Jam, preserves, jam, compote - this and much more can be prepared for the winter from pears. The preparations, recipes for which you will find in our selection, can be used as an independent dessert, as an addition to other desserts, or as a filling for pies and buns.
Many people know how to make pear jam. It's not difficult at all. However, in addition to the pears and sugar themselves, you can use various additives to make tasty and healthy jam: lemon or orange, spices and herbs. With such additives, the taste of the finished jam is much brighter and richer.
In addition to jam, you can make compote, jam or puree from pears, and also marinate them as a tasty snack.
Pear jam slices
Almost transparent amber-colored pear slices are an excellent stand-alone dessert or addition to ice cream.
You will need 2 kg of pears, 1.5 kg of sugar.
Preparation. Wash the pears, dry them, cut them into slices and place them in a saucepan along with the sugar. Shake the pan and leave at room temperature for 2-3 hours. Then put the pan with the pears on the fire and, stirring, bring to a boil. Simmer for 10 minutes, then cool completely overnight. Repeat the process two more times. The third time after boiling, cook the jam for 40-60 minutes. When the jam thickens and becomes darker, pour it into sterilized jars and seal.
Amber pear jam
This jam is not only tasty, but also attractive in appearance.
You will need 1 kg of pears, 1 kg of sugar, zest of 1 lemon, 160 ml of water.
Preparation. Wash the pears, remove the core and chop. Mix sugar with water and cook syrup. Place the chopped pears in the syrup and cook until the pieces become transparent. Peel the zest from the lemon and add to the jam at the end of cooking. Place the hot jam into clean jars and roll up.
Pear jam with lemon
Lemon will add unobtrusive sourness and a light citrus aroma to the jam.
You will need 1 kg of pears, 1 kg of sugar, 1 lemon, 2.5 tbsp. water.
Preparation. Mix water and half the sugar and boil the syrup. Place the chopped pears in the syrup and cook, stirring, for 15 minutes. Then add the remaining sugar and thinly sliced lemon. Stir well to dissolve the sugar and cook for another 30 minutes. Remove the jam from the heat, cool and chill in the refrigerator overnight. After this, put it on the fire again, bring to a boil and immediately put it in jars and roll it up.
Thick pear jam
The highlight of this jam is the addition of fresh ginger root. It will give the finished jam a special piquancy.
You will need 1 kg of pears, 1 kg of sugar, 2 tbsp. grated ginger, juice and zest of 1 lemon, 200 ml water.
Preparation. Wash the pears and cut into cubes. Place pears, ginger, lemon zest and juice, water in a saucepan and bring to a boil, stirring. Simmer over low heat for 15 minutes until the pear pieces have softened. Add sugar, stir until it is completely dissolved and cook for another 10-20 minutes, stirring. Place the finished jam into jars and roll up.
Whole pear jam
To make jam according to this recipe, use small-sized fruits, for example, the Limonka variety.
You will need 2.5 kg of pears, 1.5 kg of sugar, 1 g of citric acid, 2.5 tbsp. water.
Preparation. Combine sugar and water in a saucepan, bring to a boil and cook for 20 minutes, stirring. Wash the pears, dry them, and prick them with a toothpick in several places. Then place in hot syrup and cool completely. Put the pears in syrup back on the fire, cook after boiling for 15 minutes and cool completely again. Repeat the process 3 more times. Place hot pears in jars, fill with syrup and roll up.
Pear and orange jam
You can diversify the taste of pear jam by adding orange zest and juice.
You will need 1 kg of pears, 1 orange, 1.5 kg of sugar.
Preparation. Wash the pears, remove the skin and seeds and chop. Zest the orange and squeeze out the juice. Place the pears in a saucepan and cover with cold water. To completely cover the fruit, add sugar and cook, stirring, for half an hour. Then rub the pears through a sieve, add orange juice and zest to the resulting puree and cook for 20 minutes. Place the hot jam into sterilized jars and seal.
Pear jam “Pyatiminutka”
Even in 5 minutes you can make excellent pear jam.
You will need 1 kg of pears, 250 g of sugar, 1 tbsp. honey, 2 tbsp. lemon juice.
Preparation. Wash the pears and cut into thin slices. Place in a saucepan along with lemon juice, sugar and honey. Stir, cover and leave overnight. Then place the pan over low heat and, stirring, bring to a boil. Cook for 5 minutes and immediately put into jars and seal.
Pear jam with poppy seeds
This jam will serve as an excellent filling for homemade pies.
You will need 1 kg of pears, 300 g of sugar, 2 tbsp. poppy seed, 1 lemon.
Preparation. Wash, peel, core and chop the pears. Place in a saucepan along with sugar and squeezed lemon juice and leave at room temperature for a couple of hours. Then put on the fire, bring to a boil, stirring, and cook for 20 minutes. If desired, the fruit can be blended with a blender until smooth. Fry the poppy seeds a little in a dry frying pan, add to the jam and cook for another 5-10 minutes. Place hot jam into sterilized jars and seal.
Green pear jam
Don't be afraid to experiment, try making green pear jam!
You will need 2.5 kg of pears, 1.5 kg of sugar, 2 tbsp. water.
Preparation. Wash the pears, dry them, cut them into cubes and place them in a saucepan. Pour in 1 tbsp. water and bring to a boil over low heat, then simmer for 20 minutes. During cooking, stir the jam and skim off the foam. Separately, cook the syrup by mixing 1 tbsp. water and sugar. Once the syrup boils, add the pears, bring to a boil and cook for another 10 minutes. Place the hot jam into jars, close with nylon lids and store in the cellar.
Pear and plum jam
Sweet pears go well with sour plums.
You will need 1 kg of pears, 1 kg of plums, 1.6 kg of sugar, 400 ml of water.
Preparation. Peel, core and chop the pears. Remove pits from plums and chop. In its pure form you should get 1 kg of pears and plums. First, prepare the syrup by mixing water and sugar. Place the pears in the syrup, bring to a boil and simmer for 20 minutes, skimming off the foam. Then add plums to the pears and cook for another 20-25 minutes. Place the jam into jars and seal.
Pear jam with cinnamon
Pear jam with cinnamon is a classic French recipe for preparing pears.
You will need 1 kg of pears, 800 g of sugar, 1 tsp. ground cinnamon, a pinch of ground cloves.
Preparation. Chop the pears, place in a saucepan along with sugar and spices and bring to a boil, stirring. Reduce heat to low and cook the jam, stirring occasionally, for 1.5-2 hours. Skim off the foam and immediately pour the jam into sterilized jars and seal.
Pear compote for the winter
In addition to pear jam, you can prepare a delicious compote.
You will need 1 kg of pears, 350 g of sugar, 1 tsp. citric acid, zest of 1 lemon, 700 ml water.
Preparation. Peel the pears and remove seeds, cut them in half and place them in a solution of citric acid and 1 liter of water for 15 minutes - this will prevent them from darkening. Place the lemon zest at the bottom of a sterilized jar and place the pears on top. Prepare a syrup from 700 ml of water and 350 g of sugar and pour it over the pears. Sterilize the jar and seal it.
Pear juice for the winter
Juicing takes a little work, but it's worth it.
You will need 5 kg of pears and 1 kg of sugar.
Preparation. Wash the pears, dry and cut. Pass the chopped fruit through a meat grinder, and then use a press or manually squeeze out the juice. Heat it over low heat without bringing it to a boil. Add sugar if desired and pour into jars while hot. Sterilize and roll up.
Pear puree for the winter
Pear puree is a tasty and healthy preparation that can be given even to small children.
You will need 1 kg of pears, 2 tbsp. sugar, 1 tsp. citric acid, 1 vanilla pod, 0.5 tbsp. water.
Preparation. Peel the pears, cut into cubes and place in a saucepan. Add water and citric acid. Simmer the mixture over low heat for about half an hour, then transfer to a blender and puree until smooth. Place the resulting puree into a saucepan, add sugar and vanilla. Cook, stirring constantly, until the puree has reduced slightly. Then place in jars, removing the vanilla pod, sterilize and seal.
Pears in syrup for the winter
Pears prepared in syrup are a delicious, delicate dessert.
You will need 1 kg of pears, 0.5 kg of sugar, 1 liter of water.
Preparation. Peel the pears and cut into halves or quarters. To prevent them from darkening, sprinkle with lemon juice. Boil the syrup and dip the pears in it in small portions. Place the pears in jars, fill with syrup, sterilize and roll up.
Pear jam for the winter
Pears make an excellent thick jam that can be used as a filling for pies and buns.
You will need 1 kg of pears, 0.5 kg of sugar, 0.5 tsp. citric acid, 0.5 liters of water.
Preparation. Peel and seed the pears and chop. Place the pieces in a saucepan, cover with water and cook until the fruit softens. Then discard the fruit in a colander, do not pour out the broth. Rub the pears through a sieve, transfer to the decoction and simmer over low heat until the fruit is reduced. Add sugar, citric acid and cook, stirring, until tender. Place the finished jam into jars and seal
Pear jam for the winter
When making jam, add a little good cognac to it - you will like the result.
You will need 2 kg of pears, 1.5 kg of sugar, 1 tsp. citric acid, 1 packet of vanillin, 1 tbsp. cognac
Preparation. Wash the pears, dry them, remove the seeds and cut into slices. Place the fruit in a saucepan, add sugar and leave to stand until the juice releases. Then place the pan over low heat and bring to a boil. Cook for a couple of minutes, skimming off the foam, and cool slightly. Bring to a boil again, add vanillin and citric acid and cook for half an hour, stirring. At the end of cooking, add cognac to the jam and remove from heat. Using an immersion blender, blend the fruit mixture to the desired consistency and place in jars. Store pear jam in a cool, dark place, sealing the jars with nylon lids.
Whole canned pears
It is especially pleasant to open such a preparation in winter and enjoy the juicy sweet fruit.
You will need 3 kg of pears, 2 kg of sugar, 2 tsp. citric acid, 1 liter of water.
Preparation. Wash the pears, dry them, remove the stems and prick each pear with a fork in several places. Place the pears in a saucepan and add water until they are completely covered, this will measure out the required amount of water. Drain the water into another pan, add sugar and cook the syrup. Pour the hot syrup over the pears, bring to a boil and cook for 15 minutes. Remove the pan from the heat and cool completely. Then put the pan back on the heat, bring to a boil, cook for 15 minutes and cool completely. Repeat the process 2-3 more times. At the end of the last cooking, add citric acid. Place the pears in jars, pour hot syrup and roll up.
Pickled pears
Pickled pears will be a good snack and addition to meat dishes.
You will need 2 kg of pears, 0.5 kg of sugar, 3 bay leaves, 4 cloves, 8 black peppercorns, 8 tbsp. table vinegar, 2.5 liters of water.
Preparation. Wash the pears, dry them and cut them into 4 parts, removing the seeds. For the marinade, mix water, vinegar and sugar, place the pears in it and bring to a boil. Cook for 5 minutes. Place spices at the bottom of the jars, fill with pears and pour hot marinade. Sterilize and roll up.
Pear confiture
Place the finished confiture in small jars and give to guests as a tasty souvenir.
You will need 3 kg of pears, 800 g of sugar, 1 tsp. ground cinnamon, 1 tsp. ground nutmeg, 1 tsp. ground cardamom, 2 tsp. vanilla, juice and zest of 1 orange.
Preparation. Chop the pears and place in a saucepan along with water, juice and orange zest. Bring to a boil and cook for 20 minutes, stirring. Using an immersion blender, puree the fruit mixture. Add spices and sugar and stir well until sugar dissolves. Then bring to a boil and cook until the mixture thickens. Place the hot confiture into sterilized jars and roll up.
Experiment and try new recipes for preparing pears for the winter!
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.
An incredible dessert for the winter - pears in syrup! Enjoy and decorate baked goods - options for preparations for every taste!
On cold winter evenings we will warm ourselves up with aromatic tea and homemade, independently prepared desserts. Yes, of course, the shelves of today's supermarkets are filled with absolutely everything, including canned goods, but homemade products are definitely much healthier and tastier. Everyone in my family really likes pears in syrup for the winter. This is a very simple recipe, without sterilization - even a novice cook can handle it.
- pears – 650-670 g
- filtered water – 460 ml
- sugar – 120 g
- citric acid – 2 pinches
- spices - to taste.
Whether we choose pears at the market or collect them in our garden, they must be ripe, juicy and without rotten spots. We wash selected pears in cool water, then place them on a kitchen towel and let them dry a little.
Let's prepare acidic water for the pears; we need it so that the peeled slices do not immediately darken. If you prepare a sufficient amount of dessert, and if the pears are ripe, without an acidic environment they will darken very quickly, and the aesthetic appearance will be lost. Therefore, take a bowl, pour in cool water, season with a pinch of acid so that the water is slightly acidic.
We cut each pear lengthwise into two halves, remove the seed capsule, and also tear off the tails. If desired, remove the skin, only in a very thin layer. You can also cut the pears into two halves. Place the peeled slices into water and continue working with the remaining fruit.
When all the pears are prepared, let's move on to the jars. This is not difficult to do - wash it in a soda solution and sterilize it in any convenient way. Place the lids in boiling water and let them boil for 5 minutes.
Now fill the jars with pear slices, shake the jars a little so that the fruit fits tightly.
Immediately pour boiling water into each jar, covering all the pear slices. Place lids on the necks of the jars and leave them alone for five minutes.
After 6-7 minutes, pour the water into a saucepan, season with a portion of sugar and two pinches of citric acid, and boil for several minutes.
We quickly return the syrup to the jars with the steamed pear slices; all that remains is to seal the jars with lids.
Let it cool for a day, while placing the jars upside down and wrapping them in a warm blanket or rug. We store canned food in the pantry.
Recipe 2: pears in syrup for the winter (step-by-step photos)
Pears in syrup for the winter according to the recipe, in slices, are not only a wonderful delicacy that is so well suited for tea drinking on cold winter evenings. Transparent amber slices will be an excellent decoration for various confectionery products - pies, cakes, pastries. And with a sweet, medium-thick syrup, you can soak cakes and other baked goods. Making this preparation is not difficult - everything is prepared according to a similar scheme as many “five-minute” ones. During the cooking process, the juice from the slices turns into sugar syrup, which acquires a delicate pear aroma and taste. The pear slices themselves become transparent and hold their shape well.
For this preparation, pears of hard varieties or incomplete ripeness are suitable. The yield of the finished product is 2 jars of 0.5 liters each.
- pear – 1100 g (900 g slices);
- sugar – 800 g;
- citric acid – 0.5 tsp;
- water – 140 g.
The pears need to be washed and cut first into halves, and then (after cutting out the middle) into slices. There is no need to peel the skins. The finished slices should be immediately placed in cold water with a small pinch of citric acid. This is necessary so that they do not darken and retain their color well.
Prepare syrup. Since the pear will release juice and the syrup may be too thin, little water is used in this recipe. To prevent the sugar from burning and to dissolve evenly, it is most convenient to first boil water and then add sugar to it in several portions. The syrup being prepared must be stirred all the time.
After the syrup boils and the sugar is completely dissolved, you need to pour it (boiling) over the slices, before draining the water from them and leave everything for 6-8 hours (preferably overnight).
After this time, you need to boil the pear for 2-3 minutes over very low heat. Then set aside for another 6 hours.
After 6 hours, you need to boil them a second time for 5 minutes, again on very low heat, so that the pear does not boil over and retains its shape well. Although there will be a little foam, it must be skimmed off, otherwise the syrup may become cloudy.
After the second cooking, set aside the slices until they cool completely. After they have cooled, you need to boil them for another five minutes - the third and last time. During the third cooking, you need to add half a teaspoon of citric acid. This is done both to improve the taste and to ensure that the syrup does not become candied during storage.
After the third cooking, pour the slices with boiling syrup into sterilized jars and roll up. Immediately turn the jars upside down and leave to cool.
As it cools, the syrup will thicken even more. The finished pear in syrup can be stored even at room temperature.
Recipe 3, step by step: pear slices in syrup for the winter
The most common way to preserve pears is to roll them into glass jars with sugar syrup. The jars are either sterilized or use the double-fill method to preserve as much flavor as possible.
To prepare this dessert using classical technology, a liter jar requires the following ingredients:
- medium-sized pears (limon variety or something similar) - 350 g;
- granulated sugar - 50-70 g;
- pure water and citric acid (1-1.5 teaspoons).
The fruits are selected, washed with water and cut into small slices or segments, removing the seeds and tail. To obtain a more delicate consistency, the skin of the fruit can be removed, but this is not necessary.
Pour clean cold water with a teaspoon of citric acid or natural lemon juice (1-2 tablespoons) into the prepared pan. While the pears are taking a sour “bath,” prepare glass jars, which are washed and, together with the lids, sterilized for 10-15 minutes by steaming or in the microwave.
The peeled slices are carefully placed into prepared containers in a dense layer so as not to damage the structure. Fill everything with just boiled water up to the neck. In this form, the pears should stand for 7-10 minutes until they cool completely. Next, pour the water from the cans back into the pan on the stove, add a little sugar, citric acid or juice and bring the liquid to a boil.
Next, the contents of the jars are again filled with hot syrup and the lids are immediately rolled up, the blanks are turned upside down and wrapped in a warm blanket until they cool completely, and then placed on dry shelves in a dark and cool room where they should be stored.
Recipe 4: whole pear in sugar syrup (step by step)
Whole pears in syrup for the winter are an amazingly beautiful and tasty delicacy, a wonderful independent dessert and a very beautiful decoration for cakes with airy protein cream and cupcakes. Neither an adult nor a child will refuse this delicacy, and its preparation is quite simple - you only need a minimum of skills and a little patience. As a result, we get an excellent and ideal dessert in all respects, which has no analogues. Unexpected guests will not take you by surprise - you will always have an amazing treat on hand just by uncorking a jar of pears in syrup.
- pears - 3 kg
- sugar - 3 kg
- water - 6 glasses
- citric acid - 1 tsp.
To prepare an amazing dessert, you will need slightly underripe pears, which are small in size, slightly hard skin and dense, but very juicy in the middle. If the pears are large, then you can only place two or three candied fruits in a jar; if they have little juice or too soft skin, then they will not be soaked well enough, and as a result of cooking they risk turning into jam with “tails”.
We sort the pears, rinse them well in running water and dry them, blotting them with multi-layer paper napkins or a towel made of natural fibers. Prepared pears must have their stems remaining - this is a kind of trademark of the dessert. Carefully cut out the remaining dry stamens (as shown in the picture) using a sharp short knife or a special device for peeling vegetables and fruits.
After processing all the pears, we proceed to the next, no less important, action: we make several fairly deep punctures throughout the pear, which will help soak the entire fruit in syrup during the further preparation of the delicacy. This can also be done using a short, well-sharpened knife. Place the pears in a deep bowl and begin the main cooking process.
Let's cook the syrup by first dissolving a kilogram of sugar in a deep saucepan, pouring two glasses of cold water. Stir the sugar well before putting the syrup on the stove to avoid caramelization. Place a saucepan or deep bowl of sweet water in which we will boil the pears on the stove and bring its contents to a boil over medium heat.
Carefully dip all the pears into the hot sugar syrup, dropping them one at a time on a long-handled spoon. Bring the mixture to a boil and leave for at least eight hours (preferably overnight) until the boiled pears in it have cooled completely and are soaked.
The cooled mass must be put back on medium heat and brought to a boil. After this, reduce the heat to a minimum and cook for two hours, avoiding the syrup from spilling and stirring it occasionally. Before turning off the stove, add one teaspoon of citric acid to the syrup with pears and mix well. Remove the pears boiled in sugar syrup from the heat again and leave to soak and cool overnight.
Before the last heating of the pear in sugar syrup, prepare the jars for rolling up the dessert and the lids for them. The optimal volume of cans is one liter. From three kilograms of pears you will get three such jars of the delicacy, and a couple more sugar pears with a “tail” will be left for sampling. In water with the addition of baking soda, wash three liter jars or the required number of jars, the total volume of which will be three liters. After washing, rinse the dishes in running water and sterilize: steam at the rate of five minutes for each jar, in the microwave for ten minutes at full power, filling a quarter with hot water, in the oven for twenty minutes, taking into account the heating and cooling time of the container to room temperature by selecting a heating mode of 180 degrees Celsius.
While the jars are being sterilized, we wash the lids suitable for long-term preservation with soda, rinse them in running water, and then boil them in water for two minutes. If there are any rubber bands in the lids, remove them so that they do not lose their elasticity.
We place the sterile jars on a table covered with a silicone mat or towel with their necks up and cover them with a clean towel for a while. We put rubber bands into the cooled lids and place them next to the jars.
Heat the pears in the sugar syrup to a boil with constant stirring, and with a clean spoon quickly place them in sterile jars. After the pears are divided equally into the jars, fill them with caramel aromatic syrup and let them cool unrolled to avoid the appearance of condensation, and then mold, in the jars.
We roll up the cooled pears with prepared lids and take them to a permanent storage place - a dry basement or a cool pantry, which has limited exposure to direct sunlight and has good ventilation, to avoid condensation and damage to the lids. Under favorable storage conditions, pears in sugar syrup will last all winter, but this is only theoretical, because if you prepare only two liter jars, the second one will be eaten at the New Year's table.
Recipe 5, simple: fragrant pears for the winter in syrup
Fragrant pears in syrup for the winter are an excellent preparation, the pears turn out very tasty with the aroma of vanilla, they can be sprinkled on dessert or used for making desserts, and the syrup can be diluted with water and you will get a wonderful drink. This preparation requires hard pears. The calculation of products is given for one three-liter jar.
- Pears - 1.8-2 kg;
- Sugar - 400 g;
- Water - 1.8-2 l;
- Citric acid - 1 tsp;
- Vanilla sugar - 10 g;
Cut the pears in half lengthwise and remove the core.
Fill the jars with pears.
Pour boiling water over it. Leave for 10 minutes.
Pour sugar into a saucepan and pour water from the jar into it. Let it boil.
And pour it into a jar. Leave for 10 minutes.
Then pour the syrup into a saucepan, add citric acid and vanilla sugar. Bring to a boil, cook for 2 minutes.
Pour into a jar, close with a screw cap or roll up.
Turn over and wrap very well in something warm, self-sterilization lasts 2 days.
Recipe 6: how to seal pears in syrup for the winter with cinnamon
Our suggestion is pears in cinnamon syrup. This sweetness is perfect for decorating desserts and baking pies with fruit filling.
For a 0.5 liter jar:
- Small pears - 8-10 pcs.
- Sugar - 50 g
- Cinnamon - 1 pinch
The amount of ingredients in the recipe for canning pears in syrup for the winter is calculated for a 0.5-liter jar.
Before implementing the recipe, the jars must be sterilized, along with the lids.
So, we prepare the required amount of ingredients to prepare pears in syrup for the winter. Our preparation uses small pears, which is very convenient.
How to prepare pears in syrup for the winter: wash the pears very well under regular running water.
Now cut each pear into two halves. We cut off the tails.
Using a small or dessert spoon, carefully remove the core. To prevent the pears from darkening during the process, immerse them in cold water in which citric acid is diluted (the water should be sour). If desired, you can remove the skin from the pears.
Place the prepared halves cut side down in sterilized jars.
Pour boiling water over the pears for 5 minutes. Cover with a lid.
Then pour the water into the pan. Add the required amount of granulated sugar.
Don't forget about cinnamon. Boil the contents in the pan.
Pour hot syrup over the pears in the jar.
We seal the pears in cinnamon syrup in a convenient way. Cool completely.
We store canned pears for the winter in a cool place. Good luck preparing for the winter!
Recipe 7: canned pears for the winter (with photo)
Pears in syrup for the winter can be an excellent dessert in several ways. Firstly, the syrup can be used as a drink, diluting it with a little water if it is too sweet for your taste. Secondly, pear fruits can not only be eaten separately, but also used for various pies.
Hard varieties of pears are suitable for preparing pears in syrup for the winter. In this case, you can even use slightly unripe fruits. This recipe makes 4 liter jars.
- Pear – 5 kg;
- Sugar – 1 kg;
- Purified water – 2.5 liters;
- Citric acid – 8 g.
First you need to thoroughly rinse all the pears and put them in a container for convenience.
Pears need to be peeled. It is convenient to do this with a housekeeper, but you can do it with a simple knife. You can make compote from the removed pear skins.
Cut the pears into 4 parts, cut out the stalk and remove the core.
Place the pears in sterilized jars up to the shoulders. Pour boiling purified water over the pears and let stand for about 10 minutes, covering with a lid.
After 10 minutes, pour the water back into the pan, bring to a boil and again pour the pears in syrup for the winter. This time we also let it sit for about 10 minutes. After this, pour the water into a saucepan and add sugar at the rate of 400 grams per 1 liter, citric acid and bring to a boil. Fill the pears with this syrup, roll them up with sterilized lids, turn them upside down and wrap them in a blanket for a day.
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. Preparing fruits for the winter delights with variety and ease of preparation.
Pear in its juice: simple preservation
For pear preparations, it is better to use firm, 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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