Five-minute serviceberry jam

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   We collect or buy irgu. Like any berry, it is advisable to process it on the day of collection or the next day. If a delay situation arises, then place the berries in a cool place.

2. STEP 2

   

   For the jam you will need the shadberry itself, sugar and, of course, an acidifier. After all, the serviceberry berry is quite fresh. You can take both citric acid and lemon juice, but their presence is required. This way the jam will get a pleasant sourness and will not become sugary. But adding water is not necessary at all. First, sort out the irgu and get rid of the litter. Remove all damaged, pecked and unripe fruits. Leave only the good berries.

3. STEP 3

   

   Then pour into a colander and rinse well under cool water.

4. STEP 4

   

   If you have a variety of serviceberry with not very thick skin, you need to skip this step. It happens that the skin is a bit thick. Then heat the water in a large saucepan, but do not boil. Dip the berries directly into a colander into slightly hot water and remove immediately. The berry should not burst and the water should not be colored. This procedure will help the juice to release more easily, and in the finished jam the berries will remain intact and soak up the syrup faster. You just have to do everything right or don’t take risks.

5. STEP 5

   

   Pour the irga into a spacious bowl or basin for cooking. Add 1/2 sugar, mix gently. Leave on the counter to release the juice. It is advisable to take enamel or stainless steel dishes with a thick bottom. The edges should be wide for better evaporation of moisture. Cook no more than 2 kg of berries at one time. If you don’t have time to cook, you can put the berries sprinkled with sugar in the refrigerator and cook them in the morning.

6. STEP 6

   

   A berry prepared by blanching or simply washed will readily release juice in about half an hour. This juice will be enough to avoid adding water or boiling the syrup separately, and the taste of the jam will only benefit.

7. STEP 7

   

   Place the bowl over low heat, stirring gently until all the sugar dissolves and does not burn. Then turn the heat up to medium-medium and bring to a boil. Reduce the heat to low again and let it simmer for 5 minutes. Do not skim off any foam that appears, but slowly stir the jam with a spatula, touching the bottom.

8. STEP 8

   

   After 5 minutes, remove the dishes from the stove. Shaking left and right and away from you, towards you, drive the foam into the center of the bowl. Remove the foam, repeating the shaking until all is removed. I didn’t have a lot of foam, but it’s necessary to remove it so that the jam is well stored and tasty.

9. STEP 9

   

   Add the remaining sugar to the hot, foam-free berry mass. Stir it well until dissolved. Leave until completely cooled, during which time the steamed irga will be well saturated with syrup.

10. STEP 10

    

    Repeat boiling again for 5 minutes, add citric acid at the end. Mix well and skim off the foam.

11. STEP 11

    

    In the finished jam, the berries are whole, they are soaked in syrup and do not float. Hot berry syrup runs freely from the spatula, but do not overcook the jam. When it cools, it will set in the jar like jelly. From this amount of berries you get 0.5 liters of jam and a little is left for testing.

12. STEP 12

    

    Pour the jam hot into sterile dry jars up to the rim. Screw on with sterile lids, turn over and leave under the “fur coat” to cool, then take to a cool, dark place for storage. If you store it in the refrigerator, you can pour it hot into jars and let it cool without closing it. When it cools down, the top will heal, then close it with a plastic or screw cap, sterile of course. This jam is stored well, the shelf life is up to 2 years.

Comments on the recipe

TanyaL

22.09.2023

4.6

Nice recipe, thanks! For the winter you can still make this delicious compote from the serviceberry.

Luda

22.09.2023

4.9

thanks for the recipe!