Pear blanks for the winter: 15 recipes

Pears are so soft, delicate and honeyed that it is difficult to imagine a person who is absolutely indifferent to these fruits. Some pear lovers prefer to use them fresh to all the preparations, but, unfortunately, this period is short-lived. And in the case of a large harvest, there is a way to preserve the fruits so that they practically will not differ from fresh ones - canning them in sugar syrup. Various recipes for pears in syrup for the winter are described in detail in this article. After all, such a delicacy must be tried in different versions before opting for one or more recipes.

What can be cooked from pears for the winter

Of course, pears, like any other fruit and berries, can be prepared for the winter in many different ways. Boil compote, jam, jam or preserves. Prepare juice. Prepare mashed potatoes or jelly, marmalade or marshmallow, pickle or ferment, finally, just dry.

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

How to cook pears in syrup for the winter

The main point of canning pears in sugar syrup is that the fruits are soaked in the sweetest sugar syrup for the entire time that they are in the jars. At the same time, the consistency of the fruit pulp becomes unusually delicate, the taste is honeyed. And the aroma either remains completely natural, or is harmoniously supplemented as a result of the addition of various spicy-aromatic substances: cinnamon, cloves, vanilla, nutmeg and others.

Moreover, in terms of execution time and basic sets of actions, the overwhelming majority of recipes for this workpiece are very simple, not laborious and fast.

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

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

For the preparation of pears in syrup, you should choose fruits with firm pulp. They should be as mature as possible, but by no means overripe. It is better to use slightly unripe fruits, but in this case use recipes with a longer heat treatment.

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

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

The classic recipe for pears in syrup for the winter

You will need:

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

Manufacturing:

1. The fruit is thoroughly washed in cool water, cut into halves or quarters, and all tails and inner chambers with seeds are removed.
2. For safety reasons, it is better to place them in acidified water immediately after cutting.
   Comment! To prepare water for soaking pear slices, dissolve 1/3 tsp in 1 liter of cold water. citric acid.
3. Meanwhile, a container of water is put on fire, the amount of sugar required by the recipe is added and the mixture is boiled, removing the foam, for at least 5 minutes.
4. The remaining citric acid is added.
5. Prepared pieces of pears are tightly placed in pre-sterilized jars and poured with boiling sugar syrup.
6. The jars are lightly covered with metal lids and placed on a stand in a wide saucepan, which is placed on the stove fire.
7. Rather hot water is added to the pan. The level of water to be added should cover more than half the volume of the cans.
8. When the water in the pan boils, it is measured from 10 (for 0.5-liter cans) to 30 minutes (for 3-liter containers).
9. Immediately after the end of the sterilization procedure, the jars are hermetically tightened with any metal lids.

Whole pears in ponytail syrup

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

To make this wonderful dessert you will need:

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

Manufacturing:

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

Pear slices in syrup for the winter

If there is no particular desire to get involved with sterilization, then there are many ways to prepare pears in syrup and without it. The pear slices prepared according to this recipe become transparent, seductive amber and retain their shape well.

You will need:

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

Manufacturing:

1. The pears are washed, cut into halves, freed from tails and seeds, cut into slices and placed in acidified water to preserve their color.
2. Since the syrup will be very saturated, the water is first heated to + 100 ° C, and only then all the sugar put according to the recipe is diluted in it in small parts.
3. Water is drained from the pear slices and immediately poured with hot syrup.
4. Leave for infusion and impregnation for at least 8 hours.
5. Then the slices in syrup are placed on fire and boiled for 3 to 5 minutes.
6. Possible foam is removed and set aside again until the workpiece has completely cooled down.
7. After that, boil for about 5 more minutes over very low heat.
8. After the next cooling, they boil for the last, third time, add citric acid and immediately packaged in sterile jars.
   
9. Pears in syrup are tightly rolled and cooled under warm clothes.

Canning pears with cinnamon for the winter in jars

Cinnamon is a spice that goes especially well with sweet fruits. Anyone who is not indifferent to its taste and especially aroma can prepare fragrant canned pears in syrup according to the above recipe, adding 2 sticks or 1.5 g of cinnamon powder to the preparation during the last cooking.

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

For those who prefer spicier than sweet preparations, the following recipe will be very useful.

You will need:

• 3 large ripe pears;
• about 300 g of sugar;
• 250 ml of purified water;
• 10 carnation buds;
• 3 bay leaves;
• 1 red hot pepper;
• 1 tbsp. l. lemon juice;
• 3 allspice peas

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

Pear in syrup for the winter without sterilization

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

You will need:

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

Manufacturing:

1. The fruit should be washed, dried on a towel, pored with tails and cut into small quarters, depending on the size of the fruit.
2. The traditional content in acidified water will help keep the slices from darkening.
3. Place the slices in sterile jars, preferably with the slices down.
4. A slightly larger amount of water than is required by the recipe is heated to a boil and pears in jars are poured over it to the very edge.
5. Cover with steamed lids, wait 5 to 10 minutes and pour all the water back into the pan.
6. Now you need to add sugar and the necessary spices to the water and boil the resulting syrup for about 7-9 minutes.
7. Pour fruit in jars with them again and leave for literally 5 minutes.
8. Drain, heat to a boil, add citric acid and pour the fruit over the syrup for the last time.
9. Roll up hermetically, turn over and wrap up until it cools completely.

Whole pears in syrup without sterilization for the winter

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

For a three-liter jar you will need:

• 1.5 kg of pears;
  Comment! The "Limonka" variety is ideal for whole-fruit canning.
• from 1.5 to 2 liters of water (depending on the size of the fruit);
• 500 g sugar;
• 2 g citric acid.

Manufacturing:

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

Recipe for pears in halves in syrup for the winter

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

The fruit is simply cut into two parts, all excess is removed, and then they act in a familiar way.

How to cook pears in syrup without peel for the winter

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

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

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

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

Pears for the winter in sugar syrup with vanilla

It will turn out incredibly tasty if you add a bag of vanillin (from 1 to 1.5 g) to the pears in syrup made according to the previous recipe without the peel during the preparation process.

The easiest recipe for pears in syrup for the winter

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

You will need:

• about 1.8 kg of pears;
• about 2 liters of water;
• 450 g sugar;
• 2.5-3 g citric acid (1/2 tsp).

This amount of ingredients is based on approximately a 3 liter jar.

Manufacturing:

1. The fruits are washed with cold water, the tails are cut off.
2. Fill the jar with fruit to accurately determine the amount of fruit used.
3. Then they are moved to a saucepan, covered with sugar, water is added and brought to a boil.
   
4. Put the pears back into the jar with a slotted spoon, add citric acid, pour in the syrup in which they have just boiled.
5. Tighten hermetically to preserve for the winter.

How to close pears in honey syrup

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

You will need:

• 400 g of pears;
• 200 g of honey;
• 200 ml of water;
• 2-3 g of citric acid.

Manufacturing:

1. The fruits are washed, cleaned of all excess (if desired, even from the peel) and cut into slices or slices along the fruit.
2. The water is boiled, citric acid is added to it and pear slices are blanched in it until they are easily pierced with a toothpick. This can take from 5 to 15 minutes, depending on the variety.
3. Slices are laid out with a slotted spoon in prepared sterile containers.
4. The water is heated to + 80 ° C, honey is dissolved in it and the heating is immediately removed.
   
5. Hot honey syrup is poured into slices in jars, rolled up for the winter.

Wild pear in syrup for the winter

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

You will need:

• 1 kg of wild wild pear fruits, already peeled from the core;
• 500 g granulated sugar;
• 300-400 g of water;
• 1 g citric acid;
• 2 carnation buds;
• ¼ cinnamon sticks.

Manufacturing:

1. The fruits are cleaned of debris, washed and all unnecessary parts are cut out, leaving only the pulp with the peel.
2. Pieces of peeled pears are tightly laid out in jars and, flooded with boiling water, left for about a quarter of an hour.
3. Then shake out the contents of all the jars along with the fruits into a saucepan, heat to a boil and add all the remaining spices and sugar.
4. Boil pear pieces in syrup over low heat for about 20 minutes.
5. During this time, the jars in which the pears were placed are rinsed again and sterilized in a convenient way.
6. At the end of cooking, the cinnamon stick is removed from the syrup, and the fruits are laid out on sterile dishes.
7. Pour the syrup to the very top and tighten it tightly.

Pears in sugar syrup: a recipe with the addition of wine

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

You will need:

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

Manufacturing:

1. Syrup is boiled from water with the addition of sugar, cinnamon and ginger until the sand is completely dissolved. Leave to simmer over low heat.
2. At the same time, the pears are thoroughly cleaned of dirt, scalded with boiling water, after which each fruit is stuffed with several clove buds (pressed from the outside into the pulp).
   
3. Then carefully place the stuffed fruits in boiling syrup and boil for about a quarter of an hour. Remove from heat and cool completely under a lid for at least 4 hours.
4. Then the syrup is poured into a separate container, and the fruit is poured with wine and citric acid and boiled over low heat for 20 minutes after boiling.
5. Wine pears are laid out in sterile jars.
6. Separately heat the syrup to a boil and pour the contents of the jars with it to the eyeballs.
7. They roll up instantly and enjoy a fragrant dessert in winter.

Harvesting pears for the winter in syrup with lemon zest

And this recipe is able to amaze with its originality even hostesses who are sophisticated in culinary matters.

You will need:

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

And the cooking process is not complicated at all:

1. The fruit is washed, the tails are trimmed or shortened, and on the other hand the fruit is cored, leaving them intact if possible.
   
2. Lemon and orange are washed with a brush to remove traces of possible processing, and then scalded with boiling water.
3. Pears freed from the cores are placed in boiling water, kept for 5-6 minutes, and then, having laid out with a slotted spoon in another container, they are poured with very cold water.
4. With the help of a vegetable peeler, peel off the entire zest from citrus fruits and cut it into small pieces.
5. The inside of the pear fruits is stuffed with pieces of zest.
6. Stuffed pears are placed in clean and dry jars.
7. Pour in boiling syrup made from water and the amount of sugar required by the recipe.
8. Then the containers with the workpiece are sterilized for 20 minutes, covered with steamed lids.
9. In the end, as usual, they are rolled up hermetically and cooled upside down under something warm.

Rules for storing pear blanks

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

Conclusion

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

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