This wonderful berry often goes unnoticed, but you can make a lot of delicious preparations for the winter from it. Today we will focus on jelly from irga. It should be cooked with the addition of pectin. With its help, it is possible to achieve the desired density in a short cooking time.
Step-by-step cooking recipe
Sort out the Irg and rinse thoroughly.
Pour the berries with boiling water and leave for 2 minutes.
Flip the irga into a colander, and then wipe through a sieve.
Mix the resulting mass with 1 kg of sugar and put it aside for half an hour.
Bring to a boil over low heat, add the pectin mixed with the remaining sugar, and cook for 5 minutes.
Put the hot jelly from the irga into the prepared jars and roll it up.
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