A selection of recipes for harvesting pears for the winter

Ripening pears in the garden marks the end of summer. You can save a piece of it by preparing this sunny fruit for the winter. Jams, jams, marmalades, compotes, syrups and pickled fruits, as well as desserts made with them, will brighten up cold winter days and evenings.

Pear Jam Recipes

The recipes of pear blanks for the winter are varied, and almost all are prepared without a tedious sterilization procedure.

Classic pear jam

Classic pear jam is perfect for tea and as a filling for baking.

Ingredients:

• Pears - 2 kg
• Sugar - 2.5 kg
• Water - 400 ml

Pears washed, cut, remove the bones and the stem. Cut the fruit into small slices and put in a cooking pan. Cover with sugar and put in a cool place for four hours. Water is needed if the variety of pears is not juicy and harsh. When the pear gives juice, put on the fire and bring to a boil. After the mass boils, reduce the heat and cook for half an hour, stirring the mass from time to time. Put the jam in jars and close.

Pear Jam with Lemon

Pear jam recipes are easy to prepare and interesting combinations. Pears are perfectly combined with citrus, and the aroma when cooking is just incredible.

Ingredients:

• Pears - 2 kg
• Lemons - 3 pieces
• Sugar - 2.5 kg

Wash and clean the fruit from the stalk and seeds, cut into cubes and place in a dish for cooking. Grind lemon with meat grinder together with zest, put it on pears. Stir the fruit and add sugar. Put the pear for three hours in a cool room. When the mass is saturated with its own juice and sugar, put on the fire and bring to a boil. After boiling, boil an hour on low heat. Put the jam in jars, roll up and cover with something warm. Do not forget to periodically stir and remove the foam.

Pear and Lingonberry Jam

Lingonberries are a very useful berry, but they rarely make jam from it, preferring to combine with fruit. Try to cook pear and lingonberry jam, the taste will pleasantly surprise you.

Ingredients:

• Pears - 1 kg
• Lingonberry - 0.5 kg
• Water - 200 ml
• Sugar - 1 kg

Washed fruit cut into slices, it is better to remove too hard skin. Put the pears in a saucepan, add freshly lingonberries or previously thawed from the refrigerator. Sprinkle with sugar, add water, stir and put on fire. After boiling, reduce the heat and cook for about 50 minutes, stirring occasionally. Jam will turn out in the form of mashed potatoes. Put the prepared mass in jars and close the lids.

Pear jam with poppy seeds

Poppy jam acquires an unusual taste, and such a filling is a valuable find for pies.

Ingredients:

• Pears - 0.5 kg
• Sugar - 125,
• Lemon juice - 2 tbsp. l
• Mack - 1 tbsp. l with riding

Fruits cut into small pieces, add sugar, add lemon juice (one spoon), leave to infuse. While fry in a frying pan poppy for about three minutes. When the pears make juice, put on the fire; If you like piquancy, add vanilla pod to the mass. Boil the pears for 20 minutes, then remove half the mass from the pan and chop into puree. Mix with roasted poppy seeds and a spoonful of lemon juice, return to the pan. Boil the whole mass for ten minutes, then remove from heat. Store also in cans.

Pear jam recipes

For pear jam, overripe and trampled fruits are usually used.

Pear jam

To start pears need to wash, cut off the peel and remove the core. Slice the pears into small slices and simmer gently with water until soft.

Sugar takes the third part of the number of pears. Stewed pears rub or chop with a blender. Add sugar to the remaining water in the saucepan and stir until dissolved. Put the pear puree into the syrup and cook until the water boils away and the mass becomes half as much. The density of the jam can be checked by swiping the spoon along the bottom of the pot. If the mass enters the formed strip slowly, the jam is ready. Spread the jam on the banks.

Important! Pear jam is placed in sterilized jars and not rolled up, but tightly covered with parchment paper, tied with a strong thread.

Jam from pears with orange

The recipe for a delicious and fragrant pear jam will not leave you indifferent.

For cooking you need:

• Pears - 3 kg
• Oranges - 1.5 kg
• Sugar - 600 g

From the washed pears the skin is taken off, the core and stones are removed. Fruits cut into small pieces. Orange wash, wipe and rub the zest. Then remove the white layer from the citrus and cut it into quarter-rings. Pour 100 ml of water into the cookware, put pears and orange with zest, sugar and bring to the boil.

Then reduce the heat and cook for half an hour. Grind the resulting mass in a puree and put on fire for another hour. If you like a very thick jam, you need to increase the time. Ready jam put in jars, filling under the top, close the lids.

Pear and Apple Jam

For jam from pears with apples, pick up a sort of sweet and sour apples so that the jam is not too cloying.

Ingredients:

• Pears - 6 kg
• Apples - 3 kg
• Water - 600 ml
• Sugar - 5 kg
• Cinnamon - a pinch

Wash fruits, peel and cut into cubes. Put in a saucepan, cover with water and simmer until soft, then chop into puree. Puree pour sugar and cook until thick, stirring, over low heat. Add cinnamon to the finished jam, stir well and put into jars.

Pear Jam Recipes

Pear jam, fragrant and slightly sugary, will be a great addition to the breakfast, suitable as a filling for buns and pies. Add sweets toasted toast.

Pear jam

For pear jam fit slightly unripe fruit.

• Pears - 1 kg
• Sugar - 500 g
• Lemon
• Cinnamon and vanilla

Wash fruit and peel seeds and peels. Cut medium sized pieces, add sugar and mix. Grind the mass to a smooth consistency using a blender, add cinnamon, vanilla and juice of half a lemon. Stir and put on the fire, bring to a boil. Then over high heat, stirring intensely, boil for half an hour. Do not forget to remove the foam. Put the hot jam in jars and close the lids.

Pear and Peach Jam

Pear and Peach Jam - this is probably the most delicious thing that can be made from pears.

• Pears - 1 kg
• Peaches - 1 kg
• Sugar - 900 g

Peel the pears and peaches and cut them into slices. Chop the pulp of both fruits with a blender until mashed. Puree mix, add sugar and put on fire. Cook over medium heat, stirring and removing the foam. The jam is ready when the mass becomes thick and begins to stick to the bottom. Mass, put in clean jars, roll up.

Pear jam and plums

Plums in jam will give him not only an interesting taste, but also a beautiful color.

Ingredients:

• Ripe pears - 500 g
• Ripe plums - 500 g
• Sugar - 1100 g
• Water - 50 ml

Wash the fruit and remove the bones; it is advisable to remove the peel from the pears if it is tough. Cut the pears and plums into small pieces. First boil the plums in water, five minutes after boiling. Transfer the pears to them, bring to the boil, add sugar, bring to the boil again. While the jam is boiling, remove the foam and stir. After boiling over low heat, hold for another five minutes. Then remove, let cool slightly and shift from the jar.

Pickled pears

Pickled pears for the winter can be used both by yourself and added to any dishes.

• Pears - 1 kg
• Water - 0.5 L
• Sugar - 250 g
• Vinegar - 1 tbsp. l
• Pepper (sweet) - 4 peas
• Carnation - 4 pcs.
• Cinnamon - a quarter of the sticks

Choose medium sized fruit clean them from the skin and core, lower for a couple of minutes in boiling water. Put in jars. For the marinade, mix the remaining ingredients and boil. Fill the fruit with hot marinade, pasteurize in jars for ten minutes (three-liter - 15 minutes). Banks roll up, stored in a cool pantry.

Attention! To pears have not lost the taste and shape, for pickling, choose only dense fruit.

Sea buckthorn pear juice

If you harvest the juice from pears for the winter, then it certainly should be the most useful option. For example, juice with sea buckthorn.

• Pears - 2 kg
• Sea buckthorn - 1.5 kg
• Sugar - 1 kg

Wash pears, remove the core and skin, cut into medium pieces. Place the chopped fruit in a saucepan, add the sea buckthorn berries and sugar. Leave to infuse for 35 hours. Drain the resulting juice into another dish and bring to a boil, then pour it hot into sterilized jars, pasteurize for 15 minutes and roll up. Store in a cool place, preferably not more than two months.

Did you know? Sea buckthorn berries are among the most valuable in nature. They contain vitamins A, C, B1, B2, B6, E, F, P, K. Folic acid, amino acids, tannins, flavonoids, carotene, macro- and microelements are present. Sea buckthorn oil is the only vegetable oil that can lubricate burns and not just ease the pain, but cure them.

Pears in syrup

Pears in syrup will subsequently surprise you with the almost fresh taste of fruit. If you like to bake, with such blanks there is where to roam culinary fantasy. And this is not only pastries: salads, meat dishes, sauces.

Ingredients (calculated on the three-liter jar):

• Pears - 2 kg
• Water - 2 l
• Citric acid - 4 g
• Sugar - 400 g

Wash pears and gently remove the stalks. Put the pears in the jar, you need to know their number. After trying, put the fruit in a saucepan, add sugar and add water. On medium heat wait for the first bubbles of water, indicating boiling. Fruits reach out and put the pears in sterilized jars, and let the water and sugar boil. Add citric acid and syrup to fruit and roll cans. They need to be turned over and covered with a blanket before cooling.

Pear Compote Recipes

Pear compote without the addition of other components in itself will be a bit inexpressive both in taste and color, therefore, most often it is prepared in combination with other fruits and berries, or citric acid, mint, vanilla is added to enhance the taste and more intense flavor.

Interesting! According to archaeologists, pear trees about three thousand years. Fossilized remains of fruits were found in the ancient cities of modern Switzerland and Italy, the image of pears is present on the preserved frescoes in Pompeii.

Pear compote

The classic recipe for pear compote for the winter:

Ingredients (designed for a can of 1.5 liters):

• Pears - 0.5 kg
• Sugar - 100 g
• Citric acid - 0.5 tsp.
• Water - 1.25 L
• Vanillin - pinch
• Mint - 3 leaves

Medium-sized fruit, wash and, removing the core, cut into a quarter. Put the pears in a jar, add sugar and pour boiling water under the top. Roll up the lid, gently turn it over and put it under a blanket before cooling. Banks and lids must be sterilized. Store in a cool, dry place.

Pear Compote with Apples

For the compote of apples and pears, select the whole ripe fruit, because in this recipe the fruit is put in a jar not sliced.

Take medium-sized fruits, adjust their quantity so that the pot is not filled. Sugar for a three-liter can need 500 g If you make punctures in fruit, compote will have a richer taste. Having punctures, pour boiling water over the fruit in the jar, let it stand for ten minutes. Then pour the water into a saucepan or stew-pan and, filled with sugar, boil the syrup. When the syrup boils, slowly pour it into the jar and roll up the lids. Turn the jar over and leave to cool under a blanket.

Pear Compote with Dogwood

Kizil will give a pear compote a piquant note of tartness and sourness.

Ingredients (calculated on six liters of compote):

• Cornel - 4 glasses
• Pears - 5 pieces
• Sugar - 600 g
• Citric acid - 1 tsp.

It is advisable to choose pears that are not overripe, but juicy, and the cornel is ripe, dark. Wash fruits and berries, remove stalks, peel pears from the core and cut into medium pieces. The best option would be three-liter banks. Banks for a third filled with pears and berries (dogwood in half into two banks, pears the same).

For syrup, you need 5 liters of water, boil the syrup and pour it into jars, adding citric acid. Syrup is poured not under the top, but on the "shoulders". Banks roll, wrapped in a blanket to cool. Store in the pantry, thanks to citric acid storage will not bring problems.

Pear Compote with Gooseberry

For compote with gooseberry, choose red varieties of berries.

Ingredients (calculated on a 1.5 l can):

• Gooseberry - 100 g
• Pears (chopped) - 50 g
• Sugar - 125 g
• Mint - 4 leaves

Wash gooseberry berries, do not remove the tails - you can damage the berry. Peel the pears, cut into slices. Pierce large berries of gooseberry with a toothpick, put berries and fruits in a jar, add mint. Fill the contents in the pot with boiling water. After ten minutes, drain the water and boil the syrup on it. As soon as the syrup boils, remove from heat and carefully pour into the jar. Roll up the cans, wrap them, and after cooling down, store them in a cool place.

Pear Compote with Grapes

For compote with grapes suitable variety - kishmish.

Ingredients (calculated on the three-liter jar):

• Pears - 4 pieces
• Grapes - 2 sprigs
• Sugar - 300 g
• Water - 2.5 L

Cook the syrup. Pears, peeled and chopped, blanch in water a few minutes, then put in a jar. Wash grapes, remove trampled berries, put in a jar. Pour the contents of the syrup and sterilize the jar for half an hour in a deep pan. Then roll up the covers, wrap and leave to cool.

Pear Compote with Lemon

This recipe is good because you can eat fruit from compote with honey, especially useful for children.

• Pears - 1 kg
• Water - 1.25 L
• Sugar - 250 g
• Lemon - 2 pieces

Wash pears and lemons, divide the pears into halves, remove the core. Put the pears in the pan, pour the juice of half a lemon and cover with water, leave for ten minutes. Sterilize the banks. Then put the pears in the banks, shifting the rings of sliced ​​lemon. On the water, in which the pears were soaked, boil the syrup, fill the cans with the syrup and roll up hot. Turn the lids down, wrap. After cooling, store in a dark, dry room.

Pear Compote with Cherries

In this recipe, the ingredients are designed for a jar of one liter.

• Pears - 1 fruit
• Cherries - handful
• Sugar - 80 g
• Citric acid - 2 g

Sterilize jars and lids. Wash the cherries and pears, leave the cherries whole, and cut the pears into slices to remove the core with the seeds. In banks put the pears and cherries, pour boiling water. Ten minutes later, boiling water drain and boil the syrup on it. In a jar of fruit, add citric acid, pour the prepared syrup. Roll up and put, turning and wrapped, to cool. Store in a dry, cool place.

Winter is a difficult period. In the winter, there are no fresh vegetables and fruits that are familiar to our body and grow in our climate zone. The only way to fight against avitaminosis is to stock up supplies for the winter: freeze, preserve and marinate, pickle and boil, dry and dry.

Such winter supplies will bring not only the body, nourishing it with vitamins: the goodies prepared for the winter will bring moral pleasure, diversifying the poor choice of products in the winter.

Watch the video: Picking Pears and Apples (November 2024).