Canning in syrup is a great way to preserve your harvest and stock up on fragrant and juicy fruits for a long time.

According to this recipe, I prepare various fruits for the winter, but I have a particularly reverent attitude towards pears. For me, pears in syrup are more than just harvesting for the winter, they are a real treat.

Such pears can be “warmed up” in mulled wine or baked for several minutes in the oven with nuts and honey, served with ice cream or yogurt. Use as a filling for pastries and pies, serve with cheeses and baked meats, or just open a jar and eat if you want something delicious in the middle of the night.

Fragrant, juicy, sweet, they are an excellent dessert in their own right. And as a filling or an additional component, they will bring a touch of sophistication and sophistication to any dish.

Harvesting pears in syrup for the winter will not take you much time, and their aroma and amazing taste will delight you for a long time. Let's start?!

Prepare the ingredients according to the list.

The spices on this list are an auxiliary ingredient. If the pears are initially very fragrant, spices can be omitted.

I have juicy pears, but not very fragrant, and therefore, and also because I like the combination itself, I add a little spice. Pears generally go very well with spices. A small amount is enough - a slice of lemon, a small piece of cinnamon, a pinch of vanilla, 1 piece of cloves - and the taste subtly changes, intensifies and opens up from a new side.

Sort the pears, wash and dry. Peel off the skin, if desired, and cut into halves or quarters. Remove the seed pod. During the preparation of pears, keep already peeled fruits in acidified water, so they do not darken.

Place the pears in prepared jars, trying to stack the slices cut side down. Fill the jars tightly, in the process of canning the pears will decrease in volume.

Boil water and fill jars of pears with hot water up to the rim. Cover with a lid and let it brew for 5-7 minutes.

If during the harvesting process you peeled the pears, it can also be used in the harvesting. Fill the peel and seed pods cold water, bring to a boil and cook for 10 minutes. Turn off the heat and let it brew for 15 minutes. Strain the resulting pear broth. Discard the peel and seed pods, and bring the broth back to a boil and pour it over the pears instead of using plain water.

After 5-7 minutes, drain the water into a saucepan. If using whole spices, add them to the syrup at this stage. So, tasting the syrup during the preparation process, you can adjust the intensity of their taste. When you feel that the taste of the spices is optimal for you, remove the spices from the syrup.

Add sugar and, stirring, bring to a boil. Boil 2-3 minutes. Pour the hot syrup over the pears, cover and leave for 5 minutes.

Then drain the water, bring the syrup to a boil again. Add citric acid to taste and, if desired, ground spices or vanilla sugar. Cook for 5 more minutes.

Pour the pears with boiling syrup, filling the jar to the neck. Close with sterilized lids. Turn over, wrap warmly and leave to cool completely.

Pears in syrup are ready for the winter. Enjoy your meal!

Pears in syrup are the most the best delicacy and a dessert that can not only be used as 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 preserved and then at hand. experienced hostess There will always be a jar of such a fragrant dessert.

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 festive 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 what to decorate with such an appetizing birthday cake. 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 that sugar syrup pears are until they cool completely.

When the pears begin to cool, they immediately change their color. 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. For cooking like this simple recipe, where it will not be necessary to sterilize jars with ready-made pears in syrup, you will need 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 filled again with fruit jars. 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 to such a recipe lemon peel or vanillin. 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 covered.

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.

Fruits and berries

Description

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 preservation.

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 material in pears

Fresh pear fruits contain only 57 kcal per 100 g. However, not only pears are present in the dessert, but also a large number of sugar, so the delicacy cannot be attributed to diet meals. 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 are sweet taste and delicate fragrance. 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, place 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 into 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 - the perfect filling for pies, the base 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 peel 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 fruits.
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. AT hot water add spices and sugar.
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 turns out 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.

For everything to be perfect and at its best, 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. Set to boil large saucepan with water. 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 fruit. 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 required 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.