Crop production

How to make pears harvesting for the winter: delicious recipes and practical advice

From pears you can make a lot of blanks for the winter - compotes, jams, mashed potatoes, jam and much more. Canned pears are good not only as an independent dessert, but also as a filling for pies, buns, cake decorations.

Pear jam in 7 steps

Now is the time to harvest fruit crops. In this regard, the head of the department for breeding and breeding fruit and berry crops of the Buryat Scientific Research Institute of Artists' Union Nadezhda Guseva shares her recipe for pear jam.

  1. Rinse the fruit thoroughly.
  2. If the pears are large, cut in half.
  3. To place in a basin a small portion - 3-4 kg. Pour water so that the pears are covered.
  4. Put to cook for 30-40 minutes. Drain the remaining water and allow the pears to cool.
  5. Next, skip (wipe) through a sieve or colander with small cells. Add sugar to the resulting puree mass per 1 kg of mass - 600-800 g of sugar.
  6. Boil the mass in small portions - 1-2 kg over low heat. With a single cooking - 1.5-2 hours. With double cooking - for 30-40 minutes: boil, leave, repeat the next day. It is possible 3-fold boiling - until thick.
  7. Arrange the jam in a glass container, preferably small - from 0.25 to 0.5 kg.

Canned Pears

This is a real dessert that can fully replace high-calorie pastries. Pears canned in their own juice can simply be eaten as a snack, or you can make delicious desserts from them - pears under chocolate, fillings for cakes, fruit salads.

  • Pears - 4-6 pcs.
  • Sugar - 2 tbsp. l
  • Water - 2 tbsp. l

  1. Rinse the pears. Remove the skin with a sharp knife, cut the pears in half, remove the seeds and peduncles. Can be preserved in halves, and can be cut into thin slices.
  2. Put the pears in a prepared sterilized one-liter jar.
  3. Sprinkle with sugar and add a tablespoon of water.
  4. Close the jar tightly and place in a pot of water (at least 70 degrees). Sterilize for half an hour.
  5. Turn the jar upside down and leave to cool.

Pear jam

Almost every home has its own secret recipe for pear jam. Our option - very fast in preparation and delicate to the taste.

  • Pulp of pears - 4 glasses
  • Lemon juice - 2 tbsp. l
  • Pectin - 2-3 tbsp. l

  1. Wash and clean the pears, cut into small pieces, crush a little with a spoon so that the flesh starts up the juice.
  2. Add lemon juice and pectin.
  3. We put on medium heat and bring the mass to a boil.
  4. Sprinkle sugar and cook over low heat until cooked.
  5. The jam is ready if its drop, laid out on a saucer, does not spread.
  6. We shift to the bank and roll up.

Pear compote

One of the most delicious fruit compotes. Therefore, if we are to cook it, then not one can. He drinks very quickly and with pleasure.

  • Pears - 1 kg
  • Water - 1 l
  • Citric acid - 2 g
  • Sugar - 200 g

  1. My, peeling small stalks of fruit stalks.
  2. We blanch them whole in boiling water with the addition of 1 gram of citric acid for about 10 minutes. When the pears are soft, cool them in cold water. If you make a compote of pieces, you can skip this step.
  3. We put the pears in banks.
  4. Cooking sugar syrup. To do this, dissolve sugar, 1 gram of citric acid in a liter of water and bring to a boil.
  5. Fill with pear syrup.
  6. Sterilize three-liter jars for 30 minutes in hot water.
  7. Lid roll and turn over to cool.

Pear jamth

Jam is made from dense small pear fruits. It is brewed simply and does not require any additional and auxiliary ingredients, except vanilla and, of course, sugar.

  • 1 kg of pears,
  • 0.5 kg of granulated sugar
  • 1 pinch of vanilla (can be without it).

  1. Fruits are washed, cleaned, the skin is cut from them (although you can leave it).
  2. Then they rotate in a meat grinder or are puriurised with a blender until smooth.
  3. Sugar is added to the pear puree, and it is left for at least an hour to dissolve the grains.
  4. After 1 hour, the dishes with the mass are placed on a moderate fire, seasoned with vanilla, and cooked, stirring, until cooked. After boiling, the power of fire can be increased, not forgetting to interfere with the jam from time to time in order to avoid burning. The readiness of the dish is checked in the following way: a drop is made on a saucer with jam, if it thickens when cooled, then it is ready.
  5. The finished dish is set aside in the same pot, which was cooked so that it stood and the foam dissolved on the surface. And only after the jam can be poured into the prepared container and roll it.

Pear in its juice: simple preservation

For blanks of pears, it is better to use hard, not overripe specimens. It is important that they have no defects, cracks, rotten spots. The fruit contains a lot of malic acid and sugars for storage in its own juice. Thanks to this recipe, you will get a full-fledged dessert, or you can use pear harvesting as a filling or a full-fledged ingredient. Pick 5-6 medium sized fruits. For them, you will need 2 tbsp. l sugar and quite a bit of water.

  1. Wash and peel the pear.
  2. Cut the fruit in half and remove the stalks and seeds. Divide the flesh into smaller pieces, although you can leave it in halves.
  3. Sterilize glass containers (0.5-1 liters).
  4. Lay the pear slices tightly. Add sugar and 1 tbsp. l water.
  5. Close the container with a tight plastic or metal lid. Place in a pot of boiling water. Let simmer for about 30 minutes.
  6. Get the jars and turn them over. After cooling, the canned pear can be put in a dark place or in the refrigerator.

Attention! If the pears are cut before the cans are sterilized, the pulp will darken. Therefore, either prepare the jars in advance, or sprinkle the slices with lemon juice, which will prevent oxidation.

Harvesting pears in marinade

To implement this recipe, you will need:

  1. Prepare the pear: wash and tear the stalk, but do not peel.
  2. Spend blanching. To do this for 3-5 minutes dip into boiling water in which the acid is dissolved.
  3. From the hot water immediately move the pears to the cold. After cooling for 5 minutes. place the fruit in sterile and dry jars. Recommended capacity - 1 l. Leave on time and enjoy the marinade.
  4. It is prepared on the basis of vinegar, sugar and spices. To do this, boil the ingredients for 1 min. in boiling water. Stir and pour cans of pears.
  5. Uncovered jars put in boiling water over low heat and hold it for about 15 minutes. Roll up.

How to boil pear and jam compote

For a tasty and tender jam for a quick recipe, you will need about 1 kg of fruit, 2 tbsp. l lemon juice, 2-3 tbsp. l pectin, 0.5-1 kg of sugar (to taste). How to cook:

  1. Slice and peel the pears. Mash them with a spoon in a deep dish. Pulp should make juice.
  2. Add pectin and lemon juice.
  3. Pour into a saucepan. Bring to a boil over medium heat.
  4. Add sugar and reduce heat. Stir mass occasionally until it thickens. The way to check is to drop on the saucer and trace. If the pear billet does not spread - it is prepared.
  5. At the same time sterilize the jars. Pour the jam immediately after readiness. Roll up.

Compote, too, will delight you with a sweet and pleasant taste. For 1 kg of medium-sized fruits, 200 g of sugar, 1 l of water, 2 g of acid-lemon (for one jar of 3 l) are required. Recipe:

  1. Wash the pears, remove the stalk. Spend blanching in boiling water with the addition of 1 g of acid crystals. Hold the fruit in water for 10 minutes. After they are softened, cool them in cool water.
  2. Put the fruit in a jar and start cooking syrup. Dissolve sugar in 1 liter of water. Add 1 g of acid to it.
  3. Bring the mixture to a boil - syrup is ready. Immediately pour it into a jar of pears.
  4. Put the jar in the water and boil for 30 minutes. For sterilization, it is enough to heat water to 70 ° C.
  5. Roll up sterile covers, turn over, wrap and wait a few days. Store in the pantry or cellar.

Assorted jam with the addition of oranges and apples

Ingredients for 1 liter jam:

  • 700 g of pears and apples,
  • 1 big orange,
  • 200 grams of sugar
  • some water,
  • 2 g citric acid.

  1. Wash, peel pears and apples from peel and seeds. Prepared fruits immediately put in cold water.
  2. Cut them into small plates no more than 0.5 cm thick. The shape may not be the same — this is not so important.
  3. Take a pan with a wide diameter. Pour to the bottom of 3 tbsp. l water. Pour out chopped fruits and cover with a lid. Ingredients need to hold for 30 minutes over low heat, stirring constantly, until they are soft.
  4. Turn off the oven and leave the fruit to cool. In the meantime, peel the orange (it is still needed) and a bitter white layer (not needed). Rind should be grated, and the flesh should be divided into slices (without partitions) and added to the rest of the fruit.
  5. Grind the whole mixture in a blender. Then pour it into a saucepan with added sugar, zest and acid.

Put the jam stew for 30 minutes, not forgetting to interfere. Pour the jam into sterile jars, roll up the lids and leave them upside down. This jam is a very tasty storehouse of valuable microelements.

Simple ways to make pears for the winter

The taste of a pear is not to be confused with anything. She is a true midsummer symbol. And therefore, many try to prepare these wonderful fruits for the winter. If you do this correctly, you can save up to 90% of the vitamins and nutrients contained in the fruit. And in the winter, to please relatives and friends with fragrant dishes and drinks.

Ingredients: pears
Bookmark Time: Summer

We are used to using pears for desserts - in the form of jam or compotes. However, this wonderful fruit can be harvested in different ways. Pears are frozen and dried, canned in their own juice, pickled, drench and cook them a great mashed potatoes.

Ways to harvest pears for the winter: tips, advice, recipes

Several centuries ago, the pear grew only in the wild. In some countries, its fruits are forbidden to eat without special heat treatment. For a long time, before drinking, the fruit was doused with boiling water. Then began to steam or water. And when they cultivated varieties, the fruit won the hearts of true connoisseurs of vitamin. Currently, the culture is grown in almost every country, which has a temperate climate. Consider the most current ways of harvesting pears for the winter, allowing you to save its useful elements.

Ageless traditions of grandmothers - drying

In those days, when food was cooked on wood, and there were no glass jars, people tried to somehow prepare fruit for the winter. One of the easiest options is drying. This is the way our grandmothers used a few decades ago. They knew very well how to save pears for the winter and not lose a single valuable vitamin.

In winter, dried fruits are added to kefir, cottage cheese or oatmeal. They make a vitamin drink and a wonderful filling for pies.

To prepare a quality product, choose ripe enough fruits with a dense granular mass. Sometimes use and unripe options. When the fruits are collected, and the hostess knows how to dry the pears at home, she performs the following operations:

  • washes fruit thoroughly under running water
  • after complete drying cuts small slices,
  • wide baking sheet covered with paper
  • on top of it puts the prepared slices of fruit so that they do not touch each other.

Grandmother's way of harvesting pears for the winter is applicable for residents of country houses, since the baking sheet is put up in the attic or porch. In addition, the room should be a constant air circulation. The whole process usually takes about 7 days, and the fruits should be turned over regularly.

The perfect delicacy of all time - dried pears

In winter evenings, when there is an eerie cold and darkness outside the window, I really want to eat something delicious. Maybe candy? But this is not always useful. Wise housewives think about it in advance. They cook dried pears at home, which may well replace any sweetness. In addition, they are exclusively natural product.

Fruits prepared in this way can be used as a decoration for a cake, a filling for a cake and an original natural dessert.

The technology of making dried pears consists of simple operations.

Ripe fruits are thoroughly washed under running water and cut in half. Next, remove the bones and the core. The stem is left to make it convenient to eat such a dessert in winter. With a sharp knife in the fruit make several punctures. As a result, they become much juicier. Then the fruits are put in a deep container, covered with sugar and kept for about 30 hours.

The next step - pour the juice into the pan and bring to a boil. Then there spread the fruit and cook for about 10 minutes. During this time, they thoroughly soak fragrant syrup. Ready pears shift into a colander. When the juice is gone, they shift it to a bowl to cool.

Then electric dryers are placed on the pallet, set the temperature to 60 degrees and start the unit. The time required for drying depends on the type and size of pears. For example, large specimens dry about 15 hours. In this case, the unit is periodically turned off until it is completely cooled, so that the fruits absorb sugar and acquire an appetizing appearance.

Simple ways to process pears at home

Experienced cooks know many different options for how to prepare these fragrant fruits for the winter. Someone vyalit them, someone likes dried fruits from pears, and some of them canned, pickled, made jam or jam. In addition, the fruit is wonderfully combined with such products:

One of the ways to process pears at home is to make delicious jam. To do this, take the following ingredients:

In a deep container, first prepare the sugar syrup. Then lay out sliced ​​pears and lemon slices along with the peel. When the mixture boils, it is removed from the heat and covered with a clean towel. A day later, the jam is again brought to a boil and set aside. Such an operation is done 4 or 6 times, depending on the desired result.

Recently, it has become fashionable to store summer fruits in a freezer, to later serve them as a fragrant dessert. Is it possible to freeze pears for the winter without losing the nutrients of the fruit. Practice shows that this is a worthwhile affair. After all, this way you can save precious time, which is always lacking.

For freezing choose fairly ripe fruits of medium size. They must have dense flesh. First, wash the pears, then cut, remove the core and dry on paper towels. Then the pieces are put on a cutting board, placed in the freezer. When they harden, put in plastic bags and store at -18 ° C. The product is used for making compotes and as a fragrant filling for pies or cakes. There is nothing tastier than natural products when it is snowing outside and a cold wind is blowing.

Pear Puree

Puree, as a billet for the winter, do for various reasons. It is convenient to use it as an independent dish, especially in children's and dietary food.

Puree put as a filling in homemade cakes, as well as in combination with ice cream served as a dessert. If the mashed potatoes turned out not very sweet, it can become an original additive to hot meat dishes.

And one more plus: the preparation of fruit puree is not a difficult task. And everyone copes with it, even the most inexperienced cooks.

For mashed fruits, the fruit is generally baked or boiled. For boiling pears are pre-cleaned of skin, stalks and seeds. You can bake the fruit whole.In this case, they are cleaned later.

Ready fruit mash to a state of smooth mashed potatoes.

To preserve the product for a long time, it is laid out in jars, covered with lids and sterilized in a saucepan with water: 0.5 l cans - 15-20 minutes, 1 liter - 20-25 minutes.

How to make pears harvesting for the winter: delicious recipes and practical advice

Pears with their unique sweet-sour taste and a huge set of useful elements you want to keep as long as possible. This fruit does not have good keeping ability, so many people choose another storage method - preservation. Preparations of fruit for the winter are pleased with the variety and ease of preparation.

Pear Compote Recipes for Winter

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Pear compote is a delicious, sweet, refreshing drink, rich in vitamins. The fruits of the drink are great for preparing a variety of desserts and fillings for baking baking. There are many ways to make pear compote for the winter. Recipes suggest adding lemon juice, peppermint leaves, lemon balm, and even rum — you just have to choose what you like.

Pears of any kind are suitable for making homemade drink. Small fruits are laid in the jars entirely, large cut into thin slices, removing the core and the stem.

Pear compote - the simplest to prepare a drink. For brightness and a piquant taste with a slightly sour taste, you can add raspberries, olives or red currants, as well as apples, citrus fruits, spices (star anise, cinnamon).


  1. In a 1.5 liter jar place the fruits cut into quarters with the seeds and cores removed.
  2. Pour the sugar over the pears.
  3. Boil the water in the jar to the top. Immediately tighten the lid, pre-sterilized in boiling water.

  • Banks upside down, clean in a warm place. Be sure to wrap them in something warm, for example, in a blanket.
  • After 16-20 hours, the compote can be freed from the blanket and put into a cool closet or storage room.

    Pear compote prepared according to this recipe can be stored for 1 year.

    Useful Tricks

    Do not throw away the peel left after cleaning pears and hearts. Of these, you can cook a delicious syrup for pancakes, fritters or baking.

    Pears very quickly become dark. Therefore, if you need to cut a large amount of fruit, put them immediately after cutting into citric acid solution (1 g of acid is used per 1 liter of cold boiled water).

    Pear drink has excellent antimicrobial properties, which is very useful in the winter. It is a good medicine for strengthening the immune system with a pleasant taste. Besides, the pears compote prepared for the winter according to the simplest recipe has a low calorie content - only 70 kcal.

    Pear Billets

    Pear fruit weighing from 25 to 300 g, fleshy, with stony cells, yellow or green contain an average of 10.4 percent sugars, 0.3 - organic acids, 0.03 - tannins, 2.6 - fiber, 0.02 mg per 100 g of fruit weight of vitamin B1 0.1 mg per 100 g of the pulp of the fruit of nicotinic acid (vitamin PP), 4 mg per 100 g of the fruit of ascorbic acid (vitamin C), there is carotene and trace elements. These compounds accumulate in large quantities in winter pear varieties as they are stored, when the stony fibers mature and dissolve the substances that cement the cells.

    Pears are used in the clinical nutrition of diabetics, they improve digestion, and are used in the treatment of kidney stones. There are summer, autumn-winter and winter varieties.

    Summer includes: Dyushes summer, Limonovka, autumn-winter - Bera Lošicka, Oily Lošicka, Pyshnaya Efimova, to the winter - Belarusian Late, etc.

    Pears can be dried, canned, processed into compotes, candied fruits, wine, marmalade, etc.


    Sweet, juicy pears without any damage, ripe, but still hard, rinse thoroughly in cold water, peel, remove the seed nest, cut along the fruit into slices 2 cm thick or in half, blanch in boiling water for 4-6 minutes, cool . Then put it in a basin with syrup, prepared using water in which pears were blanched, and cook until the slices are light.

    Cooking jam must be continuously monitored, and if some slices of pears are ready (become light), they must be removed from the pelvis and put in another dish, and the rest cook until fully cooked.

    At the end of cooking, remove the slices from the pelvis earlier and then move them back, then remove the pelvis from the fire. Put the pears in banks, pour in syrup, close the lids and sterilize half-liter jars for 20 minutes, liter ones - 30 minutes.

    After sterilization, hot jars immediately roll up.

    1 kg of pears, 1.1 kg of sugar, 3/4 cup of water.


    Put whole or halved pears into a pot of boiling syrup, bring to a boil. Cook over low heat for 10 minutes. Separate the pears in a colander, put them in the banks of the hangers. Prepare the syrup using the water in which the pears were boiled, fill the jars with boiling syrup and sterilize for 15–20 minutes, then roll up.

    For syrup: on 1 liter of water - 100 g of sugar, 4 g of citric acid, a pinch of vanilla sugar.


    Peel ripe pears, cut into slices, remove the core, put in a blanching basket or gauze.

    Pour 2-3 cups of water into a saucepan, put a basket or gauze with pears into it and simmer on low heat until the pears are completely softened. Parboiled fruit rub through a sieve, mix with broth and boil in a saucepan to half the volume.

    Then add sugar, mix thoroughly and cook until ready. Expand in cans hot and cork.

    1 kg of pears - 500 g of sugar, 4 g of citric acid.


    Wash juicy pears, cut into quarters, remove the core and place in cold water so that the fruits do not darken in air. Put a fragrant pepper and cloves in a gauze bag, put it in a pan with pears. Boil the pears until softened. Get a bag and rub the pears through a sieve.

    Put the puree into a bowl, add sugar, lemon rinds and cook over moderate heat, stirring constantly, until ready. Hot marmalade spread in jars and close. For a thicker consistency, it is recommended to add apple puree to the marmalade (20-25 percent to the total mass of puree).

    Per 1 kg of chopped pears - 3-4 peas allspice, 5 buds of cloves, for 1 kg of mashed potatoes - 0.4 kg of sugar.


    Clean ripe and juicy pears from stalks and seeds, wash thoroughly, cut into 4 or 8 parts and boil in plenty of water with a strong boil until they are soft until they are soft. Then put them on a clean sheet and collect the flowing juice in the bowl.

    After 24 hours, drain the sap in the vessel, thus separating it from the sediment at the bottom, add sugar and lemon juice to it. Bring the juice to a boil and boil, carefully removing the foam with a wooden spoon until the jelly becomes the required thickness (a drop of jelly on the saucer should harden). Lemon juice is better to add at the end of cooking.

    Ready jelly pour in hot jars, cover with lids and roll up. For better taste, you can add to the gel, cinnamon or other spices.

    On 1 liter of juice - 750 g of sugar, the juice of one lemon.


    Peel ripe and hard pears, cut them into slices and put them tightly in jars on hanger. Put sugar and citric acid in each jar. Sterilize in boiling water: half-liter jars - 15 minutes, liter - 20-25, two-liter - 25-40 minutes.

    On a liter jar - 2 tbsp. spoons of sugar, 4 g of citric acid.


    Juicy, but strong pears washed, divided into 4 parts, clean and free from the sepals, stalks and seed nests. Lingering cranberries, rinse, put in a saucepan, add sugar and cook over high heat until the lingonberries are soft. Then strain the mass on the stretched fabric.

    Bring the lingonberry juice to a boil, add sugar to it, put the cooked pears and cook slowly until soft. Then put the pears in prepared jars, pour juice and sterilize half-liter jars - 25 minutes, liter - 30, three-liter - 45 minutes.

    After sterilization, hot jars immediately roll up.

    For 2 kg of pears - 1.6 kg of lingonberries, 160 g of sugar (for lingonberries), 1.2 kg of sugar (for juice).

    Pickled Pears

    Wash pears thoroughly in cold water, peel (for delicate varieties, if desired, the skin can be left), cut in half, remove seed nests. In whole-canned pears (fruits with a diameter of up to 40 mm), cut the stem, remove the sepals, seed seedling and cut off the skin.

    Blanch pears for 2-7 minutes in a boiling 0.1 percent solution of citric acid and put in jars.

    Simultaneously prepare the pot with sugar and spices, boiling it for 5-10 minutes, then add acetic acid or vinegar.

    All mix thoroughly, drain the remaining after straining the spices evenly spread on the banks. Ready marinade pour pears.

    Banks with lids and sterilized half-liter jars for 15 minutes, liter - 20, three-liter - 30 minutes. After sterilizing the jar immediately roll up.

    For pouring: 1 liter of water, 300 g of sugar, 0.8 g of cinnamon, 0.4 g of cloves, 0.4 g of star anise, 0.4 g of allspice, 8 g of acetic essence.


    Pears with dense pulp (twigs up) and lingonberries lay in rows in a tub or enamelware, shifting leaves of black currant, and pour wort. After 8-10 days, put the pears in storage in a cool place.

    10 kg of pears - 2 kg of lingonberries, for the preparation of wort: pas 10 liters of water - 10 tsp of yogurt, 2 tbsp. spoons of salt, 1 tbsp. spoon dry mustard.


    Rinse small pears in cold water and peel (the cutting is half cut off, the core is removed). After that, put the pears in the water in which a teaspoon of salt is dissolved so that they do not darken.

    Then prepare a solution with the addition of sugar, vinegar, cinnamon and lemon zest. Put the pears in the solution and cook on high heat until soft, then remove from heat.

    The next day, put the pears in jars, pour the infusion and sterilize half-liter jars for 12 minutes, liter - 18, three-liter - 25 minutes. After sterilizing the jar immediately roll up.

    For a solution of 1.2 kg of pears - 250 g of water, 400 g of sugar, 500 g of table vinegar, 10 g of cinnamon, zest of one lemon.


    Take small pear fruit, you can even wild, clean off the stalk, rinse well, carefully folded into a three-liter jar. There also add salt, geranium leaves, ripened berries of dogwood, citric acid. Pour with cold boiled water. A day later, turn the jar upside down and back 10 times. It will take 20 days - and the pickle is ready.

    On a three-liter jar - 2 kg of pears, 1 tbsp. a spoonful of salt, 4-5 leaves of geranium, 100 g of cornel, a pinch of citric acid, 1.3 liters of water.


    Pears thoroughly washed in cold water, put in a saucepan, pour 1/3 of the water and put on the fire for 10-15 minutes.

    Then, together with the liquid remaining in the pan, rub the fruit through a colander, put the resulting mass into the pan and add sugar. Bring to a boil and cook over high heat for 5 minutes, stirring continuously.

    Hot sauce poured into jars, cover and sterilize half-liter jars for 15 minutes, liter - 20 minutes. After sterilizing the jar roll up.

    On 1 kg of the wiped mass - 100 g of sugar.

    [email protected]: Hostess, what are the preparations for the winter of pears do? tell me the original recipes)

    Irina Higher Mind (194068) 7 years ago PEAR NATURAL IN OWN JUICE. Peel ripe and hard pears, cut them into slices and put them tightly in jars on hanger.

    Put sugar and citric acid in each jar. Sterilize in boiling water: half-liter jars - 15 minutes, liter - 20-25, two-liter - 25-40 minutes. On a liter jar - 2 tbsp. spoons of sugar, 4 g of citric acid.

    Valkyrie Master (1329) 7 years ago ate dried pears ... extraordinary charm ... such a soft yellow variety is used ... the pear is cut in half, the seed box is cut, aged for a while in a sugar syrup, and then dried ... yummy))) Dried pears To select early-ripening pears of early summer varieties. Dry the small fruits whole, cut the middle ones in half, large ones into 4 lobes. Dip whole pears for 15-30 minutes in boiling water, remove, let drain and put on trays for drying. Very tasty dried pears are obtained from small-fruited varieties, if they are cleaned and boiled for a few minutes in a sugar solution (100-150 g of sugar per 1 liter of water). Large pears, cut into pieces, put for a few minutes in acidified water (2-4 g of citric acid in 1 liter of water). Dry pears first at 80-85 degrees, and after grafting, reduce the temperature to 50-60 degrees. You can dry it initially in the sun, and dry it at a temperature of about 70 degrees. Ingredients for the preparation of dried pears: pears - citric acid. and still like compote ... but not as a compote, but when the bank is completely filled with pears and compotes .... only pears in this case, in my opinion, peeled ... and the recipe can be searched in the internet))) Pickled Pears For marinade pouring on 1 liter of water 9% vinegar 160 g, sugar 250 g, spices to taste. Pears are washed, the seed chamber is removed, cut into slices. In order to avoid darkening of the pulp, pears prepared for canning as they are being cleaned and cut are dipped in an acidified solution (5 g of citric acid per 2 liters of water). Prepared pears are blanched in boiling water for 5-6 minutes, immediately cooled, placed in jars and filled with marinade. The mixture is boiled, cooled, filtered, add vinegar. In the future, do the same as in the manufacture of pickled apples. Natural pears Preservation For canning, suitable dense, not quite ripe pears. They are cut into slices with a stainless steel knife, cut out the core, remove the stalks, damaged areas and remove the thin layer of the peel. So that pear slices do not darken, they are kept in cold water before blanking. Pears are blanched with 1% tartaric or citric acid solution (1 g acid per 1 liter of water) for 5-10 minutes at a temperature of 85 ° C. The blanched pears are immediately cooled in cold water, placed in prepared jars, filled with hot, digested water, Add 0.5 g of citric acid per jar with a capacity of 0.5 liters and 1 g - with a capacity of 1.0 l. Banks are covered with lids and sterilized in boiling water: with a capacity of 0.5 liter - 15 minutes, 1.0 liter - 20 minutes. After sterilization, the jars are immediately rolled and cooled.

    Irina Lushchaeva Master (1180) 7 years ago cut into slices, weld in syrup in several steps (boil-remove-cool), in the last 3-4 steps add a clove (5-6 pieces per liter) - a beautiful amber varenitsa. do not digest! can be candied make from hard pear. .bera is good in compote both itself and in assorted with all that is in the garden or in the fruit market. from soft pears jam cool. play with the spices. light taste of vanilla, cinnamon, fennel, cloves, etc. that you love. in a bouquet or exclusive.

    and take a picture of the finished one - a beautiful summer is coming, there will be something to remember in winter :)))

    Olga Thinker (5745) 7 years ago Pear jam. Fruits with dense pulp are suitable for cooking jam. If it is tender and juicy, it will boil during cooking, and the shape of the slices will not be preserved. Pear jam can be cooked once boiling with blanching.Fetch the fruits, rinse, cut into slices and, depending on the size of the fruit, immerse in boiling water for 10-15 minutes, then cool in running cold water, remove excess moisture, put in the cooking bowl and pour 70% sugar syrup ( 700 g of syrup, 300 ml of water), acidified with citric acid (1 liter of syrup, 3-4 g acid). Small fruits can be cooked whole. Cool unpasteable jam to 30-35 ° C, packaged in dry jars. Close with hermetic polyethylene lids or parchment paper (tied around the neck). Store in a cool dry place. Pasteurized hot jam packaged in heated jars. Sterilize at 100 ° C: jars with a capacity of 0.5 l - 15 min, 1 l - 20 min. Ingredients: pear1 kg

    How to prepare pears for the winter

    Almost any fruit can and should be stockpiled for future use, that is, for the winter season when they are sold at an exorbitant price. Pears are no exception. However, in contrast to, say, apples, which can be perfectly preserved for the whole winter, pears quickly deteriorate, so they must be heat treated and canned.

    Just imagine how in a snowy, cold evening you take a jar of pear jam from the refrigerator, and a wonderful aroma rushes from it, which will remind you of summer and the sun, will raise your spirits! Pear jam tea is a special pleasure that is hard to put into words.

    Although, in fact, you can prepare pears for the winter in a variety of ways. For example, make from them jam, compote, mashed potatoes, jam, jam. And still pears can be dried and frozen. In the freezer, cut into pieces, they will be excellently stored for a year.

    Such a blank can be added to compotes or baked goods, or simply eat a little by freezing the fruit.

    As for canned pears, they are exceptionally tasty not only by themselves, but also perfectly suited for filling buns and pies. They can also be beautifully and originally decorate the cake.

    A storehouse of vitamins

    Pears are unusually healthy fruits. They contain a natural antibiotic - arbutin, which in a difficult moment is ready to come to the aid of the body.

    In addition, pears have many valuable components: pectin, fiber, tannins, beta-carotene, vitamins of group B, as well as a whole set of useful acids: ascorbic, citric, malic and folic. Pears are rich in glucose, sucrose and fructose.

    The properties of this fruit are so unique that they allow you to use it in the diet for a variety of diseases and diets for weight loss. And for people with diabetes, pear can replace sugar. And no harm, and taste extraordinary!

    Pears improve the gastrointestinal tract, have a beneficial effect during the treatment of kidneys when there are stones. They almost never cause allergic reactions, so they can be fearlessly given to small children.

    Pear fruits have antimicrobial action, are able to support immunity well, and also contribute to strengthening the cardiovascular system.

    Doctors usually advise this fruit, which is rare in its properties, to be eaten by people who are weakened after a serious illness, as well as to those who complain of poor appetite, who quickly get tired and suffer from vertigo.

    Properly preparing pears for the winter, you can save their valuable properties almost in full.

    The secrets of delicious pears for the winter

    1. For blanks, it is better to choose pears of approximately the same ripeness, in order to get the right consistency. And when preparing compotes it is important that the pears are also of the same size.
    2. Cut into pieces of pear, like apples, quickly change color, so they immediately need to sprinkle with lemon.

  • Pear itself is quite sweet, so when adding sugar, it is important to follow the measure so that the jam or compote is not oversaturated. All the same lemon or citric acid can do good service here.
  • Sugar and citric acid are the most genuine natural preservatives, and pears cannot be done without them.

  • To preserve the jam, add some butter to it.
  • Pears are very great friends with cinnamon, star anise, cloves, nutmeg, basil, marjoram, sage. Your preparation will receive even more bright, saturated taste and aroma if you add to it your favorite seasoning.

  • Store your pear billet in a cool dry place.
  • Canned Pears

    Simple and very tasty recipe! Canned pears can be put on the table as is, or you can fill them with pies or cakes. Try to add a few pieces of pear in a sweet and sour salad or cooked in a special way meat. Feel free to experiment and get new taste.

    For canning pears you will need:

    • 6-7 fruits
    • 2-3 tablespoons of sugar and the same amount of water.

    1. Pears thoroughly wash, remove the skin and cut in half. We get rid of seeds and stalk. Next, leave the fruit as it is or cut in random order.
    2. In a prepared one-liter jar pretty tightly laid slices.
    3. Sprinkle with sugar and pour boiling water over the contents.
    4. Close the jar and put it in a container with water. We sterilize about half an hour.
    5. Turn the jar upside down, cover with a fur coat and leave to cool completely.

    Pear Compote

    It always turns out to be very tasty, so it’s best to cook many jars at once to enjoy the taste of this drink in winter.

    To make pear compote for the winter, you will need:

    • 1 kg of fruit,
    • 1 l of water
    • 200-300 g of sugar,
    • some citric acid.

    1. Fruits prepare for canning, wash, clean.
    2. Using lemon or citric acid, blanch for 8-10 minutes. Then the pears must be cooled in cold water.
    3. We put on the banks.
    4. Next, cook the syrup. To do this, we pour sugar and citric acid into the water, let it boil and wait until the sugar is completely dissolved.
    5. Fill the jars with the syrup.
    6. Sterilize for about half an hour.
    7. We roll up the covers, turn it upside down, put it under the fur coat until it is completely cooled.

    Candied pears

    It is a dietary and at the same time unusually tasty delicacy that is perfect for both tea and coffee.

    Candied fruits, in order to whet the appetite in children, can be added to cereals, casseroles, curds, as well as in baked goods.

    Try to make candied pears, and they will become your lifesaver in the kitchen while preparing many dishes. Of course, you have to tinker a bit, but the result is worth it.

    For candied fruit you will need 1 kg of pears - the same amount of sugar, 300 grams of water, a pinch of citric acid.

    1. Washed and peeled pears cut in random order as you like.
    2. Boil for about a quarter of an hour.
    3. Cool the pear slices in cold water.
    4. Cook the syrup.
    5. Fill them with pears and let them stand for a few hours.
    6. Tomit them for another five minutes, then leave to cool for 10 hours. Repeat these steps until the pears are transparent.
    7. At the end do not forget to add citric acid.
    8. Put the resulting candied fruits in a colander, so that all the excess liquid is drained from them.
    9. Spread the pears on a baking sheet and stew in the oven for 9 hours at 40 degrees.

    Pear is often called the queen of fruit, and it is not at all accidental. This honorable lady has received such a high title not only for her excellent taste properties: juiciness, sweetness, aroma, but also for considerable benefits to human health.

    Since ancient times, it was noted that the fruit of the pear is extremely conducive to the preservation of youth and beauty. It concentrates a huge amount of vitamins and trace elements, as well as useful acids. This explains the beneficial effect of pears on many systems of our body.

    It is probably easier to say what is not in this beautiful fruit.

    By the way, most of the nutrients are concentrated in the peel of a pear, so it is best to eat it entirely and choose those pear harvesting recipes for the winter that do not require cleaning the fruit. Eat fresh pears, make all kinds of preparations from it and enjoy their taste and aroma all year round. And also serve your compotes and jams on the table and delight your culinary masterpieces of your friends!

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    Pear juice

    The best way to extract juice from pears is to press crushed fruit. Strain the obtained juice through cheesecloth, pour into prepared jars or bottles and sterilize from 15 minutes (0.5 l cans) to 20 min (1 l cans) at 80 ° C.

    Pear juice contains few acids and vitamins, as a result of which it is usually mixed with other fruit and berry juices, such as apple, grape, and cranberry.

    Pear compote (1)

    • 1l of water
    • 200-500 grams of sugar.

    Compote can be made from whole or sliced ​​fruit. Wash the pears, blanch in citric acid solution (1 g per 1 liter of water) for 10-15 minutes, cool and place in prepared jars. Pour with cooled syrup. Sterilize from 8 min (1 l cans) to 15 min (3 l cans), sterote fruit compote sterilized for 5 min longer.

    Dried pears

    1. Before the drying process, the fruits are washed and wiped dry.
    2. Clean the skin, remove the core is not worth it.
    3. They ate small fruits - they will not have to be cut, but large pears must be cut.
    4. Spread whole fruit or pear pieces on a baking tray in a single layer and place in the oven preheated to 60 degrees.

    Do not exceed the recommended temperature, otherwise you are threatened to get dried fruits with bubbles under the skin.


    They can be both an independent dessert, and a component of fruit salad, decoration of cakes or buns.

    For canning you need:

    • Fruits pears 6 pcs.
    • Sugar 2 tbsp.
    • Water 2 tbsp.

    For harvesting pears by preservation, carefully remove the peel from the fruit. Cut each in half and remove the seeds.

    Next we need a bank that has undergone a sterilization procedure. Place the pieces there as tightly as you can and add granulated sugar and water. Roll up the jar, place in a container with water and leave to be sterilized for about 30 minutes.

    When time is up, take out the canned food and allow it to cool upside down.

    Candied pears

    • Fruits pears 1 kg
    • Water 1.5 tbsp.
    • Sugar 1 kg
    • Citric acid 2g
    • To create candied pears, you should wash the fruit and wipe dry.
    • Remove the skin is not worth it, but from the stalk and seeds better get rid of.
    • Cut them into small cubes or slices and lower into boiling water.
    • Boil for 10 minutes, then dip the chopped fruit in cool water.
    • Next comes the turn of syrup from granulated sugar. To do this, dissolve it in boiling water.
    • Place the pear slices in a dry container and fill them with syrup. Leave for 4 hours.
    • At the end of time, boil the future candied fruits for 7 minutes.
    • Remove from the stove and forget about them for 10 hours.
    • Practice this procedure several times until the pear pieces are discolored.
    • When you start cooking pears for the last time, enter citric acid.
    • After cooking, leave the candied fruit in a colander to stack the syrup.
    • Prepare a baking sheet, covered with baking paper, put the candied fruit on top and place it all in the oven, preheated to 40 degrees.
    • After 9 hours, the candied pears will be ready.

    • Lemon juice 2 tbsp.
    • Peeled pears 2 tbsp.
    • Pectin 2 tbsp.
    • Sugar 2 tbsp.
    • To create this extraordinarily fragrant pear jam, you will need peeled peels, seeds, and stalks, fruits.
    • Add juice and pectin to them and slightly crush with a fork so that the pieces start to make juice.
    • Then send the container with the future jam to the stove and bring to a temperature of 100 degrees.
    • Next, enter the sugar and cook until cooked.

    You can lay out in sterilized jars and roll up.

    Fresh Pear Compote

    Although the recipe is offered for 1 kg of pears, such a tasty meal is worth preparing at least a few kilograms. Believe me, your family and friends will appreciate this natural and magically delicious drink.

    • Fruits pears 1 kg
    • Granulated sugar 200 g
    • Water 1 kg
    • Citric acid 2g

    If you decide to harvest compote from whole fruits, cut off the stalks and boil the fruits for 10 minutes, after adding half the norm of citric acid. Then remove and cool.

    When preparing a drink from slices of pears, this moment is missing.

    Next comes the turn of syrup from granulated sugar. In the specified amount of water, dissolve sugar, the second half of citric acid, and heat the mixture to a temperature of 100 degrees.

    Then put the fruit in glass jars and add the same syrup.

    We sterilize the containers together with the contents, and then roll them up. Cool they should be upside down. Compote is ready, you can pamper loved ones!

    Useful properties of pears

    Fresh pears are low-calorie. Per 100 g accounts for only 42 kcal. They are very rich in vitamins, micro-and macronutrients.

    • Compote of these fruits is used to treat prostatitis.
    • Pears have an antimicrobial effect, are used to reduce the temperature.
    • Essential oils increase the body's resistance and help fight depression.
    • Fresh fruit juice helps with bronchitis and tuberculosis.

    Recipe 1: king pear jam

    • 1 kg of pears,
    • one kg of sugar
    • lemon,
    • a glass of pure water.

    Wash pears, peel, pick seeds and cut into large slices. Wash lemon, cut into circles, remove seeds and pour boiling water. Put the container on the fire, boil for three to four minutes. After that, pick a lemon, and gradually add sugar to the broth and cook to make a syrup. Boiling sugar solution pour lemons and pears and leave them in it for two hours. Then put the pears on a small fire and cook until the slices are transparent. This process can be divided into two or three times, each time allowing the jam to cool slightly. Important! In the process of cooking, you need to remove skins from the jam. Pour the jam into sterilized jars and roll up.

    Recipe 2: Sliced ​​Pear Jam

    You will need:

    • sugar - a kilogram,
    • pears - a kilogram,
    • water - one and a half cup,
    • citric acid - three grams.

    Pears to sort and wash, cut the skin, remove the core and cut into slices. Fruits put in a pan, boil and boil for ten to fifteen minutes on low heat. Then get them and cool. Pour sugar in the remaining water, put on medium heat and boil the syrup. The resulting syrup pour fruit for three to four hours. Then boil the pears three or four times according to this scheme: after boiling, boil on low heat for five to seven minutes, wait six to eight hours. Lastly pour in citric acid. Jam pour in prepared banks and cork.

    Recipe 3: Pear Wild Jam

    • per kilo of pears and sugar,
    • half a glass of water
    • three cloves.

    Pear dicky sort, wash, cut tails and chop in several places. Put the fruit in the cooking pot, pour sugar into it and pour water so that the jam does not burn. When the sugar has dissolved, add a clove to it. You can cook in two ways: once until cooked or three times for five minutes with intervals of five to six hours. Prepared jam poured into jars and roll up.

    Recipe 4: apple and pear jam

    • sugar, pears and apples - by kilogram,
    • water - two glasses,
    • vanillin.

    Fruit washed, peeled, cut the core and cut into slices. Then put on the stove and blanch for ten minutes. Fruits fold in a colander and cool, and add sugar and vanillin to the broth and cook syrup. Then lower the fruit into it and cook until full readiness, stirring constantly. Banks sterilize three minutes. Pour into them the finished jam and cork.

    Recipe 5: pear, banana and apple jam

    • bananas - a kilogram,
    • pears - a kilogram,
    • apples - a kilogram.

    Wash and peel apples and pears, peel bananas. Remove apples from apples and pears, chop them and chop them.Add crushed bananas to the fruit mass. Mix everything thoroughly and refrigerate until fruit has let the juice through. After that, put the container on the fire and, stirring continuously, bring to a boil. As soon as bubbles appear on the surface of the mass, turn off the heat, pour it into sterile jars and close them. Store preferably in the refrigerator.

    Recipe 6: Pear Compote

    You will need:

    • pears - 1300 grams,
    • granulated sugar - 110 g,
    • water - three liters,
    • citric acid - at the tip of the knife.

    For the preparation of pear compote, it is best to choose unripe fruits that have dense pulp, without damage and bruising. Boil small fruits completely, cut large ones into two or four parts and remove seeds. If the skin of the fruit is hard, it must also be cut off. Fruits shift in a bowl or other container, pour water and boil on a low heat for a quarter of an hour. Then get a pear skimmer and put it in sterilized jars. In the broth pour sugar and citric acid, boil. Pour the obtained syrup fruit, roll up the jars and turn. Important! For a brighter color, a handful of black chokeberry, currant or raspberry can be added to the pear compote.

    Recipe 7: Compote of apples and pears

    • apples - a kilogram,
    • pears - 200-300 grams,
    • sugar - 400 grams,
    • water - liter.

    For the preparation of compote is better to choose ripe, intact fruit. Fruit wash and cut off the stem. Put in pre-sterilized jars, filling them in a third. Pour boiling water and soak in it fruit for 20-25 minutes. Then pour the water into a saucepan, add sugar there and prepare a syrup. Fruits pour hot sugar solution. Roll the banks with the key, turn them over and wrap them up with a blanket for more uniform cooling.

    Recipe 8: canned pears in sugar syrup

    For a 1.5 liter jar you will need:

    • pears - a kilogram,
    • granulated sugar - 300 g,
    • clear water - 650 milliliters,
    • citric acid - 1 tsp.

    It is better to choose fairly solid, but ripe pears. Wash fruits, cut seeds, cut off the stem. Cut into quarters and put them in sterilized jars cut down on the "hanger". In a separate saucepan, prepare a syrup, to do this, dissolve granulated sugar, citric acid in water and boil everything. Cool the syrup a little and pour it over the banks so that its level does not reach the top of the can one and a half centimeters. Banks cover with lids and sterilize. Important! Liter cans are sterilized twenty minutes, one and a half liter - thirty minutes, three-liter - forty minutes. Then remove the jars, roll up the key and cover with something warm for a more gradual cooling.

    Recipe 9: pear jam

    • pears - a kilogram,
    • half a liter of water
    • 800 grams of granulated sugar.

    Wash ripe, juicy fruits, cut them into quarters, cut seeds and stalk. Transfer to a basin, pour water and boil down to softness, about twenty minutes, in the process of cooking, be sure to remove the foam. Remove the pears from the fire, chop them in a blender, meat grinder or using a tolkushki. Transfer the mass back to the pan and cook, gradually pouring sugar, about half an hour. The consistency of the finished jam should be like sour cream. Hot jam poured into jars, roll up, turn and wrap with a veil.

    Recipe 10: pear jam

    You will need:

    • pear - a kilogram,
    • sugar - 1100 grams,
    • water - 350 milliliters,
    • lemon juice - a teaspoon.

    Pear wash, clean the skin and cut the core. Cut into quarters, put in a bowl or pan and pour boiling water. Boil fifteen minutes on high heat. Turn down the heat to small, add sugar and, without removing from the heat, knead the fruit with tolkushka. Boil mashed mass for twenty minutes, then pour in lemon juice and cook for another twenty minutes. Important! Jam in the cooking process must constantly stir so as not to burn. Then pour the mass into dry, pre-sterilized jars and roll them up with the key. Turn the jars and leave to cool.

    Pear compote (2)

    • 1 l of water
    • 100 g sugar
    • 4 g of citric acid.

    Wash pears, peel, cut into quarters and remove the core. Immediately, chopped pears should be dipped in acidified water, brought to a boil, add sugar and boil on low heat for 10 minutes. Then remove the pears from the syrup and put them in prepared jars. Boil the syrup and pour into the jars. Sterilize from 8 minutes (1 l cans) to 15 min (3 l cans).

    Pear Puree

    • 1 kg of pears,
    • 1 cup of water.

    Wash the pears, peel and core, boil in boiling water until softened and rub through a sieve. Bring the resulting mass to a boil and immediately pack up into prepared jars. Sterilize from 25 minutes (1 l cans) to 40 min (2 l cans).

    If you boil the pears in clean cold water for 8-10 hours before boiling the pears, the mashed potatoes will turn out lighter.

    Pear jam

    • 1 kg of pears,
    • 1.2-1.3 kg of sugar,
    • 2 glasses of water.

    Pears with dense pulp are suitable for jam, small fruits are cooked whole. Large fruit wash, peel and core, cut into slices, blanch for 10-15 minutes and cool. Pears prepared in this way should be placed in a cooking basin, filled with syrup and boiled in 3-4 doses, as well as apple jam.

    Pear jam

    • 1 kg of pears,
    • 1 kg of sugar
    • 1 glass of juice (apple, cranberry).

    Wash pears, peel and core, cut into slices. Put the slices in the cooking basin, pouring sugar, and soak for 24 hours in a cold place. After that, add the juice and cook on low heat until tender.

    Juice is necessary for gelling jam.

    Pear marmalade

    • 1 kg of pears,
    • 100-150 g of sugar,
    • 1 lemon

    Peel the pears, cut into slices, remove the core. Prepared fruits put in a saucepan, pour water to the top and boil down over low heat to a thick puree. At the end of cooking add sugar and squeezed lemon juice. Prepacked hot in prepared dishes, close after complete cooling.

    Marshmallow pear

    • 1 kg of pears,
    • 125 g sugar.

    Ripe pears cut, put in a saucepan, boil in a little water and rub through a sieve. Bring the resulting mass to a boil, add sugar and cook until thick. Then put a thin layer on a parchment covered with parchment and put in the oven to dry.

    Pickled Pears (1)

    • 1 l of water
    • 50 ml of 6% vinegar,
    • 5 g of citric acid,
    • 600-800 grams of sugar,
    • black pepper and allspice, cinnamon, cloves.

    Solid pears peeled, cut into quarters, remove the core. Sliced ​​pears should immediately be planted in acidified water (5 g of citric acid per 1 liter of water) for 3-8 minutes, cooled and put into prepared jars. To prepare the marinade, take the water remaining after blanching. Pour pears with hot marinade and pasteurize from 20 minutes (jars 0.5 l) to 50 minutes (jars 3 l) at 85 ° C.

    Pickled Pears (2)

    • 1 l of water
    • 1 liter of 6% vinegar,
    • 600 grams of sugar
    • cinnamon, cloves.

    Peel hard pears, pour the marinade over and cook on low heat for an hour. Then fold the pears into a colander, drain the pot and put into prepared jars. Banks tie the parchment and store in a cold place.

    Spicy Pickled Pears

    • 1 kg of pears (the hardest and smallest),
    • 350 g brown sugar,
    • 275 ml of white wine vinegar,
    • 275 ml of apple cider vinegar, cinnamon sticks,
    • 0.5 lemon,
    • 0.5 cha. spoons of whole cloves,
    • 0.5 cha. juniper berry spoons,
    • 1 dessert spoonful of peppercorns mix.

    Put all ingredients, except pears, in a large saucepan and put on a slow fire. Slowly bring to a boil. Stir with a whisk periodically to dissolve the sugar.

    While the marinade is boiling, peel the pears off, removing them as thin as possible (be sure to leave the tails!). Put the peeled pears in a pan with cold water. Then, when all the pears are peeled, check whether the sugar has dissolved in the marinade, drain the pears and put them in a vinegar pan. Bring to a boil and cook for 10 minutes, until they look a little transparent and soft, if you pierce them with a stick.

    Using skimmers, remove the pears and lemon slices from the marinade and put them in warm, sterilized jars. Boil the syrup and boil it to a third of the original volume. Pour it into the jars so that it reaches the neck and completely covers the pears. Then remove the spices from the syrup and add them to the jars too. Seal the jars and, when the contents cool completely, put them in a dark, cool place. A month later, pears will be ready to eat.

    Watch the video: 5 Winter Dishes to Warm Your Cockles. Gordon Ramsay (December 2019).