Pear compote: the best recipes. Useful blanks: preserve pear compote

I want to offer proven delicious pear compote recipes for the winter for a 3 liter jar without sterilization. Fragrant drink with fruit will please everyone.

Pear compote for the winter: a simple recipe with citric acid

Ingredients for 3 liters:

1.3 kilograms of hard pears;
A glass of sugar;
Coffee spoon of citric acid.

We will close the fruits entirely and with tails.

First, rinse them thoroughly, let the water drain.
Each fruit should be pricked in several places. Then put in sterile jars.
Fill the fruit bottles with boiling water, cover with lids, leave for 20 minutes.
Pour sugar with citric acid into the drained water, boil for a couple of minutes.
Pour hot syrup over warmed fruits.
We roll up the bottles, put them on the lids, wrap them warmly for a day.

We take out the cooled compote to the basement.

Compote of apples and pears

Now I will introduce you to the recipe for making compote from apples and pears.

700 grams of medium-sized apples;
700 grams of large pears;
A glass of sugar with a slide.

Wash fruits thoroughly. Cut apples in half, pears in quarters. We release from the seed box.

We put the prepared fruits in a clean bottle. Fill with boiling water, let stand for half an hour.
We boil the drained water, pour the fruit again.
After half an hour, drain the liquid, add granulated sugar, let it boil for 3 minutes.
Pour the fruits with boiling syrup. We roll up the bottle, put it on the lid, cover it.

We stand until completely cooled. Then we descend into the cellar.

Sweet assortment

Now I will tell you how to close the compote in 3 liter jars of pears and apples.

Prepare:

800 grams of small apples;
400 grams of small pears;
2 cups of sugar;
Litere of water.

Wash fruits well.

We put the whole fruits in a sterile bottle up to half the volume.
Fill with boiling water to the top. Let stand for half an hour, then drain the liquid.
From the drained liquid with sugar, we prepare the syrup by boiling for several minutes over low heat until the crystals dissolve.
Pour boiling syrup over fruits in jars up to the meniscus, roll up. Turn upside down, cover, let cool.

We store the seaming without sterilization in a cool place.

How to close pear compote with oranges for the winter

There are also recipes for pear compote for the winter for a 3 liter jar without sterilization with oranges and other additives.

Ingredients:

A glass of honey;
3 tablespoons of lemon juice;
3 cloves;
1.4 kilograms of pears;
2 large oranges;
Lemon;
2 liters of water.

Let's prepare a syrup from water with honey, cloves, lemon juice, bringing to a boil.

My pears, peel, cut in half, remove the seeds. Boil halves in syrup for 7 minutes.
We divide the peeled oranges into slices, add to the pears, boil for 5 minutes.
Carefully washed lemon cut into thin half rings, dip in syrup, boil for 7 minutes over low heat.
Pour the boiled pear compote with orange into sterile jars, roll up.

Air cooling. We take the blank in 3 liter jars to the basement.

Pear compote and plums in jars

Necessary:

A kilogram of pears;
A kilogram of plums;
One and a half cups of sugar;
A pinch of citric acid.

We wash ripe, but hard pears, cut into quarters, remove the seed box.

Pour the fruits prepared in this way into three liters of water with citric acid dissolved in it. We stand 5 minutes, strain.
Wash firm, medium-sized plums, divide in half, remove the seeds. Mixing two types of fruit together.
We cook syrup from three liters of water with sugar. We spread the fruits in it, cook at a slow boil until the fruits are soft.
We lay out the finished fruits in sterile jars for a third of the volume. Fill with boiling broth. Close hermetically.

We put on the lid, wrap it warmly, let it cool completely. After that, we take it to storage.

Assorted "Three tastes"

I try to close this compote every year. It turns out very tasty and fragrant. For me this is the best recipe.

It is necessary to prepare for the bottle:

A kilogram of pears;
Half a kilogram of apples;
300 grams of plums;
A glass of granulated sugar.

All fruits should be washed well. Pears and apples can be cut into two or four parts depending on the size. Leave the plums whole.

We spread all the fruits in a prepared bottle interspersed. Fill with boiling water, leave for forty minutes.
Drain the liquid, add sugar, bring to a boil. When the sugar dissolves, pour the fruit with boiling syrup.
We immediately roll up the bottle, turn it upside down, cover it warmly.

We endure the day. Completely cooled compote is taken out to the basement for storage.

Pear compote recipe for the winter

Now I will tell you how you can prepare a delicious compote for the winter from a wild pear.

We will need:

2 kilograms of wild pear;
250 grams of sugar;
2 liters of water.

How to close:

We need to wash the fruits well, cut off the tails.
Rinse a clean bottle with boiling water, put the pears. Fill a glass container with fruit with boiling water, cover with a lid. We insist twenty minutes.
Drain the liquid into a saucepan, bring to a boil and again pour the fruits for twenty minutes.
After we drain the water into a suitable container, add sugar, boil for a minute. Pour pears into ready syrups.
Seal hermetically.

Pear compote with citric acid

This is another simple and quick recipe for wild pear compote, only with the addition of citric acid.

We prepare the following products:

1 kilogram of small pears;
A glass of sugar;
Half a coffee spoon of citric acid;
2.5 liters of water;
5 mint leaves.

We cut the washed fruit into four parts, remove the seeds.

At the bottom of the bottle we put mint leaves, put the prepared fruits. Pour the fruit with boiling water and leave for thirty minutes.
After we drain the water, add sugar and citric acid to it, bring to a boil. Pour the fruits with the resulting syrup.
Roll up with a sterilized lid. We cover the bottle with a warm blanket. After the compote has cooled, we take it out to the basement.

I advise you to watch a video recipe for making pear compote for the winter in a 3 liter jar without sterilization.

I shared my best pear compote recipes for the winter for a 3 liter jar without sterilization. I think you will like them.

You can make pear compote for the winter simply and quickly. Pear compote is rightfully recognized as one of the inexpensive drinks, because almost every summer resident has a pear of different varieties planted on the plot. From the harvest that one tree gives, you can close several dozen jars, and if you add other fruits, you can stock up for the whole winter.

There are many ways to prepare a delicious drink from pears:

pears are boiled;
close whole;
cut into slices;
cut into cubes.

Along with the vitamin fruit, the housewives put different berries in the jar, creating an unsurpassed assortment.

Pear compote - an assistant to the body

In many cases, doctors advise patients to drink a glass of pear compote daily to cleanse the body, unload the liver and kidneys. For the circulatory system, such unloading will only benefit. The drink is an excellent helper for malaise and colds, and also perfectly suppresses a variety of infections.

What can be added to pear compote

Compote from only one pear is certainly tasty, but it looks pale and boring. To make the eye rejoice at the elegant color, and the taste becomes more saturated, the housewives add the following berries to the compote:

raspberries;
mountain ash;
blackberry
blackcurrant;
viburnum

To prevent overcooking, all components must be unripe. Each berry should be washed well, seeds, seeds or stalks removed.

Using grapes, it is enough to simply divide it into berries. The peach is divided into 4 parts, removing the stone. Oranges are washed, placed for a minute in boiling water, transferred to cold water. Such a simple method will help remove bitterness.
By adding an apple to the drink, you can give the compote a fragrant sourness. The combination of two healthy fruits guarantees longevity, as this assortment will not allow compote to ferment. To get a healthy drink, you should not remove the skins from the fruit, it is better to wash it under running cold water using a sponge. Dry with paper towel.
Unprecedented beauty will be a drink made from pears and ripe plums. A faded pear will immediately acquire a pinkish tint and borrow sourness from a plum. As a result, the drink is sweet, and the pear is eaten instantly.
A few mint leaves will spice up the drink, creating a calming effect. After drinking a fragrant compote, you can stock up on energy for the whole day and feel freshness in your mouth.

The lack of fresh fruit is easily compensated by drying. To diversify the taste and visual qualities, currants or cherries are often added to dried fruits.

Fragrant Compote Recipes

Some housewives prefer to cook compote by adding fragrant strawberries or raspberries to it, others prefer the sour version, using red currants or plums. There are many recipes for making pear compote for the winter, everyone can find the one that the whole family will love.

500 grams of apples and pears are cut into slices, the core is removed. So that the fruits do not darken, they should be placed in a cup, pour water, sprinkle with a pinch of citric acid. Sugar syrup is being prepared - 2.5 liters of water per glass of sugar. Apples and pears are placed in three-liter sterilized jars, poured with syrup. Banks are rolled up with lids, turned over, set aside to cool.
1 kg of pears are washed, depending on the size, cut into 2 or 4 parts. The skin is not peeled. The core may not be removed. Pear slices are placed in sterilized jars, filling them up to the shoulder. Mint leaves and vanillin are added for piquancy. Hot sugar syrup is poured into the container. Cans are rolled up, placed under a warm blanket for slow cooling.
By adding rose hips to a pear as a companion, you can create a unique drink rich in a lot of vitamins. An excellent remedy for the prevention of colds. 2 kg of pear must be washed well, peeled. Dilute citric acid in a bowl of water, place pears there. After a couple of minutes, put the fruit on a plate, a small depression is made in each pear, into which the rosehip is placed. Place stuffed fruits in three-liter jars on the shoulders. Sweet syrup should be cooled, pour into jars, roll up the lid. Banks are turned over, set aside for complete cooling.

Pear compote in a slow cooker

Today, housewives have less and less time to prepare for the winter. Modern technology comes to their aid, helping to quickly prepare compote, preserving vitamins in fruits and berries.

Pear compote cooked in a slow cooker is a quick and tasty drink. To weld it, you need a minimum of time and actions:

Pears are washed, peeled, core removed, cut in half.
Slices are placed in sterilized jars, filling only half the volume.
Pears are filled with water for no more than 5 minutes.
The liquid is drained from the jars into the multicooker, supplemented to the required measure with water, sugar is added (1-2 cups, to taste, per 3-liter jar), lemon juice (optional).
Compote is prepared in the "Extinguishing" or "Porridge" mode. At the end, the sugar should dissolve.
Sugar syrup is poured into jars, the lids are closed.
Banks are turned upside down. Cool down.

Which pears to choose for compote

The most important rule when cooking compote for the winter is the choice of a quality product. For pear compote, you should choose slightly unripe fruits without flaws or other defects. Soft pears, when cooked, lose their original shape, leaving pulp at the bottom. Large fruits are cut into several pieces, small ones are used whole.

To get an appetizing drink, gardeners recommend using the following varieties:

lemon;
wild pear;
william;
October;
Moldovan.

When using autumn or winter varieties, it is better to choose pears picked from the tree unripe. Ripening not on a tree, it acquires more sweetness.

The secrets of making delicious pear compote

Each housewife has her own secrets that help her to brew a fragrant drink:

In order to prevent blackening of pears after they have been peeled, they should be dipped in cold water for several minutes, after adding citric acid.
It is undesirable to keep fruits in water for a long time, as they may lose their beneficial qualities.
The sweeter the pear variety, the less sugar should be put in the syrup.
So that jars of compote do not take off the next day, do not neglect the sterilization of dishes and lids.
When pouring a drink into cans, it is important that it flows out of the edges, only then close the lid.

Sterilization of the jar is the key to the durability of the compote

Before pouring pear compote into containers, they should be sterilized:

Cold water is poured into a kettle or pot.
The lid is removed from the kettle, a grate with holes for the neck of the jar is placed on top of any other container.
As soon as the water boils, you should reduce the fire to maintain a certain temperature.
The jar is placed on the dishes upside down, doused with steam, after a minute it is removed with the help of special mittens.
To sterilize the lids, special tongs can be used to hold objects above the boiling liquid.

Storing a sweet drink

Before putting the compote on a shelf in the pantry, it is advisable to leave it in the house for a couple of days. This time is enough to make sure that the closure is of good quality. If everything is done correctly, after a couple of days, pears and other berries will begin to lighten, and the compote will take on colorful shades.

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 cold water acidified with citric acid. 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. To improve the appearance in a jar of pears, you can add a handful of brightly colored berries - mountain ash, viburnum, raspberry, chokeberry, black currant, 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 jars up to shoulder length 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:
Peel slightly unripe pears, 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:
Place 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

This fruit, beloved by many, is rightfully considered one of the most desirable, due to its low calorie content and high nutritional value. In addition, it is rich in vitamins:

Vitamin C ensures the elasticity of blood vessels;
folic acid (B 9) is involved in blood formation;
vitamin K prevents the development of atherosclerosis.

Useful pear fruits

Pears have a record amount of potassium needed for cell regeneration and good heart muscle function. It tastes much sweeter than an apple, but contains less sugar. There is more fructose in this fruit than glucose, which has a beneficial effect on the pancreas. Since the body does not need insulin for the absorption of fructose, sweet and sour fruits are recommended for people suffering from diabetes and obesity.

In addition, it contains organic acids that have a beneficial effect on digestion and metabolism. Due to essential oils, the use of this fruit will strengthen the immune system, relieve inflammation, increase the protective properties of the body. One pear a day will provide the body with the necessary daily intake of cobalt, which is necessary for the functioning of the thyroid gland.

Preservation of pears whole is an excellent option for harvesting for the winter, because the fruits are very appetizing and sweet. In winter, they can be used as a separate dish for dessert, as well as create cuts from fresh fruits, supplementing them with canned plums and peaches.

Pear recipe in own syrup

For preservation of whole pears, three-liter jars are better suited. So, you need: pears 1.5 kg, 0.5 kg of sugar (the amount depends on the sweetness of the fruit itself), 2 liters of water and citric acid (a teaspoon). Let's start by preparing the pears, wash them and remove the tails. Now start preparing sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that granulated sugar dissolves. Put the pears in jars and pour the prepared syrup, leave to brew for 10 minutes, then pour the syrup back into the pan and bring to a boil. After pouring the fruit again, repeat the action a total of three times. Before you roll up jars of pears, add citric acid.

Pears in own juice

sugar free recipe

To preserve fruits according to this recipe, choose unripe fruits that should be washed and peeled in a thin layer. Pears should be blanched in boiling water for about 10 minutes, and then cooled and placed in sterilized jars. Be sure to add citric acid per 1 liter 1 gr. Cover with a lid and you can sterilize for 15-20 minutes for jars with a capacity of 1 liter. Cap and refrigerate after processing.

Pickled Pears Recipe

Choose ripe pears, but not overripe ones. They should be washed and peeled off in a thin layer. Of course, if the pears are small, then it is better to marinate whole, but you can also cut into quarters, while removing the core. Those who love pears and decide to preserve this fruit should know a little secret: so that they do not darken, you should keep them in a solution of citric acid for a couple of minutes (1 g per liter of water). Pears should be blanched on fire for no more than 40 minutes after boiling, then cooled under running cold water. Then the water in which the pears were blanched is used to prepare the marinade.

For a two-liter jar you will need: 300 ml of water, 250 g of granulated sugar, acetic acid 17 g. Boil water with sugar for 10-15 minutes, then filter and add acetic acid. In a 2-liter jar put allspice 8-10 peas, cinnamon, cloves 8 things, and then pears and pour hot marinade. Cover the jar with a lid and pasteurize in a pot of hot water for 25-30 minutes. After processing, twist the jars and leave to cool until morning. Such a preparation will surely appeal to lovers of juicy pears. It can be used as an original side dish, added to meat dishes or salads.

All kinds of compotes can also be prepared from whole pears. In this form, the fruits of any variety are much juicier and retain their integrity much better. If you want to prepare compote as a drink, then you should add a minimum amount of fruit (5-8 pieces). Due to the delicate taste of the pear, the compote is quite light and fragrant.

Compote recipe without sterilization

So, to make such a drink for the winter, you will need: a glass of sugar, pears 0.5 kg, you can also add a couple of plums if you wish, or, for example,. We prepare fruits and put them in sterilized jars, boil water. After the water boils, pour it into jars and leave for 30 minutes, then drain it back, leaving the fruit in the jar, add sugar to the water and cook the syrup for 5-7 minutes after boiling. Now fill the pears with syrup and twist. For those who prefer sour compotes, we recommend adding a little citric acid.

Pear compote

Compote with sourness: a simple recipe

Since any kind of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we recommend adding fruits or berries - cherries or lemons. So, the necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 liters of water, vanillin, mint (optional), and fruits or berries chosen according to your taste. You can make compote from whole pears if they are small, or cut them into halves. Put all the fruits in a jar, preferably a 3-liter jar, sprinkle with sugar and pour boiling water. Everything is ready - tighten the lids and leave to cool.

Pear drink has antimicrobial properties, which is especially valuable in the autumn-winter period. Such a compote will help maintain immunity and resist viral diseases. Therefore, take a couple of hours to prepare the blanks using our simple recipes.

Pears are used for cooking jam, jam, marshmallow. But the easiest way is to cook pear compote for the winter. The drink is very fragrant and tasty, but almost colorless. To add color, you can use various additives, for example, plums or chokeberry. Here are a few recipes for making pear compote.

Almost any variety of pears is suitable for cooking compote. The exception is winter varieties with thick skins; compote from such fruits will come out tasteless.

For harvesting, you can use small-fruited varieties of pears, they are put in whole jars. If the pears are large, then you need to cut the fruits into pieces and cut out the seed boxes. The number of pears placed in jars is a matter of taste. If your family loves fruits from compote, then you can fill the jars to the top, stacking the fruits not too tightly. If your goal is to get a drink, then you need to fill the cans only a third.

Tip: Since pears are rather sweet fruits, compote should be prepared with citric acid or lemon juice. You can solve this problem by adding sour fruits or berries to pears.

Compote can be prepared without sterilization; for this, the double filling method is used:

For the first time, the jars are poured with boiling water and kept for about 20 minutes. Then the water is poured into a saucepan, sugar and citric acid are added to it, and brought to a boil.

The second time, the jars are poured with already boiling syrup, after which the container must be hermetically rolled up.

Interesting facts: the ancient Greeks believed that the pear is the best remedy for seasickness. They tried to take these fruits with them during sea voyages.

Pear compote for the winter - a recipe for a 3 liter jar

The simplest version of compote is prepared only from pears. Here is a recipe for a 3 liter jar.

10-15 ripe pears;
200-250 gr. Sahara;
2.5 liters of water;
0.5 teaspoon of citric acid.

We sort the fruits, wash them and cut them into slices, cutting out the seeds. We put the chopped pears in a saucepan, add sugar and citric acid there, pour in cold purified water.

Bring to a boil and cook for 15 minutes. During the cooking process, you can gently mix the fruit once. Often you do not need to interfere, otherwise the pear slices will fall apart.

Banks will be washed and sterilized. Pour the compote into prepared jars so that the liquid fills the jar completely. Immediately roll up the lids. We turn the jars over, putting them on the lids. From above, we wrap the jars with warm blankets. After a day, we take out the banks and take them out for storage.

Aromatic compote with lemon

You can not add citric acid to the compote, but cook it with lemon, the drink will turn out even more fragrant.

1 kg of pears;
1 lemon;
sugar at the rate of 250 gr. for a three liter jar.

1 kg of pears;
1 kg plums;
2.5 liters of water;
300 gr. Sahara.

Wash fruits well. Cut the plums with a knife along the groove, divide in half and remove the pits. Cut the pears into quarters, removing the seeds. We put halves of plums and quarters of pears in jars.

Fill jars with boiling water and cover with lids. We leave to stand for 20 minutes. Then drain the water into a saucepan and add sugar. Bring to a boil. Pour the boiling syrup into the jars, filling the jars to the top. We close the jars with boiled lids.

with peaches

Another version of the sweet drink is prepared with the addition.

5 pears;
6-8 peaches;
2 liters of water;
250 gr. Sahara.

Scald the peaches with boiling water, cut in half and remove the pits. Using a small knife, remove the skin from the peaches. Wash the pears well, cut into quarters, removing the seeds.

In three-liter jars, which we wash well and scald them with boiling water. We put the quarters of pears in jars, place the halves of peaches on top. Fill with boiling water and let stand for 20 minutes. Drain the water from the jars and boil, adding sugar to the water. Pour boiling syrup into jars and immediately roll up with boiled lids.

Healthy raspberry drink

Pear in compote goes well with raspberries. The drink is not only tasty, but also very healthy. It can be used as an antipyretic for colds. For a liter jar.

1 large pear;
100 gr. raspberries;
200 gr. Sahara.

We sort through the raspberries, discard the spoiled ones. Pour water into a large bowl and dip the berries into it, mix gently. Under running water, tender berries should not be washed, they can be wrinkled. We spread the berry on a clean, dry dish and let it dry.

Pour raspberries into the bottom of clean jars. Wash the pear, cut into small pieces. The skin does not need to be cut, but the seeds must be cut out.

Advice! Pears for making compote should not be overripe; fruits with dense pulp should be chosen.

We stand in a jar of sugar and pour boiling water. We cover the jars with lids and sterilize the jar in boiling water for 15 minutes. Then we take out the jar and roll it up hermetically with a tin lid.