Preservation of pears for the winter: 20 step-by-step recipes

Fragrant, juicy, sweet and, of course, healthy pears are liked by everyone, without exception, both adults and children. However, unlike apples, pears are poorly stored and not stored for long. Therefore, in order to preserve your favorite summer fruits for the winter, you need to make home canning from them.

At the same time, there are many recipes for harvesting fruits: they are great for compotes, preserves, mashed potatoes, jam. You can use such a blank as an independent dessert, or as a filling for baking: buns, rolls, pies and pies.

But how exactly to make pears for the winter, we will consider in detail in the proposed golden recipes.

Pear jam with slices

Almost transparent amber pear slices are an excellent stand-alone dessert or an addition to ice cream.

You will need: 2 kg of pears, 1.5 kg of sugar.

Preparation... Rinse pears, dry, cut into wedges and place in a saucepan along with sugar. Shake the pot and let it sit at room temperature for 2-3 hours. Then put the saucepan with pears on the fire and, stirring occasionally, bring to a boil. Cook for 10 minutes, then cool completely overnight. Repeat the process two more times. The third time after boiling, cook the jam for 40-60 minutes. When the jam thickens and darkens, pour it into sterilized jars and roll up.

Amber Pear Jam

Such jam is not only tasty, but also attractive in appearance.

You will need: 1 kg of pears, 1 kg of sugar, zest of 1 lemon, 160 ml of water.

Preparation... Rinse pears, core and chop. Mix sugar with water and boil the syrup. Place the chopped pears in the syrup and cook until the pieces become transparent. Peel the zest from the lemon and add to the jam at the end of cooking. Put the hot jam in clean jars and roll up.

Pear jam with lemon

Lemon will add unobtrusive sourness and light citrus aroma to the jam.

You will need: 1 kg pears, 1 kg sugar, 1 lemon, 2.5 glasses of water.

Cooking. Mix water and half of the sugar and boil the syrup. Place the chopped pears in the syrup and cook, stirring occasionally, for 15 minutes. Then add the remaining sugar and thinly sliced lemon. Stir well to dissolve the sugar and cook for another 30 minutes. Remove jam from heat, cool and chill in refrigerator overnight. After that, put it back on the fire, bring to a boil and immediately place in jars and roll up.

How to make pear jam with lemon and orange

Another mind-blowing dessert for the winter. Adjust the amount of sweetness yourself. Based on the variety of pears, you may have to add a little, here is the amount for sweet fruits.

Required:

Pears - 1 kg.
Orange.
Lemon.
Water is a glass.
Granulated sugar - 500 gr.

How to cook:

Rinse citrus fruits, cut into slices, or divide into half rings if the fruits are large. Remember to remove the seeds.
Pour in water, boil, cook for 3 minutes over moderate heat.
Place citrus fruits in a different bowl, add granulated sugar instead. Boil the syrup by boiling it until the crystals dissolve. Remove from stove.
Cut the pears into slices while cooking. Transfer them to a saucepan, followed by lemons and oranges. Leave to infuse for about an hour.
After the set time, put to cook. Cook the dessert on a low-power fire for 30-40 minutes.when the slices become transparent and the syrup is boiled down, check the readiness of the jam by dropping a drop on a saucer.
Pour the delicacy, roll it up, after cooling the cans, move to the cold.

Thick pear jam

The highlight of this jam is the addition of fresh ginger root. It will add a special piquancy to the finished jam.

You will need: 1 kg of pears, 1 kg of sugar, 2 tbsp. l. grated ginger, juice and zest of 1 lemon, 200 ml of water.

Preparation... Rinse pears and cut into cubes. Put pears, ginger, lemon zest and juice, water in a saucepan and bring to a boil, stirring occasionally. Simmer for 15 minutes, until the pear pieces are tender. Add sugar, stir until it is completely dissolved and cook for another 10-20 minutes, stirring occasionally. Put the finished jam in jars and roll up.

Canned fruits in own juice

When choosing what to cook from pears for the winter, you should pay attention to the recipe below. Such a delicacy is a great and healthy alternative to high-calorie, sweet desserts. A treat as an independent snack or an ingredient in salads, fruit interlayer for baking is suitable.

Components:

Pears - 1 kg
Granulated sugar - 2 tablespoons
Water - 2 tablespoons

Cut fruit

Wash the fruit, peel it, cut it in half, separate it from the pith with seeds and "tails". You can use both halves of the fruit and chopped thin and long slices of pears in the workpiece.
Put pears tightly in a clean and dry jar, filling the container to the top. Sprinkle the ingredient with granulated sugar, add water to the workpiece.
Cover the container with fruit with lids, transfer to a saucepan with hot water (the temperature of the liquid should be 70-80 degrees). Sterilize the workpiece for 30 minutes in a water bath.
Gently take out the jars, seal them tightly with lids. Place the container upside down and leave in this position until it cools completely.

Whole Pear Jam

To make jam according to this recipe, use small fruits, for example, the Limonka variety.

You will need: 2.5 kg of pears, 1.5 kg of sugar, 1 g of citric acid, 2.5 glasses of water.

Preparation... In a saucepan, combine sugar and water, bring to a boil and cook for 20 minutes, stirring occasionally. Rinse the pears, dry them, and prick them with a toothpick in several places. Then place in hot syrup and cool completely. Put the pears in the syrup on the fire again, cook after boiling for 15 minutes and cool completely again. Repeat the process 3 more times. Arrange hot pears in jars, cover with syrup and roll up.

Canning fruits in halves with lemon: recipe for compote with vanilla flavor

Ingredients per 3L can:

pears (only strong fruits) - 1.5 kg;
sugar - 400 g;
vanilla sugar - 1 sachet;
citric acid - an incomplete teaspoon;
water - 2 l.

Stages of conservation:

Rinse the pears well, cut into halves and peel off the core, tails and ends.
Place the halves in sterilized jars, cut down. The container must be filled up to the hanger.
This compote is poured with syrup three times and then rolled up. To prepare the syrup, boil water and sugar, then pour it into a jar of pears. In the event that there is not enough water, add boiling water from the kettle. After five minutes, drain the syrup back into the saucepan. This is one fill.
Repeat the procedure 2 more times, thus obtaining a threefold fill. After 3 draining of the syrup, add lemon and vanilla sugar to it and boil for about 2 minutes.
Pour the syrup back into the jar and roll it up with a sterile lid.
Turn the container upside down and wrap it up. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After pouring three times, the fruit will settle a little and take up only half of the jar. Compote prepared in this way turns out to be incredibly tasty, and the fruits acquire a slight vanilla aroma.Instead of pears, apples can be used in this recipe.

Pear jam with orange

You can diversify the taste of pear jam by adding zest and orange juice to it.

You will need: 1 kg pears, 1 orange, 1.5 kg sugar.

Preparation... Rinse the pears, remove the skins and seeds and chop. Wipe off the zest from the orange and squeeze the juice. Place pears in a saucepan, cover with cold water. To completely coat the fruit, add sugar and cook, stirring occasionally, for half an hour. Then rub the pears through a sieve, add juice and orange zest to the resulting puree and cook for 20 minutes. Put the hot jam in sterilized jars and seal.

Pear jam "Pyatiminutka"

Even in 5 minutes you can make great pear jam.

You will need: 1 kg of pears, 250 g of sugar, 1 tbsp. l. honey, 2 tbsp. l. lemon juice.

Preparation... Rinse pears and cut into thin slices. Place in a saucepan along with lemon juice, sugar and honey. Stir, cover and set aside overnight. Then put the saucepan over low heat and, stirring occasionally, bring to a boil. Cook for 5 minutes and immediately place in jars and roll up.

How to cook a soaked pear with lingonberries and mustard

Try making a soaked pear with lingonberries. Fruit can be tasted 8-10 days after pouring.

The main products are 10 kg of pears, 2 kg of lingonberries. And also 10-15 black currant leaves.

To fill 10 liters of water:

yogurt - 10 tsp;
coarse salt - 2 tbsp. l .;
dry mustard - 1 tbsp. l.

How to cook step by step:

Use fruits with firm pulp and stalks. Layer them with lingonberries and blackcurrant leaves in an enamel saucepan. You can take a voluminous enamel bucket with a lid.
Prepare the fill. Combine water, yogurt, salt and mustard.
Pour food into a saucepan. Close the lid. Take out for 8-10 days in a cool place.

Pear jam with poppy seeds

This jam will serve as an excellent filling for homemade pies.

You will need: 1 kg of pears, 300 g of sugar, 2 tbsp. l. poppy seeds, 1 lemon.

Preparation... Rinse, peel, core and chop the pears. Place in a saucepan along with sugar and squeezed lemon juice and leave at room temperature for a couple of hours. Then put on fire, bring to a boil, stirring occasionally, and cook for 20 minutes. If desired, the fruit can be interrupted with a blender until smooth. Fry the poppy seeds a little in a dry frying pan, add to the jam and cook for another 5-10 minutes. Put the hot jam in sterilized jars and roll up.

Jelly

Squeeze the juice out of the pears before making the jelly. Can be with pulp. Use a juicer. Or mince the pulp and squeeze by hand through the pulp.

Pears with lemon

For 1 liter of juice, take 750 g of sugar and the juice of one lemon.

Cooking steps:

Mix pear juice with sugar and juice of one lemon.
Bring to a boil. Skim off the lather with a wooden spoon.
Cook over low heat until the required thickness.
Pour into sterilized jars. Roll up the lids. After cooling, the jelly will solidify.

With gelatin

For 500 ml of juice, take 1 level tablespoon of free-flowing gelatin. Plus 200 grams of sugar. Use the following cooking principle:

Mix the juice with the sugar.
Bring to a boil.
Put gelatin in sterilized half-liter jars. Pour in sweet hot juice. Cap immediately with hot lids. Keep the seams under the covers until they cool.

Green pear jam

Don't be afraid to experiment, try making green pear jam!

You will need: 2.5 kg of pears, 1.5 kg of sugar, 2 glasses of water.

Preparation... Rinse pears, dry, cut into cubes and place in a saucepan. Pour in 1 tbsp. water and bring to a boil over low heat, then cook for 20 minutes. Stir the jam while cooking and skim off the foam. Cook the syrup separately by mixing 1 cup water and sugar.As soon as the syrup boils, put the pears in it, bring to a boil and cook for another 10 minutes. Put the hot jam in the jars, close with nylon lids and store in the cellar.

How easy it is to dry pears

The easiest way to dry pears for the winter is in an electric dryer. To do this, cut the fruit pulp into halves, quarters, or slices. The approximate drying time is 15-30 hours, depending on the thickness of the cut. Dried fruits will not be hard, slightly soft. Weight after drying to original weight - 20-25%.

Prepare your fruit. Rinse, cut. Remove damaged areas and seed pods. Don't want dried fruits to darken? Blanch them in boiling water for 5-6 seconds. Then chill quickly in cold water. Arrange in one row on the mesh trays of the dryer. Set the temperature to 60-70%. When drying, periodically rearrange the pallets. So the raw material will dry out more evenly.

Here are 20 recipes for preserving pears for the winter. Next time we will get acquainted with the recipes for green pears for the winter. Successful seams are also obtained from unripe raw materials. The main thing is to be able to cook correctly.

Bon Appetit! Did you like the recipes? I look forward to your comments.

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Pear and plum jam

Sweet pears go well with sour plums.

You will need: 1 kg pears, 1 kg plums, 1.6 kg sugar, 400 ml water.

Preparation... Peel, core and chop the pears. Remove the seeds from the plums and chop. In its pure form, you should get 1 kg of pears and plums. First, boil the syrup by mixing water and sugar. Place pears in syrup, bring to a boil and simmer for 20 minutes, skimming off the foam. Then add the plums to the pears and cook for another 20-25 minutes. Arrange the jam in jars and seal.

Pear jam with cinnamon

Cinnamon Pear Jam is a classic French recipe for making pears.

You will need: 1 kg pears, 800 g sugar, 1 tsp. ground cinnamon, a pinch of ground cloves.

Preparation... Chop the pears, place in a saucepan with sugar and spices and bring to a boil, stirring occasionally. Reduce heat to low and cook the jam, stirring occasionally, for 1.5-2 hours. Skim off the foam and immediately place the jam in sterilized jars and roll up.

Pear compote for the winter

In addition to pear jam, you can prepare delicious compote.

You will need: 1 kg pears, 350 g sugar, 1 tsp. citric acid, zest of 1 lemon, 700 ml of water.

Preparation... Peel and seed the pears, cut in half and place in a solution of citric acid and 1 liter of water for 15 minutes - this will prevent them from darkening. Put the zest removed from the lemon at the bottom of the sterilized jar, put the pears on top. Prepare a syrup from 700 ml of water and 350 g of sugar and pour over the pears. Sterilize the can and roll up.

Preparation of containers

A container for storing amber pear jam should not have any damage, cracks or chips. The most commonly used jars of the same size are made of clear or light green glass. The containers are pre-washed using baking soda and rinsed several times with water.

To ensure the safety of the product, the container is sterilized. This can be done in a convenient way: hot steam, in an oven, microwave oven or double boiler. The duration of the procedure is 10-15 minutes.

Pear juice for the winter

Juicing takes a little bit of work, but it's worth it.

You will need: 5 kg of pears and 1 kg of sugar.

Preparation... Rinse the pears, dry and chop. Pass the sliced fruit through a meat grinder and then use a press or hand to squeeze the juice. Heat it over low heat, not boiling. Add sugar if desired and pour hot into the jars. Sterilize and roll up.

Pear juice

This drink will saturate the family with vitamins and strengthen the immunity of relatives and friends in the cold season.

Components:

Pears - 5 kg
Granulated sugar - 1 kg

The instructions for preparing the drink are as follows:

Wash, dry, chop the fruits into pieces. Scroll the fruit slices through a meat grinder into an enamel bowl. Squeeze the juice out of the resulting mass using gauze.

A glass of juice

Attention! Having a juicer in your home makes it easier to get juice by passing fruit slices through the device.

Pour the juice into a saucepan, warm up to a temperature of 80 degrees. Add granulated sugar to a hot drink, stir until completely dissolved.

Attention! Do not boil the drink.

Pour the juice into pasteurized jars. Preserve containers with lids, cool upside down.

Pear mashed potatoes for the winter

Pear puree is a tasty and healthy preparation that can be given even to small children.

You will need: 1 kg of pears, 2 cups of sugar, 1 tsp. citric acid, 1 vanilla pod, 0.5 cups of water.

Preparation... Peel the pears, cut into cubes and place in a saucepan. Add water and citric acid. Simmer the mixture for about half an hour, then transfer to a blender and purée until smooth. Transfer the resulting puree to a saucepan, add sugar and vanilla. Cook, stirring constantly, until the puree is slightly boiled down. Then arrange in jars, removing the vanilla pod, sterilize and roll up.

About pear:

Pear is one of the oldest cultivated plants. For the first time in the literature about the pear culture is mentioned in 1000 BC. e.

Pear fruits contain 6-13% sugars (fructose - 1.4-3.7%, glucose - 5.8-9.3%, sucrose - 0.5-2%), organic acids (mainly malic and citric) , nitrogenous, tannin and pectin substances, a small amount of vitamins A, D, and C, phytoncides, minerals and other substances. This is one of the few fruits that contains iodine.

Pear is of great importance in dietary nutrition, especially for diabetics. Fresh and dried, as well as drinks from it, are included in diets for diabetes and obesity.

Fresh pear, consumed in small quantities, regulates digestion and is well absorbed by the human body. It has a diuretic and antimicrobial effect, and is useful for kidney stones and urinary tract infections. The salts of potassium and trace elements contained in these fruits contribute to the elimination of water and waste products from the body during metabolism.

But due to the significant amount of fiber that irritates the mucous membrane of the stomach and intestines, the pear is not recommended for people with a sick stomach and intestines, especially during an exacerbation of diseases.

Pears in syrup for the winter

Pear prepared in syrup is a delicious delicate dessert.

You will need: 1 kg of pears, 0.5 kg of sugar, 1 liter of water.

Preparation... Peel and cut the pears into halves or quarters. Sprinkle with lemon juice to keep them from darkening. Boil the syrup and dip the pears in small portions. Arrange the pears in jars, pour over the syrup, sterilize and roll up.

Aromatic pears in vinegar with sugar

Take the following products for aromatic pears in vinegar with sugar:

fruits - 1.2 kg;
water - 250 ml;
sugar - 400 g;
table vinegar 6% - 500 ml;
cinnamon - 10 g;
zest of one lemon.

Cooking steps:

Rinse the pears. Cut off the pulp. Rinse in lightly salted water for a couple of minutes.
Combine marinade foods in a saucepan.Water, sugar, cinnamon, vinegar. And also the zest of one small lemon.
Place the slices in the solution. Cook until soft.
Leave unheated until the next day. The workpiece should stand under the lid for about 8-9 hours.
Divide the pieces into jars. Pour in syrup.
Sterilize. Containers of 500 grams for 12 minutes, for a liter - 18 minutes, 3-liter - 25 minutes. Roll up tightly.

Pear jam for the winter

Pears make an excellent thick jam, which can be used as a filling for pies and buns.

You will need: 1 kg pears, 0.5 kg sugar, 0.5 tsp. citric acid, 0.5 l of water.

Preparation... Peel and seed the pears and chop. Place the slices in a saucepan, cover with water and cook until the fruit is tender. Then discard the fruit in a colander, do not pour out the broth. Rub the pears through a sieve, transfer to the broth and simmer until the fruit is boiled. Add sugar, citric acid and cook, stirring occasionally, until tender. Put the finished jam in jars and cork

Spicy marmalade with cloves and cinnamon

The marmalade pieces have a sweet, spicy taste. Delicious with powdered sugar. Pear marmalade is not very dense, soft. For a thicker consistency, add apple puree to the marmalade. 20-25% of the total mass of puree.

Products for 1 kg of pear pulp:

carnation buds - 5 pcs.;
ground cinnamon - half a teaspoon;
sugar - 400 g

How to cook:

Peel the pears. Put the pulp in a saucepan. Sprinkle in cloves, cinnamon. Stir.
Boil until soft. First, on low heat, so as not to burn.
Rub the mass through a fine sieve with a spatula.
Mix with sugar.
Boil, stirring occasionally, until thick. Divide into jars. Roll up the lids. As soon as the mass cools down, it thickens.

Pear jam for the winter

When preparing jam, add a little good cognac to it - you will like the result.

You will need: 2 kg pears, 1.5 kg sugar, 1 tsp. citric acid, 1 bag of vanillin, 1 tbsp. l. cognac.

Preparation... Rinse the pears, dry them and, after removing the seeds, cut into slices. Place the fruit in a saucepan, cover with sugar and leave to stand until the juice comes out. Then put the saucepan over low heat and bring to a boil. Cook for a couple of minutes, skimming off the foam, and cool slightly. Bring to a boil again, add vanillin and citric acid and cook for half an hour, stirring occasionally. At the end of cooking, add to the cognac jam and remove from heat. Using a hand blender, beat the fruit mass to the desired consistency and arrange in jars. Store the jam of their pears in a cool dark place, capping the jars with nylon lids.

Pear jam for the winter with lemon: a recipe for cooking in a pan

Fried jam in itself is already something unusual. But this recipe got this name only because this pear jam with lemons is prepared in a pan, and not in a saucepan. Although, strictly speaking, the frying process itself does not occur, because neither oil nor any other fat is involved in making the jam.

Comment! It's just that the frying pan retains heat better and gives a more intense and even heating, which allows the cooking process to be shortened to literally half an hour.

Of course, it is unrealistic to use this recipe on a large scale. After all, you can only cook a small portion of the dish at a time. But on the other hand, if you like the taste of the workpiece, then it can be made more than once.

For a medium skillet with a diameter of about 26 cm you will need:

700 g of pear fruits peeled from the inner parts and peel;
250g sugar;
½ lemon.

Manufacturing:

Prepared pears are cut into slices about 2 cm thick.
Peel the zest from the half of the lemon and chop it. Lemon juice is squeezed out separately.
Put pieces of pears in a dry frying pan, sprinkle them with sugar and add squeezed lemon juice and chopped zest.
Include medium heat under a frying pan and heat the fruit mass until boiling. Remove foam and reduce heat.
Warm up the pear mass with lemon for about half an hour, constantly stirring it, thereby saving it from burning.
At the end of cooking, the jam should darken slightly.
Spread the jam on dry sterile jars, if desired, tightly tighten it for winter storage.

Whole canned pears

Such a preparation is especially pleasant to open in winter and enjoy a juicy sweet fruit.

You will need: 3 kg pears, 2 kg sugar, 2 tsp. citric acid, 1 liter of water.

Preparation... Rinse, dry the pears, remove the tails and prick each pear with a fork in several places. Place the pears in a saucepan and cover with water until they are completely covered, so you measure out the right amount of water. Drain the water into another saucepan, add sugar and boil the syrup. Pour over the pears with hot syrup, bring to a boil and cook for 15 minutes. Remove the pan from heat and cool completely. Then put the pan on the fire again, bring to a boil, cook for 15 minutes and cool completely. Repeat the process 2-3 more times. At the end of the last boil, add citric acid. Arrange pears in jars, top with hot syrup and roll up.

Harvesting from wild pears in Bulgarian: recipe for a 3-liter jar

Pick up 2 kg of small wild pears. In addition, take 1 tablespoon of salt, 100 g of dogwood, a pinch of citric acid, 1.3 liters of water. In an old recipe, 4-5 leaves of homemade geranium are added.

Cooking steps:

Rinse the fruit, dogwood. Fill a sterilized 3 liter jar.
Boil 1.3 water. Add salt, lemon.
Pour the marinade over the fruit.
Seal with a lid. Turn upside down. Keep under a towel until it cools. Turn over the next 10 days once a day. After 20 days, the twist is ready for tasting.

Pickled pears

Pickled pears are a good snack and addition to meat dishes.

You will need: 2 kg pears, 0.5 kg sugar, 3 bay leaves, 4 cloves stars, 8 black peppercorns, 8 tbsp. l. table vinegar, 2.5 liters of water.

Preparation... Wash, dry and cut the pears into 4 parts, removing the seeds. For the marinade, combine water, vinegar and sugar, place pears in it and bring to a boil. Cook for 5 minutes. Put spices at the bottom of the jars, fill with pears and cover with hot marinade. Sterilize and roll up.

Preservation of whole fruit without sterilization

A wonderful recipe that should appear in the notebook of every housewife, because it will take only a few minutes to prepare a fragrant preservation. Vanillin will emphasize the delicate aroma of the fruit and give a pleasant note to the preparation. The ingredients are given for 1 glass jar (3 liter).

Ingredients:

1400 g pears (strong, with firm skin);
380 g of sugar sand;
1 liter of water;
1 bag of vanilla sugar;
15 g citric acid.

Preparation:

Wash the pears well, if the tails are too long, shorten them a little.
Fill a sterile, clean container with fruits, leaving the free part of the jar from narrowing the neck.
Bring the sweet syrup to a boil (do not add vanilla sugar and citric acid!), Pour the contents of glass containers.
Drain the fragrant liquid after 4-6 minutes, repeat the steps.
Boil the syrup for the last time, add the remaining ingredients and pour over the pears (which have already greatly reduced in volume). Top up with clean boiling water if necessary.
Seal the container filled with pears with tin lids, check the tightness with your fingers (by turning the lid in different directions), turn it over on a flat surface for cooling.
It is imperative to wrap the containers warmly, removing the blanket only after two days.