Source: Edalin, AdobeStockNot everyone knows about Tibetan raspberries, and that's a shame. They have a very interesting taste, distinct from regular raspberries, with subtle strawberry notes. So, if you've managed to get your hands on a harvest of these delicious and unusual berries, we recommend preparing a few jars for winter right away. Here's a selection of recipes!
1. Five-Minute Tibetan Raspberry Jam for Winter
Source: vkusnoclub.ruA simple version with sugar and citric acid. Nothing else is needed!
You will need: 1 kg Tibetan raspberries, 1 kg sugar, 2 pinches of citric acid.
Preparation: Cover the Tibetan raspberries with sugar and leave for a couple of hours. Bring to a boil over low heat, add citric acid, and simmer for 5 minutes. Seal the jam in sterilized jars.
2. No-Cook Tibetan Raspberry Jam
Source: botanichka.ruStore it in the refrigerator or freeze it in containers.
You will need: 1 kg Tibetan raspberries, 1.5 kg sugar.
Preparation: Cover the raspberries with sugar, leave for several hours, and mash with a potato masher. Stir and spoon the mixture into sterilized jars.
3. Tibetan Raspberry Jam for Winter
Source: mykaleidoscope.ruThick and not too sweet jam without seeds. Perfect for pancakes and fritters!
You will need: 1.2 kg Tibetan raspberries, 100 ml water, 2 g citric acid, 800 g sugar.
Preparation: Blend the Tibetan raspberries, add water, and bring to a boil over low heat. Simmer for 3 minutes, strain through a sieve, and add sugar. Bring to a boil again, simmer the jam for 20-30 minutes until thick, and finally, add citric acid. Seal the jam in sterilized jars.
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4. Tibetan Raspberry Jam with Gelatin for Winter
Source: pinterest.comGelatin makes this jam very thick even without prolonged boiling.
You will need: 1 kg Tibetan raspberries, 800 g sugar, 2 tbsp gelatin, 70 ml water.
Preparation: Cover the Tibetan raspberries with sugar and leave for 4-5 hours. Bring the mixture to a boil over low heat, remove from heat, and let cool. Bring to a boil again and let cool. Bring to a boil one more time. Dissolve gelatin in water according to package instructions, add it to the hot jam, stir, and seal everything in sterilized jars.
5. Tibetan Raspberry Jam in Sugar Syrup for Winter
Source: pinterest.comThe advantage of this recipe is that the jam is prepared quickly and in one go.
You will need: 1 kg Tibetan raspberries, 500 g sugar, 150 ml water.
Preparation: Make a syrup from water and sugar, simmering for 3-4 minutes. Add the Tibetan raspberries to this syrup and simmer for another 10 minutes over medium heat. Skim off the foam, stir the mixture, simmer for another 5 minutes, and seal in sterilized jars.
6. Tibetan Raspberry Jam with Mint
Source: za-edoy.ruNot only doubly healthy, but also doubly aromatic!
You will need: 500 g Tibetan raspberries, 250 g sugar, 2 sprigs of mint.
Preparation: Cover the Tibetan raspberries with sugar and leave for 8-10 hours. Add the mint sprigs, bring to a boil, and simmer the jam for 10 minutes over low heat. Then remove the mint and seal the jam in sterilized jars.
7. Tibetan Raspberry and Orange Jam for Winter
Source: ideireceptov.ruThe citrusy tartness perfectly complements the berry flavor of Tibetan raspberries.
You will need: 1.5 kg Tibetan raspberries, 3 oranges, 1 kg sugar.
Preparation: Separate the oranges into segments, removing all membranes. Blend the orange pulp and Tibetan raspberries using a blender or meat grinder. Optionally, add a little zest or cinnamon.
Add sugar, stir the mixture, and bring to a boil. Simmer the jam for 5 minutes, then remove from heat for another 10-15 minutes. Repeat this step. For the third time, simmer the jam for 5 minutes and seal in sterilized jars.
8. Tibetan Raspberry and Banana Jam for Winter
Source: pinterest.comAn interesting and exotic recipe that everyone will love.
You will need: 1 kg Tibetan raspberries, 3 bananas, 1 tsp lemon juice, 700 g sugar.
Preparation: Mash the raspberries with a potato masher, finely chop the bananas, and mix all ingredients. Bring the jam to a boil and simmer for 15 minutes over low heat. Seal it in sterilized jars.
9. Tibetan Raspberry and Blackberry Jam for Winter
Source: dzen.ruSince both berries are quite delicate, they should be handled very carefully.
You will need: 300 g Tibetan raspberries, 300 g blackberries, 400 g sugar.
Preparation: Cover the Tibetan raspberries and blackberries with sugar. Bring to a boil over low heat, stirring gently. Simmer the jam for 15-20 minutes and seal in prepared jars for winter.
10. Apple and Tibetan Raspberry Jam for Winter
Source: vk.comSweet and sour, not too large apples are best suited.
You will need: 2 kg Tibetan raspberries, 1 kg apples, 2-2.5 kg sugar.
Preparation: Peel and chop the apples, add 500 g of sugar, and stir. Separately mix the Tibetan raspberries with the remaining sugar. Leave both mixtures overnight or even for a day. Then bring the apples to a boil, remove from heat, and let cool. Repeat this 2-3 more times until the apples are soft.
Separately bring the Tibetan raspberries to a boil and let cool in the same way. Combine both mixtures and simmer the jam for another 15-20 minutes over low heat. Seal it in sterilized jars.
11. Tibetan Raspberry and Red Currant Jam
Source: rutxt.ruA wonderful combination of flavors that will remind you of summer in the middle of winter.
You will need: 500 g Tibetan raspberries, 500 g red currants, 400 g sugar.
Preparation: Set aside half of the raspberries, and mash the rest through a sieve. Mash the red currants in the same way. Mix the currant puree with sugar, bring to a boil, and add all the Tibetan raspberries. Stir, bring to a boil again, and simmer the jam for 5 minutes over low heat. Seal it in sterilized jars.
12. Tibetan Raspberry and Wild Strawberry Jam for Winter
Source: pinterest.comMany people detect strawberry notes in the taste of Tibetan raspberries, so this combination will be very harmonious.
You will need: 1 kg Tibetan raspberries, 600 g wild strawberries, 1.5 kg sugar.
Preparation: Layer all the berries in a pot, sprinkling sugar between layers. Leave for 8-12 hours. Gently stir the mixture, bring to a boil, and simmer the jam for 5 minutes. Let it cool, simmer for another 5 minutes, and seal in sterilized jars.