Pear compote: the best recipes.

Pear compote is a delicious, sweet, refreshing drink rich in vitamins. The fruits from the drink are great for preparing a variety of desserts and toppings for sweet pastries. There are many ways to make pear compote for the winter. Recipes suggest adding lemon juice, peppermint leaves, lemon balm and even rum to it - it remains ...

Pear compote is associated with childhood memories for many. Grandmothers and mothers often treated us to such a drink. But he has one drawback - pears do not contain acid at all, and without it the drink turns out to be too cloying. There are two ways to solve this problem, "Popular about health" will tell you how. We will look at several proven recipes for pear compote for the winter, and the list of ingredients in each of them will be designed for a three-liter jar. Just follow the instructions and you will have a wonderful drink.

Getting ready to close the pears in 3 liter jars

When you preserve something for the winter, the hostess is most worried about the fact that the jars do not swell, otherwise all the work will go down the drain. What should be done to prevent this trouble from happening?

1. Carefully sort out the fruits, choosing only the best. If we are talking about pears, then give preference to green dense varieties, and also pay attention that the fruit is not damaged.

2. Wash fruits well.

3. The peel should be removed only in case of minor damage on it.

4. Wash the containers well and sterilize them, do not forget to do the same with the lids.

5. Screw in correctly and tightly.

If at least one of the conditions is not met, the compote will deteriorate. Now let's talk about how to add acid to pear compote? To do this, many use the available berries - red or black currants, gooseberries, cherries or cherry plums, plums.

In this case, the compote will not only acquire a pleasant sourness, but will turn into beautiful colour. If there are no berries, then citric acid will come to the rescue. For a 3 liter jar, add 1 teaspoon of this component.

Another important point what you need to know - be sure to cut the cores of pears, as the seeds contain poison. Compotes made from fruits with seeds are not intended for long-term storage. Now you know all the intricacies of making pear compote for the future, it's time to get acquainted with the drink recipes.

How to cook delicious compote for a 3 liter jar for the winter?

A simple recipe without sterilization

Ingredients for a 3 liter jar: pears - 700 g; sugar - 300 g; citric acid - 5 g; mint - 5 leaves; water - 1.5-2 liters.

After washing the fruits, cut them in half. The cores need to be cut out, but do not rush to throw them away. They will give a unique rich aroma to the compote. Set them aside for now in a separate bowl. Slice the fruits themselves. So that they do not darken, put them in slightly acidified water.

How to find out exactly how much water we need for canning per 3 liter jar? It's simple. Fill halfway with pears and fill with water. Then pour it into the pan and add about 10 percent more, because during the cooking process, some of the liquid will evaporate. The resulting volume falls on one jar (on average, one and a half liters), for this amount of water it is necessary to use 300 grams of sugar. If the pear variety is sweet, then you can put a little less granulated sugar.

So, when you have measured the right amount of water, bring it to a boil, put sugar, boil for a minute to completely dissolve it. Then send pear cores into boiling water there. Cooking time - 5 minutes, after which the seed boxes must be removed with a slotted spoon. Now put pear slices, acid, mint into the pan, cook for 10 minutes. We pour ready-made pear compote into jars and twist it for the winter.

Harvesting apples and pears in a jar of 3 liters

Ingredients based on a 3 liter jar: 400 g pears, 400 g apples, sugar - 350 g, water - 2 liters.

Apples for this recipe, choose sour, dense. Let's get started. Immediately put water to boil (about 2 liters per jar). Wash the fruits, remove the cores. Cut the fruit into slices and lower the sliced ​​\u200b\u200bboiling water. Boil them for 3 minutes.

Carefully remove the fruit with a slotted spoon and place in jars, filling them two-thirds full. Blanching will help prevent browning of the cuts. In the water in which apples and pears were boiled, add sugar. We expect re-boiling and immediately pour fruit with boiling syrup. Cover with lids, leave to infuse for a quarter of an hour.

After waiting for the allotted time, pour the syrup back into the pan and boil. Again, pour the fruit in jars and wait 15 minutes, covering with lids. Now we repeat everything again - drain the syrup, boil it, fill it with jars and cork.

If you don't feel like messing around with the 3-step boil, there's another way - sterilization. In this case, the sweet boiling syrup is poured once into the container, and, covered with lids, the compote is sent to be sterilized in boiling water for 25 minutes. Then the containers are twisted. After a long heat treatment, the product can be stored for a very long time, the probability that the jars will swell is almost zero.

Similarly, you can cook compote for the winter in jars with pears and any other fruits. But choose as a supplement those that can compensate for the sweetness of pears - sour plums, berries. Then the drink will be refreshing and pleasant.

Among the wide variety of canned drinks, pear compote is the tastiest. It should be harvested on an “industrial scale”, because it is always drunk first. In the season of pear abundance, you have a great opportunity to preserve such compote.

It takes 1 hour to prepare such preservation, and 3 liters of compote are obtained from the ingredients listed here.

Ingredients:

• pears - 0.5 kg;
• sugar - 1 tbsp.;
• water - 2.7 l.

Recipe

1. For compote, you should buy the juiciest variety of pears that you can find. The more juice the fruits release, the richer the drink will be. Strong pears should be preferred so that they do not boil during cooking. The fruits must be ripe, beautiful and without significant flaws.

2. Cut the pears into quarters. Remove the remnants of seed pockets and fruit legs. If the pear flesh begins to darken, it should be sprinkled large quantity lemon juice.

3. Cut the pear slices into thin slices. Put them in an enameled bowl. You can use for cooking compote and a regular pan (but only with the presence of enamel).

4. Pour crushed fruits with sugar. You can completely adjust the amount to your own taste. Don't be afraid to miss the proportion. If you give too little sugar, then the compote can be boiled with an additional portion after opening. In the case when it is too much - dilute the drink with boiled water.

5. Pour pears with sugar with water. Stir everything with a wooden spatula to dissolve the sugar.

6. Put the bowl on medium heat. Bring compote to a boil. Boil pears in syrup for 15 minutes. If you have chosen a hard fruit variety for compote, then you can prepare a drink for 20 minutes.

7. Treat the jar and lid with soda. Then rinse everything with water. Sterilize the neck of the container with boiling water. Boil the lid in water for a couple of minutes. Gently fill the jar with pear slices. Pour in half of the hot compote (so that the container does not burst).

8. Fill the jar with compote to the brim. If there is not enough syrup, add boiling water. The container must be well filled in order for the compote to sterilize inside covers. Roll up the jar hermetically with a conservation key. Turn over, cover with a blanket. Allow canned compote to cool completely.

Pears are relatively high in sugar and low in acid, so keeping them fresh is not always possible. And in a city apartment, this is generally unrealistic. Therefore, we will preserve pears! Pear compote for the winter is perhaps the easiest thing to cook. For compote, unripe pears should be selected, with dense pulp, without flaws and bruises. Small pears can be preserved whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense, hard, it must be peeled. This can be done with a special knife that does not destroy vitamins, or a knife for peeling potatoes, so the skin will be removed in a thin, even layer. So that the peeled pears do not darken, they must be poured with acidified citric acid cold water. Do not keep pears in water for a long time, otherwise it will take a lot of vitamins from the fruit. Prepare syrup for compote, focusing on the taste of pears - the sweeter they are, the less sugar you need for the syrup, but at the same time you need to add a little citric acid to it.

Compote from some pears is tasty, but looks pale. For improvement appearance in a jar of pears, you can add a handful of brightly colored berries - mountain ash, viburnum, raspberry, chokeberry, blackcurrant etc. Assorted compotes are very beautiful and tasty. Several recipes for compotes from natural pears or assorted compotes "Culinary Edem" brings to your attention.

Pear compote without sterilization

1 kg 300 g pears,
110 g sugar
3 liters of water
citric acid - to taste.

Cooking:
Wash the pears and place in a bowl. Pour in water, bring to a boil and boil for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the decoction of pears, mix until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll up, turn over.

Pear compote without sterilization in another way

Filling Ingredients:
1 liter of water
200-300 g of sugar,
4 g citric acid.

Cooking:
Fill the jars up to the shoulders with whole or cut pears. Boil the syrup (without citric acid), pour the pears to the very top, cover with lids and leave for 5 minutes. Then drain the syrup, bring to a boil and pour over the pears again. After 5 minutes, drain the syrup again, bring to a boil, add citric acid and pour over the pears in jars so that it slightly overflows. Roll up, turn over.

Filling Ingredients:
1 liter of water
400-500 g of sugar,
1 lemon.

Cooking:
Peel large pears, cut into slices, remove the core and put in acidified water. Place the pears in sterilized jars up to their shoulders, put a circle of lemon in each jar, pour over hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.

Ingredients:
2 kg pears,
5 liters of water
500 g sugar
4 g citric acid,
1/3 tsp vanilla sugar.

Cooking:
Boil syrup from water, sugar, citric acid and vanilla sugar. Put whole or sliced ​​peeled pears into boiling syrup, bring to a boil, reduce heat and simmer for 10 minutes. Then put the pears in sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into jars. Sterilize for 20 minutes (1 liter jars), roll up.

Ingredients:
1 liter of water
500 g sugar
50 g of rum.

Cooking:
Pears cut into quarters, cut out the core and put in acidified water so as not to darken. Boil the syrup of water and sugar, dip the pears in it and cook until softened. Put the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll up, turn over, wrap up.

Pear compote with berry juice

Filling Ingredients:
1 liter of water
200 g sugar
juice of black or red currant, raspberry, etc.

Cooking:
Prepare the pears, put them in jars up to their shoulders and pour cold sugar syrup over them. For each liter jar, add ½ stack. berry juice. Set to sterilize for 8-10 minutes. Roll up.

Pears natural

Ingredients:
5 kg pears,
6 liters of water
6 g citric acid + citric acid for blanching.

Cooking:
Slightly unripe pears, peel, cut into slices and remove the core. Dilute the citric acid in boiling water and blanch the pear slices for 5-10 minutes. Cool, put in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Leave to sterilize for 15 minutes. Roll up, turn over.

Ingredients:
1 liter of water
1 stack honey,
1 tsp citric acid.

Cooking:
Peel the pears from the skin (if the skin is tender, then this step can be skipped), cut into 2 or 4 parts and cut out the core. Blanch firm pears in boiling acidified water for 5-7 minutes until they are easily pierced with a needle. Place the pears in sterilized jars up to their shoulders and pour over the boiling syrup. Cover with lids and sterilize: 1-liter jars - 20 minutes. If the pears were not blanched, then the sterilization time should be increased by 5 minutes.

Compote of pears stuffed with rose hips

Ingredients:
2 kg pears,
750 ml of water
300 g sugar
¼ tsp citric acid,
large rose hips - by the number of pears.

Cooking:
Peel the skin off the pears and immediately put them in water acidified with citric acid so that they do not darken. With a vegetable knife, remove the core from the side of the cup and insert a rosehip berry into the resulting recess. Lay the pears on the sterilized jars on the shoulders, pour the syrup and set to sterilize: 0.5-liter - 30 minutes, 1-liter - 45 minutes, 3-liter - 60-70 minutes. Roll up.

Pear compote stuffed with raspberries

Ingredients:
1 kg pears,
¾ stack. raspberries,
1 stack Sahara,
1/3 tsp citric acid,
1 liter of water.

Cooking:
Cut the pears in half, remove the core and place the raspberries in the resulting voids. Fold the halves of the pears and put them in jars. Boil the syrup of sugar and water, add citric acid at the end. Pour hot syrup over pears in jars and sterilize for 10-12 minutes. Roll up.

Pear and apple compote

Cut large pears and apples into slices, remove the core. Prepare syrup based on 1 liter of water - 400 g of sugar, boil it. Put the fruits in sterilized jars, pour hot syrup over and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 3-liter - 30-40 minutes. Roll up.

Pear and chokeberry compote

Ingredients for a 3 liter jar:
1 kg of pears (more possible),
200-300 g of chokeberry,
1.5 stack. Sahara.

Cooking:
Put the washed pears and berries in sterilized jars about half the volume, pour boiling water over them, cover with lids and let stand for 10 minutes. Then drain the water, add sugar and bring the syrup to a boil. Boil for 2 minutes, pour over the pears and again let stand for 10 minutes under the lids. Drain the syrup, boil, boil for 2 minutes, pour over the pears and immediately roll up. Flip.

Pear compote with olives

Pears cut into slices, pour boiling water and leave to cool. Then put a bowl of pears on a slow fire, bring to a boil, remove from heat and let cool completely. Repeat this operation 5 more times, and after the last time, pour the hot compote into sterilized jars and put 10 olives or olives in each. Roll up, turn over. This compote is prepared without sugar, so choose the sweetest pears for it.

Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).

Cooking:
Cut the pears into quarters and remove the core, remove the stones from the cherries. Pack pears and cherries tightly into jars and pour over hot syrup. Cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.

Compote of pears and plums

Ingredients:
2.5 kg of pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).

Cooking:
Cut the pears and remove the core, cut the plums in half and remove the stone. Place in jars, fill with hot syrup and sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll up, turn over.

Assorted pear compote

Remove the skin from the pears, if it is tough, cut into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, mountain ash, viburnum, chokeberry, cherries, etc. - and put in prepared jars on the shoulders. Pears should be at least half the volume. Prepare a syrup at the rate of 300-400 g of sugar per 1 liter of water, and if non-acidic berries and fruits are used in the assortment, then add citric acid (2-3 g per 1 liter of syrup). Pour hot syrup over fruits in jars and sterilize: 1-liter - 10 minutes, 3-liter - 20 minutes.

Pear and cherry plum compote

Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water
100 g sugar.

Cooking:
Pears cut into slices, dip in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears in a colander, put them in jars with cherry plum, pour hot syrup over and sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.

Good luck preparing!

Larisa Shuftaykina

A pear is an extremely tasty and healthy fruit and it is not possible to keep it fresh for a long time, so it is better to preserve it. Pear compote for the winter is a simple drink that can be prepared. It is important to know what positive and what negative qualities such a pleasant and popular fruit has.

What is important to know about pear

Benefit:

1. Due to its composition, the pear will perfectly help in the fight against muscle pain after sports.
2. The composition of the pear includes pectin, which has a positive effect on the state of the digestive system and helps it to function fully.
3. If you make a decoction based on pears, then it can be used for medicinal purposes, namely to combat elevated temperature body.
4. If a person is tormented by a cough, he can eat a boiled pear, which will alleviate the condition and allow you to forget about coughing for a while.
5. For constipation, it will be useful to drink pear compote or eat a pear that was boiled for this compote.
6. The fruit contains a lot of fiber, which improves bowel function, removes toxins from the body and helps to normalize bile secretion.
7. For those who have diabetes, it will be useful to consume pears, as their composition allows you to lower blood glucose levels, and also has antibacterial properties.
8. With gastritis, pears are quite useful in the course of a chronic process, since their composition has an astringent effect and the ability to improve the functioning of metabolic processes in the body.
9. There are many different vitamins, microelements and fiber in pears, so they perfectly help those who want to lose weight and, in addition to introducing into the body useful substances, quickly and easily satisfy hunger.

With such a variety of properties, pear compote for the winter is very useful!

1. In diseases such as pancreatitis, pears are contraindicated - they can cause a severe exacerbation of the disease due to the abundance of fiber.
2. If there is an exacerbation of any bowel disease, then pears should not be consumed, because due to their composition they can provoke a severe deterioration in the condition.
3. A pear can cause significant harm to the body if it is consumed with a heavy meal or if washed down with plenty of water.

It is better to give up pears on an empty stomach or after a hearty meal. Fresh pears are heavy food.

Compote is one of the most popular drinks in winter. The variety of fruits and berries, the possibility of their combinations allow you to make drinks for different tastes. How to cook pear compote for the winter? simple recipes preparations are listed below.

No need to take overripe pears for cooking compote. The pulp will quickly boil and make the drink cloudy.

A drink that will refresh and saturate the body with vitamins in the cold season is a cooked pear compote for the winter. Both adults and children will like it.

Exist various options cooking pear compote for the winter. You can safely take on board one of the recipes for this wonderful drink!

Simple pear compote for the winter

To prepare it, you will need the following ingredients:

• pear (medium size) - 1.5 kg;
• water, boiling water 3 l;
• sugar - no more than 3 glasses.

For compote, it is better to use dense, unripe fruits without dents. The most delicious drink is made from fresh homemade pears.

The process of making compote from homemade pears for the winter:

1. Pour fruit into a large bowl. Rinse them thoroughly.
2. Prick each pear with a fork.
3. Rinse the jar with baking soda or laundry soap. Sterilize it one of the ways. For example, holding over the steam. It is also worth boiling the lid.
4. Pour fruit into a jar. Soak them in boiling water for 5 minutes.
5. Pour the water back into the saucepan. After adding sugar, cook the syrup over medium heat until it boils.
6. Pour hot syrup into a jar and roll up the jar.
7. Cover it with a towel.

If the pears have a very dense and tough peel, then it is better to cut it off. Otherwise, the drink will not get the maximum taste.

Pear compote for the winter without sterilization

To save time and effort, you can make compote according to a shortened version - without sterilization. Such drinks are not inferior to canned ones in taste and benefits, but they have a shorter shelf life.

For a 3 liter jar, prepare:

• pear (not large) - 1.2 kg;
• water - about 3 l;
• sugar sand - 100 g;
• citric acid to your taste

The process of making pear compote without sterilization:

Delicious and fragrant pear compote for the winter is ready! Now you can enjoy the taste of wonderful pear compote!

To give the compote a more saturated shade, you can add plums, apples, cherries, rowan berries, black currants, raspberries, viburnum.

Pear compote with citric acid

Citric acid will help make the compote less cloying.

In the middle of the pear lies its wonderful smell. Boil the inner part of the fruit separately, strain and add to the syrup. The drink will be very aromatic!

To prepare such a compote you will need:

• hard pear fruits;
• sugar - no more than 300 g;
• lemon (citric acid) (1 teaspoon);
• a little vanilla or cinnamon;

The process of preparing pear compote for the winter with citric acid:

Do not keep pears too long in water, they may lose their beneficial properties.

Pear compote for the winter

Wild pear varieties have medicinal qualities. You can make a delicious drink from them.

Main Ingredients:

• wild pears - no more than 1.5 kg;
• water - 1.5 l;
• sugar (sand) - no more than 300 g;
• lemon (citric acid) - 1 teaspoon.

The process of making pear compote for the winter:

Compote of fragrant pears prepared for the winter will quench your thirst well, energize and give you the necessary vitamins in the cold season!

The pear is a sweet fruit. Therefore, you should not be zealous with granulated sugar. You need quite a bit of it. And if you want the taste to be as bright and saturated as possible, then you need to put more than half in a jar of pears.

Pear compote with honey

This is a simple pear compote recipe for the winter that does not require a lot of time.

Would need:

• small pears;
• for filling: you will need 800 g and 1 liter of water.

Cooking:

This recipe with a photo of pear compote for the winter is easy to perform and even the hostess who first decided to make a drink from these fruits can make it.

Pear compote is not only a vitamin drink, it is also a delicious treat. The juicy aroma of an amber pear drink will please with its incomparable taste and strengthen immunity in winter. And fruit from compote can easily become a decoration for cakes and desserts from different fruits.