Serviceberry jam

Irga contains a huge amount of vitamins A and C, and other necessary substances. It calms, helps lower blood pressure, serves to prevent colds and cancer, and has disinfecting properties. With all this, the irga is very sweet, with a slight sourness and a slightly strong aftertaste. For this reason, serviceberry jam is prepared for the winter by almost all housewives who care about their own health and the health of their loved ones. After all, both adults and children enjoy this healthy delicacy.

Individual manufacturing

The skin of the serviceberry is quite compact, so before making jam from it, it is blanched for a couple of minutes by dipping it in a colander in boiling water. But if the recipe requires long cooking, you can skip this step.
Serviceberry contains a lot of sugars, so little sugar is required to make jam from it. Usually, for 1 kg of berries, take no more than 1 cup of sweet sand. Otherwise, the jam may turn out cloying.
Iga contains a lot of organic acids that can react with the alloy, so it can only be cooked in an enamel bowl or in a stainless steel container, stirred with a wooden or stainless steel spoon.
To cook irgi, use a basin, bowl or other container with a large evaporation area; otherwise, the jam will turn out to be very watery.
Before putting the finished jam into jars, you can cool it. In this case, the berries will be moderately distributed over the entire area. Otherwise, when the syrup cools, it will end up at the bottom, and the berries will be at the top of the jar. But jam is stored better when poured into hot jars.
Serviceberry jam comes out delicious without any additives, but almost everyone adds citric acid to it during production, which not only adds sourness, but also increases the preservation of the jam, because lemon is a preservative.
The freshest irga quickly deteriorates, so preparations from it for the winter must be made on the same day when it was collected, or, in the latter case, the next day.

You can try making jam from serviceberry with raspberries or other berries and fruits. In this case, it will be even tastier and healthier.

The usual recipe for jam from serviceberry

irga – 1 kg;
sugar – 0.2 kg.

Sort through the irgu, leaving only the mature ones, removing spoiled berries, twigs and leaves.
Wash the berries in warm running water.
Boil water and lower the shadberry into it for 2 minutes. Remove the berry from the water with a slotted spoon and let it dry. So that there is no need to collect the berries with a slotted spoon, you can put them in a colander before putting them in boiling water - in this case they will remain in it.
Place the dried shadberry in a bowl and cover with sugar. Leave for about an hour or two until the serviceberry gives juice and is immersed in syrup.
Place the basin on the fire, bring to a boil and cook for 5 minutes over high heat, skimming off any foam that forms.
Leave the irgu to soak in the syrup for a couple of hours. Then heat it again to a boil and cook for another 5 minutes.
Repeat the function again.
Place the jam in sterilized jars, without cooling, and seal with sterilized lids.
When the jam has cooled, you can put it in the pantry for the winter. Before the jars with it cool down, it is better to put them on the lids to make sure that the twist is tight: jars that are not closed tightly enough will leak.

Despite the ease of production and the small number of ingredients used, the jam turns out tasty and healthy, and lasts well all winter at room temperature.

Not a bad recipe 3

Thick serviceberry jam

Composition (per 1.5 l):

serviceberry - 1.5 kg;
sugar – 0.4 kg;
water – 0.2 l.

Fill the washed shadberry with water and place on low heat. After boiling, set aside half an hour and cook the irgu, stirring constantly so that it does not burn.
Add sugar, stir and continue cooking for the same amount, constantly stirring and skimming off any foam that forms. If you want to get the thickest jam, you can cook longer (45–60 minutes).
Wait until the jam has cooled, grind it with a blender and place it in sterilized jars. Close them tightly and put them in a cool place.

According to this recipe, the jam from the serviceberry comes out thick, reminiscent of jam, and is great to spread on sandwiches. True, it is safer to store it in a cold place. If you want to keep the jam at room temperature, then before sealing, pasteurize the jars of jam in a water bath for 10–20 minutes, depending on their size.

Not a bad recipe 1

Saskatoon jam with citric acid (traditional recipe)

Composition (per 1–1.25 l):

irga – 1 kg;
sugar – 0.25 kg;
water – 0.25 l,
citric acid – 1 g.

Make a thick syrup from water and sugar.
Dip the prepared shadberry into the hot syrup and cook for 7 minutes.
Leave the bowl of jam for 8–12 hours.
Place the bowl of jam on the fire and cook until done, that is, until it becomes as thick as you like, but at least 5 minutes after boiling.
Add citric acid or lemon juice (10 ml), mix and place in sterilized small jars.
Screw the metal lids onto the jars as tightly as possible and leave to cool upside down.
After cooling, put it in the pantry for the winter.

The jam prepared according to this recipe stores well and comes out very tasty. If you cook it not for very long, it remains useful. With all this, the process of making sweets cannot be called complicated, which is why almost all housewives choose this particular recipe.

Not a bad recipe 2

Saskatoon jam with raspberries

Composition (for 1.5–1.75 l):

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

Wash the irgu, immerse it in hot water for 2 minutes, remove and dry.
Sort and wash the raspberries.
Mix the berries, add sugar and leave overnight (that is, in the dark) (6-12 hours).
Place 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. Before doing this, be sure to sterilize the lids and jars.
After the jam has cooled, put it in the refrigerator.

This jam is very helpful for colds, but it can only be stored in a cold place.

Serviceberry jam

Jam from serviceberry and reddish currants

Tasty and healthy five-minute jam made from serviceberry berries and reddish currants. This is a very fragrant delicacy, quite thick in mixture. It will be a good addition to tea, pies and pancakes.

Saskatoon and gooseberry jam

If you like to make preparations for the winter, and have already made all the usual jams, be sure to try the delicacy made from serviceberry and gooseberries. These two berries perfectly complement each other's taste. It turns out to be a very unusual and fascinating combination. This jam will make a good interior for baking and an addition to pancakes.

Saskatoon jam in a slow cooker

Saskatoon jam is a very special delicacy. Although this berry is not very popular in our area, its taste is simply wonderful. Having opened a jar of this jam, guests immediately begin to wonder what it is made of! This delicious dessert is also very easy to make!

Saskatoon and currant jam

Fragrant jam from serviceberry and currants is not only a good addition to tea, but also a very healthy delicacy. These berries are quite accessible in our region, not expensive, and mix well together. And it doesn’t take long to cook, just a few minutes and the treat is ready!

Irga pureed with sugar for the winter

If you are lucky enough to get the freshest serviceberry berries, you should prepare them for the winter. Irga contains a huge amount of vitamins and microelements, which are especially valuable during the autumn-winter period of colds. In order to preserve the beneficial substances of this amazing berry for us, we suggest doing without cooking and preparing raw jam in the form of fruits mashed with sugar. It is important to know that such a product must be stored only in the refrigerator, and the storage time does not exceed 6 months.

Serviceberry jelly for the winter

Serviceberry berries are not very popular among housewives when it comes to preparations. And in vain, because this sweet berry with a light astringent note contains a huge amount of necessary substances. To ensure their highest safety, we suggest preparing raw jelly from serviceberry juice for the winter. By itself, serviceberry juice does not have gelling properties, so it must be combined with the juice of fruits containing a huge amount of pectin. In this case, it is reddish currant.

Saskatoon jam with lemon

If you want to create not only tasty, but also healthy preparations, then pay attention to jam from serviceberry and lemon. Irga and lemon have a number of necessary parameters; they are used in the treatment of colds.

Saskatoon jam for the winter

Irga is a necessary berry, rich in vitamins and antioxidants. Saskatoon jam also has a positive effect on the body; it helps get rid of stress and improve your mood. In addition, it can be served with tea and used in making homemade pastries.

Saskatoon jam with orange

Raspberries, lemon or oranges are often added to serviceberry berries. The jam made from these fruits is tasty and healthy. Serviceberry berries have a dense structure, so before making jam it is recommended to place them in boiling water for a couple of minutes.

Serviceberry and cherry jam

Cherry and serviceberry complement each other unsurpassedly. Irga tastes sweet and bland, and cherries are quite sour. The jam that comes out of these berries is very tasty and healthy; shadberry contains antioxidants that have a positive effect on the condition of the body.

Serviceberry jam for the winter

Irga is a berry that is greatly adored by people who lead a healthy lifestyle and are adherents of a healthy diet. The berry is rich in vitamins and minerals, as well as antioxidants. I would like to share with you a recipe for wonderful tasting serviceberry jam.

Saskatoon jam without sugar

Irga is a tasty berry rich in beneficial vitamins. Serviceberry berries are consumed both raw and cooked. Jams and jams, decoctions and infusions, compotes and fruit drinks are prepared from it. I would like to share a beautiful recipe for sugar-free shadberry jam.

Saskatoon jam with lemon

Saskatoon jam with lemon is a savory delicacy with a delicate and subtle taste. In its appearance, the serviceberry resembles black currant or chokeberry. The berry is rich in vitamins and antioxidants.

Saskatoon jam with apples

I recommend making delicious and rare jamberry jam with apples. The jam is rare and unusual, so you rarely see such a berry. Until recently, I had heard absolutely nothing about this berry for us, but a friend shared the freshest berry and a recipe for jam.

Five-minute serviceberry jam for the winter

Irga is popular in folk medicine as a tonic and sedative. In addition, the berries make tasty and fragrant jam. An extraordinary delicacy can be added to tea.

Saskatoon jam through a meat grinder

If you didn’t know what to do with the huge harvest of the extraordinary serviceberry berry, be sure to take note of the recipe for jamberry jam using a meat grinder. Even gourmets go into ecstasy from the unique taste and subtle smell of the prepared sweets, so feel free to prepare more in the summer.

Saskatoon and raspberry jam

Irga is a unique berry; products containing it have a beneficial effect on the human body: they increase immunity and strengthen the nervous system. This is precisely why the usefulness of jam from this berry for us in the winter is simply invaluable, and in combination with raspberries, the jam acquires an amazing smell and taste that will certainly appeal to all household members.

Saskatoon jam without cooking

From this unusual berry, you can prepare fragrant jam for the winter without cooking, which will allow you to preserve all the vitamins in it (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and create a very healthy dessert. Irga quickly deteriorates, so it is necessary to prepare jam immediately after harvesting.

Serviceberry jam

Almost everyone saw small bluish-black berries, very similar to black currants. Such bushes grow both in wild areas and in private plots and are called irga.

The game is a very necessary product that has beautiful healing qualities. It plays into his hands that he is actually not whimsical and does not require a lot of care. This shrub bears fruit at the end of July, and therefore is often used in home preparations for the winter. Every housewife has her own unique recipes for making clogs from serviceberry. Jam, compotes, savory preserves, jelly and juices are made from its berries. There are even options for producing kvass based on it.

Chemical composition of serviceberry and its beneficial characteristics

The chemical composition of the berries is a combination of necessary micro- and macroelements, as well as an important vitamin complex. Among this abundance stands out a very rare and very necessary for the body vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) P, ascorbic acid, vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) A and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) group B.

Chemical composition of serviceberry and its beneficial characteristics
Saskatoon jam “five-minute”
Serviceberry berry jam without cooking
Instead of conclusions

Saskatoon jam “five-minute”

The recipe for making jam from serviceberry is quite simple and it is no more difficult to prepare than strawberry jam. It is often also called five-minute jam. To make such a dish you will need:

serviceberry berries – one kilogram;
sweet sand – one kilogram;
citric acid – about 3 g.

Sort the berries in advance, thoroughly wash and dry on a towel. While they are drying, you should prepare the sweet syrup. To do this, boil 250 ml of water in a saucepan and pour sugar into it.

To make the jam slightly taste like cherries, you can previously boil cherry leaves in such water.

Place the irgu into the bubbling syrup and, after boiling, cook the berries over low heat for a maximum of fifteen minutes.
With longer cooking time, the berries will boil and you will get jam instead of the expected jam. At the end of cooking, add citric acid to the mixture or season it with a small amount of lemon juice.

Chilled jam should be poured into sterilized jars prepared in advance and rolled up.

Serviceberry berry jam without cooking

You can prepare this desired dessert without boiling the berries. In this case, the serviceberry will retain the greatest amount of valuable substances, which will significantly enhance its medicinal characteristics. For this you will need:

serviceberry berries – one kilogram;
sweet sand – one kilogram;
citric acid – two to three grams.

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Serviceberry berries need to be sorted, washed and dried, and then chopped in a meat grinder or using a blender.

Pour sugar into the resulting slurry and mix thoroughly. Add a little citric acid or lemon juice, pour into jars, which are best sterilized or doused with boiling water, and close with cellophane lids.

The purchased product must be stored in a cool, dark place. A refrigerator or cellar would be perfect for storage.

Instead of conclusions

Serviceberry jam is a breathtakingly tasty and medicinal product that fills the body with useful minerals and vitamins. It significantly strengthens the immune system, helps relieve stress and tension, and also cleanses the body of unsafe toxins, harmful wastes and radioactive substances. But you should be careful when using it for people with low blood pressure, because this berry has the ability to reduce it even more. But if consumed in moderation, serviceberry jam will not bring severe negative consequences to the human body.

Serviceberry jam: different, tasty, healthy

Apple tree and cherry, currant and raspberry. These crops have been grown by humans for a long time and are deservedly popular. But, in recent times, interest in rare crops and “wild plants” has grown.

Sea buckthorn, viburnum, rowan, and honeysuckle are firmly established in the garden plots. It couldn’t be any other way, because they are tasty and have a lot of necessary properties. In addition, “savages” simply adapt to unfavorable conditions and survive where classic fruit-bearing species may die.

Such crops include serviceberry. But it occupies a modest space in the gardens of the Russian Federation, although it is an inexhaustible source of active substances that people need at the biological level. The advantages include its winter hardiness, stability and unpretentiousness.

Useful characteristics of serviceberry

Serviceberry fruits are fascinating because of their high sugar content (up to 12%) and low organic acid content (about 1%). Berries contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) : C (up to 45 mg%), P (1000 mg%), B2 (60–150 mg%), provitamin A (0.2–1 mg%), Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B6 (0.05 mg%), also pectin substances (0.5–3.7%), P-active compounds that are removed from the body heavy metal ions, betaine (300–980 mg%).

Jam

No one set out to count the number of jam recipes available. Surely quite a lot. To make jam for the winter from shadberry, you can use any recipe. They boil it whole berries or crush them, prepare mono-jam only from serviceberry or a mix of several different fruits. The proportions of sugar and fruit are different. Cook the jam with or without water.

There are traditional ratios of ingredients and unusual combinations. It all depends on the goods at hand and the tastes of the performer.

A “classic of the genre” in the art of making jam is considered to be a 1:1 ratio, in other words, one part by weight of sugar and one part of fruit. This proportion is used for all berries and fruits. Irga is also cooked according to this recipe. But every fruit has its own personality. For serviceberry, this is a huge sugar content and a small percentage of acid. Therefore, when preparing jam from it, you can safely reduce the amount of sugar by half. There are recipes where only two hundred grams of sugar are used for one kilogram of serviceberry. Citric acid or sour berries are often added to shadberry because it itself has a slightly bland taste. But first things first.

Preliminary step

For jam, ripe or green fruits are selected.

The berries are sorted, discarding garbage, crumpled and dry fruits warped by pests and diseases.

Rinse in a colander and leave to drain.

If the berries are very hard, they are blanched for about 3 minutes in bubbling water.

Recipes for berry jam.

Option #1

serviceberry fruits – 1 kg;
sugar – 1 kg;
water – 1 glass.

Citric acid is added if desired.

This is the traditional proportion of ingredients when making jam.

washed, dried serviceberry fruits are placed in bubbling syrup and boiled for 5 minutes;
set aside and let cool;
after cooling, boil again for 5 minutes and set aside again;
the third time the jam is put on the fire, cooked and poured into sterilized jars.

Option No. 2

serviceberry fruits – 1 kg;
sugar – 400–500 g;
water – from 1 to 2 glasses;
citric acid – 1–2 g.

the fruits are cleared of debris, washed, scattered on a towel or soft napkin (can be cardboard), allowed to drain and dry;
prepare syrup;
shadberry is filled with bubbling syrup;
cook over low heat, stirring, until tender.

The degree of readiness of the jam is determined by dropping a drop of syrup onto a cool surface. If the drop does not disperse, it is time to drain the jam.

Option number 3. With dark currants

serviceberry fruits – 2 kilograms;
dark currants – 1 kg;
sugar – 2 kg;
water - from 2 to 3 glasses.

Serviceberry berries are poured into boiling water and blanched for about 3 minutes;
laid out to allow water to drain;
dump together with currants into boiled syrup;
bring to a boil;
remove from heat and let steep for 8–10 hours;
After this, cook until done.

Option number 4. Another recipe with currants - jam-jelly

serviceberry fruits – 2 cups;
currant berries (snow-white or reddish) - 2 cups;
sugar – 600 grams.

The berries are washed, crushed, and heated for 10 minutes.
squeeze out the juice.
Combine serviceberry and currant juice, add sugar and boil.
pour into sterile jars and seal.

Option number 5. Multi-cooker option

irga – 1 kg;
sugar – 1 kg;
water - 0.5 cups from the multicooker.

Serviceberry berries are washed.
grind in a meat grinder or grind in a blender;
place in the multicooker bowl;
add water and sugar;
stir;
cook in “porridge” mode for 1 hour.
After cooking is finished, pour into jars and roll up the lids.

Option No. 6. Irgovo-apple

serviceberry fruits – 1 kg;
apples – 1 kg;
sugar – 1 kg;
water – 1 glass.
add citric acid.

apples are peeled and cored, cut into slices or slices;
Irgu are sorted, washed, dried;
syrup is made from sugar and water;
first, serviceberry berries are poured into the bubbling syrup;
After letting them simmer for 5-7 minutes, add apples;
Next, the jam must be boiled and cooked over low heat until tender;
at the very end add citric acid.

Option No. 7. Cherry-berry jam

The unit of measurement in this recipe is a glass.

fruits of serviceberry and cherry - 5 tbsp.;
sugar – 10 tbsp;
water – 2 tbsp.

Description of the manufacturing process:

The berries are sorted; the pits are not removed from the cherries.
boil the syrup.
pour cherries into it and boil slowly for fifteen minutes.
then add the irgu and cook everything together for another fifteen minutes.
During the cooking process, remove the foam.
Before draining the jam, add 5 g of citric acid.
The jam is poured into jars and closed.

Option number 8. Irga plus lemon.

serviceberry fruits – 2 kg;
sweet sand – 1 kg;
water – 1 glass;
lemon – 1 pc.

Serviceberry berries are layered with sugar and left for three hours;

The lemon is washed, cut, seeds removed, and ground.

Irga with sugar is put on fire, water is added, lemon is added and simmered at low boil for about an hour.

The finished jam is placed in jars and closed.

This is interesting! It turns out that not only housewives experiment with jam recipes in the kitchen. Scientists at VNIIS named after. I.V. Michurin conducted experiments on the production and analysis of blended jam for a number of years. The best jam is made from honeysuckle and serviceberry. But, because these berries ripen at different times, frozen honeysuckle was added to the freshest shadberry.

Recipe for jam approved by scientists:

honeysuckle -1 kilogram;
serviceberry fruits – 1 kg;
sugar – 2 kg.

Sweet sand is poured onto the mixture of berries so that it covers them one hundred percent and set aside for 4-6 hours. Bring to a boil, making sure that the berries do not boil. Place the jam in a clean container and close it.

The product comes out jelly-like because serviceberry has gelling properties.

This jam received a rating of 4.9 points out of 5 possible. The commission decided that the taste of this blend was the most harmonious. With all this, any jar is a storehouse of useful things.