How to make jam from serviceberry: recipes for delicious berry jam. Saskatoon jam: beneficial properties and indications

Irga (or, as it is otherwise called, cinnamon) is tasty and healthy berry, visually reminiscent very small apple. The bluish-reddish fruits seduce not only with their appetizing appearance, but also with their sweetness. pleasant taste. When used regularly, preparations made from them will increase immunity during the cold season and give Summer mood. You will find a simple recipe for serviceberry jam in this article.

Saskatoon jam has many beneficial properties.

Ingredients

irga 2 kilograms Granulated sugar 3 kilograms Lemon acid 9 grams

Number of servings: 6
Cooking time: 40 minutes

Saskatoon jam: all the beneficial properties

Miniature fruits contain whole set useful substances:

vitamin C,
vitamin P,
pectin,
tannins,
copper,
lead,
cobalt,
flavonols,
acids.

The calorie content of berries is only 45 calories per 100 grams. product, which is perfect for those who watch their figure. Thanks to its pectin content, irga helps cleanse the body of toxins and helps normalize cholesterol levels. Antioxidants strengthen the immune system and fight back stress and depression. A great content Vitamin P in the berry has a therapeutic and preventive effect on cardiovascular system, reduces the risk of heart attack and varicose veins.

Let's look at several recipes for healthy and tasty dishes.

Saskatoon jam for the winter without cooking.

You will need:

2 kg. fresh berries serviceberry;
3 kg. granulated sugar;
9 years citric acid.

Rinse the berries under running water, remove the stems. Then the shadberry must be ground in a blender or meat grinder, the mass should be of a uniform consistency. Add granulated sugar and citric acid to the berry mass and mix thoroughly. Place the product in pre-sterilized jars and seal tightly with a lid. It is best to store in the refrigerator or cellar.

Saskatoon jam in a slow cooker.

The recipe will save time and help you prepare delicious and healthy jam for the whole family. To prepare you will need:

500 g fresh berries;
water - ½ cup for a multicooker;
500 g granulated sugar.

Wash the berries, separate the cuttings. Grind the irga in a blender until pureed. Place the berry mass into the cooking container of the multicooker, add sugar and water, stir until smooth. Cooking time - 1 hour in "porridge" mode. Remember to stir periodically, otherwise sweet syrup will burn. Pack the resulting jam into sterilized jars and seal. The delicacy must be stored in a cool, dry place; a cellar or kitchen cabinet is ideal.

Bon appetit!

Preparations from serviceberry allow you to extend the period of consumption of these very healthy and tasty berries. The proposed recipes for homemade preparations are very simple and accessible, and in such preparations they are preserved to the maximum extent.

Irgu can be boiled, canned, dried, or made into juice or wine. Compotes and juice can be prepared without sugar, which makes it possible to use them for dietary nutrition people losing weight or not consuming sugar.

Serviceberry jam

1 kg serviceberry berries
500 g sugar
2 glasses of water
1-2 g citric acid

Sort the berries, wash, dry on a paper towel, and pour into a bowl.
Prepare sugar syrup.
Pour hot syrup over the berries and cook until tender. The jam is ready if a drop of jam does not spread and the berries are evenly distributed over the entire height.

Saskatoon jam with black currants

2 kg serviceberry,
1 kg black currants
2 kg sugar
2-3 glasses of water
Blanch the berries in boiling water for 2-3 minutes, drain in a colander, transfer to sugar syrup prepared in advance, bring to a boil, remove from heat and leave for 8-10 hours. Cook the jam until done.

Compotes from serviceberry

1st method of canning

For a 1 liter jar
400 g serviceberry berries
100 g sugar
1 g citric acid.

Pour hot syrup over the berries, sterilize for 20 minutes, roll up, turn over, cover with a blanket until cool.

2nd method of canning

Blanch the berries for 2 minutes in boiling water, then pour halfway into the jar. Pour boiling sugar syrup with the addition of 3 g of citric acid per 1 liter of syrup. Roll up the jars, turn them over, cover with a blanket until cool.

Irgi compote without sugar

The recipe is the same, just without added sugar. You can add sweeteners. In this case, I recommend that you pasteurize it (cook according to the first recipe).

Compote of serviceberry with currants

For a 2 liter jar:
700 g serviceberry berries
300 g black or red currants
400 g sugar
1l water

Clean berries are placed in jars and filled with syrup. No citric acid is added. To pasteurize, the jars are placed in a pan of boiling water for 10 minutes, then rolled up with metal lids.

Serviceberry juice

Preliminary preparation of berries

In order for the serviceberry berries to fully release their juice, they must either be blanched in boiling water, or scattered in a thin layer and dried for 4-5 days at room temperature before processing.
Extract the juice using a juicer or through two layers of gauze.

There are different ways to preserve juice :

— sugarless - heat to a boil, roll up;

— with sugar(300g sugar per 1 liter of juice, heat to 85 degrees, pour into jars, roll up);

— blend with other juices of berry crops, for example with red currant juice, since serviceberry juice has low acidity.

— use serviceberry juice to make syrup, fruit drink, marmalade, jelly, jelly, and wine.

Keep canned juice need in a cool room.

Serviceberry syrup

Add 0.5 kg of sugar to 1 liter of serviceberry juice, boil for 15-20 minutes, pour into boiled bottles, seal and store in a cool place.

Serviceberry puree

1 cup sugar per
1 cup puree

Rinse the ripe berries, put them in boiling water for 1-2 minutes, drain them in a colander, and let the water drain. Rub the berries through a sieve or pass through a meat grinder, add sugar at the rate of 1 cup of sugar per 1 cup of puree, mix, leave for 6 hours cool place, put into glass jars, close parchment paper or plastic lid, store refrigerated.

Irga frozen

Wash the berries, dry them, scatter them in a single layer into trays or trays, and place them in the freezer for 1-2 days to freeze. Then package it in portioned plastic bags or boxes of the same shape and size, pack tightly (for example, seal with tape), and store in the freezer.

Irga or currant is a shrub of the Rosaceae family, the fruits of which ripen in early July.

Irga has bluish-purple berries, sometimes growing to a size of 1 cm, with a bluish bloom and a sweet, pleasant, fresh, not cloying taste.

Serviceberry fruits are rich in vitamins C and P, pectin, fruit acids and tannins.

They use cinnamon to prevent vitamin deficiency, as well as to improve the functioning of the cardiovascular, nervous system and vision.

Irga belongs to, normalizes blood pressure (but is contraindicated in case of hypotension), helps with insomnia and is very useful for older people for the prevention of atherosclerosis.

This berry can be prepared for the winter. The simplest and delicious way- making jam from serviceberry.

Recipe for jam from serviceberry

Ingredients:

ripe serviceberry berries – 1 kg
sugar – 1 kg
water – 200 ml
lemon – 1 piece or 3 g citric acid

How to make jam from serviceberry for the winter:

1. Rinse the shadberry with cool water and let the water drain.

If desired, you can pass the berries through a meat grinder or grind them with a masher so that the currant jam for the winter becomes homogeneous and more like jam.

2. Pour water into a saucepan, place it on the stove and bring to a boil.

3. Add granulated sugar, dissolve it in water and boil for about 5 minutes over low heat to form a syrup.

4. Place currant berries into the syrup, bring to a boil and cook, stirring with a wooden spoon for 5 minutes, skimming off the foam.

5. Cool completely and then simmer again for another 5 minutes.

6. Now squeeze the lemon juice or dilute the citric acid in a small amount of water and repeat the five-minute cooking, adding this component and mixing well.

7. Sterilize jars and pour into them ready-made jam from currant. Roll up, turn over onto lids and cool under a blanket.

If you don’t have time, you can simplify the preparation of serviceberry jam by simply boiling the berries in syrup for 10-15 minutes after boiling and adding citric acid a couple of minutes before the end of cooking.

You can store the serviceberry preparation at home in a cool place. Eat in winter with tea or herbal infusions.

Bon appetit!

Under the unusual name hides a very useful plant, the fruits of which look like small red apples, the diameter of which is less than 10 mm. Sweet berries will become an excellent basis for everyone's favorite winter dessert - jam. There are many recipes for this delicacy, but among them there are those that are especially loved by housewives. So, how to make jam from serviceberry?

Five-minute recipe

Quick recipes are always popular: in modern world It is extremely important to save energy and time. Making five-minute jam is extremely simple. First of all, you need to acquire the following components:

1 kg granulated sugar;
1 kg of cleared berries;
3 g citric acid.

You don’t need a lot of effort to prepare the delicacy:

The berries, washed under the tap, are placed in a colander.
While the excess liquid is draining from the serviceberry, prepare the syrup for pouring: take a kilogram of sugar per 250 ml. The container with these ingredients is placed on the stove and brought to a boil.
Immediately after the first bubbles appear, the fruits are added.
The entire cooking process will take no more than 15 minutes. At the very end of cooking the dish, citric acid is added.

The resulting fruit mass must be cooled and then rolled up with metal lids.

Prepare tasty treat possible without heat treatment. This jam will retain all natural benefits berries, and the granulated sugar used in the recipe will give the dish an unusual sweetness.

To make jam take:

1 kg of fruits;
2 g citric acid;
1 kg sugar.

Cooking will not take much time, since standing at the stove in in this case you don't have to:

Irga washes herself and moves around.
The dried fruits are immersed in a meat grinder and crushed. You can use a blender if you wish.
The resulting mass is thoroughly mixed with granulated sugar.
Citric acid is added. This ingredient is necessary to add acid to an overly sugary dessert.
The sweet mixture is transferred to jars, the necks of which are sealed with polyethylene.

All vitamins contained in fresh product, with such gentle processing are preserved in in full. It will be especially useful to consume jam for people with diseases of the visual system: the vitamin A contained in shadberry helps restore and maintain vision.

Jam from serviceberry and black currant

The addition of black currants will help diversify the taste of serviceberry jam and fill it with new beneficial properties. Rich in vitamin It will become like a berry a great addition for this delicacy.

The recipe requires the use of only three components:

serviceberry berries – 1 kg;
granulated sugar – 1.5 kg;
black currant – 0.5 kg.

Prepare winter dessert necessary according to the following instructions:

All fruits need to be sorted and washed.
Place the plant material in a prepared container and add 750 grams of granulated sugar.
Leave the sugar and berry mixture to steep for 8 hours.
After the juice has formed, place the container on the stove and light the fire. The delicacy must be cooked over a low flame.
We wait until the sugar completely dissolves.
Add the remaining amount of granulated sugar and mix the mass thoroughly.
Set the pan aside and let the contents cool for 30 minutes.
Return the container to the stove and light the fire again.
Boil for about 5 minutes, remembering to remove the foam.
Lay out hot product By glass containers and wrap it up. Keep it in this state until it cools completely.
Cover with lids and roll up.

Such jam is especially useful during pregnancy: it can provide a woman’s weakened body with all the necessary substances. However, it is worth remembering: the occurrence allergic reaction no one ruled it out, so at the first sign of illness or rash, use should be stopped immediately.

Recipes with different fruits

You can prepare jamberry jam for the winter with the addition of various fruits.

Irga with lemon for the winter

One of suitable products is lemon, which adds a pleasant sourness to the sugary delicacy and fills the dessert with the aroma of citrus.

Popularity this recipe adds a small list of components:

1 kg of ripe, purple-blue serviceberry fruits;
0.5 lemon;
800 grams of sugar;
about 200 ml of water.

The step-by-step recipe looks very simple:

Wash the berries thoroughly free of contaminants and place them within reach.
Prepare the syrup: mix water and granulated sugar and put the resulting liquid on the fire. To thicken the desired degree, the liquid is boiled for about 7 minutes. Important during this process constantly remove foam.
Load the jam into the container prepared for the jam and pour hot sugar syrup.
Place the container of jam on the fire and cook on low power for about 10 minutes.
Remove the seeds from a lemon cut into halves and pass one part through a meat grinder. There is no need to remove the peel!
Add the crushed pulp and skin of the sour fruit to the boiling jam.
Remove the mixture from the stove after 5 minutes.

The beneficial properties of jam are obvious: lemon saturates the winter dessert with vitamin C, which has a beneficial effect on the body of the person who consumes such a delicacy: colds thanks to good immunity not scary for lovers of this jam even in cold weather.

Irgi with orange

To prepare delicious jam with the addition of orange (take 2 kg of berries, 2 oranges, 1 kg of sugar and 1 glass of water), you must follow the following recommendations:

Separate the berries from the branches. Rinse well, then dry.
Rinse the oranges and dry with a paper towel. Separate the orange part of the zest without cutting off the white part. Separate the orange pulp from the white part and grind in a meat grinder or grind in a blender
Grind the zest, mix with the twisted pulp and the released juice.
Mix the serviceberry berries with sugar in a saucepan and leave for two hours until the juice releases.
Add to berries, orange with zest and juice.
Place the mixture on the stove. Bring to a boil over high heat. Reduce heat to medium, cook, stirring, for an hour.

Distribute the jam into sterilized jars and roll up. If you wish, you don’t have to roll the boiled shadberry jam with orange, but let it cool and serve immediately.

From serviceberry and cherry

Ingredients:

cherry - 500 g;
irga - 1 kg;
sugar - 1 kg;
water - 0.5 l;
citric acid - on the tip of a knife.

Every housewife knows that before cooking, the berries need to be properly sorted and washed thoroughly. At this stage it is necessary to remove the seeds from the cherries.

Bring a mixture of water and sugar to a boil, add cherries to it and simmer over low heat for about 15 minutes.
Next, add the shadberry and cook again for 15 minutes without touching the fire.
At the end of the cooking process, remove the foam and add 10 g of citric acid, mix.

We prepare the jars in the usual way and roll them up.

From serviceberry with raspberries

Ingredients for making jam from serviceberry and raspberries:

serviceberry - 0.5 kg;
raspberries – 0.5 kg;
sugar – 1 kg.

How to prepare a delicious treat:

Rinse the irga, lower it for 2 minutes in hot water, remove and dry.
Remove insects and rinse raspberries.
Mix the berries and add sugar, leave to stand overnight (6-12 hours).
The next day, put the bowl with the berry mixture on the fire, bring to a boil and cook for 5 minutes over high heat, skimming off any foam that forms.

Pour the jam into jars and close them tightly. Be sure to sterilize the lids and jars before doing this. After the jam has cooled, put it in the refrigerator.

From serviceberry with apples

Ingredients for jam for the winter:

1 kg of ripe serviceberry;
1-1.2 kg of sugar;
1 kg apples;
0.2-0.25 l of water;
citric acid (optional).

The ratio of apples and serviceberry berries can be taken at your own discretion and taste preferences. In this case, the amount of sugar is increased if the proportion of apples in the jam increases. To prepare this jam, use unripe shadberry and sour apples.

First, you need to boil the syrup, for which granulated sugar is poured into the water and boiled for 10-15 minutes after boiling. The syrup should be quite thick and homogeneous.
Apples are peeled and cored, chopped in small pieces or thin slices. The irgu is washed to remove debris, and the berries are carefully removed from the stalk.
Add shadberry berries to the boiling syrup, mix and bring to a boil. When the mixture boils for about 5-7 minutes, add apples to it. Bring the jam to a boil again and immediately reduce the heat to low, continuing to cook until thickened.
Lastly, lemon juice or citric acid is added to the jam. This is not necessary, but it makes the jam citrus note and stores much better.

The finished jam from serviceberry and apples is poured into sterilized jars and sealed with lids.

It is important that the jam is thick enough to prevent spoilage during winter storage.

Saskatoon jam with apples can be cooked in two stages, allowing the mixture to stand for about 3 hours after the first boil. Then it is boiled for another 30 minutes and the jam is ready for capping. In this case, the product turns out to be very thick and has a uniform taste.

This technical device is firmly established on modern kitchen. With the help of a multicooker, not only first and second courses are prepared: winter dessert in the form of jam, cooked with its help, turns out to be incredibly tasty and healthy.

A simple recipe requires a minimum of ingredients:

1 kg of pre-washed berries;
½ cup of water (use the container that comes with the multicooker);
1 kg granulated sugar.

If you follow the following preparation procedure, you can get healthy treat with excellent taste:

Irga prepared in advance must be crushed. This task can be easily accomplished using a blender or meat grinder.
The resulting slurry is placed in a metal container of the multicooker.
Add the remaining ingredients to the berry mass and mix the mixture thoroughly.
The jam should be prepared in the “Porridge” mode for about 60 minutes.

After the product is cooked, it can be placed in prepared containers and rolled up for the winter.

Irga is very delicious berry. Often there is a fight with birds for the harvest of this purple beauty. If yours has arrived and the shadberry has been safely collected, then it’s time to think about preparations. We invite you to prepare delicious jam. The technology for preparing such a dessert is very simple and should not cause you the slightest difficulty. But first things first…

This berry grows on a tree whose height can reach 3-4 meters. The irga fruits unevenly, which allows you to collect the fruits in several passes over 2-3 weeks.

A video from the channel “Natalia’s Wonderful Garden” will tell you about all the beneficial properties of this wonderful berry.

Before cooking, the shadberry must be washed in warm water and sort through. Sorting consists of removing twigs and foliage that fell into the basket during collection, as well as discarding berries pecked by birds.

After the irga has undergone water procedures, it is placed in a colander and allowed to flow around the liquid for 15-20 minutes.

Saskatoon jam - a tasty and healthy dessert dish: recipes

Method No. 1 – With whole berries

Pure serviceberry berries, 1 kilogram, are placed in a wide saucepan or basin for cooking. They are poured with hot sugar syrup on top. The syrup is prepared separately. To prepare it, take 200 milliliters of water and 500 grams of sugar. Combine the ingredients and cook over medium heat for 5 minutes.

After the syrup has been poured into the shadberry, the bowl or pan with the food is placed on low heat and cooked, stirring constantly, for 10 minutes. Add the second 500 grams of granulated sugar. To make the jam thick, boil it for another 30 minutes. The lid is not used when making jam.

Valentina Sidorova shares with you a recipe for jamberry and cherry jam. Check out her detailed recipe video

Method number 2 – With chopped berries

A kilogram of shadberry is placed in portions in a blender bowl and pureed until pureed. You can replace the blender with a meat grinder or food processor. The gruel is covered with a kilogram of sugar, mixed, and the mixture is allowed to brew for 3-4 hours. For better juice separation, the shadberry and sugar are mixed periodically. After this, place the container with the puree on low heat and boil for 10 minutes, removing the foam. Remove the irgu from the heat and allow the jam to cool on its own. To prevent insects from landing on the workpiece, cover the top of the basin with gauze, but under no circumstances with a lid. The cooled mass is put back on the fire and boiled. The procedure for interval boiling of jam is repeated 3-4 times. At the final stage, add ¼ teaspoon of citric acid, diluted in 1 tablespoon of boiled warm water, into the jam.

Method No. 3 – Delicate, homogeneous serviceberry jam

Children love this dessert very much for its delicate structure and pleasant taste.

Berries, 1 kilogram, are first blanched. To do this, pour 100 milliliters of water into a wide saucepan and place the container on strong fire. After the water surface bubbles, the washed shadberry is placed in a bowl. Constantly stirring the berries, boil them for 3-4 minutes. During this time, the delicate skin of the serviceberry will burst and curl.

Place a fine metal sieve on a saucepan for making jam and place blanched shadberry on it. The most labor-intensive process is grinding the berries. This is best done with a wooden pestle or tablespoon. All the pulp of the serviceberry will end up in the cooking container, and only the skins and tender seeds will remain on the grill.

IN berry puree add 800 grams of sugar, mix it, and set to simmer over the lowest heat. Literally 15 minutes of boiling and the jam is ready!

How to store serviceberry jam

The workpiece can be stored in glass jars. To do this, they are first sterilized and thoroughly dried. The jam is poured into prepared containers while hot and screwed on top with lids that have also been heat-treated.

The second storage method is freezing. If, when making jam, you immediately plan to freeze it, then the amount of sugar in recipes can be reduced by half or a third. The jam is pre-cooled, and only then put into containers for freezing.

To save space in freezer, the inner surface of the containers for freezing is lined with cling film or insert a clean plastic bag inside. A day later, after placing the jam in the freezer, the workpiece is removed from the containers and packaged in the free part of the film or bag.

If you plan to freeze serviceberry jam in portioned cubes, then the ice mold, if it is not silicone, is also lined with cling film or lightly greased vegetable oil. After freezing, sweet jam cubes are transferred to a common container or bag, tied tightly, and sent back to the cold.

The shelf life of jam in jars is 1.5 years, and frozen jam can be stored in the freezer for up to a year.