Pears in syrup for the winter: 8 simple recipes with and without sterilization

Cooking pears in syrup for the winter is a way to create a delicious and unusual dessert. The delicacy will keep for a long time and is suitable for fresh consumption or as a filling for baking.

Features of cooking pears in syrup for the winter

In the process of preparing a dessert, you need to take into account several nuances so as not to spoil the taste of the delicacy. The main points are the selection of suitable fruit and the correct preparation of containers.

How to choose the right raw material?

Small, ripe fruits are best for making pears in syrup. Before you start cooking, you need to inspect the fruit and make sure there are no defects. The peel should be even, without dents or cracks.

Preparing dishes

To ensure a long shelf life and preservation of taste characteristics, you need to properly prepare containers for dessert. Banks must be intact, without chips. Containers of a suitable volume are sterilized in one of the following ways:

• heated in the oven at a temperature of 150-170 degrees;
• evaporate in a water bath, fixing on a pot of boiling water;
• in the microwave for 3-4 minutes.

How to close pears in syrup at home?

You can make a blank according to different recipes that differ in the technique and ingredients used. Depending on your own preferences, you should choose the appropriate option.

Classic 3 liter jar recipe

The simplest is the classic recipe, which requires several consecutive steps. In particular, to prepare a treat, you need:

1. Wash fruit thoroughly, divide lengthwise into 4 pieces and cut out the seed pod. Large fruits can be additionally chopped into smaller pieces.
2. Prepared fruits are laid out in sterile jars, poured with boiling water and left for 15 minutes.
3. Drain water into a saucepan, add sugar and citric acid. All ingredients are mixed and the syrup is boiled for 5 minutes, stirring constantly.
4. The syrup is poured into containers with pears, rolled up with sterilized lids and left in a warm place.

Simple recipe without sterilization

The recipe for making pears in syrup without prior sterilization is similar to the classic one. The difference is that before pouring the syrup, the pear is cut into slices and kept in acidic water with the addition of citric acid.

Canned pear without sterilization is stored less, so it is recommended to make such a preparation for consumption in the near future.

Slices

You can prepare sliced treats according to any of the recipes, adding spices and additional ingredients according to your wishes. The main feature of the recipe is that the pears are cut not in halves, but in smaller pieces.

Whole pear in sugar syrup

If desired, whole pears can be preserved. To do this, you need to thoroughly wash the fruit and soak it in boiling water with the addition of citric acid. Sugar syrup is prepared according to the classic recipe.

With orange and lemon zest

Adding zest when preserving a pear gives the dessert a pleasant citrus flavor and aroma.The zest of orange and lemon is added to the syrup. You can also add cloves, cinnamon and other spices. Fruits are boiled in syrup whole or cut into slices for 10-15 minutes until they become crispy. Boiled pears, along with syrup, are placed in sterilized jars, rolled up with lids and wrapped in a blanket.

With cinnamon

To create an even more unusual taste, you can add half a teaspoon of cinnamon to each jar at the stage of preparing the syrup. Preserving fruits with cinnamon makes a delicacy with a pronounced pleasant aftertaste.

With vanillin

Vanillin goes well with canned pears in taste. To roll fruits with vanilla, you need to add the ingredient to the sugar syrup. As a result, the dessert acquires an exquisite coffee aroma and a sweeter taste. The amount of added vanillin can be changed according to your own taste preferences.As a rule, one teaspoon of the ingredient is added to one spoon.

Pear jam

There are several ways to make pear jam. The decoction option is made according to the following recipe:

1. For 1 kg of fruit take 1 kg of sugar, Fruits are peeled and cut into pieces.
2. Pears are poured with water and boiled until softened, preventing them from falling apart.
3. The broth is poured into a separate container, mixed with sugar and additional spices, constantly stirred and brought to a boil.
4. Put fruit into boiling syrup and cook until fruit becomes transparent.
5. The finished jam is cooled, packed in sterilized jars and tightly rolled up.

The classic version of making pear jam is also popular.According to the recipe, fruits are cut into cubes or large slices, put in a cooking container, sprinkled with sugar and left for 6-8 hours. After this time, juice begins to flow from the fruit. The resulting mass is put on the stove, brought to a boil and boiled for half an hour, constantly removing the foam. Then the product is cooled, insisted again for 8 hours and continue cooking for 30 minutes. The finished jam is laid out in clean jars and rolled up for further storage.

Terms and rules of storage

Immediately after cooking, jars of treats are kept in a warm place and wrapped in a blanket or other thick cloth. When the pears in syrup have completely cooled, you need to transfer the containers to the refrigerator, basement or cellar. If the pears were boiled and rolled up in sterile containers, then the shelf life reaches one year from the date of preparation. Fruits in syrup without prior heat treatment should be consumed within a week.

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