In order to prepare pears for the winter, the recipes that will guide you will be needed already during the harvest period. We offer ten of the best recipes for winter pear harvesting. However, before you start canning, you need to learn more about the fruit itself, since the pear, despite all its beneficial properties, also has contraindications.
Useful properties of pears
Fresh pear fruits are low in calories. There are only 42 kcal per 100 g. They are very rich in vitamins, micro- and macroelements.
- Compote of these fruits is used to treat prostatitis.
- Pears have an antimicrobial effect and are used to reduce fever.
- Essential oils increase the body's resistance and help fight depression.
- Fresh fruit juice helps with bronchitis and tuberculosis.
Contraindications for use
- Fresh fruits are not recommended for people with stomach ulcers.
- You should not eat these fruits on an empty stomach.
Top 10 recipes for preparing pears for the winter
Recipe 1: royal pear jam
You will need:
- 1 kg of pears;
- one kg of sugar;
- lemon;
- a glass of clean water.
Preparation:
Wash, peel the pears, select seeds and cut into large slices. Wash the lemon, cut into circles, remove the seeds and pour boiling water over it. Place the container on the fire and boil for three to four minutes. After this, select a lemon, and gradually add sugar to the broth and cook to obtain a syrup. Pour boiling sugar solution over lemons and pears and leave them in it for two hours. Then put the pears on low heat and cook until the slices are transparent. You can divide this process into two or three times, allowing the jam to cool a little each time. Important! During the cooking process, it is necessary to remove the foam from the jam. Pour the jam into sterilized jars and roll up.
Recipe 2: pear jam in slices
You will need:
- granulated sugar - kilogram;
- pears - kilogram;
- water - one to one and a half glasses;
- citric acid - three grams.
Preparation:
Sort and wash the pears, cut off the skin, remove the core and cut into slices. Place the fruits in a saucepan, boil and cook for ten to fifteen minutes over low heat. Then take them out and cool. Pour granulated sugar into the remaining water, put on medium heat and cook the syrup. Pour the resulting syrup over the fruit for three to four hours. Then boil the pears three or four times according to this scheme: after boiling, cook over low heat for five to seven minutes, let sit for six to eight hours. Add citric acid one last time. Pour the jam into prepared jars and seal.
Recipe 3: wild pear jam
You will need:
- a kilogram of pears and sugar;
- half a glass to a glass of water;
- three carnations.
Preparation:
Sort out the wild pears, wash them, cut off the stems and prick them in several places. Place the fruits in a cooking container, sprinkle them with sugar and add water so that the jam does not burn. When the sugar dissolves, add cloves to it. You can cook it in two ways: once until done, or three times for five minutes at intervals of five to six hours. Pour the prepared jam into jars and roll up.
Recipe 4: apple and pear jam
You will need:
- sugar, pears and apples - one kilogram;
- water - two glasses;
- vanillin.
Preparation:
Wash, peel, core and cut the fruit into slices. Then place on the stove and blanch for ten minutes. Drain the fruits in a colander and cool, add sugar and vanillin to the broth and cook the syrup. Then put the fruit in it and cook until fully cooked, stirring constantly. Sterilize jars for three minutes. Pour the prepared jam into them and seal.
Recipe 5: pear, banana and apple jam
You will need:
- bananas - kilogram;
- pears - kilogram;
- apples - kilogram.
Preparation:
Wash and peel apples and pears, peel bananas. Core apples and pears, chop them, and then chop them. Add chopped bananas to the fruit mixture. Mix everything thoroughly and refrigerate until the fruit releases its juice. After this, put the container on the fire and, stirring continuously, bring to a boil. As soon as bubbles appear on the surface of the mass, turn off the heat, pour it into sterile jars and close them. It is advisable to store in the refrigerator.
Recipe 6: Pear compote
You will need:
- pears - 1300 grams;
- granulated sugar - 110 g;
- water - three liters;
- citric acid - on the tip of a knife.
Preparation:
To prepare pear compote, it is best to choose unripe fruits with dense pulp, without damage or bruises. Boil small fruits whole, cut large ones into two or four parts and remove the seeds. If the skin of the fruit is hard, it must also be cut off. Place the fruits in a bowl or other container, add water and simmer over low heat for a quarter of an hour. Then remove the pears with a slotted spoon and transfer them to sterilized jars. Add granulated sugar and citric acid to the broth and boil. Pour the resulting syrup over the fruit, roll up the jars and turn them over. Important! To get a brighter color, you can add a handful of chokeberries, currants or raspberries to the pear compote.
Recipe 7: Apple and pear compote
You will need:
- apples - kilogram;
- pears - 200-300 grams;
- sugar - 400 grams;
- water - liter.
Preparation:
To prepare compote, it is better to choose ripe, undamaged fruits. Wash the fruits and cut off the stems. Place in pre-sterilized jars, filling them one third full. Pour boiling water and soak the fruit in it for 20-25 minutes. Then pour the water into a saucepan, add sugar and prepare syrup. Pour the hot sugar solution over the fruit. Roll up the jars with a key, turn them over and cover them with a blanket for more even cooling.
Recipe 8: Pears Canned in Sugar Syrup
For a one and a half liter jar you will need:
- pears - kilogram;
- granulated sugar - 300 g;
- clean water - 650 milliliters;
- citric acid - 1 tsp.
Preparation:
It is better to choose fairly firm but ripe pears. Wash the fruits, cut out the seeds, cut off the stalks. Cut into quarters and place them in sterilized jars, cut side down, up to the shoulders. In a separate pan, prepare the syrup; to do this, dissolve granulated sugar, citric acid in water and boil everything. Cool the syrup a little and pour into jars so that its level does not reach the top of the jar by one and a half centimeters. Cover the jars with lids and sterilize. Important! Sterilize liter jars for twenty minutes, one and a half liter jars - thirty minutes, three liter jars - forty minutes. Then take out the jars, roll them up with a key and cover them with something warm for a more gradual cooling.
Recipe 9: Pear jam
You will need:
- pears - kilogram;
- half a liter of water;
- 800 grams of granulated sugar.
Preparation:
Wash ripe juicy fruits, cut into quarters, cut out seeds and stalks. Place in a bowl, add water and simmer until soft, about twenty minutes, being sure to skim off any foam during cooking. Remove the pears from the heat, grind them in a blender, meat grinder or using a masher. Transfer the mixture back into the pan and cook, gradually adding sugar, for about half an hour. The consistency of the finished jam should be like sour cream. Pour the hot jam into jars, roll up, turn over and cover with a blanket.
Recipe 10: Pear jam
You will need:
- pear - kilogram;
- sugar - 1100 grams;
- water - 350 milliliters;
- lemon juice - a teaspoon.
Preparation:
Wash the pears, peel the skin and cut out the core. Cut into quarters, place in a bowl or pan and pour boiling water over it. Cook for fifteen minutes over high heat. Reduce heat to low, add sugar and, without removing from heat, mash the fruit with a masher. Cook the mashed mass for twenty minutes, then add lemon juice and cook for another twenty minutes. Important! The jam must be constantly stirred during the cooking process to prevent it from burning. Then pour the mixture into dry, pre-sterilized jars and seal them with a key. Turn the jars over and leave until completely cool.
Good day, friends!
Personally, I always get excited when I see pear jam in front of me. Because it has a very beautiful homogeneous consistency and it is thick. And its color is gorgeous, it’s amber, but at the same time transparent, if you start scooping it with spoons and adding it to pie fillings or just crushing it with it. Depending on the type of fruit, such a delicacy may be emerald.
Undoubtedly, in order to cook pear jam and properly seal it in jars for the winter, you need to know some rules. And follow the advice and recommendations from chefs or culinary experts. Start as usual if you are a beginner with the simplest recipes and move gradually to more sophisticated ones.
This miracle is cooked either in slices, that is, the fruit is cut into pieces, but if you have ordinary game, then this is not necessary. Since the fruits are small, you can use them whole. And remember, how we did it, they threw it straight into glass bottles with tails.
In general, choose and cast a spell, because I’m sure that guests appear in your house often and you arrange fun get-togethers. So why not treat them with such a delicacy? I think we're all in, then let's go.
Let me start by saying that you can take these short instructions and try this slightly sour and aromatic dish today. In this option, lemon will be used, which will act as an excellent preservative; it will prevent the jam from becoming moldy or the jars from flying off. For flavor and uniqueness, you can add vanilla sticks if desired.
I think you will like this recipe right away, the secret is in the cooking. To be honest, it resembles a five-minute exercise, but is only done in 3 passes.
The main thing is that all the pieces will be soaked in clear sugar syrup and will look even more gorgeous on a holiday table or in a jar. It's a pleasure to eat. I recommend trying it.
You may notice that the pear jam will be cooked several times, as I said at the very beginning, but this is what will help the slices not to boil over and remain safe and sound.
We will need:
- Conference pears – 0.5 kg
- Sugar - 0.5 kg
- Cinnamon - 0.5 sticks or ground as desired
- Lemon, its juice – 2 tbsp
Stages:
1. Take pears, you can take absolutely any variety, wash them thoroughly and chop them into small cubes or pieces. Determine the size of the lobes yourself; you can also chop them into half rings.
2. Cover the fruit with granulated sugar to release abundant juice. If you have a lot of pears, then after you start chopping them they will begin to darken, as can be observed with apples.
To do this, after cutting a couple of fruits, sprinkle with fresh lemon juice, then sprinkle with sugar. Next again fruit, juice and sugar. This way the pieces will not have time to darken.
3. After a few hours, if possible, leave overnight and start cooking. All the sugar will almost melt by this time. All you have to do is boil the mixture over low heat. Cook for 5 minutes in this sweet and sour syrup. Next, cool the jam and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.
Advice! You can do it differently; in general, you can cook for about 1 hour, so as not to make several batches of cooking. When foam forms, remove it with a tablespoon.
4. After another 6 hours have passed, bring the mixture back to active boiling and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).
5. While hot, pour into clean and dry sterile jars, preferably if you have liter or half liter jars. It's more convenient and practical. Take a special key and wrap it under the metal cover. Cover with a towel and leave to cool for 24 hours.
Store in a cellar or cool place. Bon appetit!
How to make thick pear jam
And really, how to do it. If you still haven’t understood, then I think I’ll show you another simple way to prepare such a preparation.
The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem absolutely familiar to you. So what are the differences? Read below and you will understand everything yourself.
By the way, the best jam comes from wild pears. All the same, this is more true than if you use store-bought or imported fruit.
We will need:
- Pears – 2 kg
- Lemon – 2 pcs.
- Granulated sugar – 2 kg
- Water – 2 tbsp. or 500 ml
Stages:
1. This time I suggest cutting the lemons into half-slices, but first wash them together with the pears in running water.
By the way, so that bitterness is not present in the finished form, you should keep the lemons in boiling water for a minute, not yet cut, so that the boiling water pours over the skins.
Remove the seeds from the fruit and discard them.
2. Peel the pears, especially if you see that it is wrinkled and ugly. Cut into longitudinal segments.
3. Now make a syrup with the addition of lemons. Place the sliced lemon slices in a saucepan, add water from a boiling kettle and cook for 5 minutes. Then remove all the slices with a clean slotted spoon.
If the broth is cloudy or contains particles, take a sieve and strain. Then add granulated sugar and stir. Cook over low heat until it comes to a rolling boil so that the sugar is completely dissolved.
4. Now take the container in which you will cook the treat. Place the pears first, and then the lemon pieces on them. Pour boiling prepared syrup over it. Close the lid and leave for one hour.
5. All the fruits have been soaked in this decoction, and the pears have given up their juice. Now all that remains is to boil the mass again and cook after boiling for about one or one and a half hours. It is recommended to stir the jam during cooking.
Wow! Since lemons are used in this dessert, you can see that due to this the syrup will have a transparent structure and will help the mass thicken faster, and the fruits themselves will be amber in color when you start putting them in jars.
6. Pour into sterilized jars only when hot. Seal tightly with lids and let cool at room temperature under unnecessary items, turn the jars upside down.
Interesting! Pear jam prepared in this way lasts for a very long time and not even a single year. Unless of course you get to it first).
Five minutes of pears - the best recipe for the winter
We've reached the next outstanding culinary masterpiece. About which I would like to say so, dear friends, take it and do it. If you want to retain maximum vitamins and nutrients, then this is what you need.
It is in these variants that the fruits are subjected to minimal heat treatment.
The color of the delicacy comes out like amber, and the syrup itself, after the entire cooking procedure, becomes transparent like glass, and generally sparkles in the sun. The only caveat here is that you need to take the fruits that are not overripe, otherwise they will turn into jam or jam. Of course, this is also very tasty, but at the moment we need a different effect.
But, again, if you take pears that are too green and unripe, the taste will not be as pronounced. So seize the right and appropriate moment. Make sure that the flesh is compacted and not soft and then it will definitely turn out great.
We will need:
- ripe or unripe pear - 1 kg
- sugar - 1 kg
- water - 180 ml
Stages:
1. Prepare the dishes for use, fill it with sugar and add water. Stir. Place on the fire and simmer over low heat so that caramel does not form. As the grains dissolve, add the prepared fruit.
2. Wash the pears in advance and peel them with a vegetable cutter; it is more convenient to use than a knife at this stage. She is the one who cuts the skin in the finest possible way. First cut each fruit in half, and then in half again.
3. You will get 4 handsome guys. Remove the seed pod and remove the tail.
4. Do the same work with all the other pears. Next, chop into crescents with a kitchen knife. Each such thing should be no more than 4 mm thick.
6. After the time has passed, start cooking on the stove on medium mode. Simmer after active bubbling for 5-6 minutes, then let cool to room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.
7. After the jam has boiled for the third time for 5 minutes, do not turn off the heat, but continue cooking for another 30-40 minutes, until you reach the consistency you need. Next, take glass containers and pack the finished treat into sterile jars. You will get two small jars.
Close the lids and cool, and then eat for your health, especially when viral diseases rise along with and. Enjoy everyone!
Transparent pear jam in slices with citric acid - you'll lick your fingers!
Well, now let's try to cook a delicacy from store-bought fruits. It will be much sweeter if you were cooking with regular game. Well, this is understandable, there’s no point in even explaining it. Therefore, for a pleasant sourness, we will add lemon, and besides, it will help the jam not to ferment. Which is the same, not unimportant.
We will need:
- Pears – 1.8-2 kg
- Sugar – 1.8-2 kg
- Drinking water – 160 ml
- Citric acid – 0.5 tsp
Stages:
1. So, rinse the fruits in running water, and then cut them into quarters with a sharp, sharpened knife, removing the seeds.
Please note that you need to cut into pieces thinly, no more than 4-5 mm.
2. Next, according to plan, is preparing the syrup; it is done very quickly. First, place the sugar in a saucepan and pour in water, bring to a boil over medium heat. And then add chopped fruit. The syrup should soak all the pear pieces. Help me do this with a spoon.
Use only good quality utensils, such as an enamel basin or a stainless steel container. It is also desirable that the saucepan has a three-layer bottom.
Cook for 20-30 minutes the first time, then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. As soon as the mixture has cooled again, boil again and add citric acid to fix the color and prevent mold from developing during storage. Cook again for 20 minutes.
3. The very last and most important step remains - the layout into clean jars.
4. Cover with lids or cover with parchment paper and tie with threads, as our grandmothers or great-grandmothers did. This pear jam in slices will certainly give you good impressions and a sweet tea party with friends and family.
Wild game jam - a simple recipe made from a whole pear
It seems to me that no one has ever canceled this royal dessert. After all, this is exactly how all the kings were fed in Rus', only later they began to cut it into pieces, or make confitures and jams. So all that remains is to repeat and remember the entire recipe.
And how gorgeous it will look, just a delight. Making such a miracle at home will not be difficult. Moreover, if there is a proven recipe that is considered one of the best on the Internet.
Rotten pears, lemon or forest beauty pears and other small varieties are perfect here. These are the ones that look simply magical in a jar, and then in a vase.
Wow! Imagine it’s like Chupachupsy on a stick. After all, we won’t cut off the tails. In general, surprise everyone with good health.
I wish that it turns out not liquid, but rather slightly jelly-like. In general, this delicacy turns out to be like marmalade, and a sprig of mint in the ingredients will create a refreshing effect. You can add whatever you want and make an assortment of summer and autumn fruits.
I think the recipe is original, but at the same time very, very tasty. I think that you will even want to make such a preparation in a 3 liter jar.
Remember! The proportions of pears, granulated sugar and water are 1 to 1.
We will need:
- lemon pear – 2 kg
- sugar - 2 kg
- water - 2 l
- citric acid - 1 tsp
- mint - bunch
- positive attitude
Stages:
1. Take a bowl with the main ingredients and pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.
2. Wash the mint and place it in a saucepan, followed by clean fruits. In a separate bowl, boil water and then add granulated sugar and citric acid until the grains dissolve. And immediately pour this potion over the pears and mint. Allow the fruit to soak completely and cool to room temperature.
It is advisable to press the pears, that is, take a jar of water and place it on a plate so that the fruits are completely bathed in syrup.
Then put the pan and let the whole mass boil, but not actively. As soon as you see bubbles, immediately turn off the stove. Cool again to room temperature. Do not stir under any circumstances, it smells very fragrant.
3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled it four times, mind you, the pear is not boiled, but soaked, the color turns out to be marbled.
4. Sterilize the jars in advance, and then package them with a spoon. Discard the mint sprigs.
5. Take the seaming machine in your hands and screw it under the iron lid. I agree that the recipe takes a long time, but as they say, the game is worth the candle. It turned out amazing, try it!
Recipe for pear jam with lemon
Next, we’ll look at another masterpiece, but for a more detailed and detailed study, I suggest watching a video from the YouTube channel. Take hard pear varieties and create for your health. And the author will only help you with this, and will also add orange and lemon.
Delicious whole pear jam for the winter
Do you want to plunge back into your childhood and let the memories come flooding back? Then prepare this sweet and incredibly tasty delicacy from pears, leaving the sticks on the fruit. Let the fruit simmer in the syrup and then go straight into the jar.
The sight of such a charmer will make your mouth water, so treat yourself to such a tempting offer. And the smell will be magical, and the neighbors from the lower floors will come running. The secret here is in one more secret ingredient, namely its juice. It turns out fantastic, try it too!
We will need:
- sweet pears – 1.5 kg
- sugar - 1.5 kg
- orange - 1 pc.
- vanilla sticks - 1-2 pcs.
- water – 250 ml
Stages:
1. Wash the fruits, but do not remove the stalk, so that your children can then scoff and crunch as if it were a cockerel on a stick.
2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after active boiling. Then cool in a cool place, but not in the refrigerator. And then bring it back up and cook for five minutes after boiling. So you need to make 3 passes.
3. But when you boil it and actively see bubbles for the third time, pour in the juice of one orange. Simmer for another 5 minutes.
4. What a miracle happened. Take clean jars and lids and pack them jar by jar. Use a special key. Happy discoveries!
Video on how to make pear and plum jam
If you want to make a duet, I think now is the time, because not only pears, but also plums, for example, have already ripened in the garden. Or maybe apples. In general, this combination is interesting, in any case, it smells incredibly delicious, and the taste is quite pleasant and sweet-sour.
I think that when there are whole mountains of fruit, you can try and combine several types in one delicacy. After all, in winter you often want something unusual. You know how it happens, I would like to eat something right now, but I don’t know what. Please take note of this.
Jam from whole pears with tails in sugar syrup for the winter
Here is another recipe that can also get into your piggy bank, since it is not time-consuming. And the result will only please you. Plus, if you find a northerner, you'll fall in love with this dish even more. Because this kind of pear has a slightly sour taste, and there is also a sufficient amount of sweetness.
You can often find options when pears are combined with walnuts or berries.
My kids love this pear preparation because it’s easy to eat. You take it by the tail and drag it into your mouth. Then you sit and lick your fingers. What else do children need to be happy? Have some fun, but here you can do that too).
We will need:
- pears - 3 kg
- sugar - 2.7 kg
- water - 6 tbsp. 200 ml each
- citric acid - 0.5 tsp
Stages:
1. Prick all the pears with a fork and wash them in running water in advance. If the fruits are rotten or defective, discard them.
2. Combine granulated sugar and water, boil and add the prepared fruit. Cook over medium heat without stirring, pressing lightly on the fruit with a spoon so that it bathes in the syrup for 5-10 minutes.
3. Next, cool to a temperature of 20-30 degrees. Cook again and add citric acid in the amount of 0.5 tsp at the very end, right before turning off. This way, the sweet solution will lighten and will not be very dark.
All that remains is to put such a treat into clean jars and screw on the metal lids. Turn over to the other side and throw on the blanket. Cool and lower into the cellar or closet.
Recipe for pear dessert in a slow cooker with poppy seeds and lemon - very, very tasty!
If you want to achieve maximum thickness, then make jam or jam from the pears. Well, I don’t know, maybe you call this consistency confiture. In principle there is not much difference. The main thing is that it turns out quite tasty.
Then run to the supermarket or bake buns or other sweets yourself and scoop out this pear jam with a spoon and enjoy tea with your family.
Let me make a reservation right away: you can, yes, use a multi-oven, or, if you don’t have this electrical appliance, take an ordinary enameled or stainless steel pan and make one. Just by working in a slow cooker, you can easily cook such a delight right at your dacha.
We will need:
- peeled pears, seeds and skins removed - 750 g
- sugar - 200 g
- poppy seed - 1 tbsp
- lemon juice - 1-2 tbsp
- vanillin - a pinch (optional)
Stages:
1. So, chop the pears into pieces and sprinkle with granulated sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to release.
2. Then turn on the Fry mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until smooth and dense. Wow, this puree looks like baby food. Consolidation. Let cool.
3. Fry the poppy seeds in a frying pan and crush them with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.
4. You can, in principle, cook not 3 times, but four, or vice versa, 2 times, depending on what consistency you are looking for. Once you achieve what you need, add vanillin, stir and you can take it and pour it into jars.
How to quickly preserve pears so that they come out firm and tasty? - Easily!
I got this recipe from my grandmother. I spent my entire childhood in her village, and I simply adored her canned pears. They turned out so juicy and crispy that I could eat the whole jar at once.
Now I’m preparing for the winter and when pear season comes, I make sure to pack 10-15 jars.
Whole canned pears, recipe
Pears - how many will fit in one jar?
Sugar - 6 tbsp. spoons for 1 jar
Citric acid - on the tip of a knife
For this preparation you will need hard varieties of pears, and it is best to take unripe fruits. They should be washed thoroughly under running water.
Then carefully prepare 3-liter jars and fill them with pears.
Add sugar and citric acid to each jar, then pour boiling water over them and cover with a lid.
Now each jar should be placed in a pan of hot water so that it covers most of the jar, almost to the top, and sterilize them for 15 minutes.
All that remains is to roll them up, check that they do not allow liquid to pass through, and cover them with a blanket for a day.
According to this recipe, whole canned pears cook quickly, remain firm, have a non-sweet taste and wonderful juice.
Whole canned pears, prepared for the winter
Whole canned pears are a great dessert that can be enjoyed any time of year, but are especially great in winter.
Whole canned pears - the taste comes from childhood!
Summer is everyone’s favorite time to relax, during which it would be useful to think about preparations for the winter. Whole canned pears are not only tasty, but also healthy. We will tell you how to prepare them in different ways in the article.
1 Pear is a record holder for potassium content
This fruit, beloved by many, is rightfully considered one of the most desirable, due to its low calorie content and high nutritional value. In addition, it is rich in vitamins:
- Vitamin C ensures the elasticity of blood vessels;
- folic acid (B 9) takes part in blood formation;
- Vitamin K prevents the development of atherosclerosis.
Pears contain a record amount of potassium, which is necessary for cell regeneration and good functioning of the heart muscle. It tastes much sweeter than an apple, but contains less sugar. There is more fructose in this fruit than glucose, which has a beneficial effect on the functioning of the pancreas. Since the body does not need insulin to absorb fructose, sweet and sour fruits are recommended for people suffering from diabetes and obesity.
In addition, it contains organic acids that have a beneficial effect on digestion and metabolism. Thanks to essential oils, consuming this fruit will strengthen the immune system, relieve inflammation, and increase the body’s protective properties. One pear a day will provide the body with the necessary daily norm of cobalt, which is necessary for the functioning of the thyroid gland.
2 Quick methods of canning - in syrup and without sugar
Preserving whole pears is an excellent option for preparing them for the winter, because the fruit turns out very appetizing and sweet. In winter, they can be eaten as a separate dish for dessert, and you can also create slices of fresh fruit, supplementing them with canned plums and peaches.
- Recipe for pears in their own syrup
Three-liter jars are better suited for canning whole pears. So, you need: 1.5 kg of pears, 0.5 kg of sugar (the amount depends on the sweetness of the fruit itself), 2 liters of water and citric acid (a teaspoon). Let's start by preparing the pears, rinse them and remove the stems. Now start preparing the sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that the granulated sugar dissolves. Place the pears in jars and pour in the prepared syrup, leave to brew for 10 minutes, then pour the syrup back into the pan and bring to a boil. Then pour the fruit again, repeat the action a total of three times. Before rolling up the pear jars, add citric acid.
Pears in their own juice
To preserve fruits using this recipe, choose unripe fruits, which should be washed and peeled in a thin layer. Pears should be blanched in boiling water for about 10 minutes, then cooled and placed in sterilized jars. Be sure to add citric acid per 1 liter 1 g. Cover with a lid and you can sterilize for 15-20 minutes for 1 liter jars. After processing, seal and refrigerate.
Choose pears that are ripe, but not overripe. They should be washed and the skin removed in a thin layer. Of course, if the pears are small, it is better to pickle them whole, but you can also cut them into quarters, removing the core. Those who love pears and have decided to preserve this fruit should know a little secret: to prevent them from darkening, you should keep them in a solution of citric acid for a couple of minutes (1 g per liter of water). Pears should be blanched over heat for no more than 40 minutes after boiling, then cooled under running cold water. Then the water in which the pears were blanched is used to prepare the marinade.
For a two-liter jar you will need: 300 ml of water, 250 g of granulated sugar, 17 g of acetic acid. Boil water with sugar for 10-15 minutes, then filter and add acetic acid. In a 2-liter jar put 8-10 allspice peas, cinnamon, 8 cloves, and then pears and pour hot marinade. Cover the jar with a lid and place to pasteurize in a pan of hot water for 25-30 minutes. After processing, screw the jars and leave to cool until the morning. This preparation will definitely appeal to lovers of juicy pears. It can be used as an original side dish, added to meat dishes or salads.
3 Pear compote - recipes with fruits and berries
You can also prepare all kinds of compotes from whole pears. In this form, fruits of any variety are much juicier and retain their integrity much better. If you want to prepare compote as a drink, then you should add a minimum amount of fruit (5-8 pieces). Thanks to the delicate taste of pear, the compote is quite light and aromatic.
So, to brew such a drink for the winter, you will need: a glass of sugar, 0.5 kg of pears, you can also optionally add a couple of plums or, for example, Zvezdochka apples. We prepare the fruits and put them in sterilized jars, boil the water. After the water has boiled, pour it into the jars and leave for 30 minutes, then drain it back, leaving the fruit in the jar, add sugar to the water and cook the syrup for 5-7 minutes after boiling. Now fill the pears with syrup and twist. For those who prefer sour compotes, we recommend adding a little citric acid.
Since any variety of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we recommend adding fruits or berries - cherries, red currants or lemon. So, the necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 liters of water, vanillin, mint (optional), and fruits or berries chosen to your taste. You can make compote from whole pears if they are small, or cut them into halves. Place all the fruits in a jar, preferably a 3-liter jar, add sugar and pour boiling water over it. Everything is ready - screw on the lids and leave to cool.
Pear drink has antimicrobial properties, which is especially valuable in the autumn-winter period. This compote will help support the immune system and resist viral diseases. Therefore, spend a couple of hours preparing the preparations using our simple recipes.
Whole canned pears with sugar, fruit compote video
If you love pears and want to enjoy their taste in winter, then our recipes and video tutorials will help you diversify your preservation and prepare whole pears.
Whole canned pears. Excellent recipes
– citric acid – ½ teaspoon
– granulated sugar – 455 g
– lemon juice – 1.5 g
Whole canned pears.
– ripe, fresh rosaceae – 2 kg
– granulated sugar – ½ kg
2. Boil water, dip the pears in it, after blanching them for five minutes in boiling water. After this, douse them with low temperature water.
3. Remove the peel from the lemon and orange and place it inside each pear in the place where the core was.
4. Place fruits stuffed with citrus fruits in three-liter jars, pour in hot syrup, and set for 20 minutes. for sterilization.
5. Roll up the containers with lids and leave to cool.
Canning whole juicy pears
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.
- 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.
- 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.
- 2 kilograms of dense seasonal pears;
- 500 grams of granulated sugar;
- 1 small lime or lemon;
- 1 medium orange.
- 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).
- 1400 g pears (strong, with elastic skin);
- 380 g granulated sugar;
- 1 liter of water;
- 1 packet of vanilla sugar;
- 15 g citric acid.
- 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
Small pickled fruits with spicy notes will be a godsend for those housewives who want to please their loved ones with something special and original.
- 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.
- 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.
- 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.
- 1 kilogram of sweet apples;
- 1 kilogram of hard pears;
- sugar;
- 3 grams of ground cinnamon;
- 2 grams of citric acid.
- 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.
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.
Canning whole pears: recipe for the winter without sterilization, canned whole
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. Firm and tasty pears with a light aroma of citrus, spices or vanilla can conquer even a gourmet with their exquisite taste.
Pear recipes with photos on the site will delight all lovers of combining pears with vegetables or meat. Recipes with pears are not limited to baking or jam; dishes with pears are much more varied. When preparing dishes from pears, you need to take into account the type of fruit. Some varieties are suitable for making desserts, pies, preserves and jams, while others are suitable as a side dish for meat and fish. There are also universal varieties - pears, which can be used in almost any recipe below.
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chapter: Fruit salads
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chapter: Meat salads
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You want to preserve pears with their unique sweet and sour taste and a huge range of useful elements for as long as possible. This fruit does not have good shelf life, so many people choose another storage method - canning. They delight you with their variety and ease of preparation.
Pear in its juice: simple preservation
For preparations from it, it is better to use hard, not overripe specimens. It is important that they do not have defects, cracks, or rotten spots. The fruits contain a lot of malic acid and sugars for storage in their own juice. Thanks to this recipe, you will get a full-fledged dessert or you can use the pear preparation as a filling or a full-fledged ingredient. Select 5-6 medium-sized fruits. They will need 2 tbsp. l. sugar and just a little water.
Cooking process:
Attention! If the pears are cut before the jars are sterilized, the flesh will darken. Therefore, either prepare the jars in advance, or sprinkle the slices with lemon juice, which will prevent oxidation.
Preparation of pears in marinade
To implement this recipe you will need:
- 1 kg of fruit;
- 1 liter of water;
- 5 tbsp. l. vinegar 9% and sugar;
- 2 g citric acid;
- spices to taste - it could be cloves, cinnamon, ginger.
Pear in marinade
- Prepare the pear: wash and remove the stems, but do not peel.
- Blanch. To do this, for 3-5 minutes. Place in boiling water in which the acid is dissolved.
- Immediately transfer the pears from hot water to cold water. After cooling for 5 minutes. Place the fruits in sterile and dry jars. Recommended capacity - 1 liter. Leave for a while and start marinating.
- It is prepared using vinegar, sugar and spices. To do this, boil the ingredients for 1 minute. in boiling water. Stir and pour into jars of pears.
- Place unclosed jars in boiling water over low heat and keep in it for about 15 minutes. Roll up.
Advice. Pear preparations prepared in this way are good for salads, stews, meat dishes, or even as a self-sufficient side dish.
How to make jam and compote from pears
For a tasty and tender jam according to a quick recipe, you will need about 1 kg of fruit, 2 tbsp. l. lemon juice, 2-3 tbsp. l. pectin, 0.5-1 kg of sugar (to taste). How to cook:
- Slice and peel the pears. Mash them with a spoon in a deep plate. The pulp should release juice.
- Add pectin and lemon juice.
- Pour into a saucepan. Bring to a boil over medium heat.
- Add sugar and reduce heat. Stir the mixture from time to time until it thickens. The way to check is to drop a drop on a saucer and monitor. If the pear mixture does not spread, it is cooked.
- At the same time, sterilize the jars. Pour the jam immediately after it is ready. Roll up.
Compote will also delight you with a sweet and pleasant taste. For 1 kg of medium-sized fruits you will need 200 g of sugar, 1 liter of water, 2 g of lemon acid (for one 3 liter jar). Recipe:
Assorted jam with oranges and apples
Ingredients for 1 liter of jam:
- 700 g each of pears and apples;
- 1 large orange;
- 200 g sugar;
- some water;
- 2 g citric acid.
Cooking method:
Let the jam cook for 30 minutes, remembering to stir. Pour the finished jam into sterile jars, roll up the lids and leave upside down. This jam is a very tasty storehouse of valuable microelements.
Preparing pears in syrup: video
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