly sour, and if you want it to turn out sweet, sugar is worth taking more than a kilogram per kilo of berries.
Многие также советуют делать комбинированные variants of jams and preserves, for example, mix irgu with currants (both black and red). The most delicious delicacy is obtained if you take two kilograms of irgi, one kilogram of currants and two kilos of sugar.
Irga, jam from which it turns out reallytender and tasty, does not occupy an important place on the tables. Being a useful and pleasant-tasting berry, it never became especially popular. And this, of course, is absolutely unfair. Housewives who once cooked jersey, jams, jam and other dishes, and even those who simply include the fruits in their diet fresh, are unlikely to be able to abandon them in the future.
And jam from this berry, among other things,perfectly helps in the treatment of angina, cold and other diseases. And of course, perfectly strengthens the immune system, which is especially important in the cold season.
