Compote of soft pears for the winter. The recipe for a delicious pear compote for the winter

What can be said about pear compote? Only that it should be drunk. The indescribable taste and aftertaste cannot be compared with drinks made from concentrates, which are sold to us in the store as juice or nectar. I remember when I was sent to my grandmother in the village for the holidays, my first question was - can I already eat a pear? This tree was my refuge. I jumped along the branches like a squirrel and the most beautiful yellow, honey, fruits hanging on the very top of my head were not inaccessible to me. I still remember the taste, my grandfather called it "lemon". And what jam we cooked! On the street, in a basin, on an open fire ... all the bees and wasps were visiting us. When enough sweets were boiled, they began to close the compotes. In the course were all the banks that were in the economy. All the relatives loved the pear drink. Grandmother still mixed different varieties, added Duchesse to the “lemon”, and a little more greenish “berry”.

I was trusted to pluck them from the branches. I didn't like picking up scavengers; other grandchildren got this task. And what a war was going on for “licking a spoon” and trying foam from jam! Ah, childhood, childhood. I remembered this episode when I saw a box of these fragrant fruits in the market. I decided to please my relatives and treat them to a real pear drink.

Pear compote for the winter without sterilization with citric acid: the best recipe

While the weather is hot, it is difficult to do conservation in the kitchen, and even sterilize jars. I decided to dry a small number of pears. In winter, dried fruit compote will be a favorite. But you don’t use such “drying” for cake or cream. Only from natural compote. I had to look in my culinary diaries for recipes without a long boil. I have some, I'll cook it myself and share it with you. Happy cooking!

Ingredients:

• pears - 300g;
• sugar - 1/2 stack;
• water - 3l;
• citric acid - 1/4 tsp.

If you like the smell of mint, add a couple of fresh leaves.

How to close pear compote for the winter in 3 liter jars

Pear compote for the winter: a simple recipe with sterilization

And one more recipe for delicious compote, but with sterilization. I hear from friends - I closed it immediately, and the lids were swollen, the compote fermented. In my opinion, this happens if the container was not washed well, the lid was loosely screwed on, or the fruit was rotten. But in order not to risk - sterilize. Pear compote is an excellent drink and another bonus is a dessert made from pieces. By itself, the drink is pale yellowish. If you want to get a bright color, add dark berries - currants, plums ... I love assorted, I mix different fruits and you get an incomparable taste of juice. But mine require only pears. You have to please. I share the recipe with you, I hope that when you cook it, you will be satisfied.

This recipe is suitable for very ripe, soft varieties that simply cannot stand cooking and turn into porridge.

Ingredients for 1 liter jar:

• pears - 2-4pcs (depending on size);
• water - 1l;
• sugar - to taste.

How to make compote from soft fruits so that it does not become cloudy

Compote from whole pears for the winter recipes for a 3 liter jar

Summer is the time for canning vegetables and fruits, so we arm ourselves with proven recipes and prepare jars with various preparations for the winter. From a wide variety of fruits, today we will focus on pears. They are good both fresh and canned. From them you can prepare jam, jam, jam and compotes. To prepare the latter, we use any variety of pears that you like, as long as they are juicy, sweet and ripe. Do not use too green or overripe fruits. Greens can be hard and unsweetened, and overripe fruits will not make a beautiful compote, they can be wrinkled and deformed during cooking. Having decided on the variety and having bought the necessary fruits on the market, we will deal with conservation. To prepare pear compote, we recommend using spices to give the drink the necessary aroma. By themselves, these fruits have a sweet taste, but this is not enough to cook a delicious compote. Add cinnamon, which will decorate the drink and give it an unforgettable aroma. So that the drink does not turn out cloyingly sweet, we will use citric acid, which will give it a light and pleasant sourness, which the fruits themselves lack so much. As spices, you can use anise stars and dried cloves, but this is up to your taste and preferences.

Required products:

• 500gr. pears;
• 1 liter of water;
• 150gr. granulated sugar;
• 1 pinch of citric acid;
• 1 stick of cinnamon.

How to cook compote from whole fresh pears

Enjoy the pleasant taste of compote of whole pears with spices!

My jars are perfectly stored both with sterilization and without. Follow all the rules of preparation, and you will get a fragrant sunny drink! Choose from the proposed recipes, which one you like best, and cook with pleasure!

A pear is a very tasty and healthy fruit, but it contains a lot of sugar, and therefore it cannot be kept fresh for a long time. A good way out of their situation is pear compote without sterilization for the winter, it is rich in vitamins, perfectly quenches thirst, adults and children love it. As a rule, a canned drink is prepared in summer or autumn, when there are many fresh fruits and berries. We will talk about the most common recipes for making pear compotes later.

How to choose the right pears for compote

Pear canned drinks are very useful, they are recommended for obesity, diabetes (if sugar was not added to the compote), inflammation of the urinary tract. Pears increase hemoglobin, treat the thyroid gland, and have antipyretic properties. Compote with pears is a healing drink and a delicious treat. In each region of the country, pear trees of different varieties are grown, so every housewife can cook compote. But, before you start cooking winter seaming, you need to choose the right fruit:

• There are a huge number of varieties of pears, some ripen at the end of August (ordinary), others at the beginning of September, the rest in October (winter, Far Eastern). Any variety is suitable for canning, but it is important that the fruits are not spoiled, beaten, with flaws or a wormhole.
• For compotes from autumn and winter varieties of pears, it is recommended to use fruits that are plucked from the tree while still green, since when they ripen outside the tree, they become tastier and sweeter.
• The most delicious will be compote with fresh pears.
• If you want to get a fragrant drink, use Asian varieties of pears.
• Overripe fruits are not suitable for compote, they quickly boil soft and create an ugly look in a jar.
• If you are going to roll whole pears, choose small fruits; large or medium fruits are suitable for preservation in slices.
• Pears with a dense or hard skin do not fully saturate the drink with their taste, so it is recommended to pre-clean them from the skin. So that the appearance of the peeled fruits does not deteriorate and does not darken, fill them with water with citric acid.
• An ideal option for compote is a slightly unripe pear with dense pulp. You can check this by lightly pressing your thumb on the top of the fruit. If a slight dent appears, the fruit is ready for canning.

How to close compote without sterilization: step by step recipes with photos

Modern housewives do not have enough time that can be devoted to preparing seams for drinking, so they prefer to do conservation in an accelerated way - without sterilization. This harvesting process saves a lot of time and energy. Compotes without sterilization in terms of taste and useful properties are not inferior to ordinary canned drinks, but their shelf life is not so long (no more than one year).

So that bacteria and microbes that affect the safety of the product do not develop in winter preparations, you need to prepare jars. To do this, use the following methods to choose from:

• Hold the glass container for 3-5 minutes over the steam.
• Fill jars with water and send for 1-2 minutes in the microwave.
• Dry the washed glass containers thoroughly in the oven, at a temperature of 180 degrees.

Pear compote, depending on the additional ingredients, spices and spices, may have different flavors. Someone likes to add cinnamon to compote, others like dried cloves, some prefer fruit platter. Everyone has their own special recipe: fruits are boiled on the stove, in a slow cooker, rolled up raw, but there are some rules and secrets for making delicious preserves:

• After cutting, the pulp of pears quickly darkens, so it is recommended to spray the fruit slices with lemon juice.
• To make the taste of compote less cloying, it is recommended to add citric acid or vinegar to it, pour less sugar.
• Such spices, spices and berries as cinnamon, cloves, allspice, star anise, blackberry, marjoram, chokeberry, sage, sea buckthorn, mountain ash, lingonberry, melon, cardamom, nutmeg go well with pears.
• It is not recommended to keep pears in water for a long time, they lose their vitamin properties.
• Sugar is added to the syrup depending on the taste of the pears.
• Pear compote has a light, unpresentable appearance, so it is recommended to add bright berries and fruits.
• Banks with ready-made compote are stored in a dark, cool place.

A simple recipe for compote from green pears and apples

We present to your attention a recipe for a simple pear-apple compote. Due to the combination of tastes of two types of fruits, apple sourness and pear sweetness, compote gets a rich spicy aftertaste. The ingredients that make up the drink ensure its long-term preservation and rich taste. In this recipe, we do not use citric acid, it will be replaced by malic acid. To prepare the blank for the winter, we need the following ingredients:

• fresh pears - 2-3 kg;
• ranetki apples - 2-3 kg;
• drinking water;
• sugar - 300 g per three-liter jar.

Cooking method:

1. First of all, prepare the jars. Wash them thoroughly, treat them with boiling water or hot steam so that there are no bacteria left on them that provoke the fermentation process of the drink.
2. Then rinse apples and pears well.
3. Cut the fruit in half, cut out the core with seeds. For seaming, we only need the pulp of the fruit, which needs to be crushed into slices.
4. Rinse the cut fruit pieces again in water, but do not soak them.
5. Arrange apples and pears in jars, filling them 1/3 or from the entire volume (as you like).
6. Next, prepare the syrup. To do this, dissolve sugar in water and boil it. Fill jars of fruit to the top with the finished sweet hot liquid.
7. Screw the compote with lids.
8. Turn the cans of compote upside down, wrap them in a blanket, keep in this position for a day.

Delicious compote of fresh wild pear

Compote from wild pears is considered the most useful and vitamin. In appearance and taste, wild pears do not differ from garden ones; choose ripe and beautiful fruits. For 1 three-liter jar we need:

• wild pear - 1.5 kg;
• sugar - 500-750 g;
• citric acid - by eye;
• water.

Cooking method:

1. Wash the pears well, peel them, cut the flesh into medium-sized cubes, after removing the core with stones.
2. Then the fruits need to be boiled a little, for this, put the fruits in a pot of water and cook them over low heat for 10-15 minutes.
3. At this time, sterilize the jars by holding them over the steam for 3-5 minutes.
4. After the time has elapsed, pull the pear slices from the pan and fill the jar with them up to the shoulders.
5. Pour sugar into the remaining pear broth, add citric acid. Mix everything, boil.
6. Fill the jar with pears to the top with sweet boiling water.
7. Roll up the lids.

How to make a drink from home garden pears and plums

Compote with cherry plum and country or homemade pears is very useful for digestion. It is prepared with the addition of blue or yellow plums. Cherry plum, like a pear, has excellent taste and useful properties. For compote, only a ripe plum with an intact peel is needed. Determine the ratio of fruits in the seaming yourself, depending on your taste preferences. For compote we need the following ingredients:

• juicy yellow pears - 2 kg;
• ripe blue or yellow cherry plum - 1 kg;
• sugar - 100-200 g;
• vanillin - a bag.
• water.

Cooking method step by step:

1. Rinse the pears under running water, wipe them with a paper towel and cut the fruits into small slices. Pears do not need to be peeled in this recipe.
2. Wash cherry plum berries, cut in half and remove the stone.
3. Next, prepare the sugar syrup, bring it to a boil.
4. Dip the chopped pears into the boiling syrup, boil again. Then turn off the gas.
5. Leave the pears to infuse in the syrup for 10-15 minutes.
6. Next, put the fruit in a colander, let the liquid drain a little.
7. Put the strained pear slices and previously prepared cherry plum into jars.
8. Then pour hot syrup to the top of the container, roll up the lids.

Pears halves with cinnamon and lemon

We suggest preparing a refreshing pear compote. To give the drink a spicy taste, add a few cinnamon sticks, lemon will provide sourness, and we will get a beautiful compote color with the help of currants. The required ingredients for a 3 liter jar are as follows:

• small sweet pears - 1 kg;
• currant - 1 cup;
• sugar - 150-200 g;
• lemon - a few rings;
• water.

Cooking method:

1. Pour cinnamon sticks with 1 liter of boiling water, leave for 15-20 minutes to infuse.
2. Meanwhile, wash the pears, cut them in half, remove the core with seeds.
3. Wash the currants.
4. Cut the lemon into rings without cutting the peel. If there is no lemon, prepare compote with citric acid.
5. Put a pot of water on to boil. While the water is boiling, fill the jars with fruit.
6. Pour pears, currants, sugar up to half the container.
7. Pour brown tincture into boiling water with water, bring to a boil again and pour into a jar.
8. We close the lids, put the rolls upside down, wrap them up, leave them in this position overnight.

Canned pear Siberian

Siberian pears have a specific sweet and sour taste and a hard skin. The fruits are small in size, so they are used whole for twisting. To make Siberian pear compote, we need to prepare the following ingredients:

• raisins - 50 g;
• butter - 2 tbsp. spoons;
• lemon juice - 1-2 tbsp. spoons;
• sugar - 1 cup;
• vanilla - a bag;
• cinnamon - 1 teaspoon;
• ginger - a pinch;
• nutmeg - a pinch;
• apples - 1 kg;
• Siberian pears - 1 kg;
• water.

Cooking method:

1. Banks are pre-sterilized under hot steam.
2. We wash apples, pears, raisins with running water.
3. Mix butter with raisins, lemon juice, sugar, vanilla, spices. We put it on the fire and warm it up a little. Then add water.
4. When the mixture boils, pour out the apples and pears, previously peeled and cut into large cubes.
5. We cook everything on low heat for 15-20 minutes.
6. Pour the finished compote into jars, roll up the lids.

How to make assorted pears, grapes, peaches with orange

Assorted compote is a delicious vitamin cocktail: pears help with colds, oranges improve the digestive process, grapes tones the body, peaches boost immunity. The required ingredients are as follows:

• ripe hard pears - 1 kg;
• greenish peaches - 1 kg;
• grapes - 300-400 grams;
• orange - 1-2 pcs.;
• sugar - 300 g;
• water.

Cooking method:

1. For compote, we choose peaches and pears a little unripe so that they do not boil during the cooking process. All fruits are washed, cleaned of dirt.
2. We separate the grapes from the branches.
3. Peaches cut in half, remove the stone, remove the skin with a knife. Cut peach halves into slices.
4. Wash oranges, and so that the skin does not taste bitter, dip in boiling water for 1 minute, then in cold water. Then cut the fruit into slices.
5. Peel the pears, cut into 4 parts, without the core.
6. Pour water into a saucepan and boil. As soon as the water boils, pour out the sugar, when it is completely dissolved, reduce the heat, cook for another 10-15 minutes.
7. Pour fruits into pre-sterilized jars.
8. Then pour the syrup to the top.
9. We roll up the jars, turn the lid down, wrap it with a warm towel, leave it overnight.

FAQ

Before taking the seamings to the pantry for storage, we recommend watching them for 1-2 weeks to determine if the compote is spoiling. For example, if the drink is prepared correctly, then after a few days the fruits brighten, become transparent. When turbidity, gas bubbles, foam are seen in the jars, this means that your product begins to deteriorate, it may ferment or turn white.

Why did the drink in the jars turn cloudy

Sometimes it happens that the compote begins to turn sour or moldy, while becoming cloudy. The reason is:

• Insufficient jar sterilization.
• Bad seals on lids.
• Poorly washed fruits.
• The glass container is defective.

To avoid the appearance of mold and turbidity of the drink, you need:

• Blanch fruit.
• Pour the fruits only with hot syrup.
• Use unripe fruits.
• Monitors the cleanliness of the jars and the absence of defects on them.

Why compote explodes

Covers are broken for the following reasons:

• Stale fruits were used for conservation.
• The fruits were not well washed.
• The rules of heat treatment of fruits are not observed.
• Old tin lids were used, with rubber bands that had lost their elasticity.
• The roller of the seaming machine is faulty, as a result of which the tightness of the seaming fold is broken.
• The tin cover has defects (cracks, punctures).

The main conditions for high-quality seaming is the careful preparation of dishes and the selection of products:

• Before canning, the jars are inspected, washed well and sterilized.
• The lids must be boiled.
• Wash fruits and vegetables well, remove places where there is rot.

Video: Recipe for whole small pears at home

There are a lot of recipes for canning pears. They are rolled up in halves, slices, cubes, with skin and without skin, as well as whole. Whole fruits in a jar look more beautiful, boil less and do not lose their vitamin properties for a long time. How to cook such pear preservation at home, step-by-step instructions, see all the secrets and nuances of the seaming process in the next video clip.

Pears are relatively high in sugar and low in acid, so keeping them fresh is not always possible. And in a city apartment, this is generally unrealistic. Therefore, we will preserve pears! Pear compote is perhaps the easiest thing to cook. For compote, unripe pears should be selected, with dense pulp, without flaws and bruises. Small pears can be preserved whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense, hard, it must be peeled. This can be done with a special knife that does not destroy vitamins, or a knife for peeling potatoes, so the skin will be removed in a thin, even layer.

So that the peeled pears do not darken, they must be poured with cold water acidified with citric acid. Do not keep pears in water for a long time, otherwise it will take a lot of vitamins from the fruit. Prepare syrup for pear compote, focusing on the taste of pears - the sweeter they are, the less sugar is needed for the syrup, but at the same time you need to add a little citric acid to it.

Compote from some pears is tasty, but looks pale. To improve the appearance, you can add a handful of brightly colored berries to a jar of pears - mountain ash, viburnum, raspberry, chokeberry, black currant, etc. Assorted compotes are very beautiful and tasty. Several recipes for compotes from natural pears or assorted compotes "Culinary Edem" brings to your attention.

Pear compote without sterilization


1 kg 300 g pears,
110 g sugar
3 liters of water
citric acid - to taste.

Cooking:
Wash the pears and place in a bowl. Pour in water, bring to a boil and boil for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the decoction of pears, mix until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll up, turn over.

Pear compote without sterilization in another way

Filling Ingredients:
1 liter of water
200-300 g of sugar,
4 g citric acid.

Cooking:
Fill jars up to shoulder length with whole or cut pears. Boil the syrup (without citric acid), pour the pears to the very top, cover with lids and leave for 5 minutes. Then drain the syrup, bring to a boil and pour over the pears again. After 5 minutes, drain the syrup again, bring to a boil, add citric acid and pour over the pears in jars so that it slightly overflows. Roll up, turn over.

Pear compote with lemon

Filling Ingredients:
1 liter of water
400-500 g of sugar,
1 lemon.

Cooking:
Peel large pears, cut into slices, remove the core and put in acidified water. Place the pears in sterilized jars up to their shoulders, put a circle of lemon in each jar, pour over hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.

Pear compote with vanilla

Ingredients:
2 kg pears,
5 liters of water
500 g sugar
4 g citric acid,
1/3 tsp vanilla sugar.

Cooking:
Boil syrup from water, sugar, citric acid and vanilla sugar. Put whole or sliced ​​peeled pears into boiling syrup, bring to a boil, reduce heat and simmer for 10 minutes. Then put the pears in sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into jars. Sterilize for 20 minutes (1 liter jars), roll up.

Pears with rum

Ingredients:
1 liter of water
500 g sugar
50 g of rum.

Cooking:
Pears cut into quarters, cut out the core and put in acidified water so as not to darken. Boil the syrup of water and sugar, dip the pears in it and cook until softened. Put the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll up, turn over, wrap up.

Pear compote with berry juice

Filling Ingredients:
1 liter of water
200 g sugar
juice of black or red currant, raspberry, etc.

Cooking:
Prepare the pears, put them in jars up to their shoulders and pour cold sugar syrup over them. For each liter jar, add ½ stack. berry juice. Set to sterilize for 8-10 minutes. Roll up.

Pears natural

Ingredients for cooking pear compote:
5 kg pears,
6 liters of water
6 g citric acid + citric acid for blanching.

Cooking:
Peel slightly unripe pears, cut into slices and remove the core. Dilute the citric acid in boiling water and blanch the pear slices for 5-10 minutes. Cool, put in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Leave to sterilize for 15 minutes. Roll up, turn over.

Pear and chokeberry compote

Ingredients for a 3 liter jar:
1 kg of pears (more possible),
200-300 g of chokeberry,
1.5 stack. Sahara.

Cooking:
Put the washed pears and berries in sterilized jars about half the volume, pour boiling water over them, cover with lids and let stand for 10 minutes. Then drain the water, add sugar and bring the syrup to a boil. Boil for 2 minutes, pour over the pears and again let stand for 10 minutes under the lids. Drain the syrup, boil, boil for 2 minutes, pour over the pears and immediately roll up. Flip.

Pear compote with olives

Pears cut into slices, pour boiling water and leave to cool. Then put a bowl of pears on a slow fire, bring to a boil, remove from heat and let cool completely. Repeat this operation 5 more times, and after the last time, pour the hot compote into sterilized jars and put 10 olives or olives in each. Roll up, turn over. This compote is prepared without sugar, so choose the sweetest pears for it.

Compote of pears and cherries

Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).

Cooking:
Cut the pears into quarters and remove the core, remove the stones from the cherries. Pack pears and cherries tightly into jars and pour over hot syrup. Cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.

Compote of pears and plums

Ingredients for Pear and Plum Compote:
2.5 kg of pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).

Cooking:
Cut the pears and remove the core, cut the plums in half and remove the stone. Place in jars, fill with hot syrup and sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll up, turn over.

Assorted pear compote

Remove the skin from the pears, if it is tough, cut into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, mountain ash, viburnum, chokeberry, cherries, etc. - and put in prepared jars on the shoulders. Pears should be at least half the volume. Prepare a syrup at the rate of 300-400 g of sugar per 1 liter of water, and if non-acidic berries and fruits are used in the assortment, then add citric acid (2-3 g per 1 liter of syrup). Pour hot syrup over fruits in jars and sterilize: 1-liter - 10 minutes, 3-liter - 20 minutes.

Pear and cherry plum compote

Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water
100 g sugar.

Cooking:
Pears cut into slices, dip in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears in a colander, put them in jars along with cherry plums, pour hot syrup over and sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.

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

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

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

Often housewives prepare this drink by combining them with other fruits or aromatic spices. This gives the drink a twist.

Preparing pears for the start of the process

The very beginning of the preparation of compote is the cleaning and cutting of fruit. If garden pears (especially hard, green varieties) have a thick skin, it is better to cut it carefully. Otherwise, the compote is cooked from the fruit in the peel. After peeling, cut out the core with seeds and stalks.

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

You can cook both with a large amount of fruit in a jar, and with a small one (for lovers of the drink). The amount of added sugar will depend on the number of fruits in the compote.

Recipes for making pear compote at home

Each housewife has her own recipe for making a drink. Consider some of the most interesting types of pear compote that are prepared at home.

Easy way for winter

The simplest option is considered to be a recipe in which only two ingredients are needed for a 3-liter jar of water:

1. A glass of sugar.
2. Pears (1 kilogram).

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

We pour fruit with this syrup and close it with a metal lid. The resulting compote is covered with a blanket and settled for a day.

Without sterilization

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

For cooking you will need:

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

When choosing pears, make sure they are whole.

Peeled and chopped fruits are boiled in a saucepan until boiling and laid out in a jar. Citric acid and sugar are added to the broth. Stir to dissolve in water and bring to a boil. It remains to pour fruit with syrup, and then roll up and cover with a warm blanket.

From whole pears

From solid whole fruits, an excellent compote is obtained. Ingredients:

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

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

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

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

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

With citric acid

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

1. After placing the fruit in a jar. Leave them for 10 minutes, drain the water, boil.
2. Pour again for 10 minutes, then return the water to the pan, put one and a half tablespoons of sugar and a sprig of mint and boil again.
3. The last time we fill the jar with syrup and put a teaspoon of citric acid.

It remains to cover the compote with a blanket and let it brew for a day.

From wild pear

From the fruits of the wild pear, an appetizing drink is also obtained. Its recipe is simple:

1. We fill the jar (previously sterilized) with small fruits so that they occupy approximately two-thirds of its volume (about 1.5 kilograms).
2. Bring water to a boil in a separate saucepan and pour it into the fruit jar. Leave for 10 minutes.
3. Pour the fruits and add 4 grams. Citric acid, as well as 0.3 kilograms of sugar (refined). Boil for 2-3 minutes, and you can roll up.

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

From pears Severyanka

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

The main thing is to thoroughly rinse, cut the fruit and remove the core. Before you close the compote from Severyanka, drain the syrup three times and boil it.

With mint

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

Cinnamon

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

With plums

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

1. Two large pears (preferably Duchesse).
2. One and a half liters of water.
3. 50 grams of granulated sugar.

Pears and plums are washed, cut and add sugar. Fill with water, boil and then let stand for 20 minutes.

With lemon

Lemon is a fruit with which you can make any of the above drinks. In the best way it will be combined with compote with mint. You can also add thyme.

with apples

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

In the same way we prepare pear compote.

It remains to mix everything and pour into jars.

With strawberry

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

From Siberian pear

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

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

We clean the pears and put them in water with citric acid. We remove the core of the fruit and put the rosehip there. We sterilize the jars, fold the fruit and fill it with syrup.

We roll up the compote.

How to store compote

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

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

If properly organized allows you to eat fresh fruit right up to the spring, then pears, as a rule, do not stand that long. But the preservation of compotes can correct such an unpleasant fact. For this purpose, select only ripe and firm fruits. They should not have rotten parts, beaten barrels or other flaws. Large fruits can be cut into halves or quarters by removing the seed box and stalk, while small ones can be left whole. If the fruit has a very dense skin, it is better to cut it off. You can use a potato peeler for this. It will help to remove the “skin” very thinly, retaining all the fragrant pulp.

Peeled pears cannot be stored just like that - they will quickly darken. You need to put them in a bowl of water, acidified with a teaspoon of citric acid. Or you can just sprinkle the peeled fruit with lemon juice diluted in water - 1 part of juice is enough for 4 parts of water. However, it is better to foresee everything you need in advance, and not to delay processing - these fruits deteriorate quickly enough.

The pear itself is a very sweet fruit. Do not be zealous with sugar, you need very little of it. If you like rich compotes, then put more than half of the jar of pears, then the taste will be very bright. And for compotes for every day, it is enough to fill one third with fruit.

There is always not enough time for household chores, so the simplest recipes for how to cook will surely come in handy. Based on a three-liter jar, you will need 1.4 kilograms of pears, 100 grams of sugar, 3 liters of water, a third of a teaspoon of citric acid.

Wash the pears thoroughly and put them in a saucepan. Completely cover the fruits with water and let them boil. Boil fifteen minutes on a slightly reduced heat, then remove the fruit from the pan and let them cool slightly. Then put them in an already clean, sterilized jar.

In the water that was used for cooking, throw citric acid and sugar. Boil the resulting syrup until the added ingredients are completely dissolved. Pour the hot syrup over the pears you put in the jar. Roll up its sterilized lid and put it upside down, wrap it in a blanket and wait for it to cool completely. That's the whole recipe, thanks to which pear compote for the winter will become a constant treat for all households.

Pear compote with vanilla is a very original recipe, the highlight of which lies in the sour-sweet taste and wonderful aroma. Such compote can be used as a ready-made drink for the festive table.

To prepare it for two three-liter jars, you need 2 kilograms of pears, 5-6 liters of water, half a kilogram of sugar, 4 grams of citric acid, a third of a teaspoon of vanilla sugar.

Cooking will take you very little time. To begin with, we will boil the syrup by mixing the indicated amount of regular and vanilla sugar and citric acid in water. Dip whole or chopped pears into the syrup that is drilling on the stove. Let them boil again, only then reduce the fire. Fruits should boil for about 10-15 minutes. When you pierce them with a fork, they should be slightly crunchy - this is a sure sign of readiness.

Then take the blanched fruit out of the pan. Put them in jars, already clean and sterilized. Strain the syrup through a fine sieve or cheesecloth and let it boil again. Pour syrup over fruits in jars and roll them up with sterilized lids. For 20 minutes, you should additionally “boil” the jars in boiling water. After that, it remains only to put the jars in a warm place, wrap them with a blanket and look forward to how the guests at your table will enjoy this treat. And do not forget to spend so that the harvest of these fruits will please you next year.