Jam from shadberry: a recipe for the winter and options for step-by-step jam preparation

A shrub from the Rose family, which enchants with beauty during flowering, in autumn it is covered with yellow, orange, purple foliage, and bears fruit for more than a dozen years. Irgi berries are rich in pectin, organic acids, carotene, during heat treatment they lose a minimum of useful substances. If you follow the proportions of the ingredients, as indicated in the recipe for harvesting for the winter, shadberry jam acquires a thick texture and a pleasant taste. Although the berries themselves are very sweet, the dessert is not stored without sugar.

The specifics of making shadberry jam for the winter

The fruits of the shrub, when ripe, acquire a dark shade, are frozen, dried, closed in their own juice.

Useful components are preserved in the jam, but the irgu should not be cooked for more than half an hour.

How to choose the main ingredients

For the preparation of dessert, you can use not quite ripe and even slightly crumpled berries. The plucked fruits are sorted out, freed from twigs and leaves, washed under the tap, dried and rubbed with a spoon, chopped in a meat grinder or blender.

How to prepare the container

Glass jars into which jam is poured, washed with soda or mustard, and disinfected by sterilizing over steam, in the oven, microwave or electric grill. Lids are disinfected in boiling water.

How to make shadberry jam

Use one of the proven recipes.

With whole berries

The pure fruits of the shrub are laid out in a saucepan. A glass of water is poured into another container, 0.5 kg of sugar is poured out, the syrup is boiled for 5 minutes and added to the berries. A pot with irga is put on the stove, when the mass boils for a quarter of an hour, add another 500 g of sugar and, stirring with a spoon, boil the jam until it thickens. When hot, the workpiece is poured into a glass container.

With crushed berries

Dessert, in which citric acid is added during cooking, it turns out not so cloying, does not grow moldy and is stored for a long time:

1. Berries are ground with a spoon or passed through a blender.
2. Put into a saucepan, add sugar, leave for 2-3 hours.
3. Cook, stirring, until the mass begins to thicken.
4. Add 1 tsp. citric acid.

The finished jam is transferred to a sterile container and corked with tin lids. For 1 kg of fruit, 500 g of sugar is taken.

Irga is combined with sweet and sour berries, which ripen at about the same time and give the jam a pleasant aroma, improve the taste. To make jam:

1. Mash raspberries.
2. Irgu is dipped in boiling water and crushed.
3. Berries are combined and mixed with sugar.
4. After 5-6 hours, when the juice appears, the fruit mass is boiled for 15-20 minutes.
5. Dessert is poured into a sterile container.

To make jam, berries are taken in the same amount per kilogram, 2 kg of sugar is used. The delicacy is consumed with tea for malaise and colds.

With gooseberries

Normalize blood pressure, improve digestion, restore efficiency helps jam, for the preparation of which they use irgu and gooseberries in equal parts.Two kilograms of berries are crushed and mixed with 2 kg of sugar, boiled for 40 minutes. The thickened mass is transferred to a sterile container.

With redcurrant

Sweet and sour fragrant jam of a beautiful rich color can be served with pancakes or pancakes, dessert is used as a filling for pies. To cook a he althy delicacy, take:

• 2 kg of sugar;
• 1000 grams of shadberry;
• 500 g red currant.

The berries are thoroughly ground and mixed. The fruit mass is boiled over low heat for 40 minutes, combined with sugar.

How to make jam from irgi

Thick, like marmalade, dessert is obtained with prolonged and repeated boiling. To make not jam, but jam from the berries of an ornamental shrub, use:

• 2 kg shadberry;
• 2 tbsp. water;
• 1300 g sugar;
• 2 grams of citric acid.

The berries are washed and ground with a spoon or crush, sent to hot syrup for a quarter of an hour. When the mass has cooled, boil again, each time increasing the boiling time by 5 minutes to bring it to 30.

Further storage of the finished product

Jam and jam from shadberry are poured into glass containers with a volume of 250 to 500 ml. Under a plastic lid and parchment paper, the dessert does not spoil in the refrigerator for up to 3 months. For longer storage, jam is hermetically sealed and taken to the cellar.

If the room is more than 20 °C, jam and jam from shadberry candied, at a low temperature it does not lose its taste for up to 3 years.

If the tightness of the container is broken, the workpiece becomes covered with mold, acquires a specific smell, and such a product cannot be eaten.

Brushing the berries with sugar, they can be frozen and stored for a whole year. If shadberry jam is boiled for up to half an hour, neither vitamins nor fiber are destroyed. With longer boiling, the aroma decreases, the taste of the workpiece becomes less saturated.

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