Pear compote with cinnamon for the winter. Recipes for pear compote for the winter with the addition of various fruits

The process of preparing for the cold season begins with the appearance of the first fresh vegetables and fruits on the market and in the store. It lasts until late autumn. Nowadays housewives put almost everything in jars: fruits, vegetables, berries and mushrooms. One of the cheap, but at the same time tasty, recipes is pear compote for the winter. We offer several simple and original recipes for this drink.

It's the end of August, and this is the time to go to the market for ripe fruits. Prices have already dropped slightly at this time of year, and the range of varieties is the largest of the year.

To prepare compote, you can use fruits of any variety, with the exception of winter pears, which are collected while still “green” for long-term storage. The fruits can be any size (if they are too large, just cut them into slices).

Housewives often prepare this drink by combining them with other fruits or aromatic spices. This gives the drink a zest.

Preparing pears for the start of the process

The very beginning of preparing compote is peeling and cutting the fruit. If garden pears (especially hard, green varieties) have thick skins, it is best to carefully cut them off. Otherwise, the compote is made from the fruits in their peels. After peeling, cut out the core with seeds and stalks.

Attention! Pears tend to darken quickly, therefore, when preparing large quantities of these fruits, keep the peeled parts in a weak solution of citric acid (parameters: 1 liter of water per 1 gram of citric acid).

You can brew it with a large amount of fruit in a jar, or with a small one (for those who like the drink). The amount of added sugar will depend on the number of fruits in the compote.

Recipes for making pear compote at home

Each housewife has her own recipe for making the drink. Let's look at some of the most interesting types of pear compote that are prepared at home.

A simple way for the winter

The simplest option is considered to be a recipe that requires only two ingredients for a 3-liter jar of water:

1. A glass of sugar.
2. Pears (1 kilogram).

We prepare the pears for seaming, as indicated above, and put them in jars. Then pour boiling water over them and leave for half an hour. The infused water is used to prepare sugar syrup. To do this, add sugar to the water and cook until it boils and the sugar is completely dissolved in the water. After the water has boiled, leave the syrup to simmer over low heat for another five minutes.

We pour this syrup over the fruit and close it with a metal lid. The resulting compote is covered with a blanket and left for 24 hours.

Without sterilization

Sterilizing jars is a troublesome task, so we offer a recipe for a drink that can be rolled into jars without prior sterilization.

To prepare you will need:

1. Pears (1 kilogram).
2. Sugar (0.1 kilogram).
3. Water (2 liters).
4. Citric acid (4 grams).

When choosing pears, try to keep them whole.

Peeled and chopped fruits are cooked in a saucepan until boiling and placed in a jar. Citric acid and sugar are added to the decoction. Stir until they dissolve in the water and bring to a boil. All that remains is to pour the syrup over the fruit, and then roll it up and cover it with a warm blanket.

From whole pears

Firm, whole fruits make an excellent compote. Ingredients:

• four kilograms of pears;
• one lemon;
• teaspoon of citric acid;
• a glass of sugar per 1 liter of syrup.

Before placing the fruits in the pan, rinse them thoroughly under the tap. Then boil a pot of water and pour it over the fruit. You need to cook them for 10 to 20 minutes (depending on size).

Wash and rinse jars and lids in boiling water before sealing.

Carefully place the fruits in a jar and add a slice of lemon to each. Then we prepare the syrup using the water in which the fruits were boiled (add a spoonful of sugar for each liter of water). When the syrup has boiled, pour it into a jar with pears.

It remains to sterilize for 15 minutes and close with lids.

With citric acid

The main difference in how to make compote with the addition of citric acid is that the fruits are poured with boiling water three times.

1. After placing the fruits in the jar. Leave them for 10 minutes, drain the water, and boil.
2. Pour in again for 10 minutes, then return the water to the pan, add one and a half tablespoons of sugar and a sprig of mint and boil again.
3. Fill the jar with syrup for the last time and add a teaspoon of citric acid.

All that remains is to cover the compote with a blanket and let it brew for a day.

From wild pear

The fruits of wild pears also make an appetizing drink. The recipe for making it is simple:

1. Fill a jar (pre-sterilized) with small fruits so that they occupy approximately two-thirds of its volume (approximately 1.5 kilograms).
2. Bring water to a boil in a separate pan and pour it into the jar of fruit. Leave for 10 minutes.
3. Pour over the fruits and add 4 grams. Citric acid, as well as 0.3 kilograms of sugar (refined sugar). Boil for 2-3 minutes and you are ready to roll.

After the jars have cooled, it is advisable to wrap them in warm cloth.

From Severyanka pears

Severyanka is a specific variety. The fruits are sweet and juicy, but highly susceptible to rotting. Therefore, compote is rarely made from such fruits. But advice still exists.

The main thing is to thoroughly wash, cut the fruits and remove the core. Before closing the Severyanka compote, drain the syrup three times and boil it.

With mint

For housewives who want to make pear and mint compote, the recipe is simple. All steps involve cooking with the addition of citric acid, plus, on the third pour, add mint.

Cinnamon

The same advice and, if desired, cook compote with cinnamon. The only difference is that instead of mint, cinnamon is added. Some even combine the two.

With plums

Often other fruits are added to pear compote. We suggest you study the recipe with plums. You will need:

1. Two large pears (preferably Duchess).
2. One and a half liters of water.
3. 50 grams of granulated sugar.

Wash the pears and plums, cut them and add sugar. Fill with water, boil and then let stand for 20 minutes.

With lemon

Lemon is a fruit with which you can make any of the above drinks. It will go best with mint compote. You can also add thyme.

With apples

To prepare this drink, cut the apples into slices, add sugar and citric acid. Then add water and boil for about 10 minutes.

We prepare pear compote in the same way.

All that remains is to mix everything and pour into jars.

With strawberry

This option is made according to the same principle, but with the addition of strawberries. Different fruits go well together, so you can add strawberries to the apple-pear mixture.

From Siberian pear

This variety is small in size and has a sour taste. Therefore, they are added whole to the compote and the taste is diluted with apples or other fruits.

When preparing the drink, be sure to sterilize the jars.

Compote of pears stuffed with rose hips

The rosehip option is not only tasty, but also extremely healthy. To prepare you will need:

• Pears (1.5-2 kilograms).
• Rose hips (one berry for each).
• Water.
• Sugar (tablespoon).
• Citric acid 2 grams.

Peel the pears and place them in water with citric acid. We remove the core of the fruit and put rose hips there. Sterilize the jars, add the fruit and fill with syrup.

Roll up the compote.

How to store compote

The best storage conditions for the drink are to keep it in the refrigerator. The optimal temperature is 2-14 degrees. Canned compote will be perfectly preserved on the balcony.

The main rule is to avoid direct sunlight, and the temperature should not exceed +20.

My dears, you and I have already completed a lot of preparations for the winter. Many fruits and vegetables have already died. But there are those that, on the contrary, are only good in the fall. Therefore, today I will make pear compote for the winter.

I will give you recipes and the ratio of products per 3 liter jar. If your volume is smaller, then we divide the proportions by the volume you need.

I also want to remind you that the amount of sugar may vary depending on your preferences and the sweetness of the pears themselves. We will also look at what needs to be done to prevent the compote from becoming cloudy. And also recipes with the addition of other fruits that will make the drink sparkle in a new way.

Let's first look at the nuances that need to be taken into account before starting conservation.

1. Firstly, compotes can be prepared in two ways: with and without sterilization. You either boil jars filled with the drink, or heat the fruit 2-3 times with boiling water. I will show both methods below.
2. Secondly, it is better to take slightly unripe fruits so that they do not steam under the influence of boiling water and turn into puree. This will determine whether the compote becomes cloudy.
3. If you are going to use whole small fruits, then prick their skin in several places with a toothpick or fork. Then the pear will give off more of its aroma, warm up more evenly and retain a beautiful poured appearance in the syrup.
4. Large fruits can be cut into slices.
5. Remember that pear flesh begins to darken quickly. Prepare a weak acid solution in advance. Add 1 g of lemon to 1 liter of water and place fruit slices in the solution. The same rule works with apples.
6. We always use only sterile jars and lids.
7. It is better to blanch fruits with hard skin in boiling water for 5 minutes. Or even cut off the peel altogether.

Now I want to list the herbs and spices that make the compote more aromatic:

• a very tasty drink is made with cinnamon,
• mint, it is added before the last pouring,
• vanillin or vanilla sugar. Pour directly into steamed pears before rolling.

Consider the classic recipe for making pear compote. Without adding other fruits and spices. We will use the method of triple heating the fruit with boiling water. And as a preservative we will take citric acid.

For a 3 liter jar:

• pears - 7 pcs.,
• sugar - 400 g,
• citric acid - 1 teaspoon.

We remove the tails and cut out the places of the inflorescences. You can put in whole fruits, but to make them easier to remove, cut them in half.

Place pears in sterile jars.

We put 2 liters of water to boil. And let's start warming up the fruits.

Fill the filled containers with boiling water. Close the lids, cover with a towel and give them about five minutes to warm up.

Pour the water back into the pan. It is better to do this through a convenient lid, which is sold in all hardware stores.

You can make this cover yourself by making holes in the nylon cover with a hot awl.

Now add sugar to the drained broth. We put it on heat and boil for 3 minutes, pour in the pears a second time.

We wait 5 minutes and drain the syrup from the jars again. Please note that the fruits have already changed color. Now add citric acid to the syrup. Stir the syrup and put on fire.

After boiling, pour in the fruit a third time. At this stage, you can add vanilla sugar, mint or cinnamon.

We roll up the jars and check for leaks. If everything is fine, then we send them “under a fur coat” for natural sterilization.

If you did everything correctly, your drink will last a long time. It must be stored in a cool place. Better on a cold balcony or in the basement.

How to cook pear compote with lemon (without sterilization)

Lemon is often added to pears. It dilutes the sugariness of the fruit and is a natural preservative.

Ingredients:

• 200 g pears,
• half a lemon
• 1.5 cups sugar.

Sterilize jars and lids.

Wash the pears, cut them into halves, remove the stems and cores. We put them in jars.

Wash the lemon and cut it in half. Take one half, divide it in half again and place it on the halves. By the way, I recently saw that they use lime instead of lemon. I think the drink has a very unusual aroma.
Well, now we use the method of heating the fruit.

Fill the jars with boiling water and leave them for 5-10 minutes to warm up. Then drain the water. Pour sugar inside the pears.

Boil water and fill three-liter containers up to the neck. It's better when the syrup runs a little over the edge. This is important so that there is no oxygen left inside, which can cause fermentation inside the container.

We roll up the container and put it “under the fur coat”.

How to make a drink from pears and apples at home

Apples complement pears perfectly. It is this compote that I associate with childhood. Because these two types of fruits were the most common and accessible in the Urals at that time.

Ingredients:

• 3 apples,
• 5 pears,
• glass of sugar
• 1 tsp citric acid.

By the way, the compote will last longer if you add apples.

Cut apples and pears into slices. We remember that they darken quickly, so we put them in an acid solution. I wrote about him above.

Boil water and pour in the fruits for 15-20 minutes.

Drain the syrup and pour a glass of sugar into it.

Now add half a teaspoon of lemon to the jars. When the syrup boils, fill the container. We seal it and send it to cool “under the fur coat”.

Simple recipe with orange

I love how the orange adds a citrusy, refreshing note to the drink. If you add a sprig of mint to it, you get almost .

Compound:

• 2.5 liters of water,
• 2 orange slices
• 2 pears,
• 300 g sugar,
• 0.5 tsp lemons.

We remove the stems and cores from the pears and cut them into 4 parts.

Fill the jars about 1/3 with them. I like there to be more syrup than fruit, so I use this rule. But you can add more fruits, then the taste of the drink will become more intense.

We put the water to boil. Pour boiling water over the fruits and leave for 10 minutes. Then pour the infusion back into the pan.

Add 300 g of sugar, lemon and a couple of orange slices inside the three-liter bottle. I don't peel them.
Boil water, pour in the slices and roll up the container.

Option for preparing compote with plums without using citric acid

You don't have to use lemon at all. Compote is also tasty and keeps well in the cold.

Compound:

• 1 cup of sugar,
• 400 g pears,
• 300 g plums.

To prevent the plum from bursting under boiling water and to keep its shape, pierce it in several places with a toothpick.

Wash the pears and also pierce the skin. Then we put all the fruits in a jar.

If desired, you can remove the pits from the plums. But then pieces of pulp will float in the drink and it will not be transparent. Plum will also give the drink a beautiful reddish tint.

Boil a kettle or saucepan of water in advance. I take a vessel with a capacity of 3 liters, no more is needed. It is not that heavy and is easy to lift to fill the container.

Pour boiling water over the fruit. Leave for 10 minutes. Drain the water into a saucepan and pour sugar into it, set to boil.

It is important here that the sugar grains dissolve.

Once again, pour boiling water over the fruit and roll up our container. We remember that no air should get inside, so shake the jar top and bottom and see if bubbles form inside the drink. If they are, then the lid must be opened and the container must be sealed again (well).

Compote of sliced ​​pears and grapes

Very often, the popular pear variety “Severyanka” grows in our gardens. It is sweet and aromatic. But it is almost never stored in its plucked form. Most often, this variety has medium and large fruits, which are not convenient to remove from the jar. They get stuck or slip off the plug in the narrow neck. Therefore, we will cut them into slices.

Let's take:

• pears - 5 pcs.
• grapes - 350 g,
• sugar - 200 g,
• citric acid - 0.5 tsp.

You need to cut all 5 fruits lengthwise into slices in advance.

The grapes need to be washed and separated from the branches. For this compote, I like to use quiche or lady fingers.

Place the fruits in clean, sterile jars.

Boil water and pour in the slices. Leave for 15 minutes. Then pour the syrup back into the pan. Pour sugar into it and place on high heat.

Place citric acid in a container.

When the syrup boils, pour in up to the top.

Seal and leave to cool under a towel.

Video recipe for cooking “Assorted”

Of course, you can make a drink from several types of fruits and berries at once. I have put together a wonderful video recipe for you. My namesake Elena tells in detail, step by step, how to prepare such a compote.

Recipe for pears and cherry plums

Not long ago there was a selection of cooking recipes. And now we will add a pear to it.

Let's take:

• 9 pears,
• 0.5 kg yellow cherry plum,
• 1 cup of sugar.

Cut the pears into four parts, removing the core.

We sterilize the jar and fill it with slices and washed cherry plum.

Pour boiling water and leave for 20 minutes. Then drain the water.

Add sugar to the infusion and boil it.

Pour syrup over fruits.

Close and leave for self-sterilization under a layer of warm clothing.

How to cook wild pear compote: a simple recipe for a 3 liter jar

I wrote about the northern woman, so I can’t ignore the wild one. I really love these sweet and fragrant little fruits. We will cook them whole.

Compound:

• granulated sugar - 0.5 kg,
• 1 tsp citric acid,
• 0.5 kg of game.

We wash the container and sterilize it. We sort the fruits and remove illiquid goods. We cut off all the bruised areas and tails.

We put game on a third of the jar.

Pour boiling water over them. I preheated the kettle. Let it warm up for 5 minutes and pour the water into a saucepan.

Add sugar to this aromatic infusion and boil. Then fill the jars to the middle. Pour a spoonful of lemon into each container and add syrup to the very top.

Seal with lids and put away for storage.

Pear drink with chokeberry for the winter

And now I will give you two recipes where we will use sterilization. Of course, the previous method of preservation is faster, but not everyone uses it.

Compound:

• 0.6 kg pears,
• 0.4 kg chokeberry,
• 0.5 kg sugar.

Cut the pears into 4 slices. Place immediately into sterile jars. We wash the rowan, dry it and also put it in a jar.

Boil 2 liters of water and dissolve half a kilo of sugar in it. Pour syrup over fruits.

Cover with lids and sterilize for 45 minutes.

To do this, cover the bottom of the pan with a towel. So that the three-liter bottles do not crack when heated. We display the container. Be careful, everything is hot and you can get burned.

Pour warm water into the pan until it reaches the middle of the container. We don't use cold water, because temperature changes can cause the glass to crack.

After the time has passed, take out and seal the compote.

Compote of pears and peaches with sterilization

Well, let’s also consider preparing a drink with peaches. And we will sterilize him too.

Compound:

• 1 kg of pears,
• 0.3 kg peaches,
• 0.4 kg sugar.

We wash ripe, healthy peaches, place them in a colander and lower them into boiling water for 10 seconds. Then quickly cool them in cold water and remove the skin.

Place peeled peaches in sterile jars.

Wash the pears, remove the stem and perianth. Cut into 4 pieces and place on peaches.

Cook the syrup: pour 400 g of sugar into 2.5 liters of water. Bring to a boil and pour in the fruits. Cover with a lid and send for sterilization.

To do this, place a cloth in a very deep pan. Place the filled jars on it and fill them with warm water. Sterilize 3 liter jars for 30 minutes.

Then we take out the containers and seal them with lids.

I like to cook . Usually this is not a very troublesome matter. Yes, they sell out quickly here, especially on holidays or after a bathhouse. Thank you for your attention!

Pear is an extremely tasty and healthy fruit and it cannot be kept fresh for a long time, so it is better to preserve it. Pear compote for the winter is a simple drink that can be prepared. It is important to know what positive and what negative qualities such a pleasant and popular fruit has.

What is important to know about pear

Benefit:

1. Thanks to its composition, the pear will perfectly help in the fight against muscle pain after sports.
2. Pears contain pectin, which has a positive effect on the digestive system and helps it function fully.
3. If you make a decoction based on pears, it can be used for medicinal purposes, namely to combat elevated body temperature.
4. If a person is tormented by a cough, he can eat a boiled pear, which will alleviate the condition and allow him to forget about the cough for a while.
5. For constipation, it will be useful to drink pear compote or eat a pear that was boiled for this compote.
6. The fruit contains a lot of fiber, which improves intestinal function, removes toxins from the body and helps normalize bile secretion.
7. For those with diabetes, it will be useful to eat pears, as their composition helps reduce blood glucose levels and also has antibacterial properties.
8. For gastritis, pears are quite useful during the chronic process, since their composition has an astringent effect and the ability to improve the functioning of metabolic processes in the body.
9. Pears contain many different vitamins, microelements and fiber, so they are a great help for those who want to lose weight and, in addition to introducing useful substances into the body, quickly and easily satisfy hunger.

Having such a variety of properties, pear compote for the winter turns out to be very useful!

1. For diseases such as pancreatitis, pears are contraindicated - they can cause a severe exacerbation of the disease due to the abundance of fiber.
2. If there is an exacerbation of any intestinal disease, then pears should not be consumed, since due to their composition they can provoke a severe deterioration of the condition.
3. Pear can cause significant harm to the body if consumed with heavy food or if washed down with large amounts of water.

It is better to avoid pears on an empty stomach or after a heavy lunch. Fresh pears are heavy food.

One of the most popular drinks in winter is compote. The variety of fruits and berries and the possibility of their combinations allow you to make drinks for different tastes. How to prepare pear compote for the winter? Simple cooking recipes are described below.

There is no need to use overripe pears to make compote. The pulp will quickly boil and make the drink cloudy.

A drink that will refresh and saturate the body with vitamins during the cold season is prepared pear compote for the winter. Both adults and children will enjoy it.

There are various options for preparing pear compote for the winter. You can safely adopt one of the recipes for this wonderful drink!

Simple pear compote for the winter

To prepare it you will need the following ingredients:

• pear (medium size) - 1.5 kg;
• water, boiling water 3 l;
• sugar - no more than 3 glasses.

For compote, it is better to use dense, unripe fruits without dents. The most delicious drink is made from fresh homemade pears.

The process of preparing homemade pear compote for the winter:

1. Place the fruit in a large container. Rinse them thoroughly.
2. Prick each pear with a fork.
3. Rinse the jar using baking soda or laundry soap. Sterilize it using one of the following methods. For example, holding it over steam. It is also worth boiling the lid.
4. Place the fruit in the jar. Pour boiling water over them for 5 minutes.
5. Pour the water back into the pan. After adding sugar, cook the syrup over medium heat until it boils.
6. Pour hot syrup into the jar and seal the jar.
7. Cover it with a towel.

If the skin of pears is very dense and hard, then it is better to cut it off. Otherwise, the drink will not get the maximum taste.

Pear compote for the winter without sterilization

To save time and effort, you can make compote using a shortened version - without sterilization. Such drinks are not inferior in taste and benefits to canned ones, but they have a shorter shelf life.

For a 3-liter jar, prepare:

• pear (not large) - 1.2 kg;
• water – about 3 l;
• granulated sugar - 100 g;
• citric acid to your taste

The process of preparing pear compote without sterilization:

Delicious and aromatic pear compote is ready for the winter! Now you can enjoy the taste of wonderful pear compote!

To give the compote a richer shade, you can add plums, apples, cherries, rowan berries, black currants, raspberries, and viburnum.

Pear compote with citric acid

Citric acid will help make the compote less cloying.

In the middle of the pear lies its wonderful smell. Boil the inside of the fruit separately, strain and add to the syrup. The drink will be very aromatic!

To prepare this compote you will need:

• hard pear fruits;
• sugar – no more than 300 g;
• lemon (citric acid) (1 teaspoon);
• a little vanillin or cinnamon;

The process of preparing pear compote for the winter with citric acid:

Do not keep pears in water for too long, as they may lose their beneficial properties.

Wild pear compote for the winter

Wild pear varieties have medicinal qualities. You can make a delicious drink from them.

Main ingredients:

• wild pears - no more than 1.5 kg;
• water – 1.5 l;
• sugar (sand) – no more than 300 g;
• lemon (citric acid) – 1 teaspoon.

The process of preparing wild pear compote for the winter:

A compote of aromatic pears prepared for the winter will quench your thirst well, energize you and provide the necessary vitamins during the cold season!

Pear is a sweet fruit. Therefore, you should not overdo it with granulated sugar. You only need a little bit of it. And if you want the taste to be as bright and rich as possible, then you need to put more than half of the pears in a jar.

Pear compote with honey

This is a simple recipe for pear compote for the winter that does not require much time.

Required:

• small pears;
• for pouring: you will need 800 g and 1 liter of water.

Preparation:

This recipe with a photo of pear compote for the winter is easy to follow and even a housewife who has decided to make a drink from these fruits for the first time can make it.

Pear compote is not only a vitamin drink, it is also a tasty treat. The juicy aroma of an amber pear drink will delight you with its incomparable taste and strengthen your immune system in winter. And fruits from compote can easily become a decoration for cakes and desserts made from different fruits.

Pear compote is of culinary value not only as a tasty drink, but also as an excellent dessert that can be enjoyed during periods of lack of fresh fruit, added as a filling to sweet pastries, and to all kinds of dessert dishes.

How to cook pear compote?

When mastering the nuances of preparing a drink, it is important not only to understand the technology itself, but also to know what the pear is combined with in the compote to obtain its best taste characteristics.

1. To prepare compote, use small whole pears or large fruits with dense pulp, cut in half, into quarters or slices. Specimens that are too soft should be used for making preserves, marmalade, and other sweets, since when cooking compote they will turn into porridge and spoil the appearance of the drink.
2. The delicate sweet taste of pears with minimal acidity requires the addition of citric acid, lemon juice, acid-containing berries or fruits when brewing the drink.
3. Pears go perfectly with currants, chokeberries, viburnum, lingonberries, as well as aromatic sour apples and plums.
4. Additional aroma and freshness will be given to the drink by adding mint, lemon zest, orange slices with peel, or spices that are completely unusual for this type of drink: cloves, pink and allspice.

Pear compote for the winter - recipe

A popular homemade product will be prepared compote from. In cold weather it will be especially pleasant to enjoy the amazing taste of the drink and juicy sweet pear fruits. For canning, not too large, slightly unripe specimens with skins without damage, stains or dents are selected.

Ingredients:

• pears – 1.3-1.5 kg;
• granulated sugar – 200 g;
• citric acid – 1 teaspoon;
• water – 1.5 l.

Preparation

1. Fill clean jars with washed whole pears.
2. Add a glass of sugar and a teaspoon of citric acid to each three-liter container, pour boiling water.
3. Sterilize the pear compote covered with a sterile lid in a container with boiling water for 40 minutes and seal it hermetically.
4. Wrap the rolled up containers upside down for 5 hours.

Wild pear compote

Wild pear compote is especially tasty and rich. The game itself is excessively tough, has a tart, sharp taste and because of this is rarely consumed fresh. However, in compotes prepared for the winter or cooked for direct consumption, this fruit manifests itself at its best, contributing to the perfection of the properties of the drink.

Ingredients:

• wild pears – 1.3-1.5 kg;
• granulated sugar – 1 cup;
• water – 2 l.

Preparation

1. The wild fruit is removed from the stalks and placed in a steamed jar.
2. Pour boiling water over the fruits for 5 minutes.
3. Drain the water, boil it and pour it back into the jar.
4. After 10 minutes, the infusion is drained and allowed to boil.
5. Before the third pouring, add sugar and citric acid to boiling water.
6. Pour the syrup into the vessels, seal the wild pear compote hermetically and wrap it until it cools.

Compote of pears and plums

A delicious pear compote will be made when cooked with plums. The latter give the drink additional sourness and a pleasant light taste. You can use fruits of different varieties, leaving them with the stone or pre-dividing them into halves and peeling them. Cinnamon spice would be very appropriate here, which should be added at the tip of a knife to each three-liter jar.

Ingredients:

• pears – 0.5 kg;
• plums – 0.5 kg;
• granulated sugar – 1 cup;
• cinnamon – 1 pinch;
• water – 2 l.

Preparation

1. Place washed high-quality plums and pears into a steamed jar and pour boiling water over them for 10 minutes.
2. Drain the water, boil it with sugar and cinnamon, and pour it back into the jar.
3. Seal the containers hermetically, turn the pear compote over and insulate thoroughly until it cools completely.

Compote of pears and mint

The most fragrant and refreshing, perhaps, will be compote made from fresh pears when prepared with mint and vanilla. The fruits themselves also acquire an extraordinary taste, which should be selected more densely, ideally still green, but already sweet. Large fruits can be cut in half or quarters, and small ones can be placed whole in jars.

Ingredients:

• pears – 1 kg;
• mint – 1 sprig;
• granulated sugar – 300 g;
• vanillin - on the tip of a knife;
• water – 2 l.

Preparation

1. The pears are placed in a jar along with a sprig of washed mint and poured with boiling water.
2. After 15 minutes, the water is drained, boiled with vanillin and sugar, and again poured into the jar with pears.
3. Roll up the green pear compote with a crumpled sterile lid, turn it upside down, and wrap it warmly until it cools completely.

Pear compote with citric acid

Pear compote is often prepared with citric acid. It is especially appropriate to use the additive if the fruit is sweet without minimal natural sourness. The amount of sugar can be adjusted at your discretion, leaving the lemon portion unchanged. If there is no desire to sterilize the workpiece for a long time, use the method of pouring boiling water three times.

Ingredients:

• pears – 1.5 kg;
• granulated sugar – 400 g;
• citric acid – 1 teaspoon;
• water – 1.5 l.

Preparation

1. Fill a sterilized jar with pears, pour boiling water over it and immediately drain it, measuring the volume of liquid.
2. Sugar syrup is prepared from a new portion of water by adding sugar and citric acid.
3. Pour the syrup into a jar, which is covered with a sterile lid.
4. Sterilize the pear compote for 45 minutes and roll it up.

Compote of apples and pears

You can prepare pears either from whole fruits or by pre-cutting them into slices. In addition to traditional flavorings, you can season the syrup with ground cinnamon or put a third of a spice stick in each jar. The calculation is given for a 3-liter container, but you can prepare the drink in any other container by calculating the correct proportions.

Ingredients:

• pears and apples – 700 g each;
• granulated sugar – 1 cup;
• citric acid – 0.5 teaspoon;
• water – 1.5 l.

Preparation

1. Apples and pears are prepared properly and placed in a jar.
2. Pour boiling water over the fruit duet for 10 minutes.
3. Drain the water, boil with the addition of sugar and citric acid.
4. Pour syrup over pears and apples.
5. Seal the lids, turn the jars upside down, and insulate them for a day.

Pear and orange compote

A compote made from pears with the addition of orange juice and citrus zest is wonderfully refreshing in the summer heat. The value of an already healthy drink is increased by using honey as a sweetener, which is added only after the drink has cooled to a temperature no higher than 40 degrees.

Ingredients:

• pears – 8 pcs.;
• oranges – 4 pcs.;
• honey - to taste;
• vanilla, cinnamon, cloves, mint - to taste;
• water – 1.5 l.

Preparation

1. Remove the zest from the oranges and boil in water for 3 minutes, adding spices to taste.
2. Add pears, boil the drink for the same amount, and remove from heat.
3. Stir in fresh orange juice, and after the drink has cooled, add honey until it dissolves.
4. Cool the summer pear compote in the refrigerator and serve with ice and mint leaves.

Compote of peaches and pears

Pears can be turned into a real exquisite masterpiece by combining the fruits with unripe pitted peaches and adding unusual ingredients to the syrup. Among the latter in this case are pink peppercorns, clove buds and wine vinegar, which will add sourness to the drink, additional flavor notes and act as a preservative.

Ingredients:

• pears – 500 g;
• peaches – 1 kg;
• pink pepper – 3-5 peas;
• cloves – 1-2 buds;
• wine vinegar - 1 tbsp. spoon;
• granulated sugar – 1 cup;
• water – 1.5 l.

Preparation

1. Place the chopped pears and peaches in a sterile jar and pour boiling water over them for 10 minutes.
2. Drain the water, boil with the addition of spices and sugar.
3. Wine vinegar and prepared syrup are poured into the jar.
4. Cover the container with a sterilized lid, turn it over and put it under a fur coat for a day.

Pear compote without sugar

You can prepare compote from whole pears or from chopped fruits completely without sugar. When using slices, they should be immediately immersed in water acidified with lemon juice, acid or apple cider vinegar to prevent darkening. Unsweetened products must be sterilized for high-quality and long-term storage.

Ingredients:

• pears – 1.5 kg;
• citric acid – 1/3 teaspoon;
• water – 1.5 l.

Preparation

1. Sweet pears are placed in a jar.
2. Add citric acid and pour in boiling water.
3. Place the container, covered with a lid, for sterilization and boil for 40 minutes.
4. Roll up the lid and further insulate the vessel until it cools.

Dried pear compote

Pear compote is a recipe that can be effectively made from pears, which are famous for their unique rich taste and aroma. When using smoked dried fruits, their quantity should be halved or the drying should be combined with dried apples, dried apricots, and raisins.

Ingredients:

• dried pears – 400 g;
• granulated sugar – 200 g;
• citric acid – 1 pinch;
• water – 2 l.

Preparation

1. Dried pears are washed in hot water and placed in a pan.
2. Pour water over the dried fruit, bring to a boil, and cook for 40 minutes.
3. During the cooking process, the dried pear compote is sweetened and acidified to taste.
4. After cooling, the drink is cooled in the refrigerator and served.

Concentrated pear compote

Pear compote, the recipe for which will be outlined next, is concentrated by adding a double portion of sugar and filling the jars to the top with fruit. If desired, the emptiness can be supplemented with chokeberry berries, which will not only transform the taste of the drink, but also make it healthier.

Interesting! Many peoples of the world believed that the pear was exclusively a female fruit. Because its shape often resembles a female silhouette, and the pear is also prolific, contains many vitamins and microelements that give youth, beauty and activity to every person.

It should be noted that pear is also a dietary product. This fruit is a natural source of energy. It contains a lot of fructose, although it also contains glucose. The fruit contains more nutrients than calories. So, today you can even find special pear diets online.

Important! Due to the nature of its composition, it is not recommended to eat this product in combination with meat products, wash it down with cold water, or consume it on an empty stomach. There is even a saying in China: “Eating an apple in the morning is a rose to the heart, eating a pear in the morning is poison to the heart.”

So, it’s time to move from words to action and finally learn how to prepare pear compote for the winter: recipes for a 3-liter jar will be given in several versions in this material. It is important to properly process the pear before canning so that it retains all its nutrients, but, at the same time, gives its taste to the wonderful drink.

Pear compote for the winter: recipes for a 3 liter jar

Recipe No. 1

It is impossible to select the best recipe for pear compote for the winter for a 3 liter jar. But this method of preparing a drink can definitely be classified as fast, simple and tasty. We are preparing.

What you need (for a three-liter jar):
1. Six pear fruits;
2. 0.3 kg sugar;
3. A pinch of citric acid;
4. Two and a half liters of water.

For compote, you must take ripe and hard pear fruits, wash them and remove the stems. Place the fruit in a large saucepan, add water and bring to a boil. When the process occurs, cover the compote with a lid, reduce the heat to low and cook for a quarter of an hour.

After the specified time, transfer the carefully boiled pears into prepared jars. Cover the jars with lids. Add sugar and citric acid to a saucepan with the water left over from the pears. Then bring to a boil and pour this syrup over the pears and roll up the jars.

Recipe No. 2

As for the quantity and composition of ingredients, it is exactly the same as in the first recipe. But here the pears will be processed in a different way; the fruits are used fresh for compote. The washed pears will need to be cut into two parts each, cored and placed in steamed jars.

Separately, boil the syrup with sugar. Then pour boiling syrup over fresh pears and cover the jars for 5 minutes. After this, drain the syrup and repeat the procedure again, add citric acid at the end of cooking and pour it back into the pears. Now you can roll up the jars with lids and leave them upside down to cool, and then transfer them to winter storage. This is a great option for preparing pear compote for the winter: a recipe for a 3-liter jar without sterilization.

Recipe No. 3

Now we suggest making assorted compote with the addition of apples. To prepare, you need three firm but ripe pears and the same number of apples. You will also need half a kilogram of sugar, 2.5 liters of water.

These two fruits go well together, so you can safely combine them in a compote. You will first need to rinse the jars well with boiling water to destroy all bacteria that could spoil the compote in the future. Wash the apples and pears, cut into two parts and remove the core. Place the prepared fruits in jars, now prepare the filling.

To do this, throw sugar into water and put on fire, bring to a boil. Fill the jars with syrup to the very top and immediately roll up.

Recipe No. 4

This is an option for preparing pear compote with grapes, also an excellent combination that is successfully used in home cooking. You need to take four pears, grape sprigs (it is better to choose seedless grape varieties), 300 grams of sugar and two and a half liters of water.

Traditionally, compote filling is made from water and sugar; it will need to be brought to a boil. At this point, sort out the grapes, rinse them in running water and place them in prepared jars. Cut the pears into two parts and remove the seeds, and place them in jars. Pour syrup over vegetables. This compote needs to be additionally sterilized, so the jars should be placed in a pan of water and boiled for half an hour over low heat. After this time, the compote can be rolled up.

Recipe No. 5

If you have already dried the pears, but there are no fresh fruits left for compote, it’s okay. You can safely use dried pears for canning. In this case, you need half a kilogram of this dry product, a glass of sugar, a pinch of citric acid and two and a half liters of water.

First, rinse dry pears under running water. Then put it in a saucepan and pour boiling water over it. Cover the fruit with sugar and leave everything for an hour. During this time, the dried pears should become soft again. Pour water, set to cook and, when everything boils, add citric acid. All that remains is to pour the compote into pre-prepared jars and roll it up for the winter. Please note that additional sterilization is not required for this compote. How to cook .

Recipe No. 6

Compote with vanilla will have an interesting taste and aroma. For three liters of this drink you need to take five pears, three hundred grams of sugar, a little citric acid and the same amount of vanilla sugar (can be replaced with a vanilla pod), two and a half liters of water.

If you smell it, you can notice the subtle aromas of vanilla in canned pears. So, adding a vanilla pod will only enhance this pleasant aroma. The syrup is prepared using water, regular sugar and vanilla sugar.

When it boils, put pear slices into the syrup, then bring everything to a boil and cook for another ten minutes. Then put the pears in jars for sealing, strain the syrup and bring to a boil again with the addition of citric acid. Pour syrup over the pears, sterilize for 20 minutes, and then you can safely roll them up for the winter.

This is how we prepare pear compote for the winter: the recipes for a 3-liter jar (with photo) differ slightly in composition. The addition of one or another ingredient definitely changes the taste of the drink. But, you can safely be sure that the compote is prepared quickly, but it turns out very tasty and healthy.