Compote of overripe pears. Cinnamon pear compote with orange zest. Spicy compote with rum pear

It is better to pick pears for compotes a week before ripening, so that the pulp will not become soft when blanched or cooked in syrup. Fruits of early and mid-autumn ripening are better suited for harvesting.

To check the tightness of rolled up jars, turn the bottle on its side and run a dry cloth along the edge of the lid. If the fabric is damp, tighten the lid with a seaming machine. A properly rolled jar makes a dull sound when you tap on the lid.

Special pear compote for the winter

Select pears with a pronounced aroma for preparations. Combined with vanilla, the compote produces pleasant taste Duchess.

Time – 55 minutes. Yield: 3 liter jars.

Ingredients:

• pears – 2.5 kg;
• vanilla sugar – 1 g;
• citric acid – ¼ tsp;
• sugar – 1 glass;
• water – 1200 ml.

Cooking method:

1. Boil the amount of water according to the recipe, add granulated sugar and boil until completely dissolved.
2. Place fruits cut into halves or quarters in boiling syrup. Cook over medium heat for 10 minutes, but keep the pieces intact.
3. Remove the pears from the pan using a colander and pack into jars up to the shoulders.
4. Add vanilla and lemon to the boiling mixture, simmer for another 5 minutes and pour over the pears.
5. Sterilize the lidded jars in a tank of slowly boiling water for a quarter of an hour. Then screw tightly and let cool at room temperature.

Compote of pears and apples without sterilization

A quick and simple recipe for pear and apple compote. For it, select fruits of the same, preferably medium density. Do not cut into thick slices so that each piece warms up better.

Time – 50 minutes. Yield – 3 l.

Ingredients:

• apples – 1.2 kg;
• pears – 1.2 kg;
• mint, thyme and rosemary - 1 sprig each.

Ingredients:

• pears – 3.5-4 kg;
• water for syrup – 3000 ml;
• granulated sugar – 600 gr;
• cloves - 6-8 stars;
• cinnamon – 1 stick;
• dried barberry – 10 pcs;
• cardamom – 1 pinch.

Cooking method:

1. To warm the prepared pears, place the fruits in a colander and place them in boiling water for 10 minutes.
2. Pour spices and barberries into the bottom of the jars, distribute blanched pears.
3. Boil water for five minutes along with sugar and pour over the fruits.
4. Into the tank with hot water Place the filled jars so that the liquid reaches the shoulders. Sterilize canned food over low heat for half an hour.
5. Turn the sealed pieces upside down and let them cool completely, then store them in the cellar or on the balcony.

Traditional pear compote

It is convenient to preserve fruits cut into slices - you can always remove damaged areas. Since pears quickly oxidize and darken, before placing them in jars, it is recommended to soak the fruit pieces for half an hour in a solution of citric acid - 1 g. for 1 liter of water.

Time – 1 hour 15 minutes. Yield: 3 cans of 1 liter each.

Ingredients:

• pears with dense pulp - 2.5 kg;
• water – 1200 ml;
• sugar – 1 glass.

Cooking method:

1. While the pears are soaking in acidified water, boil the syrup until the sugar is completely dissolved.
2. Fill steamed jars with aged pear slices and pour in hot syrup.
3. Sterilize liter jars for 15 minutes at a temperature of 85-90°C. Immediately roll it up and wrap it in a blanket, turning it upside down and placing it on a wooden board.

I want to offer proven delicious recipes pear compote for the winter for 3 liter jar without sterilization. Flavored 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 cover the fruits whole and with tails.

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

We take the cooled compote into the basement.

Compote of apples and pears

Now I will introduce you to a 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.

We wash the fruits thoroughly. Cut apples in half, pears into quarters. We free it from the seed box.

1. Place the prepared fruits in a clean bottle. Fill with boiling water and let sit for half an hour.
2. Boil the drained water and pour in the fruit again.
3. After half an hour, drain the liquid, add granulated sugar, and let it simmer for 3 minutes.
4. Pour boiling syrup over the fruits. We roll up the bottle, put it on the lid, and cover it.

Let stand until completely cool. Then we go down to the cellar.

Sweet assortment

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

Let's prepare:

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

Wash the fruits well.

1. Place the whole fruits in a sterile bottle up to half the volume.
2. Fill with boiling water to the top. Let stand for half an hour, then drain the liquid.
3. Prepare syrup from the drained liquid with sugar by boiling for several minutes over low heat until the crystals dissolve.
4. Pour boiling syrup over the fruit in jars up to the meniscus and roll up. Turn it upside down, cover it, and let it cool.

We store the seaming without sterilization in a cool place.

How to prepare compote of pears and oranges for the winter

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

Ingredients:

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

Prepare a syrup from water with honey, cloves, lemon juice, bringing to a boil.

1. Wash the pears, peel them, cut them in half, remove the seeds. Cook the halves in syrup for 7 minutes.
2. Divide the peeled oranges into slices, add to the pears, and boil for 5 minutes.
3. Cut the thoroughly washed lemon into thin half rings, dip into syrup, and boil for 7 minutes over low heat.
4. Pour the cooked pear compote with orange into sterile jars and roll up.

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

Compote of pears and plums in jars

Necessary:

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

Ripe, but firm pears wash, cut into quarters, remove the seed box.

1. Pour the fruits prepared in this way into three liters of water with citric acid dissolved in it. Let stand for 5 minutes, strain.
2. Wash firm, medium-sized plums, divide them in half, and remove the pits. Mix two types of fruits together.
3. Prepare syrup from three liters of water and sugar. Place the fruits in it and cook at a low simmer until the fruits are soft.
4. We place the finished fruits in sterile jars to a third of the volume. Fill with boiling broth. Close hermetically.

Place on the lid, wrap warmly, and let cool completely. After this we take it out for storage.

Assorted "Three tastes"

I try to close this compote every year. It turns out very tasty and aromatic. 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 size. Leave the plums whole.

1. Place all the fruits interspersed in the prepared bottle. Pour boiling water over it and leave for about forty minutes.
2. Drain the liquid, add sugar, bring to a boil. When the sugar has dissolved, pour the boiling syrup over the fruit.
3. We immediately roll up the bottle, turn it upside down, and cover it warmly.

We stand for a day. We take the completely cooled compote to the basement for storage.

Recipe for wild pear compote for the winter

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

We will need:

• 2 kilograms of wild pears;
• 250 grams of sugar;
• 2 liters of water.

How to close:

1. We need to wash the fruits well and cut off the tails.
2. Rinse a clean bottle with boiling water and place the pears. Fill the glass container with fruit with boiling water and cover with a lid. We insist for twenty minutes.
3. Pour the liquid into a saucepan, bring to a boil and again pour in the fruit for twenty minutes.
4. Then pour the water into a suitable container, add sugar, and boil for a minute. Pour the prepared syrup over the pears.
5. We seal it hermetically.

Wild pear compote with citric acid

This is another simple and quick recipe 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.

Cut the washed fruits into four parts and remove the seeds.

1. Place mint leaves at the bottom of the bottle and place the prepared fruits. Pour boiling water over the fruit and leave for thirty minutes.
2. After draining the water, add sugar and citric acid, bring to a boil. Pour the resulting syrup over the fruits.
3. Roll up with a sterilized lid. Cover the bottle with a warm blanket. After the compote has cooled, we take it 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 mine the best recipes pear compote for the winter in a 3 liter jar without sterilization. I think you'll like them.

Fruits and berries

Description

Ingredients

Steps

Let's prepare necessary ingredients and containers for making at home delicious compote from pears for the winter.



To prevent the pear pulp from softening and falling apart during the canning process, the fruits must be used when they are not overripe. Their structure should be hard and dense. So, wash the fruits thoroughly and place them in a deep saucepan. 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 boiling, prepare a glass container for them. First, wash the jars thoroughly and then sterilize them over steam for ten minutes. Lids are processed together with jars.



After twenty minutes, remove the pan with pears from the stove and begin to place the fruit in portions into the treated jars.



There is no need to throw out the water in which the pears were cooked. We use it to make syrup. To do this, add granulated sugar and freshly squeezed juice of half a lemon to the pear water. As a last resort, lemon can be replaced with one pinch of citric acid. Both ingredients 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, put the syrup on the stove and bring it to a boil over medium heat. After, Boil the sweet liquid for two minutes.



Fill the prepared jars with whole pears with the hot marinade, then close them tightly with the lids. We move the pear blanks to the basement only when they have completely cooled down (the blank should cool upside down and under a warm blanket). Canned compote prepared from whole pears for the winter.



Bon appetit!

Pear compotes, if the main fruit remains in splendid isolation, can be very tasty, but they look rather faded.

Depending on the variety, the drink may even acquire a bluish tint. The addition of berries allows you to tint and further highlight the taste.

However, if your family is not so picky, then just select a recipe from the appropriate variety and the aromatic fruit decoction will be received with a bang!

Pear compotes - general principles of preparation

Pear compotes for everyday use and for winter can be prepared from any variety of pear. The exception is late winter varieties, which are removed from the trees immature and stored for a long time.

For compotes, you can use both small-fruited and large-fruited varieties. Large fruits are cut into slices, and small ones are used whole. If the peel of the fruit is too hard, and the compote will be prepared for the winter, it is cut off.

Pear compotes are sweetened with granulated sugar or honey. Sugar is added to cold water and the fruit is boiled in the resulting syrup, and honey is diluted in the prepared decoction.

Pear compotes are often cooked in combination with other fruits or berries. Unusual taste has pear compote prepared with citrus fruits (oranges). Very often the drink is flavored with cinnamon, vanilla, mint or rosemary.

To preserve for the winter, fruits are placed only in sterile jars and laid loosely. To ensure that compotes are stored for a long time and do not explode, before pouring syrup over the fruits, they are poured with boiling water several times and then kept in it for at least 10 minutes. Cover the containers with boiled metal lids. After this, the jars are tightly wrapped in a blanket, placed on the lids, and kept under it for two days.

Vanilla compote from pear halves for the winter

Ingredients:

One and a half kilograms of pears;

400 gr. sugar;

One packet of vanilla sugar;

An incomplete spoon of dry lemon.

Cooking method:

1. Wash the fruits well, preferably warm water, cut lengthwise into halves and remove the core, trying to capture all the rough tissue. Cut off some of the flesh from the tail side and cut out the nose.

2. Fill a sterile jar with pear slices “up to the shoulders”, placing the pieces with the convex part towards the walls of the container.

3. Using two and a half liters of water, boil syrup from the entire volume of sugar and pour the almost boiling solution into jars.

4. After 10 minutes, drain the syrup, boil again and pour into the container, leave for the same time.

5. Then drain again and bring to a boil. Add citric acid and vanillin to the boiling syrup and boil it for at least two minutes.

6. After this, pour boiling syrup to the very top and roll up the jar with a sterilized lid.

7. Turn the container upside down on a blanket and cover it with it. After two days, remove the cooled jars to a storage location.

Mint compote of pears and plums

Ingredients:

Two ripe large pears, Duchess variety;

Seven plums, medium size;

50 gr. sugar;

Two grams of fresh mint;

Filtered drinking water – 1.5 l.

Cooking method:

1. Rinse the fruits well without removing the seeds, transfer the plums to a saucepan.

2. Cut the pears into slices, having previously cut out the seeds and cores from the fruit, and send them to the plums. Add sugar and pour in water.

3. Place the container on high heat and bring to a boil. As soon as the liquid in the jar boils, dip well-washed mint leaves into it and immediately remove from heat.

4. Let the drink brew for 20 minutes or keep it covered until it cools completely.

Fragrant compote of pears with thyme, mint and lemongrass

Ingredients:

Eight pears, medium size;

Half a glass white sugar or honey;

One sprig each of mint and thyme;

Schisandra – 5 cm stem (you can do without it).

Cooking method:

1. Cut fruits washed with warm water into slices. Be sure to remove the seed pods from the fruits and cut off the spouts.

2. Place the fruit pieces in a saucepan. It is advisable to choose a container such that the prepared slices occupy at least a third of the container’s volume.

3. Wash the lemongrass stem, mint and thyme sprigs well.

4. Cut the lemongrass in small pieces and, together with the mint and thyme, place in the pan.

5. Add granulated sugar, pour in drinking water to the very top of the pan and place on maximum heat. As soon as the water in the pan begins to boil, turn off the stove and cover with a lid.

6. If you decide to sweeten the drink with honey, add it only after you remove the drink from heating.

Pear compote for the winter with preliminary blanching of the fruit

Ingredients:

Twelve dense pears, medium size;

One and a half liters of drinking filtered water;

Three grams of lemon or half a large lemon;

300 gr. unrefined sugar.

Cooking method:

1. Wash the fruit thoroughly with warm water and tear off the tails.

2. Measure just over 2 liters into a large saucepan. water and set to maximum heat. Add lemon or freshly strained lemon juice.

3. Place the prepared fruits in boiling water and wait until they boil again.

4. As soon as the liquid boils intensely, reduce the temperature to medium and simmer for a quarter of an hour.

5. Remove the blanched fruits with a slotted spoon and fill a sterile glass container with them.

6. Boil the syrup again and pour it over the pears.

7. Seal the container tightly with a sterile lid and place it under a blanket for a day, bottom up.

8. Then unwrap. If the compote has cooled completely, turn the jar over; if the container is still warm, wait until it cools completely, and only then turn it over.

Compote of pears and oranges

Ingredients:

Large pears any type – 8 pcs.;

Four large oranges;

One and a half liters of water;

A small pinch of vanillin, cinnamon, mint and cloves;

Two spoons of light honey.

Cooking method:

1. Wash the oranges and plunge the citrus fruits into boiling water for a minute. Then immediately transfer to cold, almost ice-cold water. This simple method allows you to rid the orange zest of its inherent bitterness.

2. Cut each orange in half and squeeze the juice out of them using a special juicer. Then peel the remaining pulp from the skin and cut into thin strips.

3. Peel the pears and cut out the core. Cut the fruit into slices and immediately sprinkle them with strained orange juice. If this is not done, the pear flesh will darken.

4. Place orange zest strips in a saucepan of boiling water and cook for at least 3 minutes.

5. Add pear slices and on the lowest heat, boil the fruit in the orange broth for seven minutes. Remove from heat and leave the pan alone until completely cooled.

6. When it cools down, strain the broth. Add honey to it and stir until it dissolves well.

7. Then dip the pears into it and pour Orange juice. You can add zest, but it's not necessary.

8. Let the compote stand for about three hours in the cold. You can do more, but this is only if you have not added zest to it again, otherwise it will be bitter.

Cinnamon pear compote with orange zest

Ingredients:

Half a kilo of pears;

Three cinnamon sticks;

200 gr. sugar, sand;

A spoonful of grated orange zest.

Cooking method:

1. Pour boiling water over the cinnamon sticks and soak in it for five minutes.

2. Tear off the tails of clean fruits and cut into six slices. Cut out the core and peel off the skin.

3. Do not throw away the cores and peels, but fill them with a small amount of water and simmer over low heat for seven minutes.

4. Mix two liters of clean water with the water in which the cinnamon sticks were infused and bring to a boil. As soon as the liquid begins to boil, add pear slices into it and simmer for a quarter of an hour with slight bubbling. Ten minutes before readiness, add the strained broth in which the pear peel and fruit cores were boiled.

5. Add granulated sugar and zest. Stir well, remove the pan from the stove and leave covered for 2 hours to allow the drink to infuse well.

Pear compote, wild variety, for the winter

Ingredients:

Refined sugar – 300 gr.;

One and a half kilograms of pears (wild ones);

4 gr. crystal lemon.

Cooking method:

1. Rinse the fruits, tear off the tails and fill sterile containers with them to 2/3 of the volume.

2. Boil water and pour into jars with pears up to the neck.

3. After ten minutes, drain the liquid, boil again and pour it back again. Do this procedure 3-4 times.

4. For the last time, add lemon juice to the boiling liquid along with sugar and pour the boiling syrup over the pears only after it has boiled for about two minutes.

5. Then cover the containers with sterile lids and roll up. Put it under the blanket and only after it has cooled down well, put it in a storage place.

Pear compotes - cooking tricks and useful tips

If fruits with rough peels are lightly boiled before placing in jars, then the peel does not need to be cut off.

Don’t rush to throw away the cut peels and cores; you can use them to make syrup for compote. Only it will definitely need to be strained through a fine sieve.

Do not wash jars with dishwashing detergent. It is enough to clean the containers well with baking soda, and then rinse it thoroughly.

You can sterilize jars not only over steam. This can be done much faster in the oven.

If in a hermetically sealed container, after turning it over, you find air bubbles rising upward, roll the lid again with the key. If this does not help, remove it and close the jar with a new sterile lid.

If you were unable to preserve fresh fruits, and the thought of a pear drink haunts you, you can brew it from dried fruits, but be careful! High-quality dried pear fruits are not cheap, and those that do not differ in price from apple or berry “dried fruits” are usually prepared from wild varieties. As a rule, they are very tart, and sometimes overly bitter. If you are lucky, then the best neighbors in the drink will be dried or canned in own juice, cherry, dried apricots. Original taste a drink made from pear and frozen red currants.

Pears are very difficult to store fresh until winter. This can be explained quite simply - they contain a lot of sugar and very little acid. That is why the issue of storing these fruits for the winter is so urgent. The easiest way to preserve them until winter is to make pear compote. If it is exclusively a pear drink, then its color will be quite faded. But you can always correct the situation and add other fruits or berries to the composition.

It’s hard to even imagine a simpler recipe for winter preparations. Preparation comes down to just a few steps. At the same time, the drink turns out surprisingly aromatic and tasty. It lacks cloying sweetness, but has a pleasant sourness. Due to this, they can easily get drunk and enjoy an unsurpassed taste.

Products:

• 1.3 kg of pears;
• 0.1 kg sugar;
• 2.8 liters of water;
• 5 gr. citric acid.

Preparation:

1. The pears should be washed and placed in a saucepan.
2. Pour water into it, boil and cook for 15 minutes.
3. After this, transfer the fruits into jars, and add sugar and citric acid to the remaining broth.
4. Boil the syrup and immediately pour into jars.
5. Quickly roll them up and turn them upside down.

Important! For compote, you need to choose exclusively unripe, dense fruits that are free of any damage.

Pear compote (video)

Preparation without sterilization

A drink made from pears with the addition of mint and vanillin is more aromatic than the classic compote. It has a special flavor that simply cannot be called ordinary. Due to the fact that there is no need for sterilization, the preparation process becomes extremely simple.