Pickled pears for the winter: 9 simple step-by-step recipes

Seal

Pears are juicy, tasty fruits that ripen in the fall. Preservation of pears for the winter begins from the end of August until frost. We offer simple recipes to preserve juicy fruits until winter. The most successful recipes for delicious garden pear preparations are at your service. These are all kinds of jams, compotes, jams, sauces and jellies. Now you will have a whole encyclopedia on how to prepare your favorite fruits whole, in slices or in syrup.

Preserving whole pears in syrup for the winter

Delicious pears in syrup are prepared according to a simple recipe. Fruits are placed in jars. Filled with syrup. They are closed with lids. The recipes don't take much time.

Take:

ripe but hard fruits;
sugar and water - for syrup.

Step by step recipe:

Rinse the pears. Use small to medium sized fruits. Separate the stalks.
Place fruit in sterilized hot jars up to the top.
Make 35% sugar syrup. For 1 liter of water, take 540 grams of sugar. Boil it.
Pour syrup over pears. Immediately seal with sterilized lids.
Turn the jars upside down. Wrap yourself in a blanket. After complete cooling, move it underground.

Pear drink with chokeberry for the winter

And now I will give you two recipes where we will use sterilization. Of course, the previous method of preservation is faster, but not everyone uses it.

Compound:

0.6 kg pears,
0.4 kg chokeberry,
0.5 kg sugar.

Cut the pears into 4 slices. Place immediately into sterile jars. We wash the rowan, dry it and also put it in a jar.

Boil 2 liters of water and dissolve half a kilo of sugar in it. Pour syrup over fruits.

Cover with lids and sterilize for 45 minutes.

To do this, cover the bottom of the pan with a towel. So that the three-liter bottles do not crack when heated. We display the container. Be careful, everything is hot and you can get burned.

Pour warm water into the pan until it reaches the middle of the container. We don't use cold water, because temperature changes can cause the glass to crack.

After the time has passed, take out and seal the compote.

Whole pears for the winter without sterilization

Sweet pears with a slight sourness are very tasty. Both the syrup and the fruits themselves. Recipe without sterilization. A great option when you don’t have time to stand at the stove for a long time.

What to take from products:

pear pulp – 2 kg;
sugar – 430 g (for each liter of water);
citric acid – 2 tsp. no slide.

How to cook correctly:

Rinse small pears. Cut off the stems. Place into still hot sterilized jars.
Pour boiling water over the fruit in the jars in a thin stream. Cover with clean lids.
After 20 minutes, drain the liquid through the perforated lid.
Weigh the liquid. For each liter, add 430 grams of sugar and 2 teaspoons of citric acid. Bring to a boil.
Pour syrup over fruit. Roll up the lids.

Unusual recipe with orange

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

Ingredients:

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

How to preserve:

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

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

Compote of pear slices for the winter

Compote of pears in slices is prepared for the winter in 2 or 3-liter jars. It makes a delicious, rich drink. Do you like to eat fruit compote? Fill the jars with pieces to the top. If not, up to half.

In addition to fruits, take for syrup per 1 liter of water:

sugar – 100 g;
citric acid – 4 g;
vanilla sugar – 1 tsp.

How to cook:

Cut the pears into slices. Place into sterilized jars.
Use syrup products. Boil the syrup. Boil for 1-2 minutes.
Pour syrup into jars to the top.
Sterilize in low boiling water. 2-liter jars 25 minutes, 3-liter jars 40 minutes.
Close the jar lids tightly. Once cooled, keep cool.

Compote of Siberian pears

What you need (for 3 l):

pear variety Severyanka or another variety bred for Siberia - 1 kg;
apples – 1 kg;
water – 1.5 l;
sugar – 0.25 kg;
lemon juice – 40 ml;
cinnamon – 5 g;
vanillin – 1 g;
raisins – 50 g;
butter – 40 g;
nutmeg - a pinch.

How to cook:

Cut the pears and apples into cubes about 1 cm in size.
Melt the butter, add the raisins and sugar, fry them for a couple of minutes. Add water and spices.
When the liquid boils, add the prepared fruits and cook them for a quarter of an hour over very low heat.
Fill sterilized jars with compote and seal them tightly.

It is recommended to store compote prepared according to this recipe in the refrigerator or cellar. The inconvenience of storage is compensated by the delicious taste of the drink.

Confiture

Pear confiture is a fragrant delicacy. Cooking is similar to making jam. But it will take much more time.

What products to take:

pears – 1.5 kg;
sugar – 2 kg.

How to cook correctly:

Rinse the pears. Cut the pulp into pieces. Cut into slices into a saucepan.
Mix sugar with 1.5 cups of water. Boil the syrup. Boil for a minute. Cool.
Pour syrup over fruit.
Place on low heat. Cook until it boils. Remove from heat.
Let cool and infuse overnight.
Bring to a boil over low heat. Leave it to steep again overnight. So one more time. That is another quick cook and one night.
Bring to a boil over low heat. Divide into jars. Did the fruit pieces float in the syrup? You did everything right.

Recipe for pears pickled with apples for the winter

Pears and apples work well together in many twists. Apples should also have firm, crisp flesh and a soft skin.

3 pears;
3 apples;
500 ml water;
2 tbsp. l. Sahara;
¼ cup vinegar.

Both apples and pears are washed, cut into two parts and the tails and seed pods are removed.
Cut into slices of convenient shape.
Fill the jars with pieces of fruit.
Water is boiled with sugar, after 5 minutes vinegar is added and heated again to a boil.
Remove from heat and pour marinade into the contents of the jars.
Sterilize using a water bath for about a quarter of an hour, seal and store.

Orchard pear jam with oranges

Tender jam made from garden pears and oranges is an ideal dessert for children. Place into small jars to give to your child in one serving.

Products for 1 kg of pear puree:

half a kilo of sugar;
1 orange.

How to cook:

Cut the pears into pieces. Do not use cores.
Boil fruits with water (about half a glass per 1 kg of fruit) until soft.
Press the mixture through a fine iron sieve with a spatula.
Weigh the puree. For every kilogram, add half a kilo of sugar and the juice of one orange.
Stir.
Boil, stirring, until the sugar is completely dissolved.
Divide into jars.
Sterilize in low boiling water. Jars of 300 ml are sterilized for 3 minutes, 500 ml for 7 minutes.

Pears in syrup for the winter without sterilization - step-by-step photo recipe

Most often we make jam, jam, compote from pears. But you can make them an independent snack, which will go perfectly with delicious wine or champagne.

Among the spices, you can add not only mate, but also cloves, anise, star anise, and cinnamon. But remember, you need to choose one thing; all these spices don’t go well together.

Your rating: ( 3 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Pear jam

Delicious jam is made from pears. Delicate, aromatic delicacy. We present to you a collection of popular recipes.

With sesame and lemon

You will need:

hard pears – 1 kg;
lemons – 2 pcs.;
sugar – 700 g;
sesame seeds – 1 tbsp. l.

How to cook:

Fry the sesame seeds in a dry frying pan.
Scald the lemons with boiling water. Cool in cold water. Remove the zest. Squeeze the juice from the fruits, strain through a sieve to remove the seeds and white pulp.
Cut the pears into slices. Transfer to a saucepan.
Add lemon juice and zest. Add sugar. Close the lid. Leave for 5-6 hours.
When you open the pan you will see a lot of syrup. Cook in three batches. Bring to a boil, cook for 15 minutes, wait to cool. And so 3 times.
For the third time of cooking, add sesame seeds. Boil for 15 minutes. Place into sterilized jars. Screw on the lids.

Cooking in a slow cooker

Take:

hard pears – 1 kg;
sugar – 500 g.

How to cook:

Wash the pears. Peel off the core. Cut into slices.
Place the slices in a multicooker container. Add sugar.
Turn on the Jam program. The time will be set automatically. If not, install it manually. 1 hour 20 minutes. Close the lid.
When the multicooker signals the end of the program, everything is ready. Open the car. Place the mixture in jars. Twist it.

Keep the jam cool. A basement or subfloor will do. Don't have a cool room at home? Add another pound of sugar to the recipe. Take raw materials in a 1:1 ratio. This thick, rich jam is perfectly stored until winter at room temperature.

With almonds

What products to take:

pears – 1 kg;
sugar – 1 kg;
almonds – 100 g.

How to cook correctly:

The main thing in the recipe is to prepare the almonds correctly. Pour boiling water over the nuts. Cover with a lid. After 15 minutes, drain the water. Peel the dark skins off the almonds by hand.
Leave the nuts whole or chop them with a knife on a cutting board. If desired, toast the almonds in a dry frying pan until nicely toasted.
Wash and peel the pears. Cut into slices. Sprinkle sugar in a saucepan. Leave for a couple of hours.
Add nuts. Cook over low heat until it boils.
Turn up the heat a little. Cook while stirring. After 25-30 minutes, place into jars.

How to make pear and walnut jam

The principle of making jam does not change. Use the previous recipe “With Almonds”. Just replace the nuts. Take walnut kernels. Fry them in a dry frying pan. Cool. Peel off any dark skin by hand. She will become fragile. Use white, clean kernels to make jam.

Apple and pear compote

What you need (for 3 l):

pears – 0.5 kg;
apples – 0.5 kg;
sugar – 0.25 kg;
citric acid – 2-3 g;
water - how much will go in.

How to cook:

Place sliced apples and pears in a jar, having previously sterilized it.
Pour boiling water over the fruit slices, after 20 minutes pour it into a saucepan, mix with lemon and granulated sugar.
Boil the syrup for 5 minutes, return to the jar.
Close the containers tightly, turn them over, and wrap them up.

The next day you can put the drink in the pantry or basement. This preparation is not capricious, it stands well at room temperature.

Pear and apple jam with cinnamon

Delicious pear and apple jam with cinnamon is amazing! A real treat for the whole family. For tea, coffee, sandwiches, pies. Or just a spoon from a jar.

Take for the recipe:

apples – 1 kg;
soft pears – 500 g;
sugar – 1.2 kg;
cinnamon – 1 tsp.

Cook according to the recipe:

Rinse the fruit. Cut the pulp into pieces. Pass through a meat grinder. Place in a saucepan. Don't have a meat grinder? Puree the fruits in a blender.
Add sugar and cinnamon.
Cook over low heat until boiling. Remove from heat. Cool at room temperature for 25 minutes.
Boil for another 10 minutes from the moment of boiling. Divide into jars.

With apples

The apple-pear tandem will be a pleasant addition to any dish. It is better to choose the Bergamot variety for apples, and Winter for pears.

Apples – 3 pcs.
Pears - the same amount.
Water – 0.5 l.
Vinegar - ¼ tbsp.
Sugar – 2 tbsp. l.
Cinnamon – a pinch.
Grape leaves - if available.

You should get two half-liter jars.

How to marinate:

Cut the fruits, peeled from the seed pod, into slices of any shape.
Place 1 grape leaf on the bottom of the glass container, add a pinch of ground cinnamon and mix in pieces of pears and apples.
Prepare the marinade by bringing water and sugar to a boil, then add vinegar.
Immediately remove from heat and pour over the fruits in the jars.
Sterilize for 20-25 minutes in a water bath.
Screw on the metal lids and leave to cool, turning the jars upside down and covering with something warm.

Jelly

Squeeze the juice out of the pears before making the jelly. Possibly with pulp. Use a juicer. Or put the pulp through a meat grinder and squeeze it through the pulp by hand.

Pears with lemon

For 1 liter of juice, take 750 g of sugar and the juice of one lemon.

Preparation steps:

Mix pear juice with sugar and the juice of one lemon.
Bring to a boil. Skim off the foam with a wooden spoon.
Cook over low heat until desired thickness.
Pour into sterilized jars. Roll up the lids. After cooling, the jelly will harden.

With gelatin

For 500 ml of juice, take 1 level tablespoon of free-flowing gelatin. Plus 200 grams of sugar. Use the following cooking principle:

Mix juice with sugar.
Bring to a boil.
Place gelatin in sterilized half-liter jars. Pour in sweet hot juice. Immediately seal with hot lids. Keep the rolls under a blanket until they cool down.

Compote of ranetki and whole pears

What you need (for 3 l):

small pears – 1 kg;
ranetki – 1 kg;
sugar – 0.3 kg;
water - how much will go into the jar.

How to cook:

Wash the pears and apples well. You don't have to tear off their tails.
Place the fruits, alternating, in a pre-sterilized jar, filling it up to the hangers.
Pour boiling water over the fruit, after 15 minutes pour the liquid into a saucepan, bring to a boil, return to the jar.
After a quarter of an hour, pour the pear-apple infusion back into the pan. This time mix it with sugar and boil for 5 minutes.
Fill the pears and ranetki with syrup and roll up.
After turning the container with fruit over, cover it with a blanket and leave it like that until the next morning.

Compote made from whole pears and ranetki looks colorful. It has a balanced taste and stores well, despite the absence of citric acid.

Spicy marmalade with cloves and cinnamon

The marmalade pieces have a sweet, spicy taste. Very tasty with powdered sugar. The pear marmalade is not very dense and soft. For a thicker consistency, add apple puree to the marmalade. 20-25% of the total mass of the puree.

Products for 1 kg of pear pulp:

clove buds – 5 pcs.;
ground cinnamon - half a teaspoon;
sugar – 400 g.

How to cook:

Peel the pears. Place the pulp in a saucepan. Add cloves and cinnamon. Stir.
Boil until softened. First over low heat so as not to burn.
Press the mixture through a fine sieve with a spatula.
Mix with sugar.
Boil, stirring, until thick. Divide into jars. Roll up the lids. As soon as the mixture cools, it will thicken.

Pear compote with lemon and cinnamon

What you need (for 3 l):

pears – 1 kg;
lemon – 0.5 pcs.;
cinnamon – 1 stick;
sugar – 0.2 kg;
water - how much will go.

How to cook:

Place a cinnamon stick at the bottom of a sterilized jar, place peeled pear slices on top, and lemon slices on them.
Pour boiling water over the food in the jars and heat them for 20 minutes.
After pouring the infusion into a saucepan, mix it with granulated sugar and boil for 2-3 minutes.
Pour the syrup into the jar with the pears, lemon and cinnamon.
Roll up the lids, place the jar bottom up, and cover with warm clothes.

After 24 hours, the jar of aromatic pear drink can be hidden for the winter. It is advisable to store these canned foods in a cool place.

Natural pear in its own juice with lemon

For this recipe, use ripe, firm fruits. In hot juice, the fruits will not soften or boil.

What ingredients to take for a liter jar:

sugar – 2 tbsp. l.;
citric acid – 4 g.

How to cook step by step:

Peel the fruit. Cut into thin slices. Fill sterilized jars with the cuttings. Tamp down a little. There should be a minimum of free space between the pieces.
Add 2 tablespoons of sugar and 4 grams of lemon to each liter jar.
Cover with lids.
Sterilize in low boiling water for 25 minutes.
Seal tightly.

In applesauce

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

Ingredients:

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

How to cook:

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

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

Pears in lingonberry juice

Another useful preparation. Pears in lingonberry juice. Interesting recipe. A combination of sour berries, aromatic pears and sugar. Tasty and healthy.

What to take for 2 kg of pears:

lingonberries – 1.6 kg;
sugar for lingonberries – 160 g;
sugar for juice – 1.2 kg.

How to cook step by step:

Prepare your food. Sort through the berries. Crush lingonberries with sugar. Boil until soft. Squeeze out the juice through a thick cloth.
Cut the pear pulp into slices. Place in jars to the top.
Boil sweet lingonberry juice. Pour into containers with fruit.
Cover with lids. Sterilize for 25 minutes. Cork it.

How to pickle pears at home?

Many women cover fruits using a personally tested recipe. Some prefer to sterilize the preserves, others simply pour boiling water over the fruits several times.

Whole marinated

A tasty and aromatic dessert does not spoil for a long time and retains most of the beneficial components if citric acid is added to the pears. A 3-liter container holds 2 kg of whole fruit without cutting it into pieces:

The fruits are washed under the tap and the tails are removed.
Clean pears are placed in a saucepan, where sugar is poured and water is poured.
The dishes are placed on the stove, after the liquid boils, the fruits are transferred to a sterile container, 5 g of acid is added, and the jar is filled with hot syrup.

To pickle pears using this simple recipe, take 2 cups of sugar, two liters of water. After rolling, the container is turned over and wrapped.

With apples

In August, various fruits ripen, from which you can make assorted dishes. For pickling, it is better to choose slightly unripe winter pears and any apples:

The fruits must be thoroughly washed, the cores removed, chopped into slices and placed in a liter container along with cinnamon and 2 grape leaves.
Boil water on the stove, pour sugar into it, remove from heat and add vinegar.
The container with fruit is filled with hot marinade and sterilized for a quarter of an hour.

With citric acid

Children enjoy eating fragrant pears in marinade. The dessert can be fed to babies, since it is made without vinegar. To pickle 900 grams of fruit, you will need:

½ tsp. citric acid;
0.5 cups sugar;
half a liter of water;
3 buds of cloves;
laurel leaf;
cinnamon.

The fruits are washed, chopped into quarters, cored, peeled and placed in a solution with citric acid, then immersed in boiling water for 3 minutes.

The fruits are removed with a slotted spoon, sugar is poured into the water, spices are added, boiled and placed in a sterile container, the remaining acid is added, and sealed with lids.

With vinegar

Pears with concentrated marinade and spices go well with meat and are consumed with wine. To cover a kilogram of fruit, take:

a glass of sugar;
0.5 l of water;
3 l. bite;
5–6 peppercorns;
1 bay leaf;
2 buds of cloves.

The fruits are washed, freed from stems and cores, and chopped into slices. Pour water into a saucepan or stewpan, pour in sugar, and cook the marinade. Slices of pears are dipped into it, boiled for 4–5 minutes, and seasoned with vinegar. Place spices in a clean container, fill the jar with marinade, pack the fruit tightly, and pasteurize under the lid in a container with water for a quarter of an hour.

In Polish

A simple recipe can be used by women who both work and raise children. It doesn't take much time to prepare.

A three-liter container will hold a kilogram of fruits, cut in half; small fruits are taken whole.

Pour 5 liters of water into a large bowl, when bubbles appear in it, pour in citric acid. The fruits are boiled for 4–6 minutes and removed to a bowl to cool.

At the bottom of the container place a couple of clove buds, peppercorns and cinnamon, pears, which are arranged with lemon rings. A marinade is made from sugar, vinegar and water, filled into a jar of fruit and sealed with lids.

To prepare pears in Polish you need:

1 citrus fruit;
1 tsp. citric acid;
250 g sugar;
½ liter of vinegar;
spices.

The container does not need to be sterilized, which saves time. The fruits are aromatic and have a delicate and piquant taste.

With garlic

An original snack, highly appreciated by true gourmets, it is made from sweet fruits that are marinated with vegetables, spices and, it would seem, garlic, which is incompatible with fruits.

With oranges

Citrus fruits add zest to pears. To prepare a dessert for the winter from 2 kg of fruit, you will need:

2 cups sugar;
lime;
orange.

The pears are washed under the tap, the skin and core are cut off, thrown into boiling water and boiled for 3-4 minutes. The fruits are removed and sent into cold water. Zest the lime and orange and use it as a filling for the cooled pears. The fruits are sent into a clean glass container, which is filled with syrup made from two glasses of sugar and 2 liters of water. Three-liter jars are disinfected by boiling for about half an hour.

Spicy pears for meat and salads

Sweet preserves are consumed as dessert. Women know how to prepare appetizers that are served with main courses - baked chicken, roast meat.

To please your family with a spicy side dish, you will need 2.5 kg of pears, which are cut into 2 parts and the core is removed:

Make a marinade from one and a half liters of water, a kilogram of brown sugar and a spoon of salt, and boil the fruit in it for 5 minutes.
The fruits are removed from the liquid, laid out in containers, in each of which cardamom, 2 or 3 or juniper berries, a slice of lemon, and, if desired, ginger are placed.
The marinade is heated, 100 ml of the bite is added and poured into a container with pears.
The containers are placed in a pan and sterilized in water.

To check whether liquid is leaking out, turn the dishes over. The neck should be at the bottom.

Recipe without sterilization

In order not to boil the container with pickled fruits additionally, a preservative is added to the finished syrup; for 2 kilograms of pears the following is taken:

a glass of vinegar;
½ kg sugar;
60 g salt;
sweet and black peas - 20 pcs.;
carnation;
Bay leaf.

Pure fruits without seeds and core are crushed into quarters. Boil the marinade by combining spices in the form of sugar and salt with 1.5 liters of water, then add vinegar. Place the pears in the syrup and leave for 2-3 hours. Seasoning is poured into a glass container. Heat up the marinade with the fruits, which are taken out with a fork, put into containers, and boiling syrup is poured. Hermetically sealed jars are taken to the cellar.

Pickled pears

Pickled pears are delicious as a dessert and as a side dish. Serve sweet and sour wedges with meat or poultry.

What to take for filling:

water – 1 l;
sugar – 300 g;
ground cinnamon - half a teaspoon;
cloves – 1 inflorescence;
star anise – 1 pc.;
allspice – 2-3 peas;
vinegar essence 70% - 1 tsp.

Cooking steps:

Core the pears. Blanch in boiling water with a teaspoon of vinegar for 2 minutes. Drain the liquid. Place the pieces into jars.
Make a fill. Mix ingredients for filling. Boil it. Pour into jars.
Cover with lids. Sterilize for 15 to 20 minutes depending on the container.

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.

Ingredients:

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

How to cook:

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

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

How to cook soaked pear with lingonberries and mustard

Try making soaked pear with lingonberries. 8-10 days after pouring, the fruit can be tasted.

Main products – 10 kg of pears, 2 kg of lingonberries. And also 10-15 blackcurrant leaves.

To fill 10 liters of water:

curdled milk – 10 tsp;
coarse salt - 2 tbsp. l.;
dry mustard – 1 tbsp. l.

How to cook step by step:

Use fruits with dense pulp and stalks. Place them in layers with lingonberries and blackcurrant leaves in an enamel pan. You can take a large enamel bucket with a lid.
Prepare the filling. Mix water, curdled milk, salt and mustard.
Pour the ingredients into the pan. Close the lid. Place in a cool place for 8-10 days.

Features of making apple and pear jam for the winter

To make a delicious assortment, you need to listen to the following tips:

Pieces of fruit must be immersed in salted cold water and left for 1 hour.

This will protect the fruits from oxidation and darkening. To prevent the fruits from boiling, they should be soaked in a solution of baking soda (2%) for about 5 minutes. It is important to maintain the proportion of fruit and sugar. But if desired, you can add cinnamon, citrus fruits, and cloves.

To make jam, fruits need to be cut into equal slices. Following these rules will allow you to create a delicious and healthy dessert.

How to select and prepare fruits?

You need fruits that are strong and have dense pulp. For pears, it is better to choose the Forest Beauty or Klappa's Favorite variety. These are large and juicy fruits with thin skin. Apples should have a slight sourness. Suitable variety: Golden Chinese, Antonovka. It is possible to use Grushovka.

The fruits must be thoroughly washed, wormholes and damaged areas removed. Then the skin is removed. The tails, seeds and receptacle must be removed. Fruits must be cut into equal-sized pieces or slices.

Rules for preparing containers

Small jars (0.5 and 1 or 0.7 l) are more suitable for jam. Containers need to be inspected for quality

It is important that there are no defects on them

Selected jars should be washed with hot water and soda. Dishwashing detergent is also suitable. Then the containers are rinsed under running water. They need to be sterilized by placing them in a hot oven for 5 minutes.

The lids must be thoroughly rinsed with warm water and soda. They should then be sterilized. To do this, install a metal grid in a wide pan. It should be placed in 1 layer of cover. Then water is poured in and everything boils for several minutes.

Fragrant pears in vinegar with sugar

Take the following products for fragrant pears in vinegar and sugar:

fruits – 1.2 kg;
water – 250 ml;
sugar – 400 g;
table vinegar 6% - 500 ml;
cinnamon – 10 g;
zest of one lemon.

Cooking steps:

Rinse the pears. Cut off the flesh. Rinse in slightly salted water for a couple of minutes.
Combine ingredients for marinade in a saucepan. Water, sugar, cinnamon, vinegar. And also the zest of one small lemon.
Place the slices into the solution. Cook until soft.
Leave without heating until the next day. The workpiece should stand under the lid for about 8-9 hours.
Place the pieces into jars. Fill with syrup.
Sterilize. 500 gram containers 12 minutes, liter – 18 minutes, 3 liter – 25 minutes. Roll up tightly.

Pear and plum compote for the winter

What you need (for 3 l):

pears – 1 kg;
plum or cherry plum – 0.5 kg;
sugar – 0.2 kg;
water – 2 l;
citric acid (optional) – 2 g.

How to cook:

Cut the pears into 4 parts, cut out sections with seeds.
Cut the plum in half, remove the pits. If you want, you can use whole plums, with pits. Then they need to be pierced in several places with a toothpick.
Boil syrup from water, sugar and citric acid, put pears in it, cook for 10 minutes. Lemon will prevent the fruit from darkening, but you can do without it.
Remove the pears with a slotted spoon and place in a clean jar. Add plum or cherry plum, pour syrup over the fruit.
Sterilize the jar in a saucepan of barely simmering water for 30 minutes (liter containers can be sterilized in half that time).
Remove the jar from the pan and seal it tightly.
Subject the workpiece to passive sterilization by turning it over and wrapping it in a blanket.

The next morning, add a jar of pear and plum compote to your other winter preparations.

Preparation of wild pears in Bulgarian style: recipe for a 3-liter jar

Pick up 2 kg of small wild pears. In addition, take 1 tablespoon of salt, 100 g of dogwood, a pinch of citric acid, 1.3 liters of water. In an old recipe, 4-5 leaves of homemade geranium are added.

Cooking steps:

Rinse fruits, dogwoods. Fill a sterilized 3-liter jar.
Boil 1.3 water. Add salt and lemon.
Pour the marinade over the fruit.
Seal with a lid. Turn it upside down. Keep under a towel until cool. Turn over once a day for the next 10 days. After 20 days, the twist is ready for tasting.

Pear and grape compote for the winter

What you need (for 3 l):

pears – 2-3 pcs. (large);
grapes - a bunch;
sugar - glass;
citric acid – 0.5 tsp;
water - as needed.

How to cook:

Place pears cut into large slices into a pre-sterilized jar.
Remove the grapes from the branches and pour onto the pears.
Pour boiling water over the pears and grapes. After 20 minutes, pour the liquid from the jar into a saucepan, mix with sugar and citric acid, and boil for a few minutes.
Pour hot syrup over the assorted fruits and berries.
Close the jar hermetically and subject it to passive sterilization before cooking.

Compote made according to this recipe looks colorful, has amazing organoleptic qualities, and is well worth it.

How to easily dry pears

The easiest way to dry pears for the winter is in an electric dryer. To do this, cut the fruit pulp into halves, quarters or slices. Approximate drying time is 15-30 hours depending on the thickness of the slice. Dried fruits will not be hard, slightly soft. Weight after drying to initial weight – 20-25%.

Prepare the fruit. Wash, cut. Remove damaged areas and seed pods. Don't want your dried fruits to darken? Blanch them in boiling water for 5-6 seconds. Then cool quickly in cold water. Place drying racks in a single row on mesh baking sheets. Set the temperature to 60-70%. When drying, periodically rearrange the trays. This way the raw materials will dry more evenly.

Here are 20 recipes for canning pears for the winter. Next time we’ll look at recipes for green pears for the winter. Successful seaming is also obtained from immature raw materials. The main thing is to be able to cook correctly.

Bon appetit! Did you like the recipes? I look forward to your comments.

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Pear slices in sugar syrup

An ideal dessert that during the cold season will replace not only fresh fruit, but store-bought sweets. Both children and adults will appreciate this delicacy. The quantity of products is given per 1.5 liter jar.

For this recipe, it is better to take small ripe pears, this way there will be fewer voids and the canned food will not look like compote.

Ingredients:

pears - 700 g;
sugar - 300 g;
water - 0.5 l.

What to do:

Rinse the fruit well, cut in half, remove the core and stem. If desired, you can remove the skin, but you should not do this if the fruits are ripe and very juicy.
Wash jars and lids well with soda and sterilize.
Place the pears tightly into the prepared container so that there are as few voids as possible.
Pour enough water into the pan so that it reaches almost to the edges of the jar, turn on the heat.
Separately, boil 0.5 liters of water.
As soon as the water in the pan boils, pour sugar into the jars, pour boiling water over them and place in a pan of boiling water, covering with lids.
Leave for 20 minutes.
After this, roll up the lids and place them upside down until they cool completely.