I love irga jam for its bright and expressive taste, which is not at all like other berries. And it becomes even tastier if you add a little citrus sourness in the form of a fresh lemon. Try it – and you will definitely not regret it!
Step-by-step cooking recipe
Boil water with sugar until dissolved.
Send the washed irga to the syrup, bring it to a boil again and cook the jam on low heat to the desired density.
Pour boiling water over the lemon, grind in a blender or grate, and add to the jam a couple of minutes before the end of cooking.
Roll the blank into sterile jars.
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