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Siberian pears are prepared for the winter. Pear preparations. Pear and apple jam

Roll up pear compote

The principles of harvesting pears are simple and easy to implement. In addition, these fruits contain a large amount of sugars and are practically not stored in apartment conditions. In order not to lose a large harvest, it is best to process the fruits into preparations for the winter. The best thing is to cook compote from them using our simple recipes.

The simplest method that does not require much time.

Fruits are preserved whole, using slightly unripe fruits, small in size, without damage. The most suitable varieties in this case are “Limonka”, wild pear or any other types of fruits with small fruits.

Required ingredients for preparing a three-liter jar of compote:

one kilogram of fruit;
100 - 150 grams of granulated sugar - sugar varies depending on the sweetness of the pears;
three liters of water;
citric acid - optional (ideally, take half a teaspoon for a three-liter jar, however, even without it the jars will not explode, since they contain a lot of pear base). I recommend playing it safe and adding it anyway.

Winter preparation process:

Wash the pears thoroughly, do not tear off the stems, to avoid premature leakage of juice and to maintain the integrity of the fruit during cooking.
Pour cold water over the fruit and let it simmer for about a third of an hour after boiling.
Place the cooked pears in a sterilized canning container.
Boil syrup from pear broth and granulated sugar, and after boiling, add citric acid to it.
Fill the jars with pears with hot sweet liquid and roll up.
Turn the jars on their sides and wrap them warmly.
After cooling, take it to the cellar.

Compote in quarters without sterilization

Modern scientists have discovered a substance in pear fruits that helps adults and children cope with certain types of urolithiasis, which undoubtedly indicates the beneficial qualities of these fruits and canned food prepared from them.

This harvesting option is suitable for fruits that have fallen from the tree and have some defects. They also make delicious food, the recipe for which we have already published. If the pears have a dense, harsh skin, it is better to remove it with a paring knife.

If you take summer or dessert varieties, be sure to add citric acid!

Necessary products for canning in one three-liter jar:

one liter of water;
two hundred to three hundred grams of granulated sugar;
four grams of citric acid (half a teaspoon).

Cooking process:

Wash the collected fruits thoroughly, remove damaged or spoiled areas, and divide into four parts.
Remove stalks and seeds with partitions.
Place the chopped pears in fat-free and sterilized jars up to the shoulders.
Boil the syrup from the sugar and water specified in the recipe, fill the jars with fruit to the top.
Cover the workpieces with metal lids.
After five minutes, drain the syrup and bring it to a boil.
Pour in the pear quarters again and keep them covered again for five minutes.
Drain the liquid a third time, bring to a boil, add citric acid.
Fill the jars with boiling solution to the very edge and roll up.
Turn the finished compote over and wrap it in something warm.
After complete cooling, remove the workpiece to a suitable place for winter storage.

Colored compote, sterilized

Pears have been known to mankind for more than three thousand years; even the ancient Greeks and Romans admired the taste of these fruits and prepared all kinds of desserts and more from them.

The pear was also popular in Rus', in particular, in the manuscript “Domostroy”, written in the old days, there are instructions for growing the tree and caring for it.

The pear compote itself is very tasty, but it looks a little pale. To add brightness to it, you can preserve fruits with various juices. Juices need to be prepared immediately before canning - then they will not lose their beneficial qualities.

Required components:

liter of water;
a glass of granulated sugar;
half a glass of juice from brightly colored berries: raspberries, black currants, etc., for each liter jar;

The process of preparing seaming for the winter:

Wash the pears and remove the skins using a potato peeler.
Cut each fruit into four to six pieces, remove the core with seeds and membranes.
Place the prepared fruits in a sterilized container up to the hangers.
Prepare syrup from sugar and water, cool.
Fill the jars with cold syrup and berry juice, place them in a large container on a fabric mat, fill them with water up to the necks of the jars, and cover with metal lids.
Sterilize within a quarter of an hour from the moment the water boils in the sterilizer.
Roll up and turn over.
Cover with a warm cloth and cool. Remove the twist for storage.

Compote of pears stuffed with rose hips

An unusual vitamin drink can be prepared in the second half of September from autumn varieties of pears and rose hips, which by this time have acquired the full composition of vitamins.

The pear itself is a source of many macronutrients necessary for the human body. The combination with rose hips turns an ordinary drink into a healthy addition to the everyday table, which not only perfectly quenches thirst, but is also an excellent prevention of colds and seasonal viruses.

Required Products:

two kilograms of fruit;
seven hundred and fifty grams of water;
three hundred grams of granulated sugar;
a quarter teaspoon of citric acid;
large rose hips - one fruit for each pear.

Harvesting method:

Wash the fruits, peel them, leaving the stems.
Dilute water with citric acid, put pears in it, each immediately after peeling, so that the fruits do not darken from contact with air.
Using a paring knife, make a depression in each fruit on the side opposite the tail and place the washed rose hips in it.
Place the stuffed fruit in jars up to the shoulders.
Boil syrup, cool.
Fill each prepared jar to the top, place for water sterilization, and cover with lids for canning.
Sterilize canned food, depending on the volume of cans: liter - half an hour, three-liter - about an hour
Remove from the sterilizer and seal immediately.
Turn over and cover with a warm blanket.
After cooling, the compote is ready for use and long-term storage in a dark, cool place.

Compote for the winter “Assorted”

A very beautiful and pleasant-tasting drink is made from a mixture of pears and various berries. It is only necessary to take into account the number of fruits so that the pear aroma is not lost against the background of the berry mixture, since it is more delicate. The berry mixture should have a rich color; citric acid is added if the fruits are not sour enough.

Required products and their proportions:

2 kilograms of pears;
a kilogram of various fruits and berries - plums, raspberries, chokeberries, and so on;
liter of water;
four hundred grams of granulated sugar;
three grams of citric acid (half a level teaspoon).

Method and subtleties of canning:

Wash the pears, remove the skin.
Cut the fruit in half, remove the seeds and membranes.
Rinse the berries and remove the pits from the plums.
Place in sterilized jars so that the pears contain more than half of the total fruit volume up to the shoulders.
Boil the syrup, pour the hot solution into the container with the raw materials, and place for sterilization.
Sterilization time after boiling water: liter jars - ten minutes; three-liter - a third of an hour.
Remove, seal tightly, turn over.
Wrap the canned food in a warm blanket or blanket and cool.

The drink is ready to drink.

Compote of pears and apples for the winter

A very simple recipe, apples and pears get along well together and delight with their delicate taste in the cold winter season. Suitable for very large, slightly unripe fruits with firm flesh.

Sugar solution recipe:

liter of water;
four hundred grams of granulated sugar;
equal number of pears and apples.

Preparation principle:

Wash the fruit, cut into small pieces of equal thickness and remove the core.
The cleaned pieces should be kept in water acidified with lemon juice. You can use citric acid or a solution of table vinegar.
Boil syrup from water and sugar, cool to room temperature.
Place apples and pears in equal quantities in prepared containers up to the shoulders, pour syrup to the edges of the container.
Cover with metal lids, sterilize - liter for half an hour, three-liter for about an hour.
Seal tightly, place on its side and insulate with a thick blanket.

The product is ready for use and storage for a long time. By the way, we published a recipe for canning apple juice.

Often, in fruit compotes, the fruit mixture remains in the jar while the liquid is drunk instantly. The boiled fruits should be placed in a colander, boiled over low heat until the required thickness and granulated sugar should be added to taste. Use as a filling for pies and rolls. Lightly toasted and ground walnuts in a meat grinder work well with this jam as a thickener.

You can prepare pears for the winter in different ways, armed with good ideas, a suitable recipe and a burning desire to surprise your family with an interesting preserve. If you have a bountiful harvest, you cannot ignore the opportunity to stock up on a few jars of delicious jam, compote or fruit in syrup.

What to cook from pears for the winter?

Having collected a large fruit harvest, every housewife has the question of how to preserve pears for the winter and not lose either the beneficial properties of the fruit or their taste.

Prepared pears for the winter - recipes, as a rule, are not limited to just jam. Thick jam, transparent jelly, confiture or jam can be preserved.
Pears go well with other fruits or berries, so you can safely combine the composition of compotes, preserves or jams.
The fruit contains a large amount of pectin, so canned pear dishes for the winter do not require the addition of gelatin and other thickening ingredients.

For the winter they require careful preparation of ingredients. It is important to choose fruits of small size and medium density, because if you take pears that are too hard or, on the contrary, too soft, the result will not be ideal. As a result, the fruit should come out tender, tasty and very sweet.

Ingredients:

pears – 1 kg;
water – 2 l;
sugar – 500 g;
vanilla sugar – 5 g;
citric acid – 5 g.

Preparation

Wash the pears, remove the stems.
Fill the jars 2/3 full with pears.
Boil syrup from water and sugar.
Fill the containers with syrup, let stand for 5 minutes, drain the liquid, boil again, repeat boiling the syrup three times.
During the last boil, add lemon and vanilla sugar, fill the jars, and cover the pears in syrup for the winter.

Pears for the winter also turn out to be very tasty and balanced in taste. For preparation, choose dense fruits; it is better to take apples that are sour and slightly unripe. Cinnamon, which is added during the cooking process of the syrup, will not be superfluous, and for a greater aroma, add a sprig of mint.

Ingredients:

pears – 1 kg;
apples – 1 kg;
cinnamon – 3 sticks;
mint – 2 sprigs;
sugar – 400 g;
water – 6 l;

Preparation

Cut pears and apples into quarters, remove stems and seeds.
Fill sterilized jars 1/3 full.
Boil syrup from water and sugar, add cinnamon and mint. Cook for 15 minutes.
Pour the syrup over the fruit, wait 10 minutes, drain the liquid and boil again.
Fill the jars with syrup and seal with sterilized lids.

It turns out very tasty. To implement the recipe, it does not require much time for tedious cooking and sterilization. The delicacy is prepared quickly, without hassle, and the result is always excellent - small fruit pieces in a clear, thick syrup. This blank is used to fill homemade baked goods.

Ingredients:

pears – 2 kg;
sugar – 2 kg;
citric acid – 5 g;
water – 1 tbsp.

Preparation

Wash the fruits, remove the stems and seeds. Cut into slices.
Add sugar and leave for 5 hours.
Boil the jam until it boils, add water and add a lemon.
Boil for 15 minutes, stirring.
Distribute into sterilized jars, seal and put under a blanket. Store pear jam in a cool place for the winter.

Thick and homogeneous pear jam for the winter can be prepared quickly, without any frills or the addition of gelling ingredients. During storage, the treat will reach the desired consistency. There should be pieces in the jam, so you shouldn’t grind the fruit with a blender or meat grinder; it’s better to spend a little time and cut them into small cubes.

Ingredients:

pears – 2 kg;
sugar – 1.5 kg;
vanilla sugar – 5 g.

Preparation

Wash the pears, peel them and chop them finely.
Add sugar and leave for 4 hours.
Let it cook, after boiling, add vanilla.
Simmer the jam for half an hour, stirring vigorously for the last 10 minutes.
Distribute into steamed containers, seal the pear jam for the winter with sterile lids.

Such pear preparations for the winter are stored for a long time and are widely used by housewives in home confectionery. Jam will be an ideal filling for pies and other baked goods, because it does not spread during baking. The delicacy can be made either uniform and thick, or with small pieces in thick syrup.

Ingredients:

pears – 2 kg;
sugar – 1 kg.

Preparation

Wash the pears, peel them, remove seeds and stems.
Boil the fruit in water until soft, avoiding overcooking.
Scroll the pears through a large sieve in a meat grinder, add half the sugar and put on fire.
Simmer the jam for 2 hours, stirring.
Add the rest of the sugar and cook for another 1 hour.
Seal in a sterilized container and place in a warm place to cool slowly.

Caring housewives will definitely need prepared pear puree for the winter. The delicacy prepared according to this recipe can be given to babies during complementary feeding, because it does not contain unhealthy preservatives and the fruit processing process is very gentle. The product contains little sugar (the main preservative), so you need to add a pinch of citric acid and store it exclusively in the refrigerator.

Ingredients:

pears – 1 kg;
sugar – 200 g;
citric acid – ½ tsp.

Preparation

Wash, peel, remove seeds and cut into small cubes.
Add sugar and lemon, simmer the jam over low heat for 15 minutes, cool.
After an hour, repeat the cooking and cooling cycle again.
Boil a third time for 10 minutes.
Punch the mixture with a blender and additionally rub through a sieve.
Boil again, boil for 5 minutes, distribute into sterilized containers, and seal.

The easiest way to prepare pear juice for the winter is through a juicer. If you have a device, all preparation of fruits is reduced to minimal actions - wash and remove seeds. To preserve the light shade of the drink, lemon is added during cooking, which also balances the sugary taste of the drink. The specified amount of pears will yield approximately 3 liters of canned juice.

Ingredients:

pears – 5 kg;
sugar – 3 kg;
lemon juice – 100 ml;
water – 2 l.

Preparation

Cut the pears, removing the seeds.
Pass through a juicer and immediately add lemon juice.
Add sugar, water and cook over low heat for 40 minutes, removing foam.
Cork the pear juice into bottles and put them in a cool place for the winter.

Preparing pears in their own juice for the winter is very simple, by sterilization. To implement the recipe, you will need a large pan of water; the amount of sugar and citric acid is calculated for 1 liter jar. Choose pears that are ripe, but not soft; if the peel is too thick, it must be cut off thinly.

Ingredients:

pears;
sugar – 2 tbsp. l.;
citric acid - 5 g.

Preparation

Wash, peel and cut the pears into 4-6 pieces.
Place the slices tightly (without fanaticism) in a sterilized jar.
Add sugar and lemon, cover with a lid.
Place the pears in a saucepan, fill with water, not filling more than 2/3 of the height of the jar.
Bring to a boil over medium heat and sterilize for 25 minutes.
Seal tightly and place under a warm blanket to cool slowly.

Canned pears for the winter in the unsweetened version have an absolutely extraordinary taste. Pickled fruits are ideal for game dishes or simple meat treats. To ensure a high-quality snack, it is better to use white wine vinegar; table or apple vinegar can spoil the final result of the preparation.

Ingredients:

pears – 1 kg;
white wine vinegar – 200 ml;
water – ½ l;
lemon – 1 pc.;
brown sugar – 300 g;
cloves - 5 buds;
cinnamon – 1 stick;
peppercorns – ½ tsp;
dry juniper berries – 2-3 pcs.

Preparation

Peel the pears, leave the tails, place in cold water.
Pour water and vinegar into a large saucepan.
Throw in lemon cut into thin rings, sugar, cloves, pepper, juniper and broken cinnamon.
When the marinade boils, add pears to it and cook for 10 minutes.
Distribute pears with spices into jars.
Boil the marinade again and simmer for 10 minutes.
Pour into jars, seal, and refrigerate.

A piquant and very unusual canning of pears for the winter is a worthy replacement for low-quality ketchups and other unhealthy store-bought sauces. This seasoning will be appreciated by all home gourmets, because it has an amazing spicy-sweet flavor and goes perfectly with both chicken and veal. This amount of ingredients is enough for 1 small jar (200 ml).

Ingredients:

apple juice – 200 ml;
pumpkin juice – 150 ml;
wine vinegar (white) – 100 ml;
pear – 1 pc.;
garlic – 1 clove;
hot pepper – 1 pod;
star anise – 1 star;
hops-suneli – 1 tsp;
marjoram – ½ tsp;
sugar, starch - 1 tsp each;
salt – ½ tsp;
green basil.

Preparation

Peel the pear and cut into small cubes.
Boil pumpkin and apple juice with vinegar in a saucepan for 20 minutes.
Throw pears, peeled peppers, chopped garlic and dry herbs into the marinade.
Simmer on low heat for 10 minutes.
Set aside the sauce for a day.
Boil again, add salt and sugar, simmer for 30 minutes, seal and refrigerate.

Freezing pears for the winter is a rewarding task. During the cold season, you can cook fruit compote and make a spicy sauce from fruits. And the filling in the pie will certainly remind you of summer. Prepare small bags with a zipper in advance; it is more convenient to store the workpiece in them, so it does not take up much space in the freezer.

The process of preparing for the cold season begins with the appearance of the first fresh vegetables and fruits on the market and in the store. It lasts until late autumn. Nowadays housewives put almost everything in jars: fruits, vegetables, berries and mushrooms. One of the cheap, but at the same time tasty, recipes is pear compote for the winter. We offer several simple and original recipes for this drink.

It's the end of August, and this is the time to go to the market for ripe fruits. Prices have already dropped slightly at this time of year, and the range of varieties is the largest of the year.

To prepare compote, you can use fruits of any variety, with the exception of winter pears, which are collected while still “green” for long-term storage. The fruits can be any size (if they are too large, just cut them into slices).

Housewives often prepare this drink by combining them with other fruits or aromatic spices. This gives the drink a zest.

Preparing pears for the start of the process

The very beginning of preparing compote is peeling and cutting the fruit. If garden pears (especially hard, green varieties) have thick skins, it is best to carefully cut them off. Otherwise, the compote is made from the fruits in their peels. After peeling, cut out the core with seeds and stalks.

Attention! Pears tend to darken quickly, therefore, when preparing large quantities of these fruits, keep the peeled parts in a weak solution of citric acid (parameters: 1 liter of water per 1 gram of citric acid).

You can brew it with a large amount of fruit in a jar, or with a small one (for those who like the drink). The amount of added sugar will depend on the number of fruits in the compote.

Recipes for making pear compote at home

Each housewife has her own recipe for making the drink. Let's look at some of the most interesting types of pear compote that are prepared at home.

A simple way for the winter

The simplest option is considered to be a recipe that requires only two ingredients for a 3-liter jar of water:

A glass of sugar.
Pears (1 kilogram).

We prepare the pears for seaming, as indicated above, and put them in jars. Then pour boiling water over them and leave for half an hour. The infused water is used to prepare sugar syrup. To do this, add sugar to the water and cook until it boils and the sugar is completely dissolved in the water. After the water has boiled, leave the syrup to simmer over low heat for another five minutes.

We pour this syrup over the fruit and close it with a metal lid. The resulting compote is covered with a blanket and left for 24 hours.

Without sterilization

Sterilizing jars is a troublesome task, so we offer a recipe for a drink that can be rolled into jars without prior sterilization.

To prepare you will need:

Pears (1 kilogram).
Sugar (0.1 kilogram).
Water (2 liters).
Citric acid (4 grams).

When choosing pears, try to keep them whole.

Peeled and chopped fruits are cooked in a saucepan until boiling and placed in a jar. Citric acid and sugar are added to the decoction. Stir until they dissolve in the water and bring to a boil. All that remains is to pour the syrup over the fruit, and then roll it up and cover it with a warm blanket.

From whole pears

Firm, whole fruits make an excellent compote. Ingredients:

four kilograms of pears;
one lemon;
teaspoon of citric acid;
a glass of sugar per 1 liter of syrup.

Before placing the fruits in the pan, rinse them thoroughly under the tap. Then boil a pot of water and pour it over the fruit. You need to cook them for 10 to 20 minutes (depending on size).

Wash and rinse jars and lids in boiling water before sealing.

Carefully place the fruits in a jar and add a slice of lemon to each. Then we prepare the syrup using the water in which the fruits were boiled (add a spoonful of sugar for each liter of water). When the syrup has boiled, pour it into a jar with pears.

It remains to sterilize for 15 minutes and close with lids.

With citric acid

The main difference in how to make compote with the addition of citric acid is that the fruits are poured with boiling water three times.

After placing the fruits in the jar. Leave them for 10 minutes, drain the water, and boil.
Pour in again for 10 minutes, then return the water to the pan, add one and a half tablespoons of sugar and a sprig of mint and boil again.
Fill the jar with syrup for the last time and add a teaspoon of citric acid.

All that remains is to cover the compote with a blanket and let it brew for a day.

From wild pear

The fruits of wild pears also make an appetizing drink. The recipe for making it is simple:

Fill a jar (pre-sterilized) with small fruits so that they occupy approximately two-thirds of its volume (approximately 1.5 kilograms).
Bring water to a boil in a separate pan and pour it into the jar of fruit. Leave for 10 minutes.
Pour over the fruits and add 4 grams. Citric acid, as well as 0.3 kilograms of sugar (refined sugar). Boil for 2-3 minutes and you are ready to roll.

After the jars have cooled, it is advisable to wrap them in warm cloth.

From Severyanka pears

Severyanka is a specific variety. The fruits are sweet and juicy, but highly susceptible to rotting. Therefore, compote is rarely made from such fruits. But advice still exists.

The main thing is to thoroughly wash, cut the fruits and remove the core. Before closing the Severyanka compote, drain the syrup three times and boil it.

With mint

For housewives who want to make pear and mint compote, the recipe is simple. All steps involve cooking with the addition of citric acid, plus, on the third pour, add mint.

Cinnamon

The same advice and, if desired, cook compote with cinnamon. The only difference is that instead of mint, cinnamon is added. Some even combine the two.

With plums

Often other fruits are added to pear compote. We suggest you study the recipe with plums. You will need:

Two large pears (preferably Duchess).
One and a half liters of water.
50 grams of granulated sugar.

Wash the pears and plums, cut them and add sugar. Fill with water, boil and then let stand for 20 minutes.

With lemon

Lemon is a fruit with which you can make any of the above drinks. It will go best with mint compote. You can also add thyme.

With apples

To prepare this drink, cut the apples into slices, add sugar and citric acid. Then add water and boil for about 10 minutes.

We prepare pear compote in the same way.

All that remains is to mix everything and pour into jars.

With strawberry

This option is made according to the same principle, but with the addition of strawberries. Different fruits go well together, so you can add strawberries to the apple-pear mixture.

From Siberian pear

This variety is small in size and has a sour taste. Therefore, they are added whole to the compote and the taste is diluted with apples or other fruits.

Pears (1.5-2 kilograms).
Rose hips (one berry for each).
Water.
Sugar (tablespoon).
Citric acid 2 grams.

Peel the pears and place them in water with citric acid. We remove the core of the fruit and put rose hips there. Sterilize the jars, add the fruit and fill with syrup.

Roll up the compote.

How to store compote

The best storage conditions for the drink are to keep it in the refrigerator. The optimal temperature is 2-14 degrees. Canned compote will be perfectly preserved on the balcony.

The main rule is to avoid direct sunlight, and the temperature should not exceed +20.

Home canning, of course, cannot be compared with store-bought counterparts, especially for fruits. The special taste and juiciness can be preserved if you can preserve whole pears. There are many recipes for such preparations for the winter, each of them has a twist.

Elastic and tasty fruits with a light aroma of citrus, spices or vanilla can conquer even a gourmet with their exquisite taste. The selection of recipes below will help every housewife prepare wonderful fruits for the winter that will delight the whole family with a wealth of flavors.

Canned whole fruits with citric acid: a simple recipe for the winter

This recipe doesn't take too long to make. You will be able to prepare the same fruits that you tried in childhood.

Ingredients for 1 3 liter jar:

2 kilograms of dense pears;
2 liters of water;
4 grams of citric acid;
400 grams of granulated sugar.

We preserve in stages:

First you need to prepare the fruit for subsequent preservation.
To do this, rinse the fruits thoroughly and then carefully remove the tails.
Now the pears need to be placed in a three-liter jar. This way it will be possible to determine their number.
Place the fruit in a large saucepan, add the required amount of sugar and cover with water.
Place the filled pan on the fire.
After the first bubbles appear, indicating the water is boiling, transfer the fruits inside a sterilized glass container and add citric acid.
Pour boiling sugar syrup over everything.
Next, you can start rolling up the cans.

When canning is complete, turn the jars over, wrap them in a blanket and leave them to cool.

Delicious spiced pears

To ensure excellent preservation, you should choose only dense, not overripe fruits. Canned pears will retain their shape and excellent taste.

Ingredients:

2 kilograms of hard pears;
1 kilogram of sugar;
200 milliliters of table vinegar (9%);
200 milliliters of water;
10 buds of cloves;
5 grams of coriander;
3 grams each of ground ginger, nutmeg and cardamom.

The process of preparing delicious spicy fruits:

Dense but not overripe fruits must be washed under running water and the core removed.
Then you need to boil sugar syrup made from water, granulated sugar, and table vinegar.
After the sugar is completely dissolved in the liquid, transfer the prepared fruits to the syrup, add all the spices required for the recipe.
The pears in the syrup should boil for 40 minutes, set the flame to minimum.
Throughout the cooking time of the fruits, you should constantly stir them with a wooden spoon.
You can check the readiness of the fruit after cooking with a toothpick; they should be pierced well, but at the same time retain their original shape.
Now let's preserve the fruit. After sterilizing the jars, you can place the pears and fill them with spicy syrup.
Seal the jars with sterile tin lids. Once completely cooled, store the preserves in a cool place.

If the pear skin is too thick, you can cut it off first.

Unusual recipe with orange

A simple and at the same time original preparation method will allow you to enjoy a light, low-calorie dessert on cold winter evenings.

Ingredients:

2 kilograms of dense seasonal pears;
500 grams of granulated sugar;
1 small lime or lemon;
1 medium orange.

How to preserve:

Rinse the pears along with the orange, lime or lemon.
Now you need to start removing the core of the fruit, as well as trimming the tails.
If desired, the tails can be left uncut, so the fruit in the jar will look fresh.
Bring the water in the pan to a boil, add the prepared fruits there.
Boil the fruits for 5 minutes, remove them from the pan, and then fill them with cold water.
Remove the zest from the lemon and orange using a vegetable peeler and stuff each blanched fruit with it.
Place the pears with zest in a three-liter jar. Pour syrup prepared from two liters of water and the required amount of sugar over the fruits.
The process of sterilizing jars will take about 20 minutes.
Next, canning is completed by rolling the fruit in jars.

Wrap the preserved food in a towel and wait until it cools completely.

Whole fruit preservation without sterilization

A wonderful recipe that should appear in every housewife’s notebook, because it only takes a few minutes to prepare the aromatic preserve. Vanillin will emphasize the delicate aroma of the fruit and give a pleasant note to the preparation. The ingredients are given for 1 glass jar (3-liter).

Ingredients:

1400 g pears (strong, with elastic skin);
380 g granulated sugar;
1 liter of water;
1 packet of vanilla sugar;
15 g citric acid.

Preparation:

Wash the pears thoroughly; if the tails are too long, shorten them a little.
Fill a sterile, clean container with fruits, leaving part of the jar free from the narrowing of the neck.
Bring the sweet syrup to a boil (do not add vanilla sugar and citric acid!), pour the contents of the glass containers.
Drain the aromatic liquid after 4-6 minutes, repeat the steps.
Boil the syrup one last time, add the remaining ingredients and pour over the pears (which have already greatly reduced in volume). If necessary, add clean boiling water.
Seal the container filled with pears with tin lids, check the tightness with your fingers (by twisting the lid in different directions), and turn it over onto a flat surface to cool.
Be sure to wrap the containers warmly, removing the blanket only after two days.

Whole pickled pears

Ingredients:

600 grams of small pears;
2 grams of ground cinnamon;
500 milliliters of water;
250 grams of granulated sugar;
100 milliliters of vinegar 9%;
4 peas of allspice;
4 buds of cloves.

How to cook:

Rinse small pears thoroughly, then blanch for 5 minutes and cool.
Place peppercorns, ground cinnamon, and clove buds into jars.
Place blanched fruits in a glass container with spices.
Prepare the marinade using water, granulated sugar, cinnamon and vinegar.
Cool the filling and strain, immediately pour into jars.
Place the jars of fruit in a saucepan, fill with water, and then cover with tin lids.
The duration of sterilization is the same for jars of different sizes and is 3 minutes.
Remove the canned food from the water, immediately seal it and place it upside down on a flat surface.

You can store the preparation in the pantry or cellar, and serve pickled fruits on the table as an addition to dessert.

Whole pears in wine

It is quite possible to prepare a restaurant-style dessert from small sweet fruits. There are no particular difficulties in canning, but the result will pleasantly surprise everyone.

Ingredients for 2-liter jars:

1.5 kilograms of small pears;
125 grams of sugar;
500 milliliters of water and cider;
2 cinnamon sticks;
a handful of clove buds.

Cooking process:

First preheat the oven to 150°C.
Next, you can start preparing the cider-based syrup. To do this, you need to pour the required amount of water into the pan, add granulated sugar and bring the mixture to a boil so that the sugar is completely dissolved.
Remove the pan with syrup from the stove, pour in the cider. Cover the dish with a lid and leave in a warm place.
Carefully peel the pears without removing the stems.
Place the fruits in slightly salted water, thanks to this they will not lose their original color.
Cut the pears lengthwise and insert 2 cloves into each slice.
Place the fruit in prepared sterile jars, adding a cinnamon stick.
Bring the cider syrup to a boil and pour it over the fruit.
Close each jar with a lid, without securing it with clamps.
Place the jars in the preheated oven, keeping a distance of 5 centimeters between them, for 1 hour.
After the specified time has passed, remove the jars from the oven, close with clamps, and place on a wooden board. Check the tightness of the refrigerated canned food.

In applesauce

This method of canning may seem strange, but believe me, the result is worth it. Pears in puree acquire extraordinary tenderness and are filled with new taste and aroma.

Ingredients:

1 kilogram of sweet apples;
1 kilogram of hard pears;
sugar;
3 grams of ground cinnamon;
2 grams of citric acid.

How to cook:

Prepare sweet apple puree, add granulated sugar to your own taste, add cinnamon and citric acid, mix everything thoroughly.
Pour the hot applesauce into the jars; they should be half filled.
Peel the pears and cut them into 4 pieces, removing the core.
Place the prepared fruits in jars; the puree should completely cover the pears.
Sterilization of jars of fruit depends on their volume. For a half-liter glass container, 30 minutes will be enough; jars of 1 liter and 2 liters should be sterilized for 40 minutes.

After the preservation has completely cooled, you can transfer it to the pantry for further storage.

Whole pear jam (video)

The simple and original canning methods presented above will help you prepare delicious fruits for the winter. The exquisite, unforgettable taste will conquer even those who are not too fond of preservation.

How to cook pears deliciously and unusually for the winter so that you can treat the whole family with a fragrant and vitamin-packed summer dessert on frosty days? We have already offered you traditional winter preparations made from pears:

However, in addition to the usual, slightly boring duchess jams, jams, compotes and preserves, I would like to prepare pears for the winter using interesting recipes. Editorial women's site offers you three delicious preservation options pears.

Pears for the winter: recipe for pickled pears

These pickled pears can be used to prepare salads, vegetable stews and an original side dish. They also go well with meat and poultry.

Ingredients:

1 kg of pears,
5 tbsp. spoons of sugar,
5 tbsp. spoons of 9% vinegar,
2 g citric acid,
1 cm ginger root,
0.5 teaspoon ground cinnamon,
5 buds of cloves,
pepper to taste,
1 liter of water.

Preparation:

Wash the pears, remove the tails; if the skin is hard, it is better to peel it. Grind the ginger.
Add citric acid to the water and blanch the pears for 3-5 minutes. Then cool in cold water.
Place the pears in prepared sterilized jars.
Prepare the marinade. To do this, add sugar, spices, vinegar to boiling water and stir until the sugar dissolves.
Pour the boiling marinade over the pears, cover with lids and sterilize the jars for about 15 minutes.
Roll up the jars, turn them upside down, wrap them in a blanket and leave until completely cool.

Pears for the winter: recipe for drunken pears

If you don't mind using wine for culinary purposes, try experimenting with an unusual garnish. It is quite possible that these drunken pears will be the first to leave your winter supplies as your favorite treat.

Ingredients:

600 g pears,
250 g sugar,
1 tbsp. spoon of lemon juice,
0.5 teaspoon ground cinnamon,
0.5 teaspoon ground ginger,
20 clove buds,
0.7 l dry white (or semi-sweet) wine,
300 ml water.

Preparation:

Pour sugar, cinnamon, ginger into the water and boil sugar syrup.
Wash the pears and scald with boiling water. Stick 3-4 clove buds into each pear.
Dip the pears into the syrup and cook for 10 minutes. Then remove the pan from the heat and leave covered for 3-4 hours.
Pour the syrup into a bowl. It will no longer be needed for seaming, but you can use it for culinary purposes, for example, for soaking a cake.
Pour wine over the pears and add lemon juice. Bring to a boil and simmer for 20 minutes.
Transfer the pears into prepared sterilized jars. Pour boiling wine over it and roll it up.
Turn the jars upside down, wrap them in a blanket and leave until completely cool. Store pears in a cool place for the winter.

Pears for the winter: assorted jam recipe

A pleasant, tender, aromatic assortment of pears, apples and grapes - what a treat for a winter tea party?

Ingredients:

1 kg of pears,
1 kg apples,
500 g grapes,
1 lemon,
2 kg sugar,
0.3 liters of water.

Preparation:

Peel pears and apples from skins and seeds and cut into small cubes or slices. Squeeze the juice out of the lemon. Sprinkle lemon juice on the pears and apples to prevent them from browning.
Cook sugar syrup to desired consistency. Place grapes in boiling syrup and cook for 5 minutes. Then add pears and apples and cook for about 1 hour. At the end of cooking, pour in the remaining lemon juice.
Place the hot jam into prepared sterilized jars and seal.
Turn the jars upside down, wrap them in a blanket and leave until completely cool.

Bon appetit!

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