How to make pear jam for the winter? Simple recipes for thick pear jam. Fruit recipes for the winter: canning pears in their own juice

Cooking time: Not indicated

For harvesting for the winter, you should choose juicy varieties with large fruits, as small pears can break or become very soft. If the pears are a little under-ripe, there is no need to worry; under the influence of the temperature of the syrup, they will reach just right.

Since the workpiece undergoes minimal heat treatment Without additional sterilization of the finished product in jars, it is necessary to strictly adhere to safety measures and sterilize the dishes, carefully monitor the cleanliness of the pears.

So, let's prepare canned pears in slices.

— citric acid – 1 tsp;

— granulated sugar – 0.5 kg;

— vanilla sugar – 1 packet;

All ingredients are designed for a three-liter bottle; if you plan to seal a larger number of pears, these proportions must be observed.

We also thoroughly wash the pears, and, after removing the stems, cut them in half. Using a knife, remove the core with seeds, trying not to damage the juicy pulp of the pear; for this you can use a fruit knife with a thin and curved blade.

Place the prepared pears in sterile and dry jars. We try to place the pears without adding 3-4 cm to the top.

Fill the pears placed in jars with boiling water up to the neck and leave in this state, first covering them with metal lids, for five minutes. During this time, the pears will release juice under the influence of heat.

Drain the water from the cans into a separate pan, add granulated sugar and bring to a boil, stirring until the sugar dissolves in the syrup.

Pour the hot syrup over the pears in the jars again and leave for 15 minutes. Then drain the syrup again and add vanilla sugar and citric acid, bring to a boil.

Pour the finished syrup into jars, roll up their lids using a seaming machine. Canned pears in slices do not require additional sterilization. Bottles can be stored at normal temperature, and after opening in the refrigerator under a nylon lid.

Canned pears - a sweet slice of summer!

Canned pears - delicious and useful product. And preparing such a dessert for the winter is quite simple, the main thing is to know the recipes and prepare several kilograms of delicious fruit in the fall.

1 Why is it good to eat pears in winter?

Pear - healthy fruit, and it doesn’t matter in what form you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefit of pear is that it contains organic and folic acids, tannins, vitamins, carotene and phytoncides, various enzymes, which the human body needs, especially in winter.

Useful for those who suffer from intestinal disorders, as it improves digestion.
Creates an acidic environment in the gastrointestinal tract, where the proliferation of pathogenic microbes is suppressed
Promotes blood regeneration, strengthens blood vessels. Even doctors recommend daily use for pregnant women and people with cardiovascular pathology.
One of the few fruits that can be eaten by people suffering from diabetes.
Useful during acute respiratory viral infections due to the content of arbutin (a natural antibiotic).
It has also found a place in cosmetology, since masks made from it are suitable for all skin types, give smoothness, tighten pores, and even out.

But you need to remember that frequent consumption may cause problems. That is why it is better to abstain in the presence of intestinal and stomach diseases due to the presence of stony cells in the pulp, which will irritate the mucous membranes.

2 Canned pear halves: recipe

Suitable for filling pies and for simple use. They can be served with caramel, whipped cream, or eaten with sweet pancakes. This is also a great way to preserve pears for the winter.

Sealing pears for the winter requires, first of all, proper harvesting of fruits in the autumn. So, juicy and large fruits are suitable for seaming - small ones can break and lose their appearance during the cooking process. If the fruits are a little under-ripe, don’t worry, because during the cooking process the fruits will ripen and be very tasty.

It is very important that you wash the fruit thoroughly and sterilize the utensils.

In order to prepare canned pears for the winter, we will need:

2 kg of fruit;
1 tsp. citric acid;
500 g sugar;
1 pack of vanilla sugar;
1.5 liters of water.

The ingredients are designed to prepare one three-liter jar of pears - if you want to close more cans, be sure to follow the proportions.

First of all, you need to prepare jars and other canning tools, wash them and sterilize them.
Wash the fruits thoroughly, and after removing the tail, cut them into two halves. Using a small knife, remove the core and seeds so as not to damage the pulp.
The prepared pears should be placed in dry and already sterilized jars so that there is 3-5 cm of free space left up to the neck of the jar.
Fill the stacked fruits with boiling water up to the neck and leave for 5-10 minutes. During this time, the fruit slices will release juice.
After this, pour the water into a saucepan, add sugar and bring to a boil.
Pour the syrup over the fruits in the jars and leave for another 20 minutes. For the last time, pour the sweet syrup into the pan, add citric acid and vanilla sugar, bringing the mixture to a boil again.
We roll up the jars with lids, for which you should use a seaming machine.

The jars can be stored at room temperature, but after opening it is advisable to put them in the refrigerator. You can cook canned apples this way, they will be just as tasty and healthy.

3 Preserving pears for the winter: a delicious dessert

Exist various recipes Sealing pears. One of the most delicious recipes– pears in syrup, which are quite easy to prepare. With them, you will always have a healthy product on your table with an amazing taste.

1.5 kg of fruit;
600 ml water;
100 ml 9% vinegar;
0.5 tsp. citric acid;
300 g sugar;
1 tbsp. l. ground cinnamon;
4 pcs sweet peas;
8 g dried cloves.

Fruits should be thoroughly washed, blotted with a towel and cut into quarters, not forgetting to remove the seeds.
At the same time, boil water along with citric acid, where we throw pieces of pears - the fruit needs to be boiled for about 7-10 minutes.
After this, place the pears in a colander and place them tightly in liter jars.
Add spices and sugar to the remaining water, bring the mixture to a boil and carefully pour in the vinegar.
Fill the pear pieces with hot syrup, set them to sterilize (for 15 minutes) and roll up the lids.

The pears turn out very tasty and are somewhat reminiscent of marmalade! Now you know how to properly preserve pears for the winter and can enjoy your own prepared delicious desserts without any special expenses.

Canned pears for the winter - dessert recipes Video

Canned pears for the winter are a tasty and healthy product that adults and children will enjoy. Our video tutorials will help you prepare desserts quickly and tasty.

Culinary recipes and photo recipes

Canned pears

Canned vanilla pear is a healthy and tasty delicacy that even an inexperienced cook can prepare with just a few ingredients. For this dessert, you need to use a pear that is juicy, dense, and without significant damage. This method of preserving pears in slices allows you to preserve the structure of the pear as much as possible, as well as its saturated color. Vanilla gives the dessert a zest, which goes well with pear, creating a fragrant duet.

Ingredients for preserving pears in slices:

Canned pears in slices - recipe with photo:

The pear should be thoroughly washed with water, the tails should be torn off, cut in half and the unnecessary entrails carefully removed. Then cut the pears into slices; if desired, you can trim off the skin.

The container for twisting must be washed well with soda, dried completely, doused with steam, or another sterilization method must be used. Do the same with the lids. The indicated quantity of products is designed for approximately 3 0.5 liter jars.

Load the pear slices as tightly as possible into the prepared container so that there are no strong gaps. Fill hot water to the very edges and set aside for a couple of minutes.

Then pour the water from the cans into an aluminum container and leave the pears in the cans. Place a bowl of water on the stove, pour in a measured amount of granulated sugar.

After boiling, reduce the heat to minimum, add acid and vanillin. After a minute, set the bowl on the table.

Pour the prepared syrup back into the jars with pear pieces. Then it is necessary to pasteurize the cans with the contents without sealing. Pasteurization time is 20 minutes.

Afterwards, seal the jar hermetically and place it bottom up, and cool the glass under a thick cloth.

Pears canned in slices according to this recipe are perfectly stored in the apartment.

In winter, pear slices can be stuffed into baked goods, and the syrup can be used to soak them.

Pear slices in syrup for the winter

On cold winter evenings we will warm ourselves up with aromatic tea and homemade, independently prepared desserts. Yes, of course, the shelves of today's supermarkets are filled with absolutely everything, including canned goods, but homemade products are definitely much healthier and tastier. Everyone in my family really likes pears in syrup for the winter. This is a very simple recipe, without sterilization - even a novice cook can handle it. The site also has a selection of pear jam recipes.

Pear slices can be eaten simply with tea; in addition, they will perfectly complement various casseroles, fruit salads, ice cream, pies, and decorate various dishes. But the resulting syrup will serve as an excellent impregnation for biscuits; it can also be diluted with boiled water, resulting in a delicious homemade drink.

Type of dish: preparations
Cooking method: boiling
Servings: 1 l
30 min

Ingredients:

pears – 650-670 g
filtered water – 460 ml
sugar – 120 g
citric acid – 2 pinches
spices - to taste.

How to cook:

Let's prepare acidic water for the pears; we need it so that the peeled slices do not immediately darken. If you are preparing sufficient quantity dessert, and if the pears are ripe, without an acidic environment they will darken very quickly, and their aesthetic appearance will be lost. Therefore, take a bowl, pour in cool water, season with a pinch of acid so that the water is slightly acidic.

We cut each pear lengthwise into two halves, remove the seed capsule, and also tear off the tails. If desired, remove the skin, only in a very thin layer. You can also cut the pears into two halves. Place the peeled slices into water and continue working with the remaining fruit.

When all the pears are prepared, let's move on to the jars. This is not difficult to do - wash it in a soda solution, sterilize it with any in a convenient way. Place the lids in boiling water and let them boil for 5 minutes.

Now fill the jars with pear slices, shake the jars a little so that the fruit fits tightly.

Immediately pour boiling water into each jar, covering all the pear slices. Place lids on the necks of the jars and leave them alone for five minutes.

After 6-7 minutes, pour the water into a saucepan, season with a portion of sugar and two pinches of citric acid, and boil for several minutes.

We quickly return the syrup to the jars with the steamed pear slices; all that remains is to seal the jars with lids.

Leave to cool for a day, while placing the jars upside down, wrap them up warm blanket or a blanket. We store preserved food in the pantry or

Pears in syrup for the winter without sterilization - a simple recipe with photos

Close delicious slices Making pears in syrup for the winter is not difficult - the whole process is very simple. The result is an amazing dessert.

Various recipes for preserving pears for the winter

Pears are a sweet and tasty fruit that is classified as highly perishable. The most delicious fruits are those that ripen closer to autumn, that is, those grown under natural conditions. Simple preservation recipes will help you preserve them until winter. Moreover, you can preserve not only fruit slices, but also whole fruits.

In addition, there are a lot of recipes for making all kinds of compotes, preserves, marmalade, marmalade and the like. Moreover, all this can be prepared at home without much difficulty, so we take into account the recipes given below and can easily preserve our favorite fruits for the winter. Here are some of the most popular and at the same time simple recipes for canning these fruits.

Canning whole pears in syrup for the winter

Wash the fruits and remove their stems.
Next, you need to determine how many pears fit in one jar. To do this, fill it to the top with fruits, which then transfer to a saucepan and fill with water. Add sugar there too.
The fruits need to be sterilized, so put the pan with them on the fire.
As soon as the water boils, transfer the fruits to a previously prepared, that is, sterilized jar and fill with hot syrup.
Roll up the jar, place it on the lid (neck down), and send it “under the fur coat” until it cools completely.

After this, return them to the correct position and store them in a cool place.

Canning pears for the winter in slices: a step-by-step recipe

List of products for a 3 liter jar:

pears and water - as much as will go in;
sugar - 200 g;
citric acid - 1 tsp;
cinnamon - 1 tsp;
cloves - 3 pcs.

Wash the pears, cut into quarters and remove the stem and core.
Next, place the quartered jars prepared in advance and sprinkle with lemon.
Pour boiling water on top and cover with a lid for 20 minutes.
Pour the water back into the pan. You need to add sugar to it to get syrup. It will be easier to drain the water if you use a special lid with holes.
While the syrup is boiling, add 1 teaspoon of cinnamon and 3 cloves to the containers.
As soon as the syrup boils, pour it into jars and seal them with sterile lids. Next, turn it upside down and wrap it up.

After a day, the preservation should be moved to permanent place storage

Canning fruit halves with lemon: recipe for vanilla-flavored compote

Ingredients for a 3 liter jar:

pears (only strong fruits) - 1.5 kg;
sugar - 400 g;
vanilla sugar - 1 sachet;
citric acid - half a teaspoon;
water - 2 l.

Wash the pears thoroughly, cut them into halves and remove the core, tails and ends.
Place the halves cut side down in sterilized jars. The container must be filled to the hanger.
This compote is poured with syrup three times and then rolled up. To prepare the syrup, boil water with sugar, then pour it into a jar with pears. If there is not enough water, add boiling water from the kettle. After five minutes, pour the syrup back into the saucepan. This is one fill.
Repeat the procedure 2 more times, thereby obtaining a three-fold fill. After draining the syrup 3 times, add lemon and vanilla sugar and boil for about 2 minutes.
Pour the syrup back into the jar and seal it with a sterile lid.
Turn the container upside down and wrap it up. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After pouring three times, the fruit will settle a little and take up only half the jar. Compote prepared in this way turns out incredibly tasty, and the fruits acquire a slight vanilla aroma. Instead of pears, you can also use apples in this recipe.

Delicious jam

Wash the pears, cut them and place them in a cooking bowl.
Then prick the pear pieces with a fork, sprinkle with sugar and leave for a couple of hours until the juice appears.
Water is used only if the fruits have produced little juice. After 3 hours, put the bowl of jam on the fire.
After boiling, reduce the heat and cook the jam for at least an hour, during which you need to stir it periodically.
The jam is ready. Now pour it into jars, which, like the lids, must be sterile, and roll up.

Adding 3 lemons to the jam will give it not only a light citrus aroma and taste, but also a beautiful color.

Pear jam in jars: step-by-step recipe

Wash and core the pears. If you are using a variety with thick skin, remove it. Cut the remaining pulp into pieces and place in a saucepan for cooking.
Sprinkle sugar on top of the fruit and set the pan aside until the juice appears.
Then put the saucepan on the fire. As soon as the mixture boils, remove the foam that has formed on top and remove the pan from the heat.
Once the pear mass has cooled, put it back to boil.
Add vanillin and lemon to the boiling mass. Reduce heat and cook the jam for about half an hour, stirring frequently during the process.
Add cognac to the mixture and remove it from the heat. Next, the mixture needs to be turned into a puree. The easiest way to do this is with an immersion blender.
Place the jam in prepared jars and close with regular nylon lids.

Containers with jam should be stored in a cool place.

Easy recipe for moonshine from pear puree at home

Wash the pears, cut out the core and spoiled areas. Grind the remaining pulp to a puree by grating or passing through a meat grinder.
Place the resulting puree into a fermentation bowl and add half the water.
Heat the second half of the water to 30 degrees, add sugar into it and mix thoroughly until it is completely dissolved.
Next, pour the syrup into the fermentation container and add the yeast diluted according to the instructions. After combining all the ingredients, close the container tightly.
Leave the mixture to ferment in a warm place for about 10 days, during which time you will need to destroy the resulting mixture twice a day. upper layer.
After 10 days of fermentation, drain the mash from the sediment and distill through a moonshine still.

The moonshine turns out to be quite strong (40 degrees) and has a pleasant taste.

Pears, canned without sterilization

This preservation turns out to be very fragrant and reminiscent of childhood. It is made quickly, just like it is eaten in winter.

greenish, hard pear fruits – 2-3 kg;
sugar – 1 glass;
citric acid – 5 g;
mint – 2-3 leaves;
vanillin – 1 sachet.

Jars should be washed thoroughly, preferably with soda solution.
We make sure to sterilize the lids.
We wash all the fruits thoroughly.
We cut it into four parts, cut out the tail, the core and trim off the damaged areas.
All cores should be collected and boiled. This will be syrup.
Add vanillin and sugar to it during cooking.
All the slices are filled with acidic water so that they do not darken, then this water will be drained.
Then the pears are placed in a jar and filled with syrup.
It is also advisable to put a few mint leaves in the container and add citric acid.
We roll up the jars. Don’t forget to put them in the cellar after cooling.

Canned pears with apples

This preparation turns out amazing because it is made in syrup. In winter, it’s nice to drink aromatic pear and apple compote and eat delicious fruit. Children especially love fruits prepared according to this recipe.

unripe pear fruits – 1 kg;
unripe apple fruits – 1 kg;
sugar – 1-2 cups/per person;
lemon – 1 pc.;
water – 500 ml.

You should first prepare the jars. Wash them with soda, rinse thoroughly, and let drain. Then fry in the oven for ten to fifteen minutes.
We sterilize the lids.
We select apples and pears. They should be strong, elastic, preferably unripe. Do not use broken, spoiled or wrinkled fruits.
Wash them thoroughly under running water and let it dry.
Cut out the middle of pears and apples and remove the tail.
We cut large fruits into four parts, medium ones into two, small ones can be placed whole.
The lemon needs to be washed and cut into wide rings.
Pour water into a large container and place it on the stove.
Add sugar and collect white coating when boiling.
We put fruit slices and a lemon ring into the jars and fill everything with syrup.
Pasteurize the jars for five minutes after boiling. If you overdo it, the fruits will fall apart.
Roll it up, put it on the lid and wrap it up.

After complete cooling, the entire blockage must be taken to the cellar or any cool place.

Green canned pears

According to this recipe, the fruits are rolled whole, and they should not be completely ripe, or rather green. Every family member, from children to grandparents, will want to try this delicacy.

green pear – 1 kg;
powdered sugar – 250-300 g;
citric acid – 5 g;
water – 1 l.

Jars and lids are being prepared. Washed and sterilized.
Pears are selected only good quality and washed in water. Dried.
Fruits are placed in jars and sprinkled with powdered sugar and citric acid.
Boil water in a saucepan.
After boiling, pour it into containers filled with pear fruits.
Cover the top with lids and wait until the jars are sterilized for 20 minutes.
After this process, the lids are rolled up.
All containers are wrapped and, after they have cooled, placed in a cool place.

Using this recipe you can quickly make a large amount of preserves. Even our grandmothers used this recipe, and no one could tear themselves away from this blockage in winter period.

Knowing these canning recipes will help you implement big harvest this fruit. Moreover, you can use absolutely all fruits, both overripe ones - for jam or preserves, and strong, green ones - for compote and canning whole fruits.

Fruits preserved whole or in slices in winter will remind you of a bright sunny summer. They are also great for filling any sweet pastries. Try it, you will definitely like it.

Canning pears for the winter: recipe for slices in syrup, without sterilization, halves, at home, with lemon, green in jars, puree, with apples, moonshine

Canning pears for the winter is a great way to preserve delicious fruit and please yourself during the cold season.

Pear jam is one of the most delicious, beautiful and fragrant sweet preparations for the winter. A fragrant delicacy with slices glowing in the sun can conquer even the most sophisticated gourmet. Summer-autumn period- this is the time of pear ripening, so do not miss the opportunity to prepare a delicious dessert from these wonderful fruits.

The healthiest dessert in the world should be found not in confectionery shops, but prepared for the winter yourself. Pear jam will become an invaluable source of vitamins for you, will save you from colds and illnesses and will make any tea party special.

When preparing a particular dish, you should adhere to certain recommendations in order to final product It turned out to be as delicious as possible. So, to make jam, you should take those varieties of pears that differ in density, such as lemon or duchess. You can choose any other varieties, but ensure that the fruits are not overripe. Ideal option there will be whole pears with elastic skin of late autumn varieties. Before direct cooking, the fruits should be washed, freed from the core and stalk, cut into cubes or slices, removing spoiled areas.

Next important point How to make pear jam depends on choosing the right utensils. It is better to cook the sweetness in a copper or aluminum bowl. In such an inventory, the mixture will not burn or stick to the bottom. It is better to stir with a wooden spatula and skim the foam into a plate. Sterilization of jars is the main condition for long-term storage preparations for the winter.

There are several secrets on how to make pear jam tasty and aromatic:

The delicacy can be varied by adding various ingredients, such as lemon, orange, apple, banana, mint, almonds or spices.
It is better to harvest the harvest for cooking on a sunny day, only in this case the fruit is able to reveal its aroma well.
Pear jam burns strongly, so the whole process should be monitored.
To easily remove the peel from a pear, you need to scald it with boiling water, then immediately plunge it into cold water.
It is advisable to cut off the excessively tight peel so that the delicacy does not turn out to be too rough.
Whole slices can only be obtained through three-stage cooking, each of which is carried out for twenty minutes.

How to select and prepare pears for jam

To make the jam beautiful in appearance and tasty, you need to sort them out before cooking. The most are considered the best fruits those that have already ripened, but have not yet had time to become overripe. The variety of pears, as well as their size, can be any. But it’s still best to choose juicy fruits, which have a sweet aroma, then less sugar will be required to make jam. If the housewife wants to give the jam some special taste or smell, then you can add other fruits to it. This could be lemon or citric acid, almonds, orange and other products.

But every time recipe with these ingredients will change, so you should be careful with experiments. If you add a little citric acid to the jam, then the pear jam will no longer be candied and will have a sour taste. Before you start cooking, you must complete the following steps:

How long such jam needs to be cooked will depend on the variety and ripeness of the fruit, but most often it is about 1-1.5 hours. It’s better to cook the delicious delicacy in two stages, ensuring that it cools completely in between.

What kind of utensils are needed to cook pear dessert? On what the jam will taste like, Even dishes can have an effect in which it is cooked. The best is aluminum or copper cookware, preferably wide. This will allow the jam not to burn or stick to the walls, and to retain its natural honey aroma. It is still better to store jam in jars, which must be washed well, scalded with boiling water, or thoroughly sterilized.

Usually when cooking any jam foam appears on its surface, which is removed with a special wooden spatula or spoon. It is necessary to close the already spilled jam in jars with tight lids. It is better to store it in a dark and cool place, since pear jam tends to change color and ferment.

A simple recipe for pear jam for the winter

There are many recipes for making pear jam:

Classic.
In slices.
Transparent.
Amber.
Five minutes.
Entirely.
With lemon.
Other.

But still always follow cooking instructions each recipe, maintain the proportions, which will help achieve the desired result. Many housewives want to know how to prepare pear jam for the winter with a simple recipe. To cook it you will need the following products:

The fruits are pre-sorted, peeled and cut into slices. They folded into one pan, in which they will cook, and in another pan you should prepare the syrup: pour sugar with water and put on moderate heat. The foam is constantly being removed from it, and it will only be ready when the sugar has completely dissolved. All that remains is to pour this syrup over the fruits and bring to a boil again, and then pour into jars. The delicious jam is ready!

Quick five-minute pear jam - lick your fingers

This versatile fruit can be used in any cooking method; it can be used to conduct all kinds of culinary experiments. If you think that pear jam should be made in slices by cooking for many hours, then you are mistaken. A delicious treat It can be prepared in just five minutes, and it is not at all necessary to remove the skin from the fruit.

Spicy pear jam can easily be used as a liquid sauce for a meat dish.

Ingredients for Five Minutes:

fruit pear tree- 1 kg;
granulated sugar - 1 kg;
water - 0.5 tbsp.

The marmalade treat is made like this:

We process the fruits of the pear tree and cut them into very thin slices. Separately, cook the syrup: dissolve sugar in water, skim off the foam that forms on top during cooking. Place pear slices into the prepared sweet mixture and cook until the consistency becomes transparent. Pour marmalade jam into jars prepared in advance and roll up.

Amber jam from hard pears in slices - recipe with photo

Pear jam made for the winter according to this recipe with photo turns out to be very attractive in appearance. Due to boiling three times, the syrup acquires an amber color and a pleasant thickness, and the dense slices are thoroughly saturated with sugar and become similar to candied fruits. Step-by-step instruction describes in detail the creation process homemade treats, and the video clearly describes each action and helps even novice housewives master the method of making jam from hard pears in slices.

Ingredients needed for amber pear jam recipe

pears - 1.5 kg
sugar - 1.5 kg
water - 400 ml

Step-by-step instructions on how to make amber jam from hard pear slices

Wash the pears thoroughly, dry them, remove the stem, divide them into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
Pour the sugar into a deep saucepan, add water and lightly foam with a whisk to dissolve faster. Place over moderate heat and cook, stirring regularly to avoid burning, until the crystals are completely dissolved.
When the syrup becomes clear and homogeneous, pour it over the pear slices and stir very carefully so that the liquid envelops the fruit pieces. Cool until room temperature.
Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
Cool again, and then repeat the boiling again.
Cook the jam that has boiled for the third time for 10 to 45 minutes (depending on the desired thickness). When hot, pack into sterilized jars, seal tightly with lids, turn over and cover with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Recipe for clear pear jam

To make clear jam, no special ingredients are required. Transparent pear jam can be store in any cool place, even on the shelf in kitchen cabinet or in the closet. The main storage condition is that there are no differences in temperature conditions. By taste qualities This jam is the most aromatic and delicious. It can also be served as an independent dessert, which has the most beautiful appearance and taste, and is also perfect for tea or coffee.

To prepare clear jam from pear slices, you need to prepare the following products in advance:

This amount of food is just enough to make 2 liters of jam. Pears are good to start with washed under running water, make sure that all the fruits are firm and not overripe. The pears are cut into slices and placed in a pan. Sugar is also added there. In order for the pears to release juice, you need to leave the pear mass for several hours at room temperature. Place the pan with the infused mixture on the fire and bring to a boil.

As soon as the jam boils, reduce the heat and cook it for another 10 minutes. Then turns off and leaves overnight so that the mass cools down thoroughly. In the morning, the jam is boiled again, as before, and is now left for the whole day until the evening. In the evening, boil again and leave to cool overnight. Each time the slices will change their color, becoming darker. In the morning, simmer the mixture over low heat for 50 minutes. This way the mass will become thicker and the slices will acquire a transparent color. All that remains is to pour it into jars and roll it up.

Simple recipes for making thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be prepared without water. Increased sweetness will be given to the delicacy by sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

pears - 1 kg
sugar - 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
Place the processed fruits in a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mixture releases the juice.
Then place the container on the fire, bring to a boil and boil for 35-30 minutes, being sure to remove the foam that forms on the surface.
Remove the basin from heating and leave overnight to cool well.
In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, screw it on with tin lids, turn it over and wrap it in a thick, warm cloth.
After a day, store it in a pantry or any other dry, dark and cool place.

How to make pear jam with lemon and orange - recipe with photo for a slow cooker

A detailed recipe with photos will tell you how to make original and unusual pear jam with lemon and orange in a slow cooker at home. For preparation, you will need fruits of the sweetest variety with dense, elastic pulp. If you take pears that are too soft, they will become soggy during processing and lose their shape. The presence of citrus fruits will add a piquant sourness to the taste and imbue the dish with a bright, refined and memorable aroma.

Necessary ingredients for pear jam with oranges and lemons

pears - 1 kg
lemon - 1 pc.
orange - 1 pc.
sugar - 1.5 kg
water - 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into small slices or cubes if the fruits are dense and slightly unripe.
Cut the lemon and orange, along with the skin, into small pieces. Remove seeds from processed citrus fruits.
Pour water into the multi-cooker bowl, add half of the entire portion of sugar, set the “Stew” program on the unit’s display, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
When the syrup acquires a slight thickness and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
Then turn off household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
After the required time has passed, activate the “Stew” mode again and bring the pears soaked in syrup to a boil.
Add the remaining sugar, add finely chopped lemon and orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
Pack the finished sweet product hot into sterilized jars, roll under tin lids, turn it over, wrap it in a warm blanket and cool thoroughly. Store in a cellar or basement, avoiding direct sunlight on the jars.

Canning whole pears in syrup for the winter

Grocery list:

pears - 2 kg;
water - 2 l;
sugar - 400 g;
citric acid - ½ tsp.

Preservation stages:

Wash the fruits and remove their stems.
Next, you need to determine how many pears fit in one jar. To do this, fill it to the top with fruits, which then transfer to a saucepan and fill with water. Add sugar there too.
The fruits need to be sterilized, so put the pan with them on the fire.
As soon as the water boils, transfer the fruits to a previously prepared, that is, sterilized jar and fill with hot syrup.
Roll up the jar, place it on the lid (neck down), and send it “under the fur coat” until it cools completely.

After this, return them to the correct position and store them in a cool place.

Canning pears for the winter in slices: a step-by-step recipe

List of products for a 3 liter jar:

pears and water - as much as will go in;
sugar - 200 g;
citric acid - 1 tsp;
cinnamon - 1 tsp;
cloves - 3 pcs.

Preparation steps:

Wash the pears, cut into quarters and remove the stem and core.
Next, place the quartered jars prepared in advance and sprinkle with lemon.
Pour boiling water on top and cover with a lid for 20 minutes.
Pour the water back into the pan. You need to add sugar to it to get syrup. It will be easier to drain the water if you use a special lid with holes.
While the syrup is boiling, add 1 teaspoon of cinnamon and 3 cloves to the containers.
As soon as the syrup boils, pour it into jars and seal them with sterile lids. Next, turn it upside down and wrap it up.

After a day, the preservation must be moved to a permanent storage location.

Canning fruit halves with lemon: recipe for vanilla-flavored compote

Ingredients for a 3 liter jar:

pears (only strong fruits) - 1.5 kg;
sugar - 400 g;
vanilla sugar - 1 sachet;
citric acid - half a teaspoon;
water - 2 l.

Preservation stages:

Wash the pears thoroughly, cut them into halves and remove the core, tails and ends.
Place the halves cut side down in sterilized jars. The container must be filled to the hanger.
This compote is poured with syrup three times and then rolled up. To prepare the syrup, boil water with sugar, then pour it into a jar with pears. If there is not enough water, add boiling water from the kettle. After five minutes, pour the syrup back into the saucepan. This is one fill.
Repeat the procedure 2 more times, thereby obtaining a three-fold fill. After draining the syrup 3 times, add lemon and vanilla sugar and boil for about 2 minutes.
Pour the syrup back into the jar and seal it with a sterile lid.
Turn the container upside down and wrap it up. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After pouring three times, the fruit will settle a little and take up only half the jar. Compote prepared in this way turns out incredibly tasty, and the fruits acquire a slight vanilla aroma. Instead of pears, you can also use apples in this recipe.

Delicious jam

Grocery list:

pears - 2 kg;
sugar - 2.4 kg;
water - 400 ml.

Preparation steps:

Wash the pears, cut them and place them in a cooking bowl.
Then prick the pear pieces with a fork, sprinkle with sugar and leave for a couple of hours until the juice appears.
Water is used only if the fruits have produced little juice. After 3 hours, put the bowl of jam on the fire.
After boiling, reduce the heat and cook the jam for at least an hour, during which you need to stir it periodically.
The jam is ready. Now pour it into jars, which, like the lids, must be sterile, and roll up.

Adding 3 lemons to the jam will give it not only a light citrus aroma and taste, but also a beautiful color.

Pear jam in jars: step-by-step recipe

Grocery list:

pears - 2 kg;
sugar - 1.5 kg;
vanillin - 1 sachet;
cognac - 1 tbsp. l;
lemon - 1 tsp.

Cooking steps:

Wash and core the pears. If you are using a variety with thick skin, remove it. Cut the remaining pulp into pieces and place in a saucepan for cooking.
Sprinkle sugar on top of the fruit and set the pan aside until the juice appears.
Then put the saucepan on the fire. As soon as the mixture boils, remove the foam that has formed on top and remove the pan from the heat.
Once the pear mass has cooled, put it back to boil.
Add vanillin and lemon to the boiling mass. Reduce heat and cook the jam for about half an hour, stirring frequently during the process.
Add cognac to the mixture and remove it from the heat. Next, the mixture needs to be turned into a puree. The easiest way to do this is with an immersion blender.
Place the jam in prepared jars and close with regular nylon lids.

Containers with jam should be stored in a cool place.

Easy recipe for moonshine from pear puree at home

Required Products:

5 kg of pears;
50 g dry yeast;
2 kg sugar;
10 liters of water.

Cooking steps:

Wash the pears, cut out the core and spoiled areas. Grind the remaining pulp to a puree by grating or passing through a meat grinder.
Place the resulting puree into a fermentation bowl and add half the water.
Heat the second half of the water to 30 degrees, add sugar into it and mix thoroughly until it is completely dissolved.
Next, pour the syrup into the fermentation container and add the yeast diluted according to the instructions. After combining all the ingredients, close the container tightly.
Leave the mixture to ferment in a warm place for about 10 days, during which time you will need to destroy the resulting top layer twice a day.
After 10 days of fermentation, drain the mash from the sediment and distill through a moonshine still.

The moonshine turns out to be quite strong (40 degrees) and has a pleasant taste.

Pears, canned without sterilization

This preservation turns out to be very fragrant and reminiscent of childhood. It is made quickly, just like it is eaten in winter.

Ingredients:

greenish, hard pear fruits – 2-3 kg;
sugar – 1 glass;
citric acid – 5 g;
mint – 2-3 leaves;
vanillin – 1 sachet.

Cooking steps:

The jars should be washed thoroughly, preferably with a soda solution.
We make sure to sterilize the lids.
We wash all the fruits thoroughly.
We cut it into four parts, cut out the tail, the core and trim off the damaged areas.
All cores should be collected and boiled. This will be syrup.
Add vanillin and sugar to it during cooking.
All the slices are filled with acidic water so that they do not darken, then this water will be drained.
Then the pears are placed in a jar and filled with syrup.
It is also advisable to put a few mint leaves in the container and add citric acid.
We roll up the jars. Don’t forget to put them in the cellar after cooling.

Canned pears with apples

This preparation turns out amazing because it is made in syrup. In winter it’s nice to drink aromatic drinks and eat delicious fruits. Children especially love fruits prepared according to this recipe.

Ingredients:

unripe pear fruits – 1 kg;
unripe apple fruits – 1 kg;
sugar – 1-2 cups/per person;
lemon – 1 pc.;
water – 500 ml.

Cooking steps:

You should first prepare the jars. Wash them with soda, rinse thoroughly, and let drain. Then fry in the oven for ten to fifteen minutes.
We sterilize the lids.
We select apples and pears. They should be strong, elastic, preferably unripe. Do not use broken, spoiled or wrinkled fruits.
We rinse them thoroughly under running water and allow them to dry.
Cut out the middle of pears and apples and remove the tail.
We cut large fruits into four parts, medium ones into two, small ones can be placed whole.
The lemon needs to be washed and cut into wide rings.
Pour water into a large container and place it on the stove.
Pour sugar into it and collect the white residue as it boils.
We put fruit slices and a lemon ring into the jars and fill everything with syrup.
Pasteurize the jars for five minutes after boiling. If you overdo it, the fruits will fall apart.
Roll it up, put it on the lid and wrap it up.

After complete cooling, the entire blockage must be taken to the cellar or any cool place.

Green canned pears

According to this recipe, the fruits are rolled whole, and they should not be completely ripe, or rather green. Every family member, from children to grandparents, will want to try this delicacy.

Ingredients:

green pear – 1 kg;
powdered sugar – 250-300 g;
citric acid – 5 g;
water – 1 l.

Cooking steps:

Jars and lids are being prepared. Washed and sterilized.
Pears are selected only of good quality and washed in water. Dried.
Fruits are placed in jars and sprinkled with powdered sugar and citric acid.
Boil water in a saucepan.
After boiling, pour it into containers filled with pear fruits.
Cover the top with lids and wait until the jars are sterilized for 20 minutes.
After this process, the lids are rolled up.
All containers are wrapped and, after they have cooled, placed in a cool place.

Using this recipe you can quickly make a large amount of preserves. Even our grandmothers used this recipe, and no one could tear themselves away from this blockage in the winter.

Fragrant pears in syrup for the winter (video)

Knowing these canning recipes will help you realize a large harvest of this fruit. Moreover, you can use absolutely all fruits, both overripe ones - for jam or preserves, and strong, green ones - for compote and canning whole fruits.

Fruits preserved whole or in slices in winter will remind you of a bright sunny summer. They are also great for filling any sweet pastries. Try it, you will definitely like it.

Dessert, with pleasant aroma on the winter table - these are, of course, pears in own juice. This winter recipe will help you prepare these incomparable fruits while maintaining their sweet and unsurpassed taste. For canning, you can use any type of pear, adjusting the sweetness of the food with sugar. Juicy fruits in their own juice will complete any festive table or simply delight you with its taste without a side dish.

A little about pear

Pear is quite a healthy fruit. Availability folic acid, iodine, potassium, vitamin C, and nutritional fiber make this fruit indispensable for maintaining the performance of some human organs. Nutritionists strongly recommend introducing pear fruits into the menu to force the body to work in the right direction. Cosmetologists advise making masks from pear puree to tone the skin and saturate it with vitamins.

Popular recipes for canning pears in their own juice

Sometimes you want to eat a whole pear and feel its natural taste, but this is impossible in the winter season. Resourceful housewives, lovers of cooking and canning, took care of how to preserve the integrity of this fruit with its unusual taste and aroma. From year to year, generation to generation, recipes for canning fruits are passed on. And each generation adds its own characteristics. Below are the most popular winter recipes for pears in their own juice. After familiarizing yourself with them, you can choose the most appropriate method.

For preparations, you can prepare either whole or cut pieces. The taste of prepared foods will be slightly different. Whole pears will retain the full range of flavors, while sliced pears will be released into syrup. Therefore, the choice is yours, what flavor you want to feel in the end.

Whole pears in their own juice, sterilized without peel

For those who don't like peeled fruits, this is the recipe. It is also intended for people suffering from a disease - constipation and bloating, for whom it is better to eat pears without peel. When canning, you should take into account the additional peeling time that will go into preparing the ingredients. To cook pears in their own juice, the recipe includes the following ingredients: pears, in person, 2 tablespoons of sugar, half a spoon of citric acid. All these ingredients are designed for 1 liter jar.

Canning:

Pears in their own juice without sterilization, whole with peel

Those who want not to miss a single vitamin from the miracle fruit can preserve it whole and in the peel. After all, the peel of a pear is saturated with tannins, which have a beneficial effect on the intestinal mucosa, prevent inflammatory processes, etc. For canning you will need: 10 pears average size, 200-250 grams of sugar, depending on the variety, a pinch of citric acid if desired. The ingredients are for a three-liter glass jar.

Canning:

A three-liter jar holds 1.5 kg of small pears

Pieces of pears in their own juice

A recipe for preparing pears in their own juice for the winter in cut pieces at home will help you get dessert in ready-made pieces for the winter table. The taste is concentrated and very sweet.

Canning:

Winter recipes for ripe pears in their own juice allow you to enjoy the sweet taste with a hint of honey and caramel. To give the food additional taste, you can add other ingredients or spices to the preparation. For example, to dilute sweet taste pears, it can be combined with sour apples or plums; cinnamon will add subtle notes to the preparation spicy aroma; Honey will add a floral aroma and softness to canned pears.

20.07.2017, 9:17

Pear compote for the winter

Published on July 20, 2017

Summer is in full swing and you need to prepare as much as possible of all sorts of goodies so that later in the winter you can replenish your body with vitamins. One of these delicacies is pear compote. This drink was very often served in school canteens. Of course, the compote was not made from fresh pears, but from dried wild pears.

But compote made from fresh pears is even tastier since pears contain a lot of sugar and little acid, which leads to spoilage of the drink. Rarely does anyone prepare pear compote for the winter. large quantities, but in vain. There is a lot in this beautiful fruit useful vitamins which can help the body during spring vitamin deficiency.

There is a small explanation for the fact that many people refuse to prepare compote for the winter, since very often such compotes explode and all the work spent on preparing the drink is in vain. But I offer you proven recipes. Once you prepare compote using them, they will last for quite a long time.

Ingredients for 3 liters of compote:

Pears 10-15 pcs.
Sugar 200-250 grams.
Water 2.5 liters.

Cooking process:

For compote, you should choose ripe, clean and whole fruits. Before cooking, carefully sort out the cooked fruits, as if you get a bad pear, it can ruin everything.

1.Wash the pears, cut them into 4-6 pieces, put them in a saucepan and cover them with sugar.

2.Pour boiled cool water and place on the stove.

3. Bring to a boil and cook on low heat for about 15-20 minutes. During cooking, you can stir the pears 1-2 times. Because if you stir too often, the pears will fall apart.

4.While the pears are cooking, prepare the jar. Let's wash it well from dirt and dust. Let's wash it again baking soda and sterilize.

5. Pour the cooked compote into jars. It is important that the liquid fits right up to the neck of the jar.

6.Tighten the lids (the lids must first be doused with boiling water), turn them over and wrap the jars.

7. Let the compote cool completely and only then can you turn the jars over to their normal position. It is best to observe the compote for several days and only after making sure that the lids do not swell and do not allow air to pass through can you transfer the preparations to a place for long-term storage.

The pear compote is ready, I wish you a bon appetit.

Wild pear compote

Pear grows very well in wild conditions Of course, the fruits are a little smaller, but that’s even better. You can cook compote from whole pears. In this recipe we will not boil the pears for a long time. We'll take the easy path. To preserve more vitamins in fruits.

Ingredients:

Wild pear 2 kg.
Sugar 300 grams.
Water 2 liters.
Citric acid 4-5 grams.

Cooking process:

1. Again, it is important that all cooked pears are whole and not spoiled. Before cooking, rinse the pears 2-3 times. You can even leave the tails.

2. Arrange the fruit in the containers, filling them a little less than halfway.

3.Make syrup from sugar and water. To do this, you need to dilute sugar in water and boil the syrup.

4. Pour the hot syrup into jars with pears, cover with lids and let stand for 5-10 minutes.

5.Pour the water back into the pan. Add citric acid, boil and pour back into jars.

6.Cover the lids and tighten them using a special key.

7.Afterwards the jars need to be turned over and wrapped.

That's the whole recipe for making wild pear compote.

Pear compote with lemon for the winter

Pear, as you know, is a very sweet fruit, and if you add a little tropical fruit, you get a slightly sour-sweet taste of the compote, which is very original.

Ingredients for 1 kg of pears:

Homemade pears 1 kg.
Lemon 1 pc.
Sugar 500 grams.
Water.

Cooking process:

1. Sort the pears, wash them, cut them into 5-6 slices. It is better to remove seeds and partitions.

2. Peel the lemon. It is important to peel the lemon. Because if this is not done, the zest will become bitter and the compote will turn out very unpalatable. Cut the peeled lemon into slices.

3. Place the chopped fruits in pre-sterilized jars. Fill the jars with pears and lemon slices a little more than half.

4. For 1 jar no more than 3-4 slices of lemon.

6. Take boiled water, put it on the stove, bring it to a boil and dilute sugar in it.

7.When preparing syrup, you need to take into account the following proportions: 2.5 water to no more than 250 grams of granulated sugar. And so we dilute the sugar, prepare it with sire and pour the hot syrup into jars with pears and cover the jars with lids.

8. Leave the syrup in the jars for 5-10 minutes. Then pour the liquid back into the pan, boil it again and pour it back into the jars.

9.This time screw the lids tightly. And then turn the can over the rolled can and wrap it up and leave it until it cools completely. Then turn it over and transfer it to the pantry.

Compote of pears and plums

Pears and plums ripen almost together and why not make a compote by combining these fruits together.

Ingredients:

Pear 2 kg.
Plums 2 kg.
Sugar 300 grams per 1 liter of water.

Cooking process.

1. Sort the pears and wash them well. Cut into 5-6 pieces, removing the core.

2. Sort the plums, wash them, cut them in half and remove the pit.

3.Place the fruit into jars.

4.Pour over the prepared hot syrup.

5.Place jars of compote for sterilization.

6.Pour water into a saucepan, lower the jars of compote, and bring the water to a boil. Leave the jars in boiling water.

Floor liter jars 15 minutes, liter 30 minutes, 3 liter 45 minutes.

7.Then screw the lids tightly. Turn the jars of compote over and wrap them up.

Compote of pears and cinnamon

When there are a lot of pears, you can try making compote according to a new recipe, with cinnamon. I think that not many people have made compotes with cinnamon. Well, why not? Moreover, the taste is excellent.

Ingredients:

Pear 500 grams.
Cinnamon 2-3 sticks.
Sugar 1 glass.
Water 2.5 liters.

Cooking process:

1. Before preparing compote, you need to brew cinnamon sticks, so to speak. Put the cinnamon in a glass and pour hot water over them, not boiling water, just hot water.

2. The pears also need to be prepared a little. They need to be peeled. But don’t rush to throw away the peels; they will come in handy.

3.Chop the peeled pears into 5-6 pieces, removing the cores with membranes and seeds.

4.Now to the peels. We put them in a small saucepan and put them on the fire, first add 1 liter of water. Cook the peels for 15-20 minutes.

6.Add another 1.5 liters of water to it and pour in the pre-brewed cinnamon and boil.

7.Add sugar and pears to the broth and put it on the stove again and boil.

After the second boil, turn off the heat completely and let the compote cool slightly. Afterwards, you can serve the aromatic pear compote with cinnamon on the table.

Compote of pears and mint

Ingredients:

Pears 6-7 pieces.
A glass of sugar.
Mint 5-6 leaves.
Water.

Cooking process:

1. Sort the pears, wash them, cut them into several pieces. Be sure to cut out the partitions with the seeds.

2. Place the chopped pears in a saucepan, add water and place on the stove.

3.Wash the mint leaves and place them in a saucepan along with the pears.

4. Bring the liquid to a boil and add sugar. Boil for 5-7 minutes.

5. Pour the finished compote into jars and screw on the lids.

Bon appetit.

Pear compote video recipe

Bon appetit