Irga jelly for the winter
0
3263
Kitchen
Russian
Calorie content
211 kcal
Portions
1 l.
Cooking time
60 minutes
Proteins *
0.8 gr.
Fats *
0.3 g
Carbohydrates*
51.9 gr.
Irgi berries are not very popular among housewives when it comes to harvesting. And in vain, because this sweet berry with a light astringent note contains a huge amount of nutrients. To ensure their maximum safety, we suggest preparing raw jelly from the sirga juice for the winter. Irgi juice itself does not have gelling properties, so it must be mixed with the juice of fruits containing a large amount of pectin. In this case, it is red currant.
Ingredients
Cooking process
We thoroughly wash the collected irgi berries, discard berries with defects, as well as accidentally trapped leaves and stems. Let the berries dry completely. To do this, you can sprinkle them on a clean towel and wait until some of the moisture is absorbed into the fabric, and some of it evaporates. After that, we put the berries in a bowl and place them in a dark cool place for five to six days. This is necessary in order to make it easier to extract juice from the irgi. After the specified time, we grind the berries with a crush and heat the resulting mass on the stove for ten minutes at a temperature of 50-60 degrees. Then we place the heated mass on cheesecloth folded in several layers, and squeeze it out with our hands as much as possible. Collect the juice in a separate bowl
We wash the red currant berries, sort out impurities and spoiled specimens. Let the berries dry completely and place them in a suitable dish. Rub the currants with a crush. We also place the resulting mass on cheesecloth folded in several layers and wring it out. We collect the juice in a separate bowl.
We measure the amount of sirgi and red currant juice, according to the indicated proportions, and combine both juices in a suitable bowl. Pour in granulated sugar and stir for a long time and thoroughly until the sugar crystals disappear. Pour the resulting liquid into dry sterile jars and close with sterilized lids. We put the cans in a cool dark place for storage. Within a few days, the jelly will show its gelling properties and thicken. It is not recommended to store such jelly for more than one year.
Bon Appetit!