2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Irga is a very useful sweet berry, distinguished by its incredible unpretentiousness and rare winter hardiness. It is quite rightly called a natural multivitamin preparation, because irga contains all the vitamins of the B group, as well as vitamins C, P and A. It also contains healing natural antioxidants and a huge amount of useful microelements. Irga is loved by both children and adults, and even birds, from which it often has to be protected. In short, this berry deserves to be preserved for the winter and to support the body with the necessary vitamins until spring
How to collect?
For the beautiful irgi, uneven ripening is characteristic, respectively, this delicious berry has to be collected in several passes. If the summer is hot and dry, then the berries will ripen much faster, respectively, it will be possible to harvest the entire crop in just a couple of approaches. And in a rainy summer, the number of approaches usually increases to three or four.
The bunches, on which most of the berries have reached full maturity, are carefully removed from the bushes. It is not difficult to determine the maturity of the berries - when you press on ripe berries, sweet juice is released from them. The collected irga is folded into small baskets (the best will be containers with a capacity of two to five kilograms).
How to store?
Ripe irga is rarely stored for more than three days at room temperature. If you want to increase its shelf life by at least a few days, then the crop is transferred to a room with a temperature from zero to two degrees.
Dry irgu
Irga must be dried in a well-ventilated, but at the same time, warm room. And so that it dries faster, the berries are laid out on the net. In addition, irgu can be dried in the dryer or in the oven, trying to keep the temperature in them not exceeding sixty degrees. Also, drying berries need to be mixed regularly.
Freeze irgu
Frozen irga is good because after thawing it becomes sweeter than fresh, and absolutely does not lose its shape. And since its peculiar taste does not need any additions at all, most often irgu is frozen without sugar and without syrup. Before freezing, it must be sorted out, after which it is washed and dried on a clean cloth. Then the berries are sprinkled in one layer on a cardboard tray or on a baking sheet and placed in the freezer. And then the frozen irga is poured into pre-prepared bags, they are tightly tied and put back in the freezer.
Making jam
Syrup is prepared from a kilogram of sugar and 250 ml of water. Then a kilogram of a previously prepared irgi is immersed in it and the mixture is brought to a boil - ideally, it should be brought to a boil in two or three passes, maintaining an interval of ten to twelve hours. However, if there is not so much free time, you can cook jam in one go. And before you finish cooking, you need to add 3 g of citric acid. The finished delicacy is transferred to jars and immediately closed with clean polyethylene lids.
You can cook the jam in another way - the amount of sugar in this case is significantly reduced, since the irga itself is a rather sweet berry. In order to make a wonderful jam, a kilogram of pre-prepared irgi is blanched in boiling water for two minutes, after which the water is allowed to drain and the berries are poured into boiling syrup (for its preparation, 200 ml of water and 300 - 400 g of sugar are needed). The jam should be brought to a boil over low heat, and then let it stand for twelve hours. At the very end of cooking, 2 g of citric acid are added, and then the finished product is distributed in jars and thoroughly sealed.
Jam is far from the only preparation that can be made from irgi. These wonderful berries make excellent jams, excellent marmalade, the most delicate marshmallow, rich puree, wonderful juices, compotes and syrups, as well as very peculiar wines and liqueurs.
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