Pears in syrup turn out to be the best delicacy and dessert, which can not only be used for food, but also cooked from it pies and casseroles.

Such a delicacy will always look not only appetizing, but also original. But only in winter it is impossible to find pears, so they must be conserved and then an experienced hostess will always have a jar of such a fragrant dessert at hand.

Preparation for canning

To preserve pears for the winter, they can be cooked both whole and in slices, or even cut into quarters. If the pears in syrup are whole, then they will look great on any holiday table. But the slices are still better to use as stuffing to the pie. If the pears in syrup are closed with quarters, then you should not think about how to decorate the holiday cake so appetizingly. To prepare this delicacy for the winter, like pears in syrup, you need to prepare the following ingredients:

1. Pears - 1 kilogram.
2. Sugar - 500 grams.
3. Vanilla - 2 tablespoons.
4. Citric acid - 2 grams.
5. Water -2 liters.

But not only products are required to prepare a delicious pear treat for the winter, it is also necessary to preserve such a dessert and dishes:

The volume of cans will depend on the form in which the pears will be used for canning. If it is slices, then such a delicacy will turn out to be about one and a half liters. If the pears are cut in half, then they can first be placed in jars, choosing their volume. It is known that the dimensions of the pears decrease after cooking.

It is worth taking responsibly and the choice of fruits. So, the fruit for cooking according to the recipe should be used only high-quality. The fruits should not have any dents or even rot. For such preservation, any variety of pears, except for soft varieties, is suitable. If a grade very strong, then it’s still better to cut the pears into slices, and whole fruits should be preserved whole.

Pears also require training to conservation. First, they are washed well in cold water, and then the stalks are cut off. But you should do everything carefully so as not to damage the pulp. After that, the fruit is pierced with a toothpick and placed on the bottom of the pan. But fold them neatly and loosely so that they do not wrinkle. Banks are also thoroughly washed.

Every bank pour about a third of cold and clean water, and only then set in a saucepan, where a small layer of cold water is also poured. Then this pan is placed on a slow fire and gradually brought to a boil. The whole process takes about fifteen minutes.

A simple recipe for canning pears in syrup

The preparation of such a pear dessert begins with the fact that sugar is first boiled. syrup. To do this, add sugar to the water and put on a small fire.

It is necessary to constantly stir this solution in order to sugar completely dissolved and only after that, having boiled for another 5 minutes, turn it off. This sugar syrup is poured into jars in which fruits prepared in advance have already been added. In this sugar syrup, pears are until they cool completely.

When the pears begin to cool, they immediately change their Colour. They can either turn white or become translucent. After that, they are already moving on to the next stage of preserving pears.

They are boiled like jam over low heat and gradually stirring so that the excess liquid can evaporate. But the fruits should not digest or even fall apart. As soon as the pears begin to boil at this stage, they are boiled for another 5 minutes, then turned off and left to cool.

The third stage of preparing such a delicacy from pears requires special care and attention. First, the pears are again put on fire, but it should be weak. Once they boil, then boil for no more than 5 minutes. After that, all fruits carefully pulled out of the pan and placed in jars, but without syrup. Cover them for a while.

Now getting ready syrup. It is cooked over low heat, adding vanilla and citric acid. Stir syrup until all additives are dissolved. Pour the syrup into jars with a ladle, where the fruits have already cooled. Jars with lids are placed in a saucepan, where warm water has already been poured and sterilization is carried out. But it should last no more than 15 minutes. It remains to roll up the jars with lids and wrap them with a towel. Leave as is, without turning, until the jars have cooled.

Pears in syrup for the winter: a recipe without sterilization

1. To cook according to such a simple recipe, where you will not need to sterilize jars of ready-made pears in syrup, you will need the following products:
2. Pears - 1.5 kilograms.
3. Citric acid - 2 grams.
4. Water - 2 liters.
5. Sugar - 0.5 kilograms.

The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Banks are prepared separately, which are necessarily pre-necessary sterilize. When the jars are cool, then they need to tightly lay the pears and pour boiling water.

Having covered with lids, according to the recipe, leave for five minutes, and then pour it into a saucepan to make syrup out of it, which will then need to be poured over the fruit jars again. But for its preparation necessary add sugar.

The second filling with syrup is aged for about seven minutes and again sweet water with pear flavor is poured into the pan. As soon as the liquid begins to boil, it is worth adding citric acid to it and again pour the jars and roll up the lids.

To make such pears in syrup for the winter according to this preservation recipe perfect, you need carefully Turn the jar over so that the lid is on the bottom. And then, carefully wrapping them in a blanket, keep them like that until they cool completely.

Pears in syrup with slices and vanilla

There are many recipes for how to preserve pears in syrup. You can, for example, add lemon zest or vanillin to such a recipe. But these recipes are perfect. fruit large and hard varieties. It is desirable that they are unripe, as they will become soft when treated with boiling water. To preserve pears in syrup, the following products are needed, which are taken based on a three-liter jar:

Before proceeding with canning, it is necessary to thoroughly wash the whole fruit, and then cut them in half. Must be removed ponytails they have and middle where the seeds are. If the fruits are very large, then you can cut them again. But it is worth preparing not only pears, but also jars, which must be washed and sterilized well.

As soon as both products and containers are ready, then g rush slices stacked in jars, but so that the cut is on top. When the syrup is cooked, then these fruits will be poured over them so that they are completely closed.

Banks should be filled with syrup to the very neck. To give insist fruits in syrup for five minutes and drain it all. Repeat this drain three times. But only for the third time, citric acid and vanillin must be added to this syrup. Therefore, when the syrup is ready, you should immediately fill it with pears and immediately roll up the jars.

Jars of pears in syrup are turned upside down, carefully wrapped and kept in the kitchen at room temperature for a whole day so that they can gradually cool. Only after that you can store such a canned dessert in any conditions. But then such slices will look great on any pie or can be suitable for fillings in pies.

If the pear fruits are very large, then they can not even be cut, if previously, before preparing, remove the peel from them. But you need to cut it carefully so as not to damage the pear itself and not change its shape.

And for such a procedure, a thin knife is ideal, but it must be very sharp. Then even large fruits will look simple in syrup. fabulous. In addition, in order for pears to be attractive, it is necessary to take such varieties of fruits that would have a yellow color or a color with a slight pink color.

When the syrup is being prepared, the pan must not be closed with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will be too liquid. For the same reason, you should not take varieties that are very juicy. By the way, citric acid can be replaced with lemon. It must be washed well, cut into circles and added to the syrup at the third stage of preparing the syrup.

But when the liquid is poured into jars, it is worth removing such circles of lemon first from the syrup, and only then pour it into jars. You should not leave it for the winter, as then bitterness will appear in such jars.

A dessert with a pleasant aroma on the winter table is, of course, pears in their own juice. A recipe for the winter will help you prepare these incomparable fruits while maintaining their sweet and unsurpassed taste. For canning, you can use any variety of pear, adjusting the sweetness of the provisions with sugar. Juicy fruits in their own juice will complete any festive table or simply delight with their taste without a side dish.

A little about pear

Pear is quite a useful fruit. The presence of folic acid, iodine, potassium, vitamin C, nutritional fibers make this fruit indispensable for maintaining the health of some human organs. Nutritionists strongly recommend adding pear fruits to the menu to make the body 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

So sometimes you want to eat a whole pear and feel its natural taste, but this is impossible in the winter season. Resourceful hostesses, lovers of cooking and conservation, took care of how to keep this fruit intact with its unusual taste and aroma. From year to year, recipes for preserving fruits are passed on from generation to generation. And each generation complements it with its own characteristics. Below are the most popular recipes for the winter of pears in their own juice. After reviewing them, you can choose the most appropriate method.

For blanks, you can prepare both whole and chopped pieces. The taste of ready-made provisions will be slightly different. Whole pears will retain the whole range of flavors, and sliced ​​​​pears will be given to syrup. Therefore, the choice is yours, what flavor you want to feel in the end.

Pears in their own juice with sterilization without peel whole

Not lovers of fruits with peel - just this recipe. It is also intended for people suffering from a disease - obstipation and bloating, for whom it is better to use a pear without a peel. When canning, take into account the additional time for peeling the skins, which will go into preparing the ingredients. To cook pears in their own juice, the recipe includes the following ingredients: pears, own person, 2 tablespoons of sugar, half a spoonful 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 with a 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 inflammation, and so on. For canning you will need: 10 medium-sized pears, 200-250 grams of sugar, depending on the variety, a pinch of citric acid if desired. The ingredients are designed for a three-liter glass jar.

Canning:

A three-liter jar holds 1.5 kg of small pears

Pears in own juice

To get a dessert ready-made pieces for the winter table will help the recipe for harvesting pears in their own juice for the winter in sliced ​​\u200b\u200bparts at home. The taste is concentrated and very sweet.

Canning:

Recipes for the winter of ripe pears in their own juice allow you to enjoy the sweet taste with a hint of honey and caramel. To give the provisions an additional taste, other ingredients or spices can be added to the preparation. For example, to dilute the sweet taste of pears, it can be combined with the fruits of sour apples or plums; cinnamon will give the workpiece subtle notes of a spicy aroma; honey will bring floral aroma and softness to canned pears.

Classic pear jam

For him, prepare a kilo of dense pears, 1.2 kg of sugar and a couple of glasses of water. We wash large fruits, peel them, remove the core, cut into slices, and small ones can be washed and cooked whole. Blanch the pears in hot water for 10 minutes. We put them in a bowl where we will cook jam. Pour the syrup, which was prepared from sugar and water, and bring to a boil. We put it aside for a few hours. Boil again until boiling. We leave it aside again. Such techniques need to be done 3-4. You should not boil pears in syrup for a long time!

Pear jam

For him, we will prepare a kilo of pears, the same amount of sugar and a glass of apple or cranberry color. The juice will gel the jam. We clean the pears, wash them, remove the core from them, remove the peel, cut into slices. We put them in a container in which we will cook jam. Sprinkle with sugar. Keep in a cool place for a day. Add the juice after a day and boil over low heat until the jam is ready.

pear jam

You don't need much sugar here - 250 pears per kilo or a little more sugar. We wash the pears, peel them from the peel and seeds, pass the slices through a meat grinder. We put the mass in a basin and, stirring continuously, cook over low heat until the mass begins to boil and thicken. Pour sugar at this moment, stir so that it is well dispersed in the mass. Cook until the taste and thickness you need. But we do so that the jam does not burn, everything is on a slow fire.

Pear compote

Request for each liter of water from two hundred to five hundred grams of sugar. Pears can be prepared for him as much as it is a pity. They can be either whole (if small) or cut into pieces. We wash the pears, prepare them, blanch them in an acidified solution of citric acid (1 gram per liter of water) for 10 minutes, then cool and put them in clean jars. Pour in sugar and water syrup. It must be chilled. We sterilize small jars for 8 minutes, large ones, starting from three liters for 15 minutes. If the fruits in the compote are whole, then we increase the sterilization time by another five minutes. Banks are cooled at room conditions, wrapped, then transferred to a cool place for storage.

Harvesting pears is not a very simple, but not a complicated procedure. There are many ways and recipes to preserve wonderful, fragrant fruits for a long time. The taste of pears is reminiscent of childhood. Everyone can handle the preparation of delicious treats. You can prepare the fruits in different ways: preserve them in pieces, pickle, spin the whole pears in sugar syrup, cook mashed potatoes, syrup, compote, they can be dried. In preparations, pears can be combined with other favorite fruits or berries: apples, grapes, lemons, currants, mountain ash. It would be appropriate to use spices. When canning pears, you can experiment and add ginger, cardamom or cloves. Candied fruits, jam, marmalade from pears prepared for the future will be useful for baking, and sweet jam and marshmallow for tea.

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The last notes

You can't confuse the taste of a pear with anything. She is a real symbol of midsummer. And so many are trying to prepare these wonderful fruits for the winter. If you do it right, you can save up to 90% of the vitamins and nutrients contained in fruits. And in winter, please relatives and friends with fragrant dishes and drinks.

Fruit can be rolled whole, pre-cut into slices, quarters. In any case, the pears should hold their shape without turning into jam or jam. Therefore, it is recommended to choose dense, elastic, unripe fruits for conservation.

Useful composition and calorie content

Pears are a real storehouse of vitamins and elements that affect digestion, brain and heart activity. Ripe and fragrant fruits are not only tasty, but also healthy. Fruit contains a lot of fiber, water, fructose. Minerals include iodine, zinc, fluorine, manganese, and copper. The table briefly describes the benefits of the main composition of pears for the human body.

Table - Useful substances in the composition of pears

Fresh pear fruits contain only 57 kcal per 100 g. However, the dessert contains not only pears, but also a large amount of sugar, so the delicacy cannot be attributed to dietary dishes. Calorie content of 100 g of pears in syrup - 275 kcal.

Recipes

Pears in syrup, as a rule, are prepared without sterilization and long cooking. The algorithm is simple: wash and place the fruits in jars, boil the syrup, pour the fruits. Everything else - cleaning, cutting, adding spices, berries - remains on the conscience of the cook.

express way

Description . The easiest recipe. Pears are used whole, so for large fruits it is better to prepare three-liter jars.

What to prepare:

• pears - 2 kg;
• sugar - 400 g;
• water - 2 l;
• citric acid - half a teaspoon.

How to do

1. Wash the pears, removing the petioles, place in a saucepan.
2. Fill with water, add sugar.
3. Boil until boiling.
4. Transfer the pears to a jar.
5. Pour in the acid.
6. Pour in hot syrup.
7. Roll up, turn the containers upside down.

To make it easier to determine how many pears you need, place the washed fruits in a jar. Cook the contained amount according to the recipe, and sterilize the container.

Without peel

Description . You can roll up pears without peel for the winter by re-filling. During preservation, the pulp will be well saturated and become sweet and tender.

What to prepare:

• pears - 300 g;
• sugar - 50 g;
• water - 200 ml;
• citric acid - two teaspoons.

How to do

1. Dilute half the acid in a saucepan of water.
2. Wash the pears, cut lengthwise, cut out the core.
3. Remove the skin from each half, poison the pulp in an acidified liquid so that the fruit does not darken.
4. Divide the halves tightly into bowls.
5. Boil 200 ml of water, pour over the fruit.
6. Cover with lids, leave for five minutes.
7. Drain the water back, add sugar, the remaining acid.
8. Boil the liquid, soak for two minutes.
9. Pour into banks.
10. Roll up the containers, turn upside down.

Honey

Description . Such fruits have a sweet taste and delicate aroma. The recipe is very simple, suitable for beginners in the culinary business.

What to prepare:

• pears - 400 g;
• honey - 200 g;
• boiling water - 200 ml;

How to do

1. Cut the fruit into small slices, cut out the seeds.
2. Pour the fruits with boiling water, soak for several minutes.
3. Remove with a slotted spoon, arrange in prepared containers.
4. Heat the remaining water on the stove, but do not bring to a boil.
5. Add acid crystals, stir.
6. Add honey, stir until dissolved, remove from heat (make sure that the water does not boil).
7. Pour the fruit with the resulting syrup.
8. Twist, after cooling, transfer to storage.

Wine

Description . It turns out tart "drunk" pears. The longer the fruit soaks in the syrup, the sweeter it becomes. The syrup itself is not poured into the jar. If you heat up the "marinade", you get a kind of pear mulled wine.

What to prepare:

• red or white semi-sweet wine - 800 ml;
• pears - 600 g;
• sugar - 250 g;
• lemon juice - a tablespoon;
• ground cinnamon;
• ground ginger;
• carnation.

How to do

1. Wash the fruits, scald with boiling water.
2. Press the clove buds into the fruit (four each).
3. Heat water with spices, dissolve sugar.
4. Put fruit in syrup, cook for ten minutes.
5. Turn off the burner, leave it under the lid for three to four hours.
6. Drain the syrup.
7. Add wine with lemon juice to pears.
8. Boil after boiling for 20 minutes.
9. Transfer fruits to prepared storage containers.
10. Boil the remaining liquid, pour into jars.
11. Screw on, put on the lids.

Vanilla

Description . Fruits acquire a delicate aroma, become more appetizing.

What to prepare:

• pears - 1.5 kg;
• sugar - 500 g;
• water - 1.5 l;
• vanillin - half a teaspoon;
• citric acid - half a teaspoon.

How to do

1. Wash fruit, cut in half.
2. Cut out the seeds.
3. Cut into slices.
4. Pour into sterile containers.
5. Boil water, dissolve sugar.
6. Pour syrup over fruit slices.
7. Wait five minutes, return the solution to the pan.
8. Boil, pour, soak for five minutes.
9. Repeat the procedure a third time, adding vanilla powder and acid while boiling.
10. Roll up jars filled with syrup, put on lids.

wild

Description . Wild small pears are closed whole during the winter. It should be borne in mind that wild varieties are denser, tougher and more acidic. Therefore, it is better to boil the fruits several times in syrup so that they are well saturated.

What to prepare:

• small pears - 1 kg;
• sugar - 550 g;
• water - 2 l;
• vanilla sugar - two tablespoons;
• citric acid - 2 g.

How to do

1. Rinse the fruits, pierce the pulp in several places.
2. Dissolve sugar in water by putting the container with the ingredients on the fire.
3. Wait for the boil, boil for five minutes.
4. Pour the syrup over the pears, leave to cool for about two hours.
5. Put on low heat, wait until it boils.
6. Boil five minutes. Leave to cool.
7. Heat the pears to a boil, boil for five minutes.
8. Carefully, without removing the containers from the fire, take out the fruit, put it in prepared sterile jars, cover with lids.
9. Add acid and sugar to boiling syrup, mix.
10. Pour the hot liquid into the fruit containers.
11. Cover with lids, set in a deep saucepan, after covering the bottom with a thick towel.
12. Fill the pan with water, sterilize for 15 minutes.
13. Remove containers, roll up lids.

In own juice

Description . Unusually tender and juicy pears will turn out if you roll the peeled fruits in their own juice. Fruits sprinkled with sugar will retain their fragrant taste and will remind you of summer in winter.

What to prepare:

• pears - six pieces;
• sugar - two tablespoons;
• water - two tablespoons.

How to do

1. Rinse the fruits, remove the skin.
2. Cut in half and scoop out the seeds.
3. Cut into small pieces or slices.
4. Pack the cut fruit tightly into a storage container.
5. Pour sugar, add clean water.
6. Cork the jar, put it in a pot of water to be sterilized.
7. Put on the lid, wrap.

Juicy pears in their own juice - an ideal filling for pies, the basis of fruit salads, jelly filler. You can add fruit in desserts with melted chocolate or whipped cream.

Lemon

Description . Lemon and orange zest will add flavor, make the taste of delicacy more intense.

What to prepare:

• pears - 1 kg;
• lemon - one;
• orange - one;
• sugar - 400 g;
• water - 2 l.

How to do

1. Wash all fruits well.
2. Cut the pear core without cutting the fruit.
3. Boil a liter of water.
4. Dip pears in boiling water.
5. Soak for five minutes, transfer the fruits to cold water.
6. Cut the lemon and orange zest with a paring knife to make a long ribbon.
7. Fold the ribbons, put in each pear instead of the cut out cores.
8. Place fruit in sterile jars.
9. Make syrup from water and sugar.
10. Pour into each container.
11. Close the lids, sterilize for 20 minutes in a saucepan, cork.

Spicy

Description . The recipe involves the use of spices. The fragrant delicacy resembles marmalade.

What to prepare:

• pears - 1.5 kg;
• water - 600 ml;
• sugar - 300 g;
• 9% acetic solution - 100 ml;
• citric acid - half a teaspoon;
• ground cinnamon - a tablespoon;
• allspice - four peas;
• carnation - eight buds.

How to do

1. Wash and dry fruit.
2. Cut into quarters, remove seeds.
3. Boil water with acid.
4. Add pears, cook for ten minutes.
5. Remove fruit with a slotted spoon, transfer to prepared containers.
6. Pour spices and sugar into hot water.
7. Stir, wait until it boils.
8. Pour in the vinegar.
9. Pour the resulting syrup into jars.
10. Sterilize in a saucepan for 15 minutes.

Candied fruit

Description . You can prepare pear slices in caramel. It will turn out a delicious treat for tea, morning porridge. This method of harvesting is quite laborious, but the result is worth it.

What to prepare:

• pears - 1 kg;
• granulated sugar - 1 kg;
• citric acid - 2 g;
• water - 300 ml.

How to do

1. Wash the pears, cut out the seeds.
2. Cut into slices at least a centimeter wide.
3. Soak in boiling water for ten minutes, transfer to cold.
4. Boil 300 ml of water, add sugar.
5. Put on fire, dissolve sugar crystals.
6. Wait for the boil, transfer the pears to the syrup.
7. Leave to infuse for four hours.
8. Boil five minutes after boiling.
9. Leave for ten hours.
10. Repeat the procedure of boiling and long infusion two or three times (the pears should become transparent).
11. At the last boil, add acid, mix.
12. Transfer to a colander, leave for an hour to drain excess liquid.
13. Line a baking sheet with parchment paper.
14. Preheat oven to 40°C.
15. Put the pears on a baking sheet, bake for nine hours.

Store ready-made candied pears in clean, dried jars. It is better to take not plastic, but glass containers with airtight lids.

In order for everything to turn out perfectly and in the best possible way, it is necessary to follow the rules of preservation and preparation of fruits. Regardless of the recipe you choose, follow three recommendations.

1. Sterilization. Storage utensils must be clean, washed and sterile. There are many ways to sterilize containers and lids. The simplest is steaming. Put a large pot of water on to boil. As soon as the liquid starts bubbling, reduce the heat, keeping it simmering, and cover the pot with a wire rack or net. Place jars upside down on top. Hold until drops appear. Carefully remove, set to cool. Boil the lids in a saucepan.
2. Selection and preparation of fruits. All fruits must be clean, free of dirt, flaws and rotten places. Cut out bad areas with a knife. Do not use spoiled pears for cooking. Any foreign mote can provoke the formation of mold on the surface of the treat.
3. Sugar . Carbohydrates, of course, need to be consumed wisely, taking care of your health. But for the preservation of sweets, this is a necessary product. The presence of sugar ensures that the twist will survive at least until winter. The sweet taste can be reduced by adding acid, which is also a natural preservative.

Before cooking, prepare containers, ingredients, necessary tools. Plan your meals wisely. While the pears are cooking, sterilize the dishes. Act carefully, take your time, so as not to get burned, not to break the container.

It is allowed to add spices to the blanks to taste. Sweet pears go well with star anise, cinnamon sticks, vanilla, cloves.