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

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

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

Fragrant, juicy, sweet, they are a great dessert in and of themselves. And as a filling or an additional component, they will add a touch of sophistication and sophistication to any dish.

Harvesting pears in syrup for the winter will not take much of your 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 aromatic, you do not need to add spices.

My pears are juicy, but not very aromatic, 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 slice of cinnamon, a pinch of vanilla, 1 thing of a clove - and the taste subtly changes, intensifies and reveals itself from a new side.

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

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

Boil the water and pour the pears into the jars hot water to the very edge. Cover with a lid and let it brew for 5-7 minutes.

If during the harvesting process you peeled pears from the peel, it can also be used in the harvesting process. Pour the rind and seed pods with 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 to a boil again and pour 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 point. So, by tasting the syrup during the preparation process, you can adjust the intensity of their taste. When you feel the spice tastes best for you, extract the spice from the syrup.

Add sugar and, stirring occasionally, bring to a boil. Cook for 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 to taste citric acid and optionally ground spices or vanilla sugar... Cook for another 5 minutes.

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

Pears in syrup are ready for the winter. Bon Appetit!

Pears - sweet and delicious fruit, which belongs to the category of quickly deteriorating. Most tasty fruits- those that ripen closer to autumn, that is, grown in natural conditions. Simple preservation recipes will help to save them until winter. Moreover, you can preserve not only fruit slices, but also whole fruits.

In addition, there are many recipes for making all kinds of compotes, preserves, marmalades, jam and the like. Moreover, all this is easily prepared at home, so we adopt the recipes 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 canning these fruits.

Canning pears for the winter in whole syrup

Grocery list:

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

Stages of conservation:

1. Rinse the fruit and remove the tails.
2. 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.
3. The fruit needs to be sterilized, so put the pot on the fire.
4. As soon as the water boils, transfer the fruits to a previously prepared, that is, sterilized jar and fill it with hot syrup.
5. Roll up the jar, put it on the lid (neck down), and send it “under a fur coat” until it cools completely.

Then return them to the correct position and store in a cool place.

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

List of products for a can with a capacity of 3 liters:

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

Cooking steps:

1. Rinse the pears, cut into quarters and remove the stem with the core.
2. Next, lay the quarters of the pre-prepared jars and sprinkle with lemon.
3. Pour boiling water on top and cover with a lid for 20 minutes.
4. Drain the water back into the pot. 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 for this.
5. While the syrup is boiling, add 1 teaspoon of cinnamon and 3 cloves each to the containers.
6. As soon as the syrup boils, pour it into the jars and roll them up with sterile lids. Then turn it upside down and wrap it up.

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

Canning fruits in halves with lemon: recipe for compote with vanilla flavor

Ingredients per 3L can:

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

Stages of conservation:

1. Rinse the pears well, cut into halves and peel off the core, tails and ends.
2. Place the halves in sterilized jars, cut down. The container must be filled up to the hanger.
3. This compote is poured with syrup three times, and then rolled up. To prepare the syrup, boil water and sugar, then pour it into a jar of pears. In the event that there is not enough water, add boiling water from the kettle. After five minutes, drain the syrup back into the saucepan. This is one fill.
4. Repeat the procedure 2 more times, thus obtaining a threefold fill. After 3 draining of the syrup, add lemon and vanilla sugar to it and boil for about 2 minutes.
5. Pour the syrup back into the jar and roll it up with a sterile lid.
6. 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 of the jar. Compote prepared in this way turns out to be incredibly tasty, and the fruits acquire a slight vanilla aroma. Instead of pears, apples can be used in this recipe.

Delicious jam

Grocery list:

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

Cooking steps:

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

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

Canned pear jam: a 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:

1. Wash the pears and cut the cores. In the event that you are using a variety with a thick skin, remove it. Cut the remaining pulp into pieces and transfer to a saucepan.
2. Sprinkle sugar on top of the fruit and set aside the saucepan until juicing appears.
3. Then put the saucepan on the fire. As soon as the mass boils, remove the foam formed on top and remove the pan from the heat.
4. Once the pear has cooled down, cook again.
5. Add vanillin and lemon to the boiling mass. Reduce the heat and cook the jam for about half an hour, stirring often during the process.
6. Add cognac to the mixture and remove from heat. Next, the mixture must be turned into mashed potatoes. The easiest way to do this is with a hand blender.
7. Spread the jam over the prepared jars and close with ordinary nylon lids.

Jam containers should be stored in a cool place.

An easy recipe for homemade pear puree moonshine

Necessary products:

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

Cooking steps:

1. Rinse the pears, cut out the core and spoiled areas. Chop the remaining pulp until puree by grating or passing through a meat grinder.
2. Transfer the resulting puree to a fermentation bowl and fill with half the water.
3. Heat the second half of the water to 30 degrees, pour sugar into it and mix well until it is completely dissolved.
4. Next, pour the syrup into a fermentation vessel and add the yeast diluted according to the instructions there. After combining all the ingredients, close the container tightly.
5. Let the mixture ferment in a warm place for about 10 days, during which it will be necessary to destroy the formed top layer twice a day.
6. After 10 days of fermentation, drain the mash from the sediment and distill it through a moonshine still.

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

Canned pears without sterilization

Such preservation turns out to be very fragrant and reminiscent of childhood. It is done 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:

1. Banks should be washed thoroughly, preferably with a soda solution.
2. We must sterilize the lids.
3. We wash all the fruits thoroughly.
4. We cut it into four parts, cut out the tail, the core and cut off the spoiled places.
5. All cores should be collected and boiled. It will be syrup.
6. When cooking, add vanillin and sugar to it.
7. All slices are filled with acidic water so that they do not darken, then this water will merge.
8. Then the pears are placed in a jar and filled with syrup.
9. It is also advisable to put a few mint leaves in the container and add citric acid.
10. We roll up the banks. Do not forget to put them in the cellar after cooling.

Canned pears with apples

This piece is amazing because it is made in syrup. In winter, it is nice to drink a fragrant pear-apple compote 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 glasses / for an amateur;
• lemon - 1 pc.;
• water - 500 ml.

Cooking steps:

1. Banks should be prepared first. Wash them with baking soda, rinse thoroughly, let drain. Then fry in the oven for ten to fifteen minutes.
2. We sterilize the lids.
3. We select apples and pears. They should be strong, resilient, preferably unripe. Broken, spoiled and wrinkled fruits must not be used.
4. Rinse them thoroughly under running water and let them dry.
5. For pears and apples, cut out the middle and remove the tail.
6. We cut large fruits into four parts, medium - into two, small ones can be put whole.
7. The lemon should be rinsed and cut into wide rings.
8. Pour water into a large container and put it on the stove.
9. Pour sugar in there and collect the white bloom when boiling.
10. Put slices of fruit in the jars, as well as a lemon ring, fill everything with syrup.
11. We pasteurize the jars for five minutes after boiling. If you overexpose, then the fruits will fall apart.
12. We 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 to any cool place.

Canned green pears

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

Ingredients:

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

Cooking steps:

1. Jars and lids are being prepared. Washable and sterilized.
2. Pears are selected only of good quality and washed in water. Dry up.
3. Fruits are laid in banks, sprinkled icing sugar and citric acid.
4. Boil water in a saucepan.
5. After boiling, pour it into containers filled with pear fruits.
6. Cover the top with lids and wait until the jars are sterilized, for 20 minutes.
7. After this process, the covers are rolled up.
8. All containers are wrapped up and, after they have cooled, are placed in a cool place.

With this recipe, you can quickly make a large number of conservation. 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 - for jam or jam, and strong, green - for compote and preservation of the whole fruit.

Fruits canned in 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.

We choose pears on the market or collect pears in our garden; they must be ripe, juicy and without rotting places. We wash the selected pears in cool water, then put them on a kitchen towel, give time to dry a little.

Let's prepare acidic water for pears, we need it so that the peeled slices do not darken immediately. If you prepare a sufficient amount of dessert, and if the pears are ripe, without an acidic environment, they darken very quickly, the aesthetic appearance will be lost. Therefore, we 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 cut off the tails. If desired, remove the skin, only in a very thin layer. You can also cut the pears into two halves. We load the peeled slices into water, continue to work with the remaining fruits.


When all the pears are ready, let's go to the banks. This is not difficult to do - wash in a soda solution, sterilize in any convenient way. Put the lids in boiling water, let them boil for 5 minutes.

Now we fill the jars with pear slices, shake the jars a little so that the fruits settle down tightly.


Immediately pour boiling water into each jar, covering all the pear slices. We throw lids on the neck of the cans, leave it alone for five minutes.


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


We quickly return the syrup to the jars to the steamed pear slices, it remains only to close the jars hermetically with lids.


Leave to cool for a day, while we put the jars upside down, wrap them in a warm blanket or blanket. We store preservation in the pantry or

Pear is a fragrant, juicy fruit that can not only be consumed in fresh, but also harvested for the winter in the form of jam, jam, jam or compotes. Canned fruits are great for filling desserts, decorating pies, cakes or fresh buns. Unlike apples, they are stored less, therefore, in order to preserve all the taste and useful qualities of this fruit, observe a certain technology when rolling.

Pear rolls for the winter - secrets and cooking features

The pulp of ripe pears in addition to the unique taste properties and aroma contains a huge amount of vitamins, healthy sugars, fiber and beta-carotene.

• For preparing pears in syrup or in own juice choose fruits of the same type, not overripe, without severe damage, with a dense and uniform structure.
• Pears, like apples, darken quickly after cutting due to the huge amount of iron they contain. To prevent this from happening, they are sprinkled with a small amount of lemon juice or acid.
• When preparing jam or jam for the winter, special attention is paid to the amount of sugar used. It is very important not to have too much of it, especially if juicy and sweet pear varieties are used. In order to avoid the cloyingness of the finished seaming, a little citric acid is added to it.
• In order to avoid excessive frothiness when making pear jam, a small piece of butter is put into it during the cooking process.
• As with many other fruits, sugar and citric acid are used as the main preservatives for pears. The most suitable supplements are cinnamon, cloves, nutmeg, sea buckthorn, lemon, lingonberry, basil, vanillin, etc.

When cooking pears, classic recipe syrup can later be used as a basis for creating delicious compote with the addition of dried fruits or jelly.

And if you add a little cinnamon, sage and mint to the present syrup, then you get a refreshing, sweet drink with a unique taste.

Pears in syrup - the most delicious classic recipe

The most common way of preserving these fruits is by rolling them in wedges or slices into glass jars of sugar syrup. The cans are either sterilized or double-poured to maximize flavor preservation.

To make this dessert by classical technology, on liter jar take ingredients such as:

• medium-sized pears (grade "lemon" or something similar) - 350 g;
• granulated sugar - 50-70 g;
• pure water and citric acid (1-1.5 teaspoon).

The fruit is selected, washed with water and cut into medium-sized slices or wedges, removing the seeds and tail. For a more delicate texture, the peel can be removed from the fruit, but this is not necessary.

A clean pot is poured into a prepared pan cold water with a teaspoon of citric acid or natural lemon juice (1-2 tablespoons). While the pears are taking an acidic "bath", glass jars are prepared, washed and, together with the lids, sterilized for 10-15 minutes on steam or in a microwave oven.

Peeled slices in a dense layer are carefully placed in prepared containers so as not to damage the structure. All are poured with freshly boiled water up to the neck. In this form, the pears should stand for 7-10 minutes until they cool down incompletely. Next, the water from the cans is poured back into the pan on the stove, a little sugar, citric acid or juice is added and the liquid is brought to a boil.

Next, the contents of the cans are again poured with hot syrup and the lids are immediately rolled up, the blanks are turned upside down and wrapped in a warm blanket until they cool completely, and then put on dry shelves in a dark and cool room, where they should be stored.

Classic compote - a healthy and incredibly tasty preparation

Pear compote is boiled different ways, but almost always step by step, observing the basic technology. But to make the taste more intense and aromatic, in the cooking process, ordinary sugar is combined with vanilla.

To roll up such a compote for the winter, you will need:

• ripe pears with a dense structure;
• granulated sugar and vanilla;
• water and citric acid.

The fruits are washed well, cleaned of tails and seeds, cut into pieces or left intact (depending on the variety and size of the pear). Then placed in a slightly acidified lemon juice clean water. This way they will retain their natural color and will not darken.

Syrup is prepared on the stove. To do this, add the required amount of sugar, vanilla and citric acid to the water. As soon as the liquid comes to a boil, pour slices or whole pears into a saucepan and cook over low heat for 10-15 minutes.

Then turn off the fire and immediately pour the contents into previously prepared and sterilized jars. The covers are rolled up and after they have completely cooled down, the blanks are sent cool for winter storage. For an even more exotic, but very pleasant taste, a small amount of rum can be added to the syrup during the cooking process.

Pear jam - a delicious dessert at any time of the year

Depending on what sort of pear is used, the recipe for making jam is also chosen, or the fruits are ground to homogeneous mass(if the fruit has a loose flesh or is slightly overripe), or prepare jam with pieces (with a dense structure of the fruit).

For cooking delicious jam pears are selected, washed, peeled and other excess parts, so that it is more convenient to pass them through a meat grinder or grind them in a blender.

Prepared fruits are ground together with sugar. According to the classic recipe, for 1 kilogram of pears, take at least 350 grams. sugar, and for a sweet tooth, the proportion can be increased.

The resulting pear puree is immediately sent to the pan for cooking. The jam is boiled for 20-25 minutes over medium heat, then the flame is slightly reduced and the fruit mass is allowed to boil for another 10-15 minutes. During the boiling process, foam and bubbles must form, and the entire contents of the pan should literally boil.

Remove the foam with a perforated spoon or other suitable object. To prevent too much of it from forming, 10 minutes after the start of cooking, a little fresh butter is added to the liquid.

The readiness of the product is determined using simple test, a few drops of jam are dripped from a spoon onto a clean plate, if the consistency is correct (that is, the drop does not spread, but clearly holds the structure, like jelly), then the jam is ready.

The final stage remains, at which a little citric acid is added to the container, after which it is boiled for another 2-3 minutes over low heat, while carefully stirring the contents. Then they roll it up in sterilized jars and a delicious winter dessert is ready!

Jam with lemon wedges - a simple and refreshing dessert

To prepare delicious jam slices, with a transparent color and the desired structure, follow a certain technology during cooking. To do this, choose dense, hard fruits so that the particles do not boil over and instead of jam it does not turn out to be a half-fruit.

Selected pears are prepared according to the standard technology: they are washed, tails are removed, cut into arbitrary slices, and, if necessary, peeled. Top the slices tightly covered with sugar and shake the bowl so that the sugar completely covers the fruit. Everything is left for at least 3-4 hours, covered with gauze or cling film.

Then add a little water to the pan, pour the contents of the bowl into it and cook over low heat until the first bubbles form. Now turn off the fire and remove the pan for several hours (at least 6-8) to infuse at room temperature, covering it with a lid or gauze.

The lemon is washed and sliced small cubes along with the peel. The resulting pieces are added to a bowl of sugared pears and brought to a boil again until bubbles first form. Then they are sent back to cool for several hours.

The procedure for heating and cooling the fruit mixture is repeated 4-5 times, the consistency, and most importantly, the color of the future sweet jam depends on the number of approaches. For the 5th time, all this fruity splendor is boiled after boiling for 10-15 minutes and poured hot into glass jars, sterilization is not necessary.

Serve pear jam it can be served with pancakes or cheesecakes for tea, lemon gives this dish a unique taste, for which many people love such a winter delicacy.

Marinated in wedges or whole - a very juicy snack for winter

In addition to delicious desserts, jams and pear preserves get a juicy sweet and sour snack that goes well with various dishes on the table, pickled pears are especially well combined with meat and poultry. Not all varieties of pears are suitable for pickling, more often they use dense, still greenish hard fruits.

For cooking, in addition to correctly selected pears, you also need spices for the marinade, namely: vinegar, citric acid, cinnamon, cloves, peppercorns and ripe lemon zest. Pears are washed, peeled, chopped (if the fruits are small, you can leave them whole) and dipped in cold water, which is sprayed with lemon juice or acid.

While the fruit is in the water, prepare the brine. Add sugar (250-300 grams per 1 liter of water), cinnamon, allspice, cloves and other spices to a pot of water. For lovers unusual tastes it is recommended to add a little red pepper.

The resulting marinade is boiled over low heat for 10-15 minutes. 2-3 minutes before turning off the heat, add fresh apple cider vinegar, but ordinary table vinegar is better. At the same time, the pear pieces are also brought to a boil in water acidified with lemon juice.

The boiled slices are removed from the solution and laid out in jars, which are poured over with hot marinade. Cover with lids, and Cold winter will be complemented by another delicious and juicy snack along with pickled tomatoes, cucumbers or cabbage.

Do you love experimenting with the flavors and textures of your desserts? Personally, I love it very much. And I want to share with you an idea of ​​how to turn an ordinary pear (you can even hard and unripe) into a delicious delicacy that can be used for interlayers or making desserts. A minimum of time and effort and you have delicious treat- caramel pears in syrup. For such a transformation, you will need a minimum of products and active actions on your part. In my step-by-step photo recipe, I will reveal to you all the nuances and tell you how you can use a pear cooked in caramel syrup for a layer of homemade cakes and making delicious desserts.

Ingredients:

• pears - 6 pcs.;
• sugar - 150 gr;
• water - 0.5 l;
• ground cinnamon - 1 tsp;
• citric acid to taste;
• orange or lemon zest- taste.

How to cook pears in half syrup

The first step is to do caramel syrup... To do this, in a dry saucepan with a thick bottom, we need to melt the sugar. It is better to do this on a fire slightly above average, periodically stir the sugar with a spoon so that it warms up evenly and does not burn near the walls of the dishes. When all the sugar has melted, wait for a rich amber color. Do not overexpose the caramel to a dark brown color - it will taste bitter and an unpleasant smell of burnt sugar will appear.

Gently pour hot water into the amber caramel. Boil the contents of the saucepan until the caramel is completely dissolved in the water. Add citric acid to the syrup to taste - it immediately brightens, as it should be.

For caramelization, hard pears are better. Too soft will melt instantly and instead exquisite delicacies you will receive a liquid jam. Cut them into halves, remove the core and peel.

Dip the prepared slices into the caramel syrup, add ground cinnamon or a whole stick. Optionally, you can add the zest of half a lemon or orange cut with a ribbon.

Bring the pears to a boil and cook until soft. We check the readiness with a knife: it should effortlessly pass through the fruit pulp. This will take 5-15 minutes. The cooking time depends on the variety and ripeness of the fruit.

We take out the finished caramel pears and let them cool, and then use them as our imagination tells.

You can cut them into pieces and add as fruit layer in a cake or brownie.

A very tasty jelly layer for a cake will turn out if the pieces of such pears are poured with strained syrup in which they were cooked, with the addition of gelatin or agar-agar. These caramel pears go well with cream-based custards, as well as with creamy and curd creams... The simplest and quick way For a spectacular pear dessert, simply serve the sliced ​​treat with melted chocolate topped with a scoop of ice cream.

Experiment with delicious masterpieces!