Pear blanks for the winter: 15 recipes

Pears are distinguished by such a soft, delicate and honey taste that it is difficult to imagine a person who is absolutely indifferent to these fruits. Some lovers of pears prefer fresh consumption to all preparations, but, unfortunately, this period is not long. And in the case of a large harvest, there is a way to preserve the fruits so that they practically do not differ from fresh ones – preserving them in sugar syrup. A variety of recipes for pears in syrup for the winter are described in detail in this article. After all, such a delicacy must be tried in different versions before choosing any one or more recipes.

What can be prepared from a pear for the winter

Of course, pears, like any other fruits and berries, can be prepared for the winter in many different ways. Cook compote, jam, jam or jam. Prepare juice. Prepare puree or jelly, marmalade or marshmallow, marinate or ferment, finally, just dry.

But the pear, preserved in sugar syrup, according to the reviews of its many fans, is the most tempting dessert in the winter. Therefore, the recipes for pear blanks for the winter described below are truly golden, because the honey taste and seductive shade of slices or whole fruits in amber syrup cannot leave anyone indifferent.

How to cook pears in syrup for the winter

The main point of preserving pears in sugar syrup is that the fruits are soaked in the sweetest sugar syrup for all the time they are in jars. At the same time, the texture of the fruit pulp becomes unusually tender, the taste – honey. And the aroma is either preserved completely natural, or harmoniously complemented as a result of the addition of various spices and aromatic substances: cinnamon, cloves, vanilla, nutmeg and others.

Moreover, in terms of execution time and basic sets of actions, the vast majority of recipes for this blank are very simple, labor-intensive and fast.

Fruits preserved in this way can be enjoyed just like that, as an extraordinary dessert. Pears look especially interesting when they are preserved for the winter as a whole. They can also be used as an additive to ice cream and other dairy products. And also in the form of a filling for a variety of confectionery and pastries.

And you can soak any product with syrup, add it to hot, cold and alcoholic drinks, and finally, prepare kissels and compotes on its basis.

For harvesting pears in syrup, you should choose fruits with hard pulp. They should be as ripe as possible, but by no means overripe. It is better to use slightly unripe fruits, but in this case, use recipes with longer heat treatment.

If you plan to close the pears in syrup with whole fruits, then wild and small fruits are perfect for this purpose. It should be understood that even a three-liter jar cannot be filled with too bulky fruits.

When preparing a dessert in large quantities (more than 1 kg of fruit is used), it is necessary to first prepare a container with cool water and citric acid diluted in it. Acidified liquid will be needed in order to soak the pieces of pears in it. So that after cutting and before cooking, the fruit does not darken, but remains an attractive light beige shade.

The classic recipe for pears in syrup for the winter

You need:

• 650 g fresh pears;
• 300 grams of sugar;
• 400 ml of water;
• 2/3 tsp citric acid.

Manufacture:

1. Fruits are thoroughly washed in cool water, cut into halves or quarters and all tails and internal chambers with seeds are removed.
2. For safety, it is better to place them immediately after cutting in acidified water.
   Comment! To prepare water for soaking pear slices, dissolve 1/1 tsp in 3 liter of cold water. citric acid.
3. Meanwhile, put a container of water on fire, add the amount of sugar required by the recipe and boil, removing foam, for at least 5 minutes.
4. Add the remaining citric acid.
5. Prepared pieces of pears are tightly placed in pre-sterilized jars and poured with boiling sugar syrup.
6. The jars are lightly covered with metal lids and placed on a stand in a wide saucepan, which is placed on the fire of the stove.
7. Pour hot water into a pot. The level of water added should cover the volume of the cans by more than half.
8. When the water in the pan boils, then they detect from 10 (for 0,5-liter jars) to 30 minutes (for 3-liter containers).
9. Immediately after the end of the sterilization procedure, the jars are sealed tightly with any metal lids.

Whole pears in syrup

And how tempting to cook whole pears in sugar syrup for the winter, and even with tails, using a very simple recipe. In winter, having uncorked a jar, it will be possible to pull them out by their tails and enjoy the taste of almost fresh fruit.

To make this wonderful dessert you will need:

• 2 kg ripe pears, not too large;
• 2 liters of drinking purified water;
• 400 grams of sugar;
• a pinch of citric acid.

Manufacture:

1. Fruits are washed and dried on a towel.
2. Then they are laid out in jars prepared for preservation in order to understand how many pears will go into each jar and estimate the exact number and volume of jars.
3. The fruits are transferred to a saucepan, sugar is added, poured with water and, turning on medium heat, heated until boiling and the syrup is completely transparent.
4. Add citric acid.
5. Meanwhile, the selected jars are sterilized in boiling water, in the microwave, in the oven or over steam.
6. With the help of a slotted spoon, the pears are taken out of the water, placed again in sterile jars and poured with boiling sugar syrup.
7. Having covered with lids, they are additionally sterilized for about 13-15 minutes.
8. Seal tightly and set to cool, turning upside down.

Pear slices in syrup for the winter

If there is no particular desire to mess with sterilization, then there are many ways to prepare pears in syrup and without it. Pear slices cooked according to this recipe become transparent, seductive amber hue and retain their shape well.

You need:

• about 1100 g of pears (or 900 g of already peeled fruits);
• 800 grams of sugar;
• ½ tsp citric acid;
• 140 g of water.

Manufacture:

1. Pears are washed, cut into halves, freed from tails and seeds, cut into slices and put in acidified water to preserve color.
2. Since the syrup will be very saturated, the water is first heated to + 100 ° C, and only then all the sugar prescribed according to the recipe is diluted in it in small parts.
3. Pear slices are drained of water and immediately poured with hot syrup.
4. Leave to infuse and soak for at least 8 hours.
5. Then the slices in syrup are placed on fire and boiled for 3 to 5 minutes.
6. Remove possible foam and again set aside until the workpiece has completely cooled.
7. After that, boil for about 5 minutes on a very low heat.
8. After the next cooling, boil the last, third time, add citric acid and immediately package it in sterile jars.

   

9. Pears in syrup are hermetically twisted and cooled under warm clothes.

Canning pears with cinnamon for the winter in jars

Cinnamon is a spice that pairs especially well with sweet fruits. Anyone who is not indifferent to its taste and especially aroma can cook fragrant canned pears in syrup according to the above recipe, adding 2 sticks or 1,5 g of cinnamon powder to the workpiece during the last boil.

Preparations for the winter at home: pears in sugar syrup with spices

For those who prefer more spicy than sweet preparations, the following recipe is very useful.

You need:

• 3 large ripe pears;
• about 300 g of sugar;
• 250 ml of purified water;
• Xnumx buds clove;
• 3 laurel leaves;
• 1 red hot pepper;
• 1 Art. liter. lemon juice;
• 3 peas of sweet pepper

The whole cooking process is completely the same as the previous description. Lemon juice and sugar are added to the water immediately. And all other necessary spices are put during the last cooking of pears in sugar syrup.

Pear in syrup for the winter without sterilization

One of the easiest and shortest ways to cook pears in syrup for the winter is to use the 2-3-fold pouring method.

You need:

• 900 g of strong ripe pears;
• about 950 ml of water (how much the workpiece will take, depending on the volume of cans);
• 500 grams of sugar;
• star anise, cloves – to taste and desire;
• a few pinches of citric acid.

Manufacture:

1. Fruits need to be washed, dried on a towel, cut out the core with tails and cut into small quarters, depending on the size of the fruit.
2. To keep the slices from browning will help the traditional content in acidified water.
3. Slices are placed in sterile jars, preferably cut down.
4. A slightly larger amount of water than required by the recipe is heated to a boil and poured over the pears in jars to the very edge.
5. Cover with steamed lids, wait from 5 to 10 minutes and pour all the water back into the pan.
6. Now you need to add sugar and the necessary spices to the water and boil the resulting syrup for about 7-9 minutes.
7. Again, pour them fruit in jars and leave for literally 5 minutes.
8. Drained, heated to a boil, citric acid is added and the fruits are poured with syrup for the last time.
9. Hermetically rolled up, turned over and wrapped until completely cooled.

Pears whole in syrup without sterilization for the winter

In a similar way, you can make pears canned in syrup whole and without sterilization.

For a three-liter jar you will need:

• 1,5 kg of pears;
  Comment! For whole-fruit canning, the Limonka variety is ideal.
• from 1,5 to 2 liters of water (depending on the size of the fruit);
• 500 grams of sugar;
• 2 g citric acid.

Manufacture:

1. The fruits are washed well using a brush to remove all possible impurities from the surface of the skin. The tails are usually removed, and the core with seeds is cut out from the opposite side of the fruit using a special tool. But the skin can not be removed.
2. Then put the fruits in sterile jars, pour boiling water, cover with lids, leave in this form for 8-10 minutes.
3. After that, the water is drained and, adding to it the norm of sugar prescribed by the recipe, boiled until it is completely dissolved.
4. Pour pears with sugar syrup, stand for another quarter of an hour and drain it again for the last boil.
5. Add citric acid, pour boiling syrup into jars and seal them tightly.
6. Cool under a “fur coat” upside down for additional sterilization.

A recipe for pear halves in syrup for the winter

If there is no special tool for removing the core from pears on the farm, then the easiest way is to preserve the fruit in syrup according to the above recipe in the form of halves.

Fruits are simply cut into two parts, everything superfluous is removed, and then they act in a familiar way.

How to cook pears in syrup without peel for the winter

A special delicacy will be pears in syrup, cooked as described in the previous recipe, only peeled, including from the peel.

In this preparation, the tender fruit pulp soaked in syrup will melt in your mouth without any additional effort.

All the proportions of the ingredients and the manufacturing method are preserved, with the exception of two nuances.

1. After the core with seeds is extracted from the fruit, the peel is removed from them. It is better to use a special vegetable peeler to make it as thin as possible.
2. There is no need to double boil the syrup. After the first filling of pears with sugar syrup, the workpiece is hermetically rolled up for the winter.

Pears for the winter in sugar syrup with vanilla

It will turn out incredibly tasty if you add a bag of vanillin (from 1 to 1,5 g) to the pears in syrup made according to the previous recipe without peel during the cooking process.

The easiest recipe for pears in syrup for the winter

According to this incredibly simple recipe, you can cook a delicious delicacy from whole pears for the winter in just half an hour.

You need:

• about 1,8 kg of pears;
• about 2 liters of water;
• 450 grams of sugar;
• 2,5-3 g of citric acid (1/2 tsp).

This amount of ingredients is calculated for approximately a 3-liter jar.

Manufacture:

1. Fruits are washed with cold water, tails are cut off.
2. Fill the jar with fruit to accurately determine the amount of fruit used.
3. Then they are transferred to a saucepan, covered with sugar, water is added and brought to a boil.

   

4. Transfer the pears with a slotted spoon back to the jar, add citric acid, pour the syrup in which they just boiled.
5. Tighten tightly for storage for the winter.

How to close pears in syrup with honey

It is no less difficult, but very pleasant, to make a similar preparation using honey instead of sugar.

You need:

• Xnumx Pears;
• 200 g of honey;
• 200 ml of water;
• 2-3 g of citric acid.

Manufacture:

1. The fruits are washed, cleaned of everything superfluous (if desired, even from the peel) and cut into slices or slices along the fruit.
2. Water is boiled, citric acid is added to it and pear slices are blanched in it until they are easily pierced with a toothpick. Depending on the variety, this can take from 5 to 15 minutes.
3. Slices with a slotted spoon are laid out in prepared sterile containers.
4. The water is heated to + 80 ° C, honey is dissolved in it and the heat is immediately removed.

   

5. Slices in jars are poured with hot honey syrup, rolled up for the winter.

Game pear in syrup for the winter

Wild pears or wild birds are almost completely inedible fresh. But how delicious they are if they are boiled well in syrup.

You need:

• 1 kg of wild pear fruits already peeled from the cores;
• Xnumx g of granulated sugar;
• 300-400 g of water;
• 1 g citric acid;
• 2 bud of carnation;
• ¼ cinnamon stick.

Manufacture:

1. The fruits are cleaned of debris, washed and cut out all unnecessary details, leaving only the pulp with the peel.
2. Pieces of peeled pears are tightly laid out in jars and, pouring boiling water, leave for about a quarter of an hour.
3. After that, the contents of all the jars are shaken out together with the fruits into a saucepan, heated to a boil and all the remaining spices and sugar are added.
4. Boil pear slices in syrup over low heat for about 20 minutes.
5. During this time, the jars in which the pears were placed are rinsed again and sterilized in a convenient way.
6. At the end of cooking, the cinnamon stick is removed from the syrup, and the fruits are laid out in sterile dishes.
7. Pour syrup to the very top and tightly twist.

Pears in sugar syrup: a recipe with wine

Those over 18 are unlikely to be able to resist harvesting for the winter in the form of whole pears floating in sweet wine syrup, according to the recipe below.

You need:

• 600 g ripe, juicy and hard pears;
• 800 ml red dry or semi-dry wine;
• 1 Art. liter. lemon juice;
• 300 ml of water;
• Xnumx g of granulated sugar;
• ½ tsp cinnamon;
• cloves;
• ¼ tsp ground ginger.

Manufacture:

1. Syrup is boiled from water with the addition of sugar, cinnamon and ginger until the sand is completely dissolved. Leave to languish over low heat.
2. At the same time, the pears are thoroughly cleaned of dirt, scalded with boiling water, after which each fruit is stuffed with several cloves (pressed from the outside into the pulp).

   

3. Then the stuffed fruits are carefully placed in boiling syrup and boiled for about a quarter of an hour. Remove from heat and cool completely, covered, for at least 4 hours.
4. After that, the syrup is poured into a separate container, and the fruits are poured with wine and citric acid and boiled over low heat for 20 minutes after boiling.
5. Arrange wine pears in sterile jars.
6. Separately, the syrup is heated to a boil and the contents of the cans are poured into it to the eyeballs.
7. They immediately roll up and enjoy a fragrant dessert in winter.

Harvesting pears for the winter in syrup with lemon zest

And this recipe is able to amaze with its originality even experienced hostesses in culinary affairs.

You need:

• 2 kg of pears with strong pulp;
• 1 small lemon or lime;
• 1 medium sized orange;
• about 2 liters of water;
• Xnumx g of granulated sugar.

And the cooking process is quite simple:

1. The fruits are washed, the tails are cut or shortened, and on the other hand, the core is removed from the fruit, leaving them whole if possible.

   

2. Lemon and orange are washed with a brush to remove traces of possible processing, and then scalded with boiling water.
3. Pears freed from the cores are placed in boiling water, kept for 5-6 minutes, and then, put with a slotted spoon into another container, poured with very cold water.
4. With the help of a vegetable peeler, peel off all the zest from citrus fruits and cut it into small pieces.
5. Pieces of zest stuff the inside of pear fruits.
6. Stuffed pears are placed in clean and dry jars.
7. Pour boiling syrup made from water and the amount of sugar required by the recipe.
8. Then the containers with the workpiece are sterilized for 20 minutes, covered with steamed lids.
9. At the end, as usual, roll up hermetically and cool upside down under something warm.

Rules for storing pear blanks

All of the above pear preparations in syrup can easily be stored for a year in a regular pantry. Of course, provided that it is stored in hermetically sealed glass jars.

Conclusion

Recipes for pears in syrup for the winter are varied and every experienced housewife, experimenting with certain additives, can create her own culinary masterpiece.