Now it's time to tell about one more fruit, because pear blanks for the winter can be called really popular.
Pear blanks for the winter - recipes
Wash and peel the fruits, cut them into small slices, and then crush them with a spoon so that the juice from the pulp comes out. You should have about 4 cups of pulp. Add to it 2 large spoons of lemon juice and the same amount of pectin.
Put the mass on a medium-intensity fire, boil. Pour the amount of granulated sugar you need and cook over low heat, not forgetting to stir. To check the readiness of the goodies, simply drip onto a plate, if the droplet does not spread, then cooking can be stopped. Transfer the sweet mass into jars and roll up.
Wash 1 kg of pears, the stalks and middle are not needed - simply remove them, cut the pulp into thick slices. Blanch them for 10 minutes in boiling water, then immediately throw them into cold water, and then into the cooking container.
Put 300 g of water on the stove and, when it boils, dissolve 1 kg of granulated sugar in it. pear slices pour sugar syrup and leave for 4 hours to infuse, then the cooking stage follows, which will take 5-8 minutes. Then future candied fruits should be removed from the fire and left for 10 hours. Repeat this manipulation a couple of times, you should achieve transparency of the pieces. At the very last time add 2-3 g of "lemon". Then stir, finish cooking and discard the mass in a colander, leave for about an hour - let the liquid drain.
Line a baking sheet with parchment paper and place candied fruits on it. Put the baking sheet in the oven, preheated to 40 degrees. After 9 hours, the diet treat is wonderful harvesting for the winter from a garden pear will be ready.
Pear blanks for the winter in a slow cooker
To prepare such a drink, choose slightly unripe fruits, on which there will be no rot, wormholes and other damage. 1 kg of ripe fruit, wash and cut off the rough skin, then cut in half and remove the core. Lay the halves vertically in a sterilized container.
On the slow cooker, turn on the “Cooking” program or similar, set the temperature to 160 degrees, boil one and a half liters of drinking water with the addition of 500 g of sugar. IN sugar syrup add a couple of clove buds and 2 large spoons of lemon juice.
Syrupchik, still hot, pour into jars. Roll up the drink and wait for it to cool, then put it in a cool place - there it will be stored. As you can see, such harvesting for the winter from pears without sterilization is being done.
For cooking such a delicacy, only ripe fruits should be used (follow this when buying or while picking from a tree), you cannot bring hard fruits to the desired consistency during cooking.
So, wash 1 kg of pears and place them clean in cold water for about 2-3 hours, this will help the product to cleanse itself of harmful substances. Then remove the skin, divide each fruit into quarters and cut out everything unnecessary.
Put the quarters in the multicooker bowl, pour 350 ml of boiling water over them and turn on the “Cooking” mode (if this is not provided for in your model, then select the most similar one).
After a slight boil, add 1.1 kg of granulated sugar to the bowl (its amount should always exceed the amount of fruit). If you do not want the cooking time to drag on for a long time, you should thoroughly knead the contents of the multicooker bowl. Use a pusher or a mixer for this manipulation.
Set the “Extinguishing” mode for an hour, cook the jam for about 20-25 minutes, while not forgetting to stir it. Then pour in a teaspoon of lemon juice and cook the delicacy for another 20 minutes (during this time it should acquire a caramel flavor). Pour the jam into jars, roll up and put in a permanent place winter storage. Such harvesting pear for the winter with a photo looks very appetizing and tastes amazing.
Be sure to close and - they will surely help you out when preparing dinner in the cold season.
Preparation of pears for pies for the winter
If in winter you decide to please your household with fresh pastries, then you won’t find anything better than pear marshmallow for making the filling. Do not be lazy and prepare this summer fragrant preparation, which, however, can not only be added to pies and rolls, but also eaten just like that.
Wash 1 kg of fruit and cut them into small pieces, add quite a bit of water and boil. After cooling the fruit mass, it should be rubbed through a sieve and boiled until thick. Almost at the very end of cooking, 125 g of granulated sugar should be added.
Lay a layer of parchment on a baking sheet, apply on it a small amount of sunflower oil, and then lay the pear puree (its layer should be thin enough). Dry the marshmallow in the oven - it will take only half an hour.
The ripening of pears in the garden marks the end of summer.You can save a part of it by preparing this sunny fruit for the winter. Jams, jams, marmalades and compotes, syrups and pickled fruits, as well as desserts prepared with their help, will brighten up cold winter days and evenings.
Pear jam recipes
Recipes for pear blanks for the winter are varied, and almost everything is prepared without the tedious sterilization procedure.
Classic pear jam
Classic pear jam is perfect for tea and as a filling for pastries.
Ingredients:
- Pears - 2 kg
- Sugar - 2.5 kg
- Water - 400 ml
Pears wash, cut, remove the pits and stalk. Cut the fruit into small pieces and place in a cooking pot. Cover with sugar and put for four hours in a cool place. Water is needed if the pear variety is not juicy and harsh. When the pear gives juice, put on fire and bring to a boil. After the mass boils, reduce the heat and cook for half an hour, stirring the mass from time to time. Ready jam place in jars and close. Pear jam with lemon
Pear jam recipes are easy to prepare and interesting combinations. Pears go well with citrus fruits, and the aroma when cooked is simply incredible.
Ingredients:
- Pears - 2 kg
- Lemons - 3 pieces
- Sugar - 2.5 kg
Cowberry - very useful berry, but jam is rarely cooked from it, preferring a combination with fruits. Try to make pear jam with lingonberries, the taste will pleasantly surprise you.
Ingredients:
- Pears - 1 kg
- Cowberry - 0.5 kg
- Water - 200 ml
- Sugar - 1 kg
Cut the washed fruit into slices, it is better to remove the skin that is too hard. Put the pears in a saucepan, add washed fresh lingonberries or pre-thawed ones from the refrigerator there. Sprinkle with sugar, add water, mix and put on fire. Once boiling, reduce heat and simmer for about 50 minutes, stirring occasionally. The jam will turn into a puree. Put the finished mass in jars and close the lids. Pear jam with poppy seeds
Jam with poppy seeds acquires an unusual taste, and for pies such a filling is a valuable find.
Ingredients:
- Pears - 0.5 kg
- Sugar - 125,
- Lemon juice - 2 tbsp. l.
- Poppy - 1 tbsp. l. riding
Pear Jam Recipes
For pear jam, overripe and crushed fruits are usually used.
To begin with, the pears need to be washed, cut off the peel and remove the core. Cut the pears into small slices and simmer over low heat with the addition of water until completely soft.
Sugars take a third of the number of pears. Wipe the stewed pears or chop with a blender. Add the sugar to the remaining water in the pot and stir until dissolved. Put the pear puree into the syrup and cook until the water boils away and the mass is reduced by half. The density of jam can be checked by running a spoon along the bottom of the vessel. If the mass enters the formed strip slowly, the jam is ready. Spread the jam on the banks.
Important!Jam from pears is placed in sterilized jars and not rolled up, but tightly covered parchment paper, tying with a strong thread.
Pear jam with orange
Recipe for delicious and fragrant jam from pears will not leave you indifferent.
For cooking you need:
- Pears - 3 kg
- Oranges - 1.5 kg
- Sugar - 600 g
Then reduce the heat and cook for half an hour. Grind the resulting mass into a puree and put on fire for another hour. If you love very much thick jam time needs to be increased. Put the finished jam in jars, filling to the top, close the lids.
Pear jam with apple
For jam from pears with apples, select a variety sweet and sour apples so that the jam is not too cloying.
Ingredients:
- Pears - 6 kg
- Apples - 3 kg
- Water - 600 ml
- Sugar - 5 kg
- Cinnamon - a pinch
Wash the fruit, remove the core and cut into cubes. Put in a saucepan, cover with water and simmer until soft, then grind into a puree. Pour mashed potatoes with sugar and cook until thick, stirring, over low heat. Add cinnamon to the finished jam, mix well and transfer to jars. Pear Jam Recipes
Pear jams, fragrant and slightly sugary, will become great addition for breakfast, suitable as a filling for buns and pies. Add sweetness to toasted toast.
For pear jam Slightly unripe fruit will do.
- Pears - 1 kg
- Sugar - 500 g
- Lemon
- cinnamon and vanilla
Wash the fruit and remove the seeds and skins. Cut into medium-sized pieces, sprinkle with sugar and mix. Reduce the mass to uniform consistency using a blender, add cinnamon, vanilla and juice of half a lemon. Stir and put on fire, bring to a boil. Then over high heat, stirring vigorously, cook for half an hour. Don't forget to skim off the foam. Transfer the hot jam to jars and cover with lids. Pear and peach jam
Pear jam with peaches –this is probably the most delicious thing that can be made from pears.
- Pears - 1 kg
- Peaches - 1 kg
- Sugar - 900 g
Plums in jam will give him not only interesting taste but also a beautiful color.
Ingredients:
- Ripe pears - 500 g
- Ripe plums - 500 g
- Sugar - 1100 g
- Water - 50 ml
Wash the fruits and remove the stones, it is advisable to remove the peel from the pears if it is hard. Cut pears and plums into small pieces. Boil plums first in water, five minutes after boiling. Transfer the pears to them, bring to a boil, add sugar, bring to a boil again. While the jam is cooking, remove the foam and stir. After boiling over low heat, hold for another five minutes. Then remove, let cool slightly and transfer from the jar.
pickled pears
Pickled pears for the winter can be consumed either by themselves or added to any dishes.
- Pears - 1 kg
- Water - 0.5 l
- Sugar - 250 g
- Vinegar - 1 tbsp. l.
- Peppercorns (allspice) - 4 peas
- Carnation - 4 pcs.
- Cinnamon - a quarter of a stick
Attention! So that the pears are not lost taste qualities and shape, for pickling, choose only dense fruits.
If harvesting pear juice for the winter, then this should certainly be the most useful option. For example, juice with sea buckthorn.
- Pears - 2 kg
- Sea buckthorn - 1.5 kg
- Sugar - 1 kg
Wash the pears, remove the core and skin, cut into medium pieces. Put the chopped fruit in a saucepan, add sea buckthorn berries and sprinkle with sugar. Leave to infuse for 35 hours. Pour the resulting juice into another bowl and bring to a boil, then pour hot into sterilized jars, pasteurize for 15 minutes and roll up. Store in a cool place, preferably no more than two months. Did you know? Sea buckthorn berries are one of the most valuable in nature. They contain vitamins A, C, B1, B2, B6, E, F, P, K. The composition contains folic acid, amino acids, tannins, flavonoids, carotene, macro- and microelements. Sea buckthorn oil is the only vegetable oil, which can lubricate burns and not only relieve pain, but cure them.
Pears in syrup
Pears in syrup will later surprise you with an almost fresh fruity taste. If you love to bake, there is a place to roam with such blanks. culinary fantasy. And it's not just pastries: salads, meat dishes, sauces.
Ingredients
- Pears - 2 kg
- Water - 2 l
- Citric acid - 4 g
- Sugar - 400 g
Pear compote recipes
Pear compote without the addition of other components by itself will be a little inexpressive both in taste and color, so it is most often cooked in combination with other fruits and berries or citric acid, mint, vanilla are added to enhance the taste and richer aroma.
Interesting! According to archaeologists, pear trees are about three thousand years old. The fossilized remains of fruits were found in the ancient cities of modern Switzerland and Italy, the image of pears is present on the surviving frescoes in Pompeii.
Pear compote
Classic pear compote recipe for the winter:
Ingredients(designed for a 1.5 liter can):
- Pears - 0.5 kg
- Sugar - 100 g
- Citric acid - 0.5 tsp.
- Water - 1.25 l
- Vanillin - a pinch
- Mint - 3 leaves
For apple and pear compote, select whole ripe fruits, because in this recipe the fruits are put in a jar uncut.
Take medium-sized fruits, adjust their quantity so that the jar is not clogged. Sugar for a three-liter jar needs 500 g. If you make punctures in fruit, the compote will have a richer taste. After making punctures, pour boiling water over the fruit in a jar, let stand for ten minutes. Then drain the water into a saucepan or saucepan and, adding sugar, boil the syrup. When the syrup boils, slowly pour into a jar and roll up the lids. Turn the jar over and leave under the covers until cool.
Dogwood will give pear compote a spicy note of astringency and sourness.
Ingredients (calculated for six liters of compote):
- Dogwood - 4 cups
- Pears - 5 pieces
- Sugar - 600 g
- Citric acid - 1 tsp.
For syrup, you need 5 liters of water, boil the syrup and pour it into jars, adding citric acid. The syrup is poured not under the top, but on the “shoulders”. Banks are rolled up, wrapped in a blanket until cool. Store in the pantry, thanks to citric acid, storage will not bring problems.
Pear compote with gooseberries
For compote with gooseberries, choose red varieties of berries.
Ingredients (calculated for a 1.5 l jar):
- Gooseberries - 100 g
- Pears (chopped) - 50 g
- Sugar - 125 g
- Mint - 4 leaves
For compote with grapes suitable grade- kishmish.
Ingredients(calculated for a three-liter jar):
- Pears - 4 pieces
- Grapes - 2 branches
- Sugar - 300 g
- Water - 2.5 l
Boil the syrup. Peeled and chopped pears, blanch in water for a few minutes, then place in a jar. Wash the grapes, remove the crushed berries, put in a jar. Pour the contents with syrup and sterilize the jar for half an hour in a deep saucepan. Then roll up the lids, wrap and leave to cool.
Pear compote with lemon
This recipe is good because compote fruits can be eaten with honey, especially useful for children.
- Pears - 1 kg
- Water - 1.25 l
- Sugar - 250 g
- Lemon - 2 pieces
In this recipe, the ingredients are for a one liter jar.
- Pears - 1 fruit
- Cherries - a handful
- Sugar - 80 g
- Citric acid - 2 g
Sterilize jars and lids. Wash the cherries and pears, leave the cherries whole, and cut the pears into slices, removing the core with seeds. Put pears and cherries in jars, pour boiling water over them. After ten minutes, drain the boiling water and boil the syrup on it. Add citric acid to a jar of fruit, fill with ready-made syrup. Roll up and set, turning and wrapping, until cool. Store in a dry, cool place.
Winter is a difficult time fresh vegetables and fruits that are familiar to our body, growing in our climatic zone, are not available in winter. The only way to fight beriberi is to prepare supplies for the winter: freeze, preserve and pickle, salt and ferment, dry and dry.
Unlike its closest relative, the apple, the pear cannot be stored for long. She continues to ripen even taken from the tree, which leads to her rapid overripe and spoilage. Therefore, it is very important to prepare pears for the winter, thus preserving the harvest. You can make the most from a pear various dishes and desserts. Pears are dried, compotes, jam, marmalade, marmalade and other preparations are prepared from them.
Pear fruits contain a lot of sugar, various organic acids, tannic, pectin, aromatic substances, mineral salts, vitamins. For such diversity useful substances they are valued.
Pears are divided into two large groups of varieties: juicy pears, the fragrant pulp of which melts in the mouth, and fruits with hard pulp, which is well cut into slices. Preparations for the winter from pears can be made from all types of this fruit. juicy, soft varieties suitable for jam, jam, marmalade. Hard ones are best used for juice, compote, canning in general. hard varieties also good for harvesting pears in syrup for the winter.
Very common and popular preparations are: pear compote for the winter, pear jam for the winter, pear jam for the winter, pear jam for the winter. These sweets are readily eaten not only by children, but also by adults, since the pear does not give a sugary aftertaste, it is more neutral compared to some other fruits.
The harvested pear for the winter is very interesting and unusual, the recipes for these dishes should be in every housewife's culinary arsenal. Haven't made stuff like this before? No problem! Choose a simple recipe for harvesting pears for the winter, for example, compote. Start with it. And if your family likes it - look at our site more often. Our recipes and our recommendations will definitely not be superfluous:
For compote, pears are taken not overripe, even slightly unripe, they should be without wormholes, rot and damage;
If the peel of the pears is too thick and rough, it can be cut off, in other cases, the pears are preserved with the peel;
sugar for pear compote for the winter they add to taste, its amount depends on the sugar content of a particular variety;
To give the product pleasant sourness, and also to improve its storage stability, you can add a little citric acid or natural lemon juice;
Preparing jars for canning is as follows: wash them thoroughly with a solution of soda, rinse with running water and pour boiling water over them. Treat the lids in the same way;
Keep canned pears you need in a dark place, for example, in a closet, closet, cellar.
When preparing pears, the core should be carefully removed, as it contains coarse, stony cells that spoil the taste of the finished product;
Sliced pears can be stored in a solution of citric acid (1 gram of acid per 1 liter of water), a solution table salt(a teaspoon of salt per 1 liter of water) or just in cold water. Otherwise, the pears darken quickly;
Jam, jam, jam, compote - this and much more can be prepared for the winter from pears. The blanks, the recipes of which you will find in our selection, can be used as an independent dessert, as an addition to other desserts, or as a filling for pies and buns.
Many people know how to make pear jam. It's not difficult at all. However, in addition to the pears themselves and sugar for the preparation of delicious and healthy jam can be used various additives: lemon or orange, spices and spices. With such additives, the taste of the finished jam is much brighter and richer.
In addition to jam, you can make compote, jam or mashed potatoes from pears, as well as marinate as a delicious snack.
Pear jam slices
Almost transparent amber-colored pear slices are an excellent independent dessert or addition to ice cream.
You will need 2 kg of pears, 1.5 kg of sugar.
Cooking. Rinse the pears, dry them, cut into slices and place in a saucepan with sugar. Shake the pot and let it sit room temperature for 2-3 hours. Then put the pan with pears on the fire and, stirring, bring to a boil. Simmer 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 becomes darker, pour it into sterilized jars and roll up.
Amber pear jam
This 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.
Cooking. Rinse the pears, remove the core and cut. Mix sugar with water and make 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. Pour hot jam into clean jars and roll up.
Pear jam with lemon
Lemon will add unobtrusive sourness and a light citrus aroma to the jam.
You will need 1 kg of pears, 1 kg of sugar, 1 lemon, 2.5 tbsp. water.
Cooking. Mix water and half the sugar and boil the syrup. Place the chopped pears into the syrup and cook, stirring, 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 refrigerate overnight. After that, put it on fire again, bring to a boil and immediately place it in jars and roll up.
Thick pear jam
The highlight of this jam is the addition of fresh ginger root. It will give the finished jam a special piquancy.
You will need 1 kg of pears, 1 kg of sugar, 2 tbsp. grated ginger, juice and zest of 1 lemon, 200 ml of water.
Cooking. Wash the pears and cut into cubes. Place the pears, ginger, lemon zest and juice, water in a saucepan and bring to a boil, stirring. Simmer for 15 minutes until the pear pieces soften. Pour sugar, stir until it is completely dissolved and cook for another 10-20 minutes, stirring occasionally. Arrange the finished jam in jars and roll up.
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 tbsp. water.
Cooking. Combine sugar and water in a saucepan, bring to a boil and cook for 20 minutes, stirring occasionally. Rinse the pears, dry them, prick with a toothpick in several places. Then place in hot syrup and cool completely. Put the pears in 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, pour syrup over and roll up.
Pear jam with orange
Diversify the taste pear jam You can add orange zest and juice to it.
You will need 1 kg of pears, 1 orange, 1.5 kg of sugar.
Cooking. Rinse the pears, remove the skin and seeds and chop. Remove the zest from the orange and squeeze out the juice. Place the pears in a saucepan cold water. To completely cover the fruit, add sugar and cook, stirring, for half an hour. Then wipe the pears through a sieve, add juice and orange zest to the resulting puree and cook for 20 minutes. Pour the hot jam into sterilized jars and seal.
Pear jam "Five minutes"
Even in 5 minutes you can make a great pear jam.
You will need 1 kg of pears, 250 g of sugar, 1 tbsp. honey, 2 tbsp. lemon juice.
Cooking. Rinse the pears and cut into thin slices. Place in a saucepan along with lemon juice, sugar and honey. Stir, cover and leave overnight. Then put the pot on slow fire and, stirring, bring to a boil. Boil for 5 minutes and immediately place in jars and roll up.
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. poppy, 1 lemon.
Cooking. Rinse the pears, peel, remove the core and cut. 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, and cook for 20 minutes. If desired, the fruit can be interrupted with a blender until a homogeneous consistency. Fry the poppy a little in a dry frying pan, add to the jam and cook for another 5-10 minutes. Pour hot jam into sterilized jars and roll up.
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 tbsp. water.
Cooking. Rinse the pears, dry them, cut into cubes and place in a saucepan. Pour in 1 tbsp. water and bring to a boil over low heat, then simmer for 20 minutes. During the cooking process, stir the jam and remove the foam. Separately, boil the syrup by mixing 1 tbsp. water and sugar. As soon as the syrup boils, put the pears in it, bring to a boil and cook for another 10 minutes. Arrange hot jam in jars, close nylon lids and store in the cellar.
Pear and plum jam
Sweet pears go well with sour plums.
You will need 1 kg of pears, 1 kg of plums, 1.6 kg of sugar, 400 ml of water.
Cooking. Peel the pears, remove the core and cut. Remove pits from plums and chop. IN pure form should get 1 kg of pears and plums. First, make the syrup by mixing sugar and water. Put the pears in the syrup, bring to a boil and simmer for 20 minutes, skimming off the foam. Then add plums to the pears and cook for another 20-25 minutes. Divide jam into jars and seal.
Pear jam with cinnamon
Cinnamon pear jam is a classic french recipe pear preparations.
You will need 1 kg of pears, 800 g of sugar, 1 tsp. ground cinnamon, a pinch of ground cloves.
Cooking. Cut the pears, place in a saucepan with sugar and spices and bring to a boil, stirring. Reduce the heat to a minimum and cook the jam, stirring occasionally, for 1.5-2 hours. Remove the foam and immediately spread the jam in sterilized jars and roll up.
Pear compote for the winter
In addition to pear jam, you can prepare a delicious compote.
You will need 1 kg of pears, 350 g of sugar, 1 tsp. citric acid, zest of 1 lemon, 700 ml of water.
Cooking. Peel the pears from the skin and seeds, cut in half and place for 15 minutes in a solution of citric acid and 1 liter of water - so they do not darken. At the bottom of a sterilized jar, put the zest removed from the lemon, lay the pears on top. From 700 ml of water and 350 g of sugar, prepare a syrup and pour over the pears. Sterilize the jar and roll up.
Pear juice for the winter
It takes a bit of work to make juice, but it's worth it.
You will need 5 kg of pears and 1 kg of sugar.
Cooking. Rinse the pears, dry and cut. Pass the cut fruit through a meat grinder, and then squeeze the juice with a press or manually. Heat it over low heat without bringing it to a boil. Add sugar if desired and pour hot into jars. Sterilize and roll up.
Pear puree for the winter
Pear puree is delicious and useful blank which can be given even to small children.
You will need 1 kg of pears, 2 tbsp. sugar, 1 tsp citric acid, 1 vanilla pod, 0.5 tbsp. water.
Cooking. Peel the pears, cut into cubes and place in a saucepan. Add water and citric acid. Simmer the mixture over low heat for about half an hour, then transfer to a blender and puree until smooth. Transfer the resulting puree to a saucepan, add sugar and vanilla. Cook, stirring constantly, until the puree is slightly reduced. Then arrange in jars, removing the vanilla pod, sterilize and roll up.
Pears in syrup for the winter
Pear cooked in syrup is a delightful delicate dessert.
You will need 1 kg of pears, 0.5 kg of sugar, 1 liter of water.
Cooking. Peel the pears and cut into halves or quarters. Sprinkle with lemon juice to keep them from browning. Boil the syrup and dip the pears into it in small portions. Arrange the pears in jars, fill with syrup, sterilize and roll up.
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 of pears, 0.5 kg of sugar, 0.5 tsp. citric acid, 0.5 l of water.
Cooking. Remove skin and seeds from pears and chop. Place the pieces in a saucepan, cover with water and boil until the fruit softens. Then discard the fruit in a colander, do not pour the broth. Rub the pears through a sieve, transfer to the broth and simmer until the fruit is reduced. Add sugar, citric acid and cook, stirring, until tender. Arrange the finished jam in jars and cork
Pear jam for the winter
When preparing jam, add a little good cognac- you will like the result.
You will need 2 kg of pears, 1.5 kg of sugar, 1 tsp. citric acid, 1 sachet of vanillin, 1 tbsp. cognac.
Cooking. Rinse the pears, dry them and, after removing the seeds, cut into slices. Place the fruit in a saucepan, sprinkle with sugar and leave to stand until the juice stands out. Then put the pan on a slow fire and bring to a boil. Boil for a couple of minutes, removing the foam, and cool slightly. Bring to a boil again, add vanillin and citric acid and cook for half an hour, stirring. At the end of cooking, add to the brandy jam and remove from heat. Using an immersion blender, smash the fruit mass to the desired consistency and arrange in jars. Store their pear jam in a cool, dark place by corking jars with nylon lids.
Whole canned pears
It is especially pleasant to open such a blank in winter and enjoy a juicy sweet fruit.
You will need 3 kg of pears, 2 kg of sugar, 2 tsp. citric acid, 1 liter of water.
Cooking. Rinse the pears, dry them, remove the tails and prick each pear with a fork in several places. Place the pears in a saucepan and cover with water so that they are completely covered, so you measure right amount water. Drain the water into another saucepan, add sugar and boil the syrup. Pour the hot syrup over the pears, bring to a boil and simmer for 15 minutes. Remove saucepan from heat and cool completely. Then put the pan back on the fire, 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 the pears in jars, fill with hot syrup and roll up.
pickled pears
Pickled pears will be a good snack and addition to meat dishes.
You will need 2 kg of pears, 0.5 kg of sugar, 3 bay leaves, 4 cloves, 8 black peppercorns, 8 tbsp. table vinegar, 2.5 liters of water.
Cooking. Wash the pears, dry and cut into 4 parts, removing the seeds. For the marinade, mix water, vinegar and sugar, place the pears in it and bring to a boil. Boil 5 minutes. Put spices at the bottom of the jars, fill with pears and pour hot marinade over. Sterilize and roll up.
Pear confiture
Arrange the finished confiture in small jars and give to guests as a delicious souvenir.
You will need 3 kg of pears, 800 g of sugar, 1 tsp. ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground cardamom, 2 tsp vanilla, juice and zest of 1 orange.
Cooking. Cut the pears and place in a saucepan along with water, juice and orange zest. Bring to a boil and cook for 20 minutes, stirring occasionally. Puree the fruit mixture with an immersion blender. Add spices and sugar and stir well until sugar dissolves. Then bring to a boil and cook until the mixture thickens. Arrange hot confiture in sterilized jars and roll up.
Experiment and try new recipes for harvesting pears for the winter!
Jam "Polka dots"
1.5 kg of pears,
400 g sugar
2 medium sized lemons
2 tbsp. l. poppy.
Wash the pears thoroughly, remove the seeds and cut into cubes. Squeeze the juice from the lemons, pour over the pears, sprinkle them with sugar and leave for 3 hours. Then put on fire and cook for 20-25 minutes, gently stirring and collecting foam. When the foam ceases to stand out, remove the pears from the heat. Beat half the mass with a blender (or puree with a pusher), add to whole pears. Fry the poppy seeds in a dry frying pan, grind, add to the pears, stir and cook for another 10-15 minutes.
Arrange in sterile jars and roll up.
Poppy gives the jam a special, walnut-caramel flavor - you must try it! The amount of sugar and lemons in this recipe can be adjusted to your liking.
Pear jam with citruses and nuts
1.5 kg of pears,
1 kg of sugar
2 oranges
2 lemons
150 g of almonds and raisins
Remove seeds and stems from pears. Wash oranges and lemons with a brush and cut into slices, remove the seeds. Pass pears and citruses through a meat grinder, add sugar, mix and leave for 12 hours. During this time, periodically stir the mass. Add almonds (in the skin) and raisins, mix and put on the stove. Bring to a boil, reduce heat to low, and simmer for 40 minutes, stirring very often. (It is better to take a pan with a non-stick coating - jam can burn.) Sterilize jars and lids. Pack up the jam and roll up.
Pears in wine
Pears; for filling:
1 liter dry red wine
1 st. water,
5 st. l. Sahara,
1 st. l. ground cinnamon,
6 - 7 cloves,
4 peas of allspice,
4 cardamom pods,
a pinch of ground ginger
Pears wash, peel, cut into halves, removing the core, tail and bottom. Wash the jars thoroughly, place the pears tightly in them. Boil all the filling ingredients for 10 minutes over low heat. Fill the pears with boiling filling and sterilize (2-liter jars 35 minutes, 3-liter jars - 45). Roll up, turn over, wrap and let cool completely.
Pears in syrup
Pears;
for the syrup: for a 3 liter jar
1.5 liters of water,
300 g sugar
citric acid on the tip of a knife.
Wash the pears, remove the skin, tails and core. Sterilize the jars and put the pears in them. Pour boiling water over the pears, leave for half an hour. Drain the water, boil it and pour the pears again for half an hour. Drain, add sugar and citric acid, boil, pour over pears, roll up with sterile lids, turn over, wrap and let cool.
Pears oriental
2 kg unripe pears;
for the syrup:
1 kg of sugar
1 st. water,
1 st. vinegar,
10 cloves,
1 st. l coriander,
0.5 tsp. cardamom, dried ginger and grated nutmeg.
Peel the pears, cut into quarters, remove the core. Combine water, vinegar and sugar, boil for 5 minutes from the moment of boiling, put the pears, add spices and cook over low heat for 40 minutes from the moment of boiling, stirring often with a wooden spoon. Pears should become soft, glossy, translucent. Sterilize jars and lids, pack jam and roll up. Turn over, wrap, let cool.
Pear jam with anise
1 kg pears,
0.5 kg of sugar,
10 g pectin,
2 tbsp. l. star anise (star anise),
3 art. l. lemon juice.
Peel the pears from the skin and core, cut into small pieces. In a basin, mix pears, sugar, star anise, pectin and lemon juice. Let stand 20 minutes, then return to heat, bring to a boil, reduce heat to low, and simmer for 15-20 minutes until the jam thickens. Sterilize jars and lids, pack jam, roll up, turn over and wrap.
Pear compote
For 3 kg of pears - 0.75 kg of sugar,
1.75 liters of water.
Make syrup from water and sugar, strain and cool. Pears (it is better to take small, even, dense, but ripe), wash thoroughly, cut the bottom and tail. Sterilize jars, put pears in them, fill with syrup. Sterilize for 20 minutes (3 liter jars) and roll up with sterilized lids. Turn over, wrap, leave to cool.
Pear jam with cinnamon
5 ct ripe soft sweet pears,
2 kg sugar
2 tbsp. l. ground cinnamon.
Wash the pears, remove the skin, core and tails. Place tightly in a saucepan and pour enough water on top to cover the pears. Boil pears until completely soft. Wipe through a sieve, add sugar and cinnamon to the puree, stir and, continuing to stir often, cook until the jam becomes thick (be guided by your taste: if you like it thicker, hold the jam over low heat for about 30-45 minutes).
Sterilize jars and lids, pack jam and immediately roll up.
Whole pear jam
3 kg. pears,
1.5 kg of sugar,
3 art. water,
1 st. vinegar,
carnation.
Select small dense pears. Carefully cut out the tail and bottom of each, stick a clove bud into the recess in place of the bottom. Put the pears in a basin, pour water with vinegar, sprinkle with sugar, shake and put on low heat. Cook, without stirring, but periodically shaking the bowl with pears, until the syrup becomes viscous and glossy, and the pears are soft. Sterilize jars, put pears with syrup in them and roll them up. Turn over, wrap and let cool.
Pear jam with vanilla
10 large thin-skinned pears,
3.5 st. Sahara,
2 sachets of vanilla sugar
Remove the core and tails from pears, finely chop the flesh. Sprinkle with sugar and vanilla sugar, stir and place over medium heat. Cook, stirring often, for about half an hour - until the pears are soft. Jam can be pureed with a blender, or you can leave it as is - if you like to feel fruit pieces in jams. Sterilize jars and lids, pack jam, roll up, turn over and wrap.
Pear Jam "Fragrant"
1.5-1.8 kg of pears,
2 large lemons
5 st. Sahara,
0.5 st. l. cinnamon im black ground pepper,
1 st. l. butter,
20 g pectin.
Peel the pears from the skin, ponytails and core, beat the pulp with a blender. You should have 4 cups of pear puree. Wash the lemon with a brush, scald, remove the zest and squeeze out the juice. Combine pear puree, sugar, lemon zest and juice, spices and oil, bring to a boil, stirring frequently. Add pectin, stir and cook for 5 minutes, stirring and removing foam. Sterilize the jars and screw caps, spread the jam filling the jars up to the shoulders, screw the lids on and sterilize for 10 minutes. Turn over, wrap and let cool.
Pastila from pears
2 kg. pears,
0.5 kg of blackcurrant.
Rinse ripe pears, remove the core and ponytails. The skin can be left if it is thin, or can be removed. Put the pears in a basin with a wide bottom, pour in 3 tbsp. l. water. Lightly mash the currants, add to the pears and, stirring often, cook until tender.
First, the pears will give juice (to boil the mass as soon as possible, it can be drained) - boil until it evaporates and the mass becomes thick. Beat it with a blender or pass through a meat grinder. Line an oven sheet with parchment paper, spread the puree on it, smooth it. Preheat the oven to 100 ° C (if your oven does not have a low-temperature baking mode, just turn it on to a minimum and open it slightly). Set a sheet and dry the marshmallow until cooked - until it is dry
and plastic. Cut the finished marshmallow into strips or roll up and store in a glass container or linen bag.
Pear jam with pink pepper
1 kg ripe soft pears,
0.5 kg of sugar,
100 ml of water
half a lemon
1 tsp pink pepper peas.
Peel the pears from the skin, seeds and tails, finely chop, cover with water and boil over low heat for 20-25 minutes. Cool slightly and beat the pulp with a blender. Squeeze the juice from half a lemon into pear puree, add sugar and pepper, mix and return to the fire. Cook, stirring very often for 10-15 minutes (until the jam is as thick as you like). Sterilize jars and lids, pack hot jam, roll up, turn over, wrap and let cool.
Pink pepper is a very special spice. It gives pear jam a light spicy aroma and a spicy aftertaste. Jam with him is transformed!
On a note:
*** To make the color of pear jam amber-golden, you need to boil it repeatedly. Or add orange juice and zest.
*** Pears do not possess bright taste or smell. And they clearly lack acid. Therefore, do not be afraid to add acidic ingredients to pear blanks - lemon juice, citric acid, lime juice and zest or sour oranges. Even vinegar, especially natural apple or wine, will help to perfectly beat the delicate taste of pears.
***Pears of summer varieties are suitable for preservation. Canned winter ones are tough, but fresh in winter- that's it.
*** Very delicious jam from wild pear. It is boiled many times thick syrup. One “but”: such a preparation requires a lot of sugar, from 1.5 to 2 kg per 1 kg of pears.
*** Pears get along very well with almost any spice. Even Bay leaf gives them a special touch! Therefore, if you like some special spice (star anise or ginger, for example) and would like to experiment with jam, experiment with pear.
*** Good pears and dried. But freezing a pear is not the best idea: it will not retain its taste or shape when defrosted.
("Teletedelya" No. 85 Canning jam)
