Compote of small pears for the winter. Pear compote recipes for the winter with the addition of various fruits

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 a beautiful color. 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 to know is that be sure to cut out 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 in a saucepan, 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.

Step-by-step recipes for sweet pear compote for the winter with apples, cherries, blackcurrants and fresh lemons with and without sterilization

2018-08-10 Julia Kosich

Grade
prescription

2319

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

17 gr.

68 kcal.

Option 1: Classic pear compote recipe for the winter

Pear compotes for the winter are distinguished by a rich sweet taste with light spicy notes. Therefore, among other fruits, apart from various berries, they confidently hold the lead among winter drinks. Therefore, it is with a pear that we will make today's compote in its pure form and with the addition of other ingredients.

Ingredients:

6 liters of artesian water
3 kg of small pears;
220 grams of sugar;
2 tsp citric acid.

Step-by-step recipe for pear compote for the winter

Wash all small pears with a sponge under running water. See if there are rotten spots. Such specimens are not suitable for harvesting.

So, put the whole fruit in a large pot or basin. Pour in water and, bringing to a boil, boil for fourteen minutes.

Now carefully (you can by the tails) transfer the pears into sterilized jars, filling them by one third.

Pour sugar and all citric acid into the remaining liquid. Dissolve dry ingredients completely.

Pour the fruits with the resulting syrup and cover the neck with lids. Boil pear compote for the winter in a suitable saucepan, and then roll it up tightly.

In order for the fruits to "lay" as tightly as possible into the jars, choose the smallest pears. If you can't find anything like that, cut them into two or four pieces before welding. Regarding citric acid. It is added to this winter drink not only as a preservative, but also to give the sourness necessary for such a sweet compote.

Option 2: A quick recipe for pear compote for the winter

Ingredients:

liter of filtered water;
250 grams of sugar;
4 grams of citric acid;
3 kg of juicy pears.

How to quickly make pear compote for the winter

Wash ripe juicy pears and, having processed, cut into thin small slices. All jars in which the drink will be closed, scald with boiling water.

Fill the containers up to the shoulders with fruit pieces. Immediately pour boiling water over it. Cover with lids and let stand for about five minutes.

After a while, drain the liquid into a bowl and bring to active seething. Only after that, introduce all the usual sugar and citric acid. Dissolve.

Return syrup to jars. Immediately roll up and, turning over to check the tightness, cool on the kitchen table for a day. It remains to put pear compote for the winter in the basement or in the pantry.

Since we do not subject the workpiece to heat treatment, we recommend that the ready-made slices be completely filled with boiling water for a couple of seconds before being sent to jars. And it is better to store a sweet pear drink, nevertheless, in a cool place.

Option 3: Apple-Pear Compote for the Winter

Compote of apples and pears - perfectly combined fruits, undoubtedly, will decorate any winter table, both as an addition to various pastries, and as an independent drink.

Ingredients:

2 kg of sour apples;
2 kg of ripe pears;
8 liters of filtered water;
0.5 kg of white sugar.

How to cook

Wash sour apples and sweet pears. Cut into two halves all the fruits. Cut out the core.

On a dry cutting board, chop each part into relatively thin slices. Throw everything into a clean enamel basin.

Pour in all the planned water and bring to a boil on a large burner. Boil for a few more minutes, removing light foam.

Now lay fruits in equal batches in scalded jars. Add simple sugar to the remaining liquid. Dissolve by boiling for a few more moments.

At the end, pour the hot sweet mixture over apples and pears up to the very neck. Cover. Transfer to a bowl or pot of boiling water.

Sterilize pear compote for the winter for ten minutes, after which it is good to roll up.

Option 4: Pear compote with cherries for the winter

Love tart notes? Then include ripe cherries in the pear compote recipe, after removing the seeds.

Ingredients:

1.5 kg of ripe cherries;
3 kg of autumn pears;
8 liters of filtered water;
10-11 grams of citric acid;
0.4-0.5 kg of sugar.

Step by step recipe

Wash the autumn juicy pears, process, blot with napkins and chop into slices. In addition, wash the cherries, then squeeze out the seeds.

Sterilize glass jars with boiling water. Lay berry and fruit slices in equal parts.

Cover with lids, and in parallel boil the syrup from filtered water and regular sugar. After a couple of minutes of boiling, add granular acid. Switch off the burner and stir.

Pour the prepared liquid into jars. It should fill the containers to the brim. Cover the pear compote again for the winter and send it carefully to the pan. There sterilize in boiling water for about - 11 minutes.

At the last stage, tightly twist the drink, cool and put on a shelf in the pantry.

Cherries, especially when it comes to compotes, can be left with pits. However, we strongly recommend that you remove them, as there are many opinions about their harm during long-term storage. Although if you don't believe it, close the drink with whole cherries.

Option 5: Pear compote with blackcurrant for the winter

Another berry that can be added to the compote presented today will be blackcurrant, which usually replaces citric acid.

Ingredients:

1 kg of ripe black currant;
3 kg sweet autumn pears;
8 liters of artesian water;
0.5-0.6 kg of sugar.

How to cook

Sort the blackcurrant, process and wash thoroughly. Do the same with pears. In addition, remove the core from the latter and cut into medium cubes.

Pour 1/5 of blackcurrant into clean sterilized jars. Sprinkle pear slices on top. In total, the fruits should fill the jars by one third.

Separately, cook a light syrup from sugar and cool water. While it is still simmering, pour with a scoop into the fruit bowls. Fill up to the neck.

For ten minutes, sterilize pear compote for the winter, covering it with lids.

Before sending the drink to a place of long-term storage, cool the cans completely and check the sealing of the lids for leaks. To do this, just turn them upside down.

Blackcurrant will color the drink in a dark saturated shade. In addition, this berry will play the role of a preservative, which means we do not need to add citric acid to the drink.

Option 6: Pear compote with fresh lemon

We will prepare the last drink with fresh lemon, which will fill it with pleasant sourness and a subtle bitter tint.

Ingredients:

2 kg of ripe juicy pears;
0.5 kg of fresh lemons;
a glass of regular sugar;
5 liters of water.

Step by step recipe

Wash fresh lemons thoroughly (preferably with a sponge). Remove "butts". On a dry board, cut the fruit into quarters of circles, removing and discarding the seeds if they meet.

At the next stage, chop the washed and processed pears into short halves of the slices.

Now pour water into a clean saucepan. Pour, with constant mixing, white sugar. Dissolve it by bringing it to a boil over medium heat.

Scald glass jars. Gently place prepared pears and lemons inside (both fruits in equal volume). In this case, the containers should be filled by one third.

At the current stage, pour lemons with pears with boiling sweet syrup up to the neck. Roll up with sterilized lids. Cool the finished pear compote for the winter and put it in a cold place for further storage.

Since we use lemons along with the skin, the drink will turn out with a slight bitterness. If you are not satisfied with this shade in the compote, just squeeze the juice from the fruit along with the pulp, but without the seeds.

Fruits and berries

Description

Compote of whole pears for the winter- a versatile double preparation that simultaneously contains a delicious homemade drink and no less delicious canned fruit. Both of these products prepared in this way have one very important advantage. Since both compote and pears in this wonderful winter preparation are canned at home, such preservation contains only natural ingredients, which means that homemade pear delicacy is also a source of vitamins necessary for the body. Therefore, every hostess should preserve pear compote and whole pears in one common preparation according to this simple recipe.

In order to make compote from whole pears for the winter correctly, you must clearly follow the step-by-step instructions below with a photo. With its use in the preparation of a pear drink, there will not be a shadow of doubt even among those hostesses who have no experience in cooking at all. The main point of creating this wonderful preparation is to use the best ripe pears and preferably hard varieties for its preparation, then, without a doubt, the pear delicacy will come out very tasty and healthy.

So, let's move on to the cooking process!

Ingredients

Steps

We will prepare the necessary ingredients and containers for making delicious pear compote for the winter at home.

So that the pear pulp does not soften and fall apart during the canning process, the fruits must be used in a not overripe state. Their structure should be firm and dense. So, we wash the fruit thoroughly and send it to a deep pan. Next, fill the pears with water and send them to medium heat.

After the pears have boiled, boil them under a closed lid for about twenty minutes.

While the fruits are cooking, prepare a glass container for them. First, wash the jars thoroughly, and then sterilize over steam for ten minutes. The lids are processed together with the jars.

Twenty minutes later, we remove the pan with pears from the stove and begin to spread the fruits in portions in processed jars.

The water in which the pears were boiled does not need to be poured out. We use it to make syrup. To do this, add granulated sugar and freshly squeezed juice of half a lemon to pear water. In extreme cases, lemon can be replaced with one pinch of citric acid. Both that and that ingredient will play the same role in this canned preparation, namely, it will not allow it to deteriorate ahead of schedule.

After all the ingredients are mixed, send the syrup to the stove and bring it to a boil over medium heat. After, boil the sweet liquid for two minutes.

We fill the prepared jars with whole pears with hot marinade, after which we tightly close them with lids. We move the pear blanks to the basement only when they have completely cooled down (the blank should cool in an inverted state and under a warm blanket). Canned compote from whole pears for the winter is ready.

Bon Appetit!

Humanity has been familiar with the excellent taste qualities of pears for more than 3,000 years; during this time, the fruits were used not only as a direct delicacy, but also as ingredients for desserts and even healing decoctions. There are close to hundreds of diverse varieties with individual taste and aromatic qualities. You can convey the taste sensations of summer for the winter period with the help of compote for the winter, made from pears.

Preparation of a drink for the winter period involves the use of ripe fruits or slightly unripe ones. This rule will allow the use of sugar, the excess content of which is formed in ripe fruits. Selected fruits are subject to careful selection. Those that have been defeated should be excluded so as not to spoil the quality of the finished product.

To improve the taste and reliability of preservation, 1-2 grams of citric acid or freshly squeezed lemon juice are added to pear compote. uh

Preparing pears for the start of the process

At the beginning, a careful selection of ripe garden fruits is made, excluding affected or rotten areas. If the skin of the selected variety is rough, then it is better to peel it, especially for green fruits.

Size does not matter - after removing the core, large fruits are divided into 2 or 4 parts. Prepared components are thoroughly washed and placed in sterilized dishes.

Recipes for making pear compote at home

Fruit trees provide people with the necessary ingredients to bring the flavors of summer into winter. Pear drinks are especially popular due to their delicate taste and unique aroma.

Easy way for winter

To prepare an ordinary pear compote for the winter, based on a 3-liter jar, it is necessary to prepare certain ingredients. It will take 1 cup of sugar, 1 kilogram of pears, 2 liters of water.

Arrange prepared and chopped fruits in sterilized jars.
Pour boiling water, under the top, and soak for 30 minutes.
Then pour the broth back into the pan, add sugar, boil and boil for 5 minutes.
Pour the finished syrup into jars of fruit, close, put on the lids and cover with a blanket for a day.

To improve the taste of pear compote, it is recommended to add a small amount of sour apples or berries, and in the absence of a little citric acid.

Without sterilization

Cooking pear compote for the winter without sterilization has its own subtleties. To accomplish this task, it is necessary to prepare 1 bushel of pears, 100 milligrams of sugar, 4 eighths of a teaspoon of citric acid and 2 liter cans of water, based on a 3 liter jar of composition.

Place prepared and chopped pears in a saucepan, boil and simmer for 15 minutes.
Put boiled pears in a prepared jar, add sugar and lemon acid to the broth, boil.
Pour the finished syrup into a jar of pears, roll up and put on the lid, cover with a blanket for a day.

The resulting compote has excellent taste characteristics and is able to keep whole fruits for a year without any risk.

From whole pears

This method of harvesting allows you to simultaneously cook fragrant compote and tasty whole fruits for the winter. It is very important to use ripe but firm fruits for this recipe that will not fall apart during cooking.

With citric acid

This affordable recipe will make it easy to make a delicious drink for the winter. In the core of the pear, its unusual smell lurks, to give the compote a rich aroma, a decoction from the remote centers is added to it.

From wild pear

In addition to their unique taste, wild pears are endowed with healing properties. Compote of small fruits has an extraordinary aroma, it perfectly quenches thirst and saturates the body with valuable vitamins.

From pears Severyanka

In order to close the pears of this class, they must be subjected to particularly careful selection, because, due to their delicate structure, they are too susceptible to damage.

Severyanka, as a result of cooking, turns out to be very watery, so it should not be cut into too small pieces.

With mint

The presence of mint in the preparation of pear compote gives the drink a refreshing characteristic. To fully reveal the mint flavor, dried mint must be added to fruits before they are poured with ready-made syrup.

Cinnamon

Cinnamon has the ability to enhance individual flavor profiles, making them more concentrated. It is important to remember that cinnamon has its own specific taste, so it will be possible to cook compote with its use only in strict accordance with the recipe.

With plum

Thanks to the aromatic features of plum and pear, an excellent combined taste is obtained, which allows you to get a real pleasure.

If plums with their own acid are used to prepare the drink, then it is not necessary to use lemon acid.

With lemon

It does not take much effort to make this compote, but it has an excellent taste and delicate aroma. For proper preparation, it is necessary to peel the lemon, divide it into slices and cook them together with the fruits.

with apples

The use of apples in pear compote adds not only specific taste characteristics to the drink, but also increases the content of vitamins. To get the most vivid flavor, it is better to use sour varieties with a rich aroma for this recipe.

With strawberry

Pear compote made with strawberries is a rather rare recipe that combines two bright summer flavors. For the preparation of this compote, firm, slightly unripe strawberries are best suited.

From Siberian pears

These cultivars have been adapted for colder climates, resulting in thicker skins and a very rich flavor that lends some flavor to their preparation. When preparing compote from Siberian varieties, it is necessary to peel the fruits, if the pears are not sweet enough, you can add a little sugar.

Compote of pears stuffed with rose hips

This compote has its own original taste and is considered very useful. Here you will need peeled pears with a selected core, into the cavity of which they put a rose hip. In the process of stuffing fruits and boiling water, it is better to keep the fruits in an acidified aqueous solution, then they will not darken.

Pear compote for the winter without sterilization is very easy to prepare. At least that's what the recipe from Mom's old cookbook says. That's exactly what I will use, because today I got a bucket of excellent fragrant pears, which our neighbor treated us to.

My childhood memories reminded me how my mother and I made fragrant pear compote for the winter without cooking. My responsibilities included preparing fruits for canning. I sorted them out, set aside the hard ones for compote, and the soft ones went to make jam. We always threw a mint leaf into each jar and added a little vanillin. Our pear compote turned out to be incredibly fragrant. It is the combination of fruit, mint and vanilla that gives this drink a delicious aroma.

Recently, I forgot about pears a little, and did not cook any of them. But before, my mother and I cooked compote for the winter, jam, pear jam, and even made pear puree for the winter without sugar for my little brother. It’s just that grandfather had a large pear tree growing in his dacha, which gave a good harvest every year. That's why we always had such a variety of delicious recipes.

Now there is no such possibility, we usually buy fruits in the market. Since such an opportunity has come up today in the form of a bucket of fragrant beauty, why not replenish your preparations? For a long time I doubted the choice of the recipe, because I thought that such a compote only needs to be sterilized. In such heat, somehow I didn’t want to breed even more heat in the kitchen, so I remembered this method.

I sorted through the fruits, set aside part for jam, and part for compotes. You get three cans of three liters of drink, and a couple of jars of jam. My son doesn't like having a lot of fruit in a drink, they are more interested in the liquid itself. Therefore, based on their tastes, I myself put a little fruit. If you like a lot of fruits in compote, then you can put them on the shoulders. In this case, you will need to measure less sugar (about 1 cup per three-liter jar).

Such a drink is not bright, so to color it, you can add a handful of cherries, currants, cherry plums or gooseberries. Such a company will not only make the color brighter and more appetizing, but also add acid, which pears lack. And to be more precise, they do not have it at all.

If you have a few apples, then you can make a compote of pears and apples for the winter without sterilization. It will turn out very tasty too! I will show you two of the best and most convenient ways without sterilization, there are simply no others.

Pear compote for the winter without sterilization

Pears (slightly green and hard)
Sugar - 300 - 350 grams per 3 liter jar;
Citric acid - 1 tsp;
Vanillin;
A little mint.

How to make pear compote for the winter with citric acid:

If for some reason your banks are swollen, then the reasons may be the following:

poorly washed or rotten fruits;
poorly washed container or non-sterile lids;
poorly sealed lids.

I got the most delicious pear compote for the winter without sterilization, I was satisfied with the work done.

And you choose from my recipes the one you like, they are both good! We only have proven homemade recipes on our site, so you won’t waste your products.

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Discussion: 9 comments

Also, jars can swell from heat, i.e. they stood warm for a long time, I had this too ... sorry for all the hard work ....

To answer

Excellent compote options, but mine is a little different. I do not blanch pears, I just take small fruits, most often I use the Forest Beauty, which grows with us. I wash and put in jars. And then I pour it with boiling syrup. I also combine a lot of pears with different berries, I really like the combination of plums, sea buckthorn and pears, very tasty.

To answer

Interestingly, you immediately pour syrup and do not sterilize, Slavyana? And I'm not risking it. Either blanch or sterilize.

To answer
1. No, I don't do anything else. Yes, somehow everything is fine, such a compote has never taken off. Although I always put 200 grams of sugar per 1 liter, and with pears a little more, about 250 per liter.