How to make compote from wild pears. Storing a sweet drink. Option for preparing compote with plums without using citric acid

Compote from fresh pears Both children and adults will certainly enjoy it. It has a light, almost no sour taste and a very pleasant, appetizing smell. Except common benefit compotes, pear compote has astringent properties, so it can be used as a natural remedy for improving intestinal function after poisoning. To get a rich, flavorful compote, use more fruit per liter of water, and let the compote sit for at least two to three hours.

Ingredients:

1 kg of fresh pears;
150-200 g sugar;
2 liters of purified water.

How to cook pear compote

1. The first step, as with any recipe, is to prepare the ingredients.

2. You should take pears that are ripe but firm enough. We carefully wash the pears selected for the compote and cut them in half. After this, we completely remove the legs and seed pods of the fruit. Cut into more small pieces. If the pear is not peeled, then during the process of cooking the compote it will most likely retain its shape and not boil over.

3. Place the chopped fruits in a saucepan and fill with water. When the water boils, you need to add granulated sugar. Its quantity depends on how sweet variety pear was chosen. You need to cook the pear compote for 10-15 minutes.

4. Remove the finished compote from the stove and simply leave to cool. If you need to cool it quickly, you can place hot pan V cold water. It is important to ensure that water does not get into the drink, otherwise it may ruin its taste.

I want to offer proven delicious recipes pear compote for the winter for 3 liter jar without sterilization. Flavored drink with fruit will please everyone.

Pear compote for the winter: a simple recipe with citric acid

Ingredients for 3 liters:

1.3 kilograms of hard pears;
A glass of sugar;
coffee spoon citric acid.

We will cover the fruits whole and with tails.

First, rinse them thoroughly and let the water drain.
Each fruit should be pricked in several places. Then place in sterile jars.
Fill the bottles with fruit with boiling water, cover with lids, and leave for 20 minutes.
Pour sugar and citric acid into the drained water and boil for a couple of minutes.
Pour hot syrup over the heated fruits.
We roll up the bottles, put them on the lids, and wrap them warmly for a day.

We take the cooled compote into the basement.

Compote of apples and pears

Now I will introduce you to a recipe for making compote from apples and pears.

700 grams of medium-sized apples;
700 grams of large pears;
A glass of sugar with a slide.

We wash the fruits thoroughly. Cut apples in half, pears into quarters. We free it from the seed box.

Place the prepared fruits in a clean bottle. Fill with boiling water and let sit for half an hour.
Boil the drained water and pour in the fruit again.
After half an hour, drain the liquid, add granulated sugar, and let it simmer for 3 minutes.
Pour boiling syrup over the fruits. We roll up the bottle, put it on the lid, and cover it.

Let stand until completely cool. Then we go down to the cellar.

Sweet assortment

Now I will tell you how to seal compote in 3 liter jars of pears and apples.

Let's prepare:

800 grams of small apples;
400 grams of small pears;
2 cups sugar;
Liter of water.

Wash the fruits well.

Place the whole fruits in a sterile bottle up to half the volume.
Fill with boiling water to the top. Let stand for half an hour, then drain the liquid.
Prepare syrup from the drained liquid with sugar by boiling for several minutes over low heat until the crystals dissolve.
Pour boiling syrup over the fruit in jars up to the meniscus and roll up. Turn it upside down, cover it, and let it cool.

We store the seaming without sterilization in a cool place.

How to prepare pear and orange compote for the winter

There are also recipes for pear compote for the winter in a 3-liter jar without sterilization with oranges and other additives.

Ingredients:

A glass of honey;
3 tablespoons lemon juice;
3 buds of cloves;
1.4 kilograms of pears;
2 large oranges;
Lemon;
2 liters of water.

Prepare a syrup from water with honey, cloves, lemon juice, bringing to a boil.

Wash the pears, peel them, cut them in half, remove the seeds. Cook the halves in syrup for 7 minutes.
Divide the peeled oranges into slices, add to the pears, and boil for 5 minutes.
Cut the thoroughly washed lemon into thin half rings, dip into syrup, and boil for 7 minutes over low heat.
Pour the cooked pear compote with orange into sterile jars and roll up.

Air cooling. We take the workpiece in 3 liter jars to the basement.

Compote of pears and plums in jars

Necessary:

A kilogram of pears;
A kilogram of plums;
One and a half glasses of sugar;
A pinch of citric acid.

Ripe, but firm pears wash, cut into quarters, remove the seed box.

Pour the fruits prepared in this way into three liters of water with citric acid dissolved in it. Let stand for 5 minutes, strain.
Wash firm, medium-sized plums, divide them in half, and remove the pits. Mix two types of fruits together.
Prepare syrup from three liters of water and sugar. Place the fruits in it and cook at a low simmer until the fruits are soft.
We place the finished fruits in sterile jars to a third of the volume. Fill with boiling broth. Close hermetically.

Place on the lid, wrap warmly, and let cool completely. After this we take it out for storage.

Assorted "Three tastes"

I try to close this compote every year. It turns out very tasty and aromatic. For me this is the best recipe.

It is necessary to prepare for the bottle:

A kilogram of pears;
Half a kilogram of apples;
300 grams of plums;
Cup granulated sugar.

All fruits should be washed well. Pears and apples can be cut into two or four parts depending on size. Leave the plums whole.

Place all the fruits interspersed in the prepared bottle. Pour boiling water over it and leave for about forty minutes.
Drain the liquid, add sugar, bring to a boil. When the sugar has dissolved, pour the boiling syrup over the fruit.
We immediately roll up the bottle, turn it upside down, and cover it warmly.

We stand for a day. We take the completely cooled compote to the basement for storage.

Recipe for wild pear compote for the winter

Now I will tell you how to prepare delicious compote for the winter from wild pears.

We will need:

2 kilograms of wild pears;
250 grams of sugar;
2 liters of water.

How to close:

We need to wash the fruits well and cut off the tails.
Rinse a clean bottle with boiling water and place the pears. Fill the glass container with fruit with boiling water and cover with a lid. We insist for twenty minutes.
Pour the liquid into a saucepan, bring to a boil and again pour in the fruit for twenty minutes.
Then pour the water into suitable container, add sugar, boil for a minute. Pour the prepared syrup over the pears.
We seal it hermetically.

Wild pear compote with citric acid

This is another simple and quick recipe wild pear compote, only with the addition of citric acid.

We prepare the following products:

1 kilogram of small pears;
A glass of sugar;
Half a coffee spoon of citric acid;
2.5 liters of water;
5 mint leaves.

Cut the washed fruits into four parts and remove the seeds.

Place mint leaves at the bottom of the bottle and place the prepared fruits. Pour boiling water over the fruit and leave for thirty minutes.
Afterwards, drain the water, add sugar and citric acid, and bring to a boil. Pour the resulting syrup over the fruits.
Roll up with a sterilized lid. Cover the bottle with a warm blanket. After the compote has cooled, we take it to the basement.

I advise you to watch a video recipe for making pear compote for the winter in a 3-liter jar without sterilization.

I shared mine the best recipes pear compote for the winter in a 3 liter jar without sterilization. I think you'll like them.

It is very easy to prepare pear compote for the winter without sterilization. At least, that’s what the recipe from my mother’s old cooking notebook says. This is exactly what I will use, because today I received a bucket of excellent fragrant pears, which our neighbor treated us to.

My childhood memories reminded me of what we did with my mother aromatic compote from pears for the winter without cooking. My responsibilities included preparing fruits for canning. I sorted through them, putting the hard ones aside for compote, and the soft ones were used to make jam. We made sure to throw a mint leaf into each jar and add a little vanilla. Pear compote It turned out incredibly flavorful for us. It is the combination of fruit, mint and vanilla that gives this drink a delicious aroma.

I've forgotten a little about pears lately and haven't cooked anything with them. But before, my mother and I cooked compote for the winter, jam, pear jam and even made sugar-free pear puree for the winter for my little brother. It’s just that my grandfather had a large pear tree at his dacha, which gave a good harvest every year. That's why we always have such a variety of delicious recipes.

Now this is not possible; we usually buy fruit at the market. Since today we have such an opportunity in the form of a bucket of fragrant beauty, why not replenish your supplies? I doubted the choice of recipe for a long time, because I thought that such a compote only needed to be sterilized. In such heat, I somehow didn’t want to make the kitchen even hotter, so I remembered this method.

I sorted through the fruits, putting some aside for jam, and some for compotes. You will get three jars of three liters of the drink, and a couple of jars of jam. My sons don’t like there to be a lot of fruit in their drink; they are more interested in the liquid itself. Therefore, based on their tastes, I add a little fruit themselves. If you like a lot of fruit in compote, then you can put them up to the hangers. In this case, you will need to measure out less sugar (about 1 cup per three-liter jar).

This drink is not bright, so to color it, you can add a handful of cherries, currants, cherry plums or gooseberries. Such a company will not only make the color brighter and more appetizing, but will also add acid, which pears lack. Or to be more precise, they don’t have it at all.

If you have some apples, you can prepare pear and apple compote for the winter without sterilization. It will turn out very tasty too! I will show you two of the best and most convenient methods without sterilization; there are simply no others.

Pear compote for the winter without sterilization

Pears (a little green and firm);
Sugar – 300 – 350 grams per 3-liter jar;
Citric acid – 1 tsp;
Vanillin;
A little mint.

How to prepare pear compote for the winter with citric acid:

If for some reason your jars are swollen, the reasons may be the following:

poorly washed or rotten fruits;
poorly washed containers or non-sterile lids;
poorly rolled lids.

I made the most delicious pear compote for the winter without sterilization, I was satisfied with the work done.

And you choose from my recipes the one you like, they are both good! We only have proven homemade recipes on our website, so you won’t waste your food.

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Discussion: 9 comments

And the jars can swell from the heat, i.e. they stood in the warmth for a long time, I had this too... it’s a pity that all the work was in vain...

Answer

Great options computer, but mine is a little different. I don’t blanch pears, I just take small fruits, most often I use Forest Beauty, which grows here. I wash it and put it in jars. And then I pour boiling syrup over it. I also combine pears a lot with different berries, I really love the combination of plum, sea buckthorn and pear, very tasty.

Answer

Interesting, do you just pour syrup in and not sterilize it, Slavyana? But I don't take risks. I either blanch or sterilize.

Answer
1. No, I don’t do anything else. Yes, somehow everything is fine, such a compote has never taken off before. Although I always put 200 grams of sugar per 1 liter, and with pears a little more, about 250 per liter.

Pears cooked in own juice, retain the majority beneficial properties. Nice to enjoy fruit drink a bite with the pulp both on a rainy evening and on a frosty day. Pear compote for the winter is cooked very simply, it solves the problem of processing a rich harvest of not only yellow fruits, but also other fruits and berries.

Easy to prepare

Unripe, dense pears are suitable for compote. Overripe, soft fruits are best left for jam or preserves. Wrinkled, deformed specimens with signs of rotting are not suitable. It is better to peel thick-skinned fruits.

To sterilize or not

Pear compote can be prepared according to any recipe without sterilization. This means that the jars do not need to be treated with temperature for a long time before twisting. It is enough to wash them well with baking soda, dry, and scald with boiling water before adding food.

Steam . Keep the container over boiling water. This can be done using a grid, sieve or a special lid with a hole. Place the tool over a large saucepan of bubbling liquid. Place it on top of the neck of the container.
Boiling. Convenient for processing small jars. Pour water into them and place them on the bottom of the pan. Place the lids nearby. Pour water up to the neck of the container. Boil required amount time.
Oven . Place the washed jars on their necks without wiping them. cold oven. Place the lids nearby. Set 120-150°C, heat for the required amount of time.

Exposure depends on the volume of the container. Long does not mean good; dishes can overheat and burst from a simple touch. The table shows the recommended holding time for different containers by each processing method.

Table - Sterilization time for dishes of different sizes

Container volume, liters	For a couple, minutes	In the oven, minutes	In a saucepan, minutes
0,5	5	10	10
1	8	15	15
1,5	10	20	20
3	15	25	30

Some housewives sterilize small containers in microwave oven. It is enough to pour water to the bottom (1.5-2 cm), set the maximum power. Leave the jars filled with water for about three minutes.

A selection of recipes

Before cooking, you need to select the fruits and calculate the proportions. You don't have to strictly follow the recipe. If you put more or less pears per 100 g, nothing bad will happen. However, the amount of water and sugar may be required slightly different.

Finding out exactly how much fluid you need is easy. Place the prepared fruits in a storage container and fill with water. Drain the liquid into a saucepan using cheesecloth or a special lid with holes. You will get the exact amount of water. During the boiling process, some of the moisture will evaporate, so add another 100-200 ml of liquid.

The compote is prepared in several stages:

preparation - washed fruits are placed in clean jars;
cooking syrup - water is boiled together with sugar;
pouring - pears are filled with sweet water;
twist - containers are sealed, turned over, stored under a blanket until cool.

In a jar, liquid and solid components are usually arranged in a 50:50 ratio. Often the fruits take up less than half of the jar, and water is poured up to the very neck. Do not fill the container tightly with fruit, otherwise you will end up with pears in syrup and not compote.

Traditional

Description . The simplest recipe. You can use it as a base and add to taste different fruits and berries taking into account proportions.

What to prepare:

pears - 1 kg;
sugar - one glass;
water - 3 l.

How to do

Wash the fruit well.
Cut out crumpled, rotten places, tear off the petioles.
Place in prepared containers.
Boil water and pour into jars.
Wait for half an hour.
Pour the liquid back into the pan.
Add sugar and cook over low heat.
When the syrup boils, simmer for five minutes and remove from heat.
Pour liquid into containers and tighten.

To ensure complete sterility, filled but not closed jars Can be sterilized on the stove or in the oven. Place the container on the towel-lined bottom of the pan. Pour water up to your shoulders and simmer over low heat for about half an hour. You can put the covered jars in the oven at 120°C for 20-30 minutes.

Citric

Description . Citrus fruits add a touch of freshness and vigor to any drink. In addition, sour juice is a natural preservative.

What to prepare:

pears - 1 kg;
sugar - 800 g;
lemon - one;
water - 2 l.

How to do

Put the water on fire.
After boiling, add sugar.
Wait for it to dissolve and boil.
While the liquid is boiling, rinse the pears and cut out the cores.
Cut off the lemon peel along with the white layer, cut the pulp into slices.
Place fruit in the bottom of a clean jar.
Pour boiling syrup over it and roll up.

Orange

Description . This beautiful, refreshing compote is recommended to be served with lemon wedge and a sprig of mint. The amount of sugar can be increased if desired. You are allowed to try the drink after three hours.

What to prepare:

pears - eight pieces;
small orange - four pieces;
sugar - 60 g;
water - 1 l;
honey - 100 ml;
carnation - three buds.

How to do

Peel the pears and cut out the core.
Mix lemon juice with sugar, add honey, cloves, water.
Place the pears and place the mixture on the stove.
After boiling, reduce heat and simmer covered for 15 minutes.
Remove the pears with a slotted spoon and place in prepared containers.
Peel the oranges and divide the pulp into slices.
Place in syrup and boil for five minutes.
Remove the orange slices and add to the pears.
Boil the liquid for five minutes.
Pour over the fruit and roll up.

Grape

Description . Any grapes are suitable for compote - with or without seeds, white, dark, sour, sweet. Can be mixed different varieties so that the drink acquires a pleasant pinkish color and a sour note.

What to prepare:

pears - 150 g;
raisins - 50 g;
sugar - 100 g;
water - 800 ml;
lemon slice - two pieces;
citric acid - 1 g.

How to do

Cut the washed pears into quarters and cut off the seed pods.
Cut each quarter into two pieces.
Separate the grapes from the branches and rinse.
Place prepared fruits in jars and add lemon slices.
Boil the water.
Add sugar, stir until dissolved.
Add acid and stir.
Wait until it boils, pour into containers with fruit.
Roll up and leave to cool.

Instead of grapes, you can use cherry plum, dogwood, and gooseberries. Calculate the amount of sugar according to the acidity of the berries.

Cranberry

Description . The “swamp” berry is rich in vitamin C and gives drinks a characteristic sour taste. Red berries ripen around the same time as late varieties pears. It turns out autumn compote, which is prepared in 30-40 minutes.

What to prepare:

pear - 200 g;
cranberries - 50 g;
water - 2.5 l;
sugar - three tablespoons;
cloves - two pieces.

How to do

Core and roughly chop the pears.
Rinse the berries and throw away any spoiled ones.
Pour the prepared ingredients with water and put on fire.
Wait until it boils, add cloves, add sugar.
Boil for five to ten minutes.
Remove from heat and pour into containers.

Quince

Description . Usually, the astringent, dense quince fruits are not eaten in fresh. But fruits perform well in preparations and preservation. Combination with pear allows you to create a drink with subtle aroma, rich color.

What to prepare:

pear - 400 g;
quince - 400 g;
water - 2 l;
sugar - 200 g.

How to do

Peel the fruit, remove the seeds, cut into small cubes.
Cover the fruit slices with sugar and leave for 20-30 minutes.
Pour in water and place on the stove.
Cook until boiling, stirring occasionally.
Boil for another seven to eight minutes, remove from heat.
Use a slotted spoon to scoop the fruit into the jars.
Boil the syrup and pour into containers.

Currant

Description . Currant berries ripen in mid-summer, and most pears ripen in August-October. To cook compote by combining the ingredients in one jar, freeze or dry the berries. Scald dried currants with boiling water before using.

What to prepare:

dense pears - 1 kg;
currants - 500 g;
water - 2.5 l;
sugar - 1 kg.

How to do

Slice the pears and remove the seeds.
Sort through the berries and throw away any spoiled ones.
Place pear slices in a clean jar.
Place berries on top.
Gently add sugar.
Boil water and fill the jars with boiling water.
Seal and place on lids.

Apple

Description . Apple-pear combination is a classic taste. Fruits complement each other perfectly, especially if you combine different varieties - sour and sweet. Malic acid makes the drink not so sweet and highlights the honeyed pear notes.

What to prepare:

pear - 200 g;
apple - 500 g;
sugar - 350 g;
water - 2.2 l.

How to do

Wash and dry the fruit.
Place the pieces into clean jars.
Boil water and pour into a container.
Leave for 20 minutes.
Drain and put on fire.
Add sugar and stir.
Boil for about five minutes after boiling.
Pour into a container with fruit and roll up.

Apple and pear compote goes well with other fruits and berries. Complete the drink with aromatic lemon, orange slices, lingonberry, cranberries, plum, cherry fruits.

Rowan

Description . The fruits ripen at about the same time and look good in a jar. Chokeberry adds to the drink tart taste, beautiful colour. Use only ripe berries.

What to prepare:

pears - 1 kg;
chokeberry - 300 g;
sugar - 300 g;
water - 2.5 l.

How to do

Cut the pears and remove the seeds.
Place in clean jars.
Wash the berries and add to the pears.
Boil water and pour into containers.
Cover with lids and leave to steep for ten minutes.
Drain the infusion and place on the stove.
After boiling, keep on low heat for two minutes.
Pour the syrup again and leave for ten minutes.
Boil, pour one last time.
Roll up and turn over the jars.

From dried fruits

Description . Under the influence hot water fruits are filled with moisture, retaining most of useful substances. The compote turns out to be dark, rich in color.

What to prepare:

dried pears - 200 g;
water - 1 l;
sugar - 100 g.

How to do

Rinse the pears with boiling water.
Pour water over the fruit and bring to a boil.
After boiling, simmer, covered, over low heat for 35 minutes.
Add sugar, mix well.
Heat until the sugar grains are completely dissolved.
Remove from heat and pour into containers.

Rosehip

Description . Fragrant and healthy drink will prepare you for the cold and energize you. Dried rose hips are the absolute leaders in vitamin C content (1.2 g per 100 g).

What to prepare:

pears - 500 g;
water - 3 l;
rose hips - 200 g;
sugar - 200 g.

How to do

Pour water over dry berries and place on fire.
After boiling, cook over low heat for a quarter of an hour.
Remove the seeds from the pears and cut into slices.
Add to the berries, cook until boiling.
Add sugar and cook for six to eight minutes.
Remove from the stove and leave to steep for an hour.
Pour into jars.

You can close the rosehip compote in another way: by filling each pear fruit with berries. Cut out the seeds without cutting the flesh in half. Place the rosehip berry in the hole formed. Try making a drink this way with raspberries, lingonberries, rowan berries, cherries, and mint leaves.

Thorn

Description . It is recommended to supplement wild plums with wild ones - small wild pears. The combination of fruits will create a healthy drink that improves digestion and helps with colds. Using the same recipe, you can prepare compote from garden sweet varieties.

What to prepare:

wild game - 1 kg;
thorn berries - 700 g;
water - 3 l;
sugar - 200 g.

How to do

Wash and dry the fruit.
Remove the seeds from the berries, break off the stems of the pears, and cut large fruits in half.
Pour boiling water over the berries for five minutes.
Place prepared fruits in clean jars.
Boil three liters of water and pour into containers.
Leave for at least an hour until completely cooled.
Drain the water, add sugar.
Wait for it to boil, let stand for five minutes.
Pour the liquid into containers.

Vanilla

Description . Vanilla should be added carefully - large doses will make the drink bitter. A quarter teaspoon is enough. For a richer flavor, you can use a cinnamon stick instead of vanilla or along with it.

What to prepare:

pears - 2 kg;
sugar - 500 g;
water - 5 l;
lemon juice or diluted lemon juice - two tablespoons;
vanillin - a third of a teaspoon.

How to do

Cut in half and remove seeds from pears.
Add sugar, vanilla and lemon juice to the water.
Once boiling, add the fruit pieces.
Wait until it boils, reduce the heat.
Boil for ten minutes.
Use a slotted spoon to place the pears into containers.
Boil the syrup and pour over the fruit.
Roll up and wrap until cool.

Do not confuse vanilla powder with vanilla sugar. You can use one or the other. Vanilla sugar For aroma you will need a little more than vanilla pure form. The total amount of granulated sugar in the compote should be taken into account so as not to over-sweet.

In a slow cooker

Description . A multicooker is a convenient and versatile device in which it is easiest to prepare pear compote.

What to prepare:

pear - 1 kg;
water - 2 l;
sugar - 500 g;
lemon juice - two tablespoons;
carnation - two buds.

How to do

Peel the washed pears.
Cut in half, cut out the cores.
Place in a clean jar.
Pour water into the bowl, add sugar.
Set the “Multi-cook” or “Stew” mode to 160°C.
Wait for it to boil, pour in the juice, and add the clove buds.
After five minutes, turn off the device and pour hot syrup over the fruit.

Children's

Description . Compote without sugar can be prepared for a healthy baby food. The drink is recommended to be given from seven to eight months. To be safe, sterilize filled jars.

What to prepare:

Pear - one;
apple - one;
water - 700 ml.

How to do

Wash the fruit, remove the skin, and remove the seeds.
Cut the pulp into small pieces.
Fill with water, cover with a lid, leaving a small gap, and place on the stove.
Wait until it boils, turn off the burner.
Close the lid tightly and leave for an hour.
Pour into containers and store.

For themselves, adults can prepare unsweetened compote with wine vinegar(a teaspoon per liter of water). Cut the peeled and seeded pears into slices. Place in boiling water with vinegar for ten minutes. Place the fruits in containers. Boil water and pour over pears.

Any compote recipe can be modified to suit your needs. It is allowed to reduce or increase the amount of sugar, fruit, and water. Sour varieties, especially when mixed with sour berries, it is recommended to sweeten them generously. You can add more than just sugar and lemon juice as a preservative. Preserve the drink with rum, aromatic liqueur or fruit vinegar.

Pears are used for making jam, marmalade, and marshmallows. But the easiest way is to prepare pear compote for the winter. The drink turns out to be very aromatic and tasty, but almost colorless. Can be used to add color various additives, for example plums or chokeberry. Here are several recipes for making pear compote.

Almost any variety of pear is suitable for making compote. The exception is winter varieties with thick skin; compote from such fruits will be tasteless.

For harvesting, you can use small-fruited varieties of pears; they are placed whole in jars. If the pears are large, then you need to cut the fruits into pieces and cut out the seed pods. The number of pears placed in jars is a matter of taste. If your family loves compote fruits, then you can fill the jars to the top, not packing the fruit too tightly. If your goal is to get a drink, then you need to fill the jars only a third.

Tip: Since pears are quite sweet fruits, the compote should be prepared with citric acid or lemon juice. You can solve this problem by adding to the pears sour fruits or berries.

You can prepare compote without sterilization; for this, the double pouring method is used:

The first time, the jars are filled with boiling water and left for about 20 minutes. Then the water is poured into a saucepan, sugar and citric acid are added to it, and brought to a boil.

The second time the jars are filled with boiling syrup, after which the container must be sealed hermetically.

Interesting facts: the ancient Greeks believed that a pear was the best remedy from seasickness. They tried to take these fruits with them during sea voyages.

Pear compote for the winter - recipe for a 3 liter jar

The simplest version of compote is prepared only from pears. Here is a recipe for a 3 liter jar.

10-15 ripe pears;
200-250 gr. Sahara;
2.5 liters of water;
0.5 teaspoon of citric acid.

We sort out the fruits, wash them and cut them into slices, cutting out the seeds. Place the chopped pears in a saucepan, add sugar and citric acid, and pour in cold purified water.

Bring to a boil and cook for 15 minutes. During the cooking process, you can gently stir the fruit once. There is no need to stir frequently, otherwise the pear slices will fall apart.

We wash and sterilize the jars. Pour the compote into prepared jars so that the liquid fills the jar completely. Immediately roll up the lids. Turn the jars over and place them on the lids. We wrap the top of the jars with warm blankets. After a day, we remove the jars and put them into storage.

Fragrant compote with lemon

You don’t have to add citric acid to the compote, but prepare it with lemon, the drink will be even more aromatic.

1 kg of pears;
1 lemon;
sugar at the rate of 250 gr. for a three-liter jar.

1 kg of pears;
1 kg plum;
2.5 liters of water;
300 gr. Sahara.

Wash the fruit well. We cut the plums with a knife along the groove, divide them in half and remove the seeds. Cut the pears into four parts, removing the seeds. Place plum halves and pear quarters in jars.

Fill the jars with boiling water and cover with lids. Let stand for 20 minutes. Then pour the water into the pan and add sugar. Bring to a boil. Pour the boiling syrup into the jars, filling the jars to the top. Close the jars with boiled lids.

With peaches

Another version of the sweet drink is prepared with the addition.

5 pears;
6-8 peaches;
2 liters of water;
250 gr. Sahara.

Scald the peaches with boiling water, cut them in half and remove the pits. Using a small knife, remove the skin from the peaches. Wash the pears well and cut into quarters, removing the seeds.

IN three liter jars, which we wash well and scald with boiling water. Place pear quarters in jars and place peach halves on top. Pour boiling water over and let stand for 20 minutes. Drain the water from the jars and boil, adding sugar to the water. Pour boiling syrup into the jars and immediately roll up the boiled lids.

Healthy drink with raspberries

Pear compote goes well with raspberries. The drink is not only tasty, but also very healthy. It can be used as an antipyretic for colds. For a liter jar.

1 large pear;
100 gr. raspberries;
200 gr. Sahara.

We sort through the raspberries and discard the spoiled ones. Pour water into a large bowl and place the berries in it, stirring gently. You should not rinse delicate berries under running water; they may become wrinkled. Place the berries on a clean surface dry dish and let it dry.

Pour raspberries into the bottom of clean jars. Wash the pear and cut into small slices. There is no need to cut off the skin, but the seeds must be cut out.

Advice! Pears for making compote should not be overripe; you should choose fruits with dense pulp.

Place sugar in a jar and pour boiling water. Cover the jars with lids and sterilize the jar in boiling water for 15 minutes. Then take out the can and roll it up tin lid hermetically sealed.