How to close the whole pear. How to make a blank for the winter from pears: delicious recipes and practical tips

02.08.2019 Fish dishes

How to quickly preserve pears so that they come out firm and tasty? - Easily!

I got this recipe from my grandmother. I spent all my childhood in her village, and I just adored her canned pears. They were so juicy and crunchy that I could eat the whole jar at a time.

Now I am already making preparations for the winter, and when the pear season comes, I definitely roll up 10-15 cans.

Whole canned pears, recipe

Pears - how much will fit in one jar

Sugar - 6 tbsp. spoons for 1 can

Citric acid - on the tip of a knife

For this harvest, you will need hard pear varieties, and it is best to take unripe fruits. They should be thoroughly washed under running water.

Then carefully prepare 3 liter jars and fill them with pears.

Add sugar and citric acid to each jar, then pour boiling water over them and cover with a lid.

Each jar should now be placed in a pot of hot water so that it covers most of the jar, almost to the top, and sterilized within 15 minutes.

It remains only to roll them up, check that they do not leak liquid and cover them with a blanket for a day.

According to this recipe, whole canned pears cook quickly, remain firm, do not have a sugary-sweet taste and have a wonderful juice.

Whole canned pears, preparation for the winter

Whole canned pears are a great dessert to enjoy at any time of the year, but especially in winter.

Whole canned pears - the taste comes from childhood!

Summer is everyone's favorite time for rest, in which it will be useful to think about preparations for the winter. Whole canned pears are not only tasty, but also healthy. How to cook them in different ways, we will tell in the article.

1 Pear - record holder for potassium content

This fruit, beloved by many, is rightfully considered one of the most desirable, due to its low calorie content and high nutritional value. In addition, it is rich in vitamins:

Vitamin C provides vascular elasticity;
folic acid (B 9) takes part in blood formation;
vitamin K prevents the development of atherosclerosis.

Pears contain a record amount of potassium, which is needed for cell regeneration and good work of the heart muscle. It tastes much sweeter than an apple, but has a lower sugar content. There is more fructose in this fruit than glucose, which has a beneficial effect on the functioning of the pancreas. Since the body does not need insulin to assimilate fructose, sweet and sour fruits are recommended for people suffering from diabetes and obesity.

In addition, it contains organic acids that have a beneficial effect on digestion and metabolism. Due to essential oils, the use of this fruit will strengthen the immune system, relieve inflammation, and increase the protective properties of the body. One pear per day will provide the body with the necessary daily intake of cobalt, which is necessary for the thyroid gland to function.

2 Quick ways of canning - in syrup and without sugar

Preserving pears whole is a great option for harvesting for the winter, because the fruits are very appetizing and sweet. In winter, they can be used as a separate dish for dessert, as well as to create slices from fresh fruits, supplementing them with canned plums and peaches.

Pear recipe in its own syrup

For preserving whole pears, three-liter jars are better suited. So, you need: pears 1.5 kg, 0.5 kg of sugar (the amount depends on the sweetness of the fruit itself), 2 liters of water and citric acid (a teaspoon). Let's start by preparing the pears, rinse them and remove the tails. Now start making sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that the granulated sugar dissolves. Put the pears in jars and pour over the prepared syrup, let it brew for 10 minutes, then drain the syrup back into the saucepan and bring to a boil. After pouring in the fruit again, repeat the action a total of three times. Add citric acid before rolling up the pear cans.

Pears in their own juice

To preserve fruits according to this recipe, choose unripe fruits, which should be washed and peeled off with a thin layer. The pears should be blanched in boiling water for about 10 minutes, then refrigerated and placed in sterilized jars. Be sure to add citric acid per 1 liter of 1 g. Cover and sterilize for 15-20 minutes for 1 liter jars. Cap and refrigerate after processing.

Choose ripe pears that are not overripe. They should be washed and peeled off with a thin layer. Of course, if the pears are small, then it is better to marinate whole, but you can also cut them into quarters, while removing the core. Those who love pears and decided to start preserving this fruit should know a little secret: so that they do not darken, they should be kept in a citric acid solution for a couple of minutes (1 g per liter of water). Pears should be blanched over the fire no more than 40 minutes after boiling, and then cooled under running cold water. Then the water in which the pears were blanched is used to prepare the marinade.

For a two-liter jar you will need: 300 ml of water, 250 g of granulated sugar, acetic acid 17 g. Boil water with sugar for 10-15 minutes, then filter and add acetic acid. Put 8-10 allspice peas, cinnamon, 8 cloves in a 2-liter jar, and then pears and pour hot marinade. Cover the jar with a lid and put to pasteurize in a saucepan with hot water for 25-30 minutes. After processing, twist the jars and leave to cool overnight. Lovers of juicy pears will surely like such a preparation. It can be used as an original side dish, added to meat dishes or salads.

3 Pear compote - recipes with fruits and berries

You can also prepare all kinds of compotes from whole pears. In this form, the fruits of any variety are much juicier and retain their integrity much better. If you want to prepare compote as a drink, then you should add a minimum amount of fruits (5-8 pieces). Due to the delicate taste of the pear, the compote turns out to be quite light and aromatic.

So, in order to brew such a drink for the winter, you will need: a glass of sugar, pears 0.5 kg, you can also add a couple of plums or, for example, Zvezdochka apples, if you wish. We prepare fruits and put them in sterilized jars, boil water. After the water has boiled, pour it into jars and leave it for 30 minutes, then drain it back, leaving the fruit in the jar, add sugar to the water and cook the syrup for 5-7 minutes after boiling. Now fill the pears with syrup and twist. For those who prefer sour compotes, we recommend adding a little citric acid.

Since any sort of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we recommend adding fruits or berries - cherries, red currants or lemon. So, the necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 liters of water, vanillin, mint (optional), and fruits or berries chosen according to your taste. You can cook compote from whole pears, if they are small, or cut them into halves. Put all the fruits in a jar, preferably a 3-liter jar, cover with sugar and pour boiling water over. Everything is ready - screw the lids back on and leave to cool.

The pear drink has antimicrobial properties, which is especially valuable in the autumn-winter period. Such compote will help support immunity and resist viral diseases. Therefore, take a couple of hours to prepare using our simple recipes.

Canned pears whole with sugar, fruit compote video

Love pears and want to enjoy their taste in winter, then our recipes and video tutorials will help you diversify the conservation and prepare whole pears.

Whole canned pears. Excellent recipes

- citric acid - ½ teaspoon

- granulated sugar - 455 g

- lemon to-that - 1.5 g

Whole canned pears.

- ripe, fresh rosaceae - 2 kg

- granulated sugar - ½ kg

2. Boil the water, dip the pears in it, having previously blanched them for five minutes in boiling water. After that, pour over them with low temperature water.

3. Remove the peel from the lemon and orange, place the inside of each pear in the place where the core was.

4. Fruits stuffed with citrus, place in three-liter jars, pour hot syrup, set for 20 minutes. for sterilization.

5. Roll up the containers with lids, set to cool.

Canning whole juicy pears

Home preservation, of course, cannot be compared with store counterparts, especially for fruits. The special taste and juiciness can be preserved if whole pears are preserved. There are many recipes for such blanks for the winter, each of them has a twist.

Elastic and tasty fruits with a light aroma of citrus, spices or vanilla can conquer even a gourmet with their exquisite taste. The selection of recipes below will help each housewife prepare wonderful fruits for the winter that will delight the whole family with a wealth of flavors.

Canned whole fruits with citric acid: a simple recipe for the winter

This recipe won't take too long to preserve. You will be able to cook the same fruits that you tried as a child.

Ingredients for 1 can of 3 liters:

2 kilograms of dense pears;
2 liters of water;
4 grams of citric acid;
400 grams of granulated sugar.

First, you need to prepare the fruit for subsequent preservation.
To do this, rinse the fruit thoroughly, and then carefully remove the tails.
Now the pears need to be placed in a three-liter jar. So it will be possible to determine their number.
Transfer the fruit to a large saucepan, add the required amount of sugar and cover with water.
Transfer the filled saucepan to heat.
After the first bubbles appear, indicating that the water is boiling, put the fruit inside a sterilized glass container, add citric acid.
Pour boiled sugar syrup over everything.
Next, you can start rolling the cans.

When the canning is complete, turn the cans over, wrap them with a blanket and leave them to cool.

Delicious spicy pears

To make the conservation excellent, you should choose only dense, not overripe fruits. Canned pears will retain their shape and excellent taste.

2 kilograms of hard pears;
1 kilogram of sugar;
200 milliliters of vinegar (9%);
200 milliliters of water;
10 carnation buds;
5 grams of coriander;
3 grams of ground ginger, nutmeg and cardamom.

The process of making delicious spicy fruits:

Dense, but not overripe fruits must be rinsed under running water, and the core removed.
Then you need to cook sugar syrup, prepared on the basis of water, granulated sugar, and table vinegar.
After the sugar is completely dissolved in the liquid, transfer the prepared fruits to the syrup, add all the spices necessary for the recipe.
The pears in syrup should be boiled for 40 minutes, set the minimum flame strength.
Throughout the cooking time, the fruits should be constantly stirred with a wooden spoon.
After cooking, the readiness of the fruit can be checked with a toothpick, they should pierce well, but at the same time keep their original shape.
Now we canning the fruit. After sterilizing the cans, you can stack the pears and fill them with spicy syrup.
Roll up the cans with sterile tin lids. After complete cooling, store the preservation in a cool place.

If the pear skin is too dense, you can cut it off first.

Unusual recipe with orange

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

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

Rinse pears with 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 do not have to be trimmed, so the fruit in the jar will look like fresh.
Bring the water in a saucepan to a boiling state, transfer the prepared fruits there.
Boil the fruits for 5 minutes, put them out of the pan, and then cover with cold water.
Remove the zest from the lemon and orange with a vegetable peeler and stuff each blanched fruit with it.
Place pears with zest in a three-liter jar. Pour the fruit with syrup made from two liters of water and the required amount of sugar.
The cans sterilization process will take about 20 minutes.
Further, the canning is completed by rolling the fruit in jars.

Wrap the preservation with a towel, wait until it cools completely.

Preservation of whole fruit without sterilization

A wonderful recipe that should appear in the notebook of every housewife, because it will take only a few minutes to prepare a fragrant preservation. Vanillin will accentuate the delicate aroma of the fruit and give a pleasant note to the preparation. The ingredients are given for 1 glass jar (3 liter).

1400 g pears (strong, with firm skin);
380 g of sugar sand;
1 liter of water;
1 bag of vanilla sugar;
15 g citric acid.

Wash the pears well, if the tails are too long, shorten them a little.
Fill a sterile, clean container with fruits, leaving the free part of the jar from narrowing the neck.
Bring the sweet syrup to a boil (do not add vanilla sugar and citric acid!), Pour the contents of glass containers.
Drain the aromatic liquid after 4-6 minutes, repeat the steps.
Boil the syrup for the last time, add the remaining ingredients and pour over the pears (which have already greatly reduced in volume). Top up with clean boiling water if necessary.
Seal the container filled with pears with tin lids, check the tightness with your fingers (by scrolling the lid in different directions), turn it over on a flat surface for cooling.
It is imperative to wrap the containers warmly, removing the blanket only after two days.

Whole pickled pears

Small pickled fruits with spicy notes will be a godsend for those housewives who want to please their relatives with something special and original.

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 allspice peas;
4 carnation buds.

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

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

Whole pears in wine

It is quite possible to make a restaurant-style dessert from small sweet fruits. There are no particular difficulties in canning, but the result will pleasantly surprise everyone.

Ingredients for 2 liter cans:

1.5 kilograms of small pears;
125 grams of sugar;
500 milliliters of water and cider;
2 cinnamon sticks;
a handful of carnation buds.

First preheat the oven to 150 ° C.
Next, you can start making cider-based syrup. To do this, pour the required amount of water into the pan, add granulated sugar and bring the mixture to a boiling state so that the sugar is completely dispersed.
Remove the saucepan with syrup from the stove, pour in the cider. Cover the dishes with a lid, leave in a warm place.
Peel the pears carefully without removing the stalks.
Place the fruits in slightly salted water, so they will not lose their original color.
Slice the pears lengthwise, stick 2 clove buds into each wedge.
Arrange the fruit in prepared sterile jars, adding a cinnamon stick.
Bring the cider syrup to a boil and pour over the fruit.
Close each jar with a lid without securing with clamps.
Place the jars in a preheated oven, keeping a distance of 5 centimeters between them, for 1 hour.
After the specified time has elapsed, remove the jars from the oven, close with clamps, and place them on a wooden board. Check the tightness of the refrigerated preservation.

In applesauce

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

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

Mash sweet apples, add granulated sugar to your liking, add cinnamon and citric acid, mix everything thoroughly.
Pour the hot applesauce into the jars, they should be half full.
Cut the peel from the pears, cut into 4 parts, removing the core.
Place the prepared fruit in the jars, the puree should completely cover the pears.
Sterilization of fruit jars depends on their volume. For a half-liter glass container, 30 minutes will be enough, 1 liter and 2 liter jars should be sterilized for 40 minutes.

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

The simple and original methods of canning, which are presented above, will help to prepare delicious fruits for the winter. Exquisite, unforgettable taste will conquer even those who do not like preservation too much.

Canning whole pears: recipe for the winter without sterilization, canned whole

The special taste and juiciness can be preserved if whole pears are preserved. There are many recipes for such blanks for the winter, each of them has a twist. Elastic and tasty pears with a light aroma of citrus, spices or vanilla can conquer even a gourmet with their exquisite taste.

Summer is wonderful for its fresh berries and fruits. So, let's not waste time in vain and prepare for the future all these wonderful gifts of nature. Canned pears with citric acid for the winter, the recipe for which is simple, well stored, and tasty and aromatic.

Ingredients:
- pears - 2 kg.,
- water - 1.5 liters,
- sugar - 600 grams,
- citric acid - 2 grams.

Recipe with photo step by step:

To begin with, we will prepare the jars in which we will put the pears. Banks need to be sterilized, and metal lids must be boiled thoroughly.
Then we wash the pears, then we cut the pears into two halves, if you wish, you can remove the core and the stalk, but if you washed the pear well, then you don't need to do this.
Then pour water into a large saucepan and add granulated sugar. Bring the water to a boil and stir the sugar to completely dissolve. Then add citric acid to the boiling syrup, you can also use lemon or orange zest instead of acid, if desired. Then put the halves of the pears in the boiling syrup, add the heat to the maximum and bring the syrup to a boil. Then we reduce the heat and cook the pears, stirring occasionally (gently) for no more than 5 minutes. Then we put the pears in prepared jars and fill them with syrup. We roll up the jars with lids, wrap them in a blanket for further sterilization and leave them to cool completely.

Store canned pears with citric acid in a cool place. We also recommend preparing

We suggest you roll up a very original and delicious dessert for the winter - pears in syrup. Such a delicacy will be stored for a very long time and it can even be used as a filling for pies. Harvesting will not take much of your time, and the aroma and amazing taste of the fruit will delight you for a long time. Let's look at a few simple recipes for making pears in syrup for the winter.

Pears for the winter in sugar syrup

Ingredients:

garden pears - 5 kg;
filtered water - 7 l;
sugar - 7 tbsp.;
citric acid - 3 tsp.

Preparation

So, thoroughly rinse the fruits, cut them lengthwise into 4 parts and carefully remove the seed capsule. Chop large pears into pieces, and leave small ones as they are. Now put the prepared fruits in sterile jars, pour boiling water over and leave for 15 minutes, cool slightly.
Next, carefully pour the broth into a saucepan, add granulated sugar and throw in citric acid. Boil the syrup for 5 minutes, stirring, and then pour it again into the jars of pears.
Immediately roll them up with sterilized lids and wrap them in a woolen blanket.

Recipe for whole pears for the winter in syrup

Ingredients:

ripe pears - 2 kg;
drinking water - 2 l;
sugar - 400 g;
citric acid - a pinch.

Preparation

First, rinse the pears, remove the tails and fill the jar with fruit.
Now we put them in a saucepan, sprinkle with sugar, fill with filtered water and put on the stove, turning on medium heat.
When the water starts to boil, put the pears in a jar, add dry citric acid and fill with boiling syrup. Cover the top with a lid and sterilize the workpiece for about 10 minutes.
Roll up and leave until it cools completely. Now let's move whole pears in syrup for the winter to any cool place.

Pear slices in syrup for the winter

Ingredients:

green pears - 900 g;
sugar - 455 g;
water - 990 ml;
citric acid to taste;
cinnamon - to taste;
vanilla, cloves,.

Preparation

Before preparing pears in syrup for the winter, we will sort out the fruits, wash and dry them with a towel.
Then peel and cut into quarters. Carefully remove the seed pods and transfer the prepared fruits to slightly acidified water so that they do not darken.
After that, we put them tightly in pre-prepared jars, with the cut down.
Boil the water in a saucepan, fill the jars with pears, cover with lids and wait 5-7 minutes.
Next, carefully pour the broth back into the pan, throw in all the spices, add sugar to taste and bring to a boil.
Boil the syrup for 3-5 minutes, stirring occasionally, and pour over the pears. Cover it with lids again and let it brew for 5 minutes. Then again pour the syrup into a saucepan, bring it to a boil, throw in some lemons and boil for 5 minutes.
Carefully catch all the spices with a slotted spoon and pour the pears in jars with boiling syrup.
Let's roll up the lids, turn them over and wrap them up warmly. Leave the workpiece in this state until it cools completely, and then put it in the cellar for storage.

Foreword

Canned pears are a tasty and healthy product. And preparing such a dessert for the winter is quite simple, the main thing is to know the recipes and prepare a few kilograms of delicious fruits in the fall.

The pear is a 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 a pear is that it contains organic and folic acids, tannins, vitamins, carotene and phytoncides, various enzymes, which are needed by the human body, especially in winter.

It is useful for those who suffer from intestinal disorders, as it improves digestion.
Creates an acidic environment in the gastrointestinal tract, where the reproduction of pathogenic microbes is suppressed
Promotes blood regeneration, strengthens blood vessels. Even doctors advise daily intake for pregnant women and people with cardiovascular disease.
One of the few fruits that people with diabetes can eat.
Useful during ARVI, due to the content of arbutin (a natural antibiotic).
Found a place in cosmetology, because masks made of it are suitable for all skin types, give smoothness, tighten pores, and even out.

But you need to remember that with frequent consumption, problems can arise. 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.

Suitable for filling pies, and for a simple reception. They can be served with caramel, whipped cream, and sweet pancakes. It is also a great way to do it.

Rolling pears for the winter requires, first of all, the correct collection of fruits in the fall. So, juicy and large fruits are suitable for seaming - small ones can break and lose their appearance during the cooking process. If the fruit is a little under-ripe, do not worry, because during the cooking process the fruit will arrive in time and will be very tasty.

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

In order to prepare canned pears for the winter, we 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 for the preparation of one three-liter can of pears - if you want to close more cans, be sure to observe the proportions.

Preparation:

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

Jars can be stored at room temperature, but after opening it is advisable to refrigerate. Thus, you can cook and, they will be just as tasty and healthy.

There are various recipes for rolling pears. One of the most delicious recipes is pears in syrup, which are quite simple to prepare. With them, you will always have a healthy product with an amazing taste on your table.

Ingredients needed:

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

When the first garden pears ripen, this inevitably means that summer is coming to an end and you need to have time to make delicious pears for the winter in order to preserve a piece of summer and enjoy delicious desserts in winter. Recipes for pears for the winter are striking in their variety, and in this article I will try to show you that classic pears like five-minute jam or pears in syrup are not all that can be prepared from pears for the winter.

Almost all preparations for the winter are made of pears without sterilization, which greatly simplifies the conservation of pears in general. Therefore, if you appreciate simple ways of harvesting pears for the winter, or if you like unusual harvesting from garden pears for the winter, I recommend adding a page with "golden recipes" from pears for the winter to your bookmarks.

All homemade pears presented on the site are prepared by me personally, and are accompanied by a detailed description of the process and high-quality photographs. Therefore, if you are looking for what to cook from pears, and want proven recipes for pears without sterilization, you went to the right page. My collection of pear blanks for the winter will be replenished every year, and if you have your favorite and proven recipes for pear blanks, please write in the comments.

Pears in syrup for the winter

Pears in syrup for the winter are a cross between pear compote and jam. I really liked the result, and I immediately set myself a plan to close several more such jars. A big plus is that such pears are prepared in syrup for the winter without sterilization, so the process itself is short-lived and not at all tiring. I like this recipe more than jam - there is less work with it, and all my homemade ones, without exception, love tender pear slices in syrup for the winter. How to cook, see.

Pear jam with white vermouth

Pear jam for the winter with white vermouth is a real treat for gourmets with a sweet tooth, which can be served with cheeses, desserts, or used as a filling for gourmet baked goods. Jam from pears with white vermouth can be an original and desirable gift for people dear to you for the New Year and Christmas holidays. Are you intrigued? Recipe with photo.

Pear jam for the winter with poppy seeds

If you like non-standard and unusual sweet preparations, then my today's recipe deserves your attention. The recipe for pear jam with poppy seeds is not complicated, and it is prepared in one go. And at the end we get branded pear jam for the winter, which in taste and appearance looks more like an exquisite dessert. Small pear pieces are boiled down to transparency, the syrup thickens and is saturated with the seductive aroma of star anise, and the poppy seeds retain their firmness and soar in a contrasting blotch without settling to the bottom. Recipe with photo.

Pear compote for the winter with dogwood

The idea is very simple, but very effective: you do not know how to close the pear compote for the winter so that it plays with bright colors (not only externally, but also in content) - add dogwood to it. And you will get a very tasty and appetizing drink that will appeal to both adults and children. Pear compote for the winter is a simple recipe, and at the same time very affordable. See the recipe with a photo.

Pear compote for the winter with grapes

This week I was just closing the pear compote with grapes for the winter and was very pleased with the result. Firstly, I liked the taste of such a compote: the sweetness of pears was successfully complemented by the unobtrusive astringency of grapes. Secondly, such a drink has an appetizing appearance and beautiful color (depending on the grape variety, it can be pale pink or rich, almost ruby). Well, thirdly, the recipe for pear compote for the winter with grapes is very simple, it is easy and quick to cook. Recipe with photo.

Pear jam with lemon in a pan

In my culinary book there are several successful recipes for pear jam with slices, but, in addition to the traditional proven ones, I decided to make a new one - fried pear jam with lemon. Why fried? Because it is not cooked in the usual way - in a frying pan. That is, you do not cook it painfully for a long time, but quickly fry it in a pan. It turns out a very tasty pear jam in just half an hour. See the recipe with a photo.

Pear jam with orange

A very tender, sweet pear jam is good in itself, and even more so in the company of an orange, which gives it a special charm. Try to make such a dessert for the winter while the season of autumn pears is in full swing, you will not regret it, I promise! You can see how to make pear jam with orange.

Pear jam with lemon "Treat for angels"

Someone is crazy about apples, someone prefers pears, but I love both. But if we are not talking about fresh fruit, but about jam, then I would rather choose pear - it seems to me brighter and more interesting. And if you add lemon to the pears, you get a fabulous dessert! We are looking at how to make pear and lemon jam.

Pear and apple jam with orange "Fruit mix"

It turned out to be a very tender, unpleasant jam, appetizing, with an unusual, but pleasant and bright taste. Apple-pear jam is brewed quickly and without hassle, so you can not worry that something will not work out. Stock up on fruit and hurry to the kitchen to cook! How to make apple-pear jam with orange "Fruit Mix", you can see