Pears in syrup for the winter; 3 best recipes with photos: without sterilization, slices, whole

Pears in syrup for the winter - 3 best recipes with photos: without sterilization, slices, whole

In the cool winter cold, from time to time you want to treat yourself to summer fruits, the smell and taste of which immediately transports you to the warm sunny summer. As a matter of fact, it is not permissible in this case to have several jars of pears in syrup in the pantry. They are prepared quickly and simply. They can be added to some fruit salads, canapés, and baked goods. Although pears by themselves and in combination with syrup turn out to be very sweet, their calorie content does not exceed 44 cal per 100g.

Pears in syrup for the winter without sterilization - step-by-step photo recipe

Most often we make jam, jam, compote from pears. But you can create their own independent snack, which will go perfectly with delicious wine or champagne.

Among the spices, you can add not only mata, but also cloves, anise, star anise, and cinnamon. But remember, you need to choose one thing; together, all these spices do not mix well.

Ingredients

Pears: 500 g
Sugar: 1 tbsp. l.
Citric acid: 1/3 tsp.
Water: 150 ml
Dried mint: 1 tsp.

{Instructions} manufacturing

We take pears of any variety, but strictly the hardest ones, so that they do not fall apart during heat treatment. Wash well in warm water.

We prepare the jars for preservation: wash and sterilize them using any method. Boil the lids for several minutes in boiling water. Cut the fruit lengthwise into large pieces.

The pieces should be long, but not very wide, so that they just fit into the neck.

We fill the prepared container with pieces of pears quite tightly to each other.

Place a saucepan on the stove and add a little water (approximately 150 ml). Boil and fill the contents of the jars. Leave until completely cool.

Pour the water back into the pan and add sugar. Turn on the heat and cook for 30 seconds. We send mint and a little citric acid directly into the jar.

If there is no acid, you can squeeze out the freshest lemon, but then the workpiece must be sterilized for about 15 minutes.

The marinade is ready by this time, pour it over the pears with spices.

Roll up the lid using the key. We turn the jar upside down and check the seaming properties. Be sure to cover the top with a towel or blanket. When the workpiece has cooled, we transfer it to the basement or pantry.

Pear slices in sweet syrup

An impeccable dessert that, in the cool season, will replace not only the freshest fruits, but store-bought sweets. Both children and adults will appreciate this delicacy. The quantity of goods is given based on a 1.5 liter jar.

For this recipe, it is better to take small, ripe pears, this way there will be fewer voids and the canned food will not waste on the compote.

Ingredients:

pears - 700 g;
sugar - 300 g;
water - 0.5 l.

What to create:

Wash the fruit well, cut in half, remove the core and stem. If desired, you can remove the skin, but you should not do this if the fruits are ripe and very juicy.
Wash jars and lids thoroughly with baking soda and sterilize.
Place the pears tightly into the prepared container so that there are as few voids as possible.
Pour enough water into the pan so that it almost reaches the edges of the jar, turn on the heat.
Boil 0.5 liters of water separately.
As soon as the water in the pan boils, pour sugar into the jars, add boiling water and place in a pan with bubbling water, covering with lids.
Leave for 20 minutes.
After this, roll up the lids and place them upside down until they cool completely.

Winter pears completely covered in syrup

Is it possible to prepare pears completely for the winter? Naturally, it is possible. The following recipe will tell you how to create this correctly.

Ingredients for 2 l:

medium-sized pears - 20 pcs.;
zest of 1 orange;
zest of 1 lemon;
sugar - 300 g;
citric acid - 1 tsp.

Manufacturing:

Thoroughly wash the jars and lids and sterilize them in a water bath and let them cool.
Pack well-washed whole fruits tightly into a chilled container, leaving as few voids as possible.
Pour boiling water over, cover with a lid, and let steep for 15 minutes.
Drain the water, boil it again and repeat the filling function.
After draining the water for the 3rd time, add sugar, citric acid, orange and lemon zest.
Boil the syrup and immediately pour over the pears. Make sure that sugar and citric acid are one hundred percent dissolved in the syrup.
Cover the jars with lids, leave for 10 minutes, and then roll up.
Wrap the jars in a warm blanket, do not twist.

Such pears will become an independent dessert in winter. They can also be used in salads, desserts, and various baked goods as insides.

Video recipe

The video carefully describes the process of making a tasty winter preparation. The process is relatively long, but the pears turn out whole and truly marmalade. Mint can be added as desired.

Pears in syrup for the winter

Sunday, August 30, 2015

Well, of course, making preparations for the winter is a troublesome task, and now you can buy anything in the store. But nevertheless, I never stop creating delicious winter preparations for my own family - it’s homemade! And now I’m sharing with you a recipe for pears in syrup - a fragrant, beautiful and savory dessert that is good both on its own and as part of almost all sweet dishes.

Ingredients:

Making a dish step by step:

In order to prepare pears in syrup for the winter without sterilization, we will need the following ingredients: medium-sized ripe selected pears, water, sweet sand and citric acid. In the ingredients, I indicated that a half-liter jar of the finished product requires a pinch of citric acid, but you should prepare more, because we will need it for soaking fruits.

So, the most time-consuming part of this recipe for a savory preparation for the winter is to carefully peel the pears. Wash the fruit and cut each pear in half lengthwise. We cut out the seed box and the tail, then remove the skin in a thin, thin layer. Pour cool water into a large saucepan and add citric acid. How many? To the eye, or rather, to taste, the water should be noticeably sour. Why is this necessary? It's simple: ripe sweet pears without skin begin to darken very quickly, and we need beautiful pieces. That is why we send the peeled fruit halves into an acidic bath. I immediately made 4 containers of pears in syrup for the winter, so I had to peel them for quite a long time, but thanks to the water with lemon, they actually did not darken.

Now firmly, but not pressing too hard so as not to destroy, place the halves of the pears in the previously prepared containers. I sterilize the jars in the microwave - wash them in a soda solution, rinse and pour approximately 100 ml of cool water into each. I steam them in the microwave at the highest power for 5 minutes each.

Now let’s boil the water and pour boiling water directly over the pears to the very top of the jars. Cover with lids (boil for about 5 minutes) and let stand for 5-7 minutes.

Then drain the water from the jars into a saucepan, add sweet sand and citric acid (a pinch per jar). Let the syrup boil, keep it on the fire for a few more minutes.

Then pour the bubbling syrup over the pears - again to the very top. Immediately roll up the lids or screw them on if you have screw-shaped ones.

We turn the jars upside down, wrap them in a thick towel, blanket or blanket and leave them like that until they cool completely. Due to this procedure, the lids will be further processed, reducing the possibility that the pears will spoil for some reason.

Well, in the winter. what to say: we open the fragrant pears in syrup and feast on the homemade delicacy with great pleasure. Do you know how much canned pears cost in the store? Even more expensive than those you can prepare for future use at home!

Pears in syrup for the winter

The abundance on store shelves increases every year. And yet the housewives continue to create homemade preparations. After all, they are natural, made with love! Pears in syrup are a sweet dessert for a dinner or special occasion. They have a pleasant, rich taste, and can be consumed as a separate dessert or used to make other dishes.

Recipe for pear slices in syrup for the winter

Pears in sweet syrup are a great treat for the whole family. And since the recipe proposed below is made with pears cut into slices, they can also be used to decorate various desserts and baked goods. The traditional recipe is valued because during production, pears impart their own smell and taste to the sweet syrup, so not only the fruits, but also the syrup comes out with a pronounced taste!

Recipe for pear slices in syrup for the winter

Ingredients:

Pears - 1.1 kg (if without peeling, then 0.9 kg);
Sweet sand – 038 kg;
Citric acid – ½ tsp;
Water – 140 g.

Manufacturing:

First, the pears need to be washed and cut into rugs. The core with seeds is cut out one hundred percent. The skin is cut off as desired.
The syrup (sugar and water) is prepared in a saucepan. Preparing syrup is not difficult, but to prevent it from burning, it is easier to boil water and then add sugar in small portions. With constant stirring, the syrup will not burn.
When the syrup is ready, pour it over the pear slices and shake them well so that they are one hundred percent covered with the sweet mass. Now you need to leave the preparation for 6-8 hours so that the pears release juice.
When the indicated time has passed, you need to boil the pear over low heat for 3 minutes, and then leave for another 6 hours.

After 6 hours, the 2nd cooking is carried out, but for 5 minutes. After cooking, leave the pears until they cool completely and set to cook again for 5 minutes. During this cooking process, citric acid is added.
Canning containers must be washed and sterilized in advance, and the lids must be boiled. Then hot pears in syrup are poured into jars (while they are still hot) and rolled up. All that remains is to turn them over and throw them under a blanket for a day until they cool completely.

Pear slices prepared according to this recipe turn out transparent, amber-colored. They look great in a jar or on a plate and are amazing in taste!

Pears in syrup without sterilization

Pears in syrup, prepared according to the recipe given below, are made without sterilization, which greatly simplifies the work of housewives.

Ingredients (for 1 half-liter jar):

Peeled pear – 320 g;
Sugar – 50 g;
Water – 230 ml;
Citric acid – 1 pinch.

Manufacturing:

The pears need to be washed and cut into halves. The core with seeds is cut out, the tail should be cut off. After this, the skin is carefully cut off. It is better to cut it in a narrow layer.
Mix water with citric acid in a large bowl. Add enough citric acid to make the water sour. The pears are placed in this acidic water. This is done so that the fruits do not darken.
Canning jars should be washed with baking soda and doused with boiling water from the inside. Boil the lids for 5-15 minutes. When the jars are ready, you can carefully arrange the pears on them.
In a saucepan, you need to bring water to a boil and immediately pour it into jars with pears to the very top. The jars are locked (until they are rolled up) and left for 5-7 minutes.
When the time is up, put the water back into the pan, add sugar and citric acid (1 pinch per jar). You need to boil the syrup for several minutes until the sugar dissolves one hundred percent.
Pears in jars are poured with bubbling syrup and immediately sealed. You need to pour the syrup right to the very top so that there is as little air in the jar as possible!

The finished pieces are turned over and left under a warm blanket for the day. When the preserved food has cooled down one hundred percent, you can put it in the pantry.

Pears in spiced syrup

The traditional recipe for pears in syrup is known to almost all housewives, but to ensure the richest taste, spices are often added during cooking.

Pears in spiced syrup

Ingredients (for a 3 liter jar):

Pears – 1.8-2 kg;
Sweet sand – 0.4 kg;
Water – 1.8-2 l;
Citric acid – 1 tsp;
Vanilla – 10 g;
Cinnamon – 1 tsp.

Manufacturing:

Pears are cut into halves, the core with seeds is cut out one hundred percent.
Canning containers must be washed with baking soda and doused with boiling water. After this, they can be filled with pear pieces and filled with bubbling water. Throw the pears in this form for 10 minutes under the lid.
You need to pour sugar into a saucepan and drain the water from the cans of pears. The mixture is brought to a boil, poured back into the jar and left for 10 minutes under the lid.
When 10 minutes have passed, you need to pour the syrup back into the pan, add cinnamon, vanilla, citric acid, boil for 2 minutes and pour into jars with pears. You need to tighten the jars right away. Then the preservation is turned over and left under a blanket for 2 days.

Spices can be added at your own discretion. The recipe contains only cinnamon and vanilla, they can be changed or supplemented with star anise, nutmeg or something similar.

Pears in honey syrup for the winter

If there is no sugar, you can create pears in honey syrup. The final dish will have the most tender, pleasant taste and powerful smell.

Pears in honey syrup for the winter

Ingredients:

Pears – 2 kg;
Honey – 1 glass;
Water – 1 l.;
Citric acid – 1 tsp.

Manufacturing:

First, the pears are washed and peeled. It is very important to wash them thoroughly so that there is no sticking dirt. Then the fruits are divided into 4 slices, the seeds are cut out.
The pears are placed in a saucepan and boiled in acidified (with citric acid) water for 5-7 minutes. After this, they are thrown into a colander to drain excess water. By this time they should be pierced perfectly with a toothpick.
The syrup is prepared in a separate pan. You can use the water in which the pears were boiled, but you need to measure literally 1 liter, not more. Honey and citric acid are added to the water. Boil the syrup for only 2 minutes. If foam appears, it must be removed.
The jars for twisting need to be washed and sterilized, then the pears are laid out in them and the bubbling syrup is poured. To prevent the jars from bursting, they must be hot.
In order for the preservation to be stored longer, you need to put the jars before sealing and sterilize them. Liter jars can be sterilized in 8 minutes, liter jars in 12 minutes, and 3 liter jars in a quarter of an hour. After sterilization, the containers are immediately sealed.

Now you need to turn the jars upside down and throw them under a blanket until they cool completely. One night or a day will be enough. Later you can take the preserves to the pantry.

Whole pears in syrup

Pears can be preserved in syrup not only cut into slices, but also whole ones. How to create whole pears in syrup for the winter can be found in the recipe below.

Whole pears in syrup

Ingredients (for a 3-liter jar):

Pears – 2 kg;
Sugar – 200 g;
Water – 1.5 l;
Citric acid – 1 tsp.

Manufacturing:

The pears need to be washed and sorted. Only whole pears are used for canning, without spoilage. The tails need to be cut.
Pears are placed in jars, then sugar and citric acid are added.
When all the jars are filled, you can pour boiling water into them.
Now you need to take a wide pan, put a towel on the bottom and fill it with plain water. Containers with pears are placed in this container. The water must be up to their shoulders, no less and no more! The jars need to be sterilized for 40 minutes.
After sterilization, the pears must be sealed. When turned upside down under a blanket, they should cool for at least 6 hours.

Pears in syrup for the winter: 3 best recipes!

In the cool season, it is so pleasant to open a jar of fragrant and sweet pears, prepared at the end of summer and at the beginning of autumn. The canned delicacy is not only tasty, but also very healthy. It can be used to make cocktails, added to baked goods, and simply consumed as a dessert. Pears in syrup can be covered either completely or in pieces. In both options, the fruit retains its original taste and elasticity, and the resulting pear drink is no worse than any compote.

Recipes for pears in sweet syrup are quite ordinary. Anyone can create preparations for their own family. Let's look at the most popular and tasty options.

Whole pears in syrup for the winter

To seal whole pears in jars, use fruit that is firm and slightly green and free of dents and spoiled areas.

The main ingredients are taken in the following ratio:

pears – 2 kg;
water – 2 liters (if the jar is filled tightly);
sweet sand – 350-400 g;
citric acid – 5 g (or a slice of lemon).

If you are using large pears, seal them in 3-liter jars because it will be even more difficult to achieve a tight fit in smaller containers. For medium-sized fruits, this aspect is not so important.

Before placing the pears in jars, thoroughly wash them and remove the stems.

It is also better to sterilize the jars themselves. Keep them over steam for 10-20 minutes. Clean the lids with soda and keep them in boiling water for a couple of minutes.

After this, fill the jars with pears.

Boil the required amount of water in a large saucepan and pour it into jars (a 1.5-liter jar holds 0.8-0.95 liters of water). Cover the neck with lids and leave the pears for 10-15 minutes.

When the water has cooled slightly, pour it back into the pan. Boil the liquid again, add sugar to it.

Pour a small amount of citric acid (up to 0.5 tsp) into each jar or throw in a slice of lemon. Fill the pears with sweet syrup and roll up the containers with lids.

Carefully turn the jar upside down and check the lid for leaks. If the syrup does not pour out, place the canned pears in a cold area and cover with a blanket.

When the pieces have cooled one hundred percent, turn them over and place them in the storage space for preservation.

The most delicate canned pear without skin in syrup for the winter

You can close pears for the winter without the skin. In this case, the fruits will be very saturated with sugar and will be tender and juicy.

For 1 kg of fruit you will need:

150-200 grams of sugar;
600-700 ml of water;
5-6 tablespoons of citric acid.

Prepare the pears as follows. Take a small amount of water into a saucepan and add half the citric acid. Make sure the powder is completely dissolved.

Cut the pears into 2 parts. Cut out the seed pod and remove the skin. Immediately dip the pear into water with citric acid. This will prevent the fruit from darkening.

When all the pears are prepared, place them in jars. Completely fill the pieces with boiling water. Cover the jars with lids for preservation and leave until the water cools. After 10-15 minutes, drain the water into a large container.

Bring the required amount of water to a boil again (according to the recipe and the amount of fruit) and dissolve the remaining citric acid in it. Add sugar to the water and pour the syrup over the pear pieces. Close the containers tightly with lids.

Spicy pear pieces in sweet syrup for the winter

If the fruits have already begun to spoil, do not rush to throw them away! From pieces of pear you can create a tasty and original delicacy that will definitely please all family members.

To close pears in pieces for the winter, prepare the following components in advance (calculated for a 3-liter jar):

pears (as many will fit in the container);
sweet sand - 0.75 cups per jar;
acid or lemon slice – 1 tsp. (1 circle);
carnation flowers - 2-3 pieces;
cinnamon powder – 1 tsp.

Cut out all spoiled areas from the fruit and remove the core.

Place the slices in jars, pour boiling water over them, cover with a lid and leave to sterilize for 5 minutes.

Drain the water and sprinkle the pears with citric acid and cinnamon. Add dried cloves to the jar.

Boil water, stir sugar in it.

Fill the pears with the purchased syrup up to the neck, close the jars with screw caps or roll them up using a machine. Turn containers with canned pears upside down and wrap them in a blanket. After a day, remove the preserved food to the cellar or other storage space.

Pears prepared in syrup using this method can be stored for the winter for a couple of years. At the same time, they do not lose the necessary parameters that have a beneficial effect on our body in winter.