Pear compote for the winter: simple recipes with and without sterilization, with photos and videos

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

Features of making pear compote

It's the end of August, and it's time to go to the market for ripe fruit. Prices have already dropped a bit this time of year, and the selection of varieties is the largest of the year.

For the preparation of compote, you can use fruits of any variety, with the exception of winter pears, which are still harvested "green" for long-term storage. Fruits can be any size (if too large, just cut them into slices).

Often housewives prepare this drink by combining them with other fruits or fragrant spices. This gives the drink a twist.

Preparation of pears for the beginning of the process

The very beginning of making compote is peeling and slicing fruit. If garden pears (especially hard, green varieties) have a thick skin, it is better to cut it carefully. Otherwise, the compote is cooked from the fruit in the peel. After peeling, cut out the core with seeds and stalks.

Attention! Pears tend to darken quickly, therefore, when preparing a large number 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 both with a large amount of fruit in a jar, and with a small one (for lovers of 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 a drink. Consider some of the most interesting types of pear compote that are prepared at home.

Easy way for winter

The easiest option is a recipe that requires only two ingredients for a 3-liter jar of water:

1. Glass of sugar.
2. Pears (1 kilo).

Prepare the pears for seaming, as above, and put them in jars.Then fill them with boiling water and leave for half an hour. The infused water is used to make sugar syrup. To do this, sugar is added to the water and boiled until it boils and the sugar is completely dissolved in the water. After the water boils, leave the syrup to simmer for another five minutes.

We pour fruit with this syrup and close it with a metal lid. The resulting compote is covered with a blanket and settled for a day.

No sterilization

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

For cooking you will need:

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

When choosing pears, make sure they are whole.

Peeled and chopped fruits are boiled in a saucepan until boiling and laid out in a jar. Citric acid and sugar are added to the broth. Stir to dissolve in water and bring to a boil. It remains to pour fruit with syrup, and then roll up and cover with a warm blanket.

From whole pears

From solid, whole fruits, an excellent compote is obtained. Ingredients:

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

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

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

Gently put the fruit 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 boils, pour it into a jar of pears.

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

With citric acid

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

1. After putting the fruits in the jar. Leave them for 10 minutes, drain the water, boil.
2. Pour again for 10 minutes, then return the water to the pan, put 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 put a teaspoon of citric acid.

It remains to cover the compote with a blanket and let it brew for a day.

From wild pear

The fruit of the wild pear also makes an appetizing drink. Its recipe is simple:

1. Fill the jar (previously sterilized) with small fruits so that they occupy approximately two thirds of its volume (about 1.5 kilograms).
2. Bring water in a separate saucepan to a boil and pour it into a jar of fruit. Leave for 10 minutes.
3. Pour fruit and add 4 grams. Citric acid, as well as 0.3 kilograms of sugar (refined). 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 prone to rotting. Therefore, compote is rarely made from such fruits. But advice does exist.

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

With mint

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

With 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 offer to study the recipe with plums. You will need:

1. Two large pears (preferably Duchesse).
2. 6-7 medium plums.
3. One and a half liters of water.
4. 50 grams of granulated sugar.

Wash pears and plums, cut 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. In the best way it will be combined with compote with mint. You can also add thyme.

With apples

To prepare such a drink, cut 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.

It remains to mix everything and pour into jars.

With strawberries

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

From Siberian pear

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

When preparing a drink, jars must be sterilized.

Pear compote stuffed with rose hips

The rosehip variant is not only tasty, but also extremely he althy. For cooking you will need:

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

Peel the pears and put them in water with citric acid. We remove the core of the fruit and put the rosehip there. We sterilize the jars, fold the fruit and fill it with syrup.

Roll up compote.

How to store compote

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

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

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