Made with irga, a wild berry from the steppes of Kazakhstan, this sweet preserve is prepared by simmering small purple berries with sugar and lemon for hours until thick. Because the fruit is naturally low in pectin, reaching the right consistency takes patience.
Rinse and drain the stemmed irga berries.
Combine the irga, sugar, lemon juice, and water in a saucepan. Bring to a boil over medium heat and boil for 15 minutes.
Reduce the heat and simmer for 70 more minutes, stirring and skimming off the foam. Test the consistency, then remove from the heat when it is ready.
While hot, spoon the mixture into sterilized jars and seal the lids tightly.
Skim the foam regularly as the preserves simmer; otherwise, they may look cloudy and sediment-like. To test the consistency, drop a little onto a cold plate and push it with your finger. If it leaves a track, it is ready.
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