Pear compote is one of the topical preparations for the winter. Natural, enriched with useful substances, endowed with a wonderful taste and aroma, an amber-yellow drink cannot but please the family on cold evenings.

There are a lot of recipes for this preservation. The sugary-sweet pear goes well with other fruits, berries and citrus fruits. Making an amazing drink is easy even for a novice cook.

Pear drink - a treat for the whole family

The pear is one of the healthiest fruits of the summer season. It is enriched with organic acids, trace elements and vitamins that strengthen the immune system, treat various diseases and improve the general condition of the body. The fruits are used in cooking for making desserts and alcoholic beverages, it is added to pastries, salads and main dishes.

Winter pear varieties are stored raw cold period years, and from other varieties they make blanks: they dry it, soak it, make jams and drinks. Canned pear compote- a great way to save your favorite fruits for the winter, while retaining most of them useful properties. This healing drink is necessary for people with kidney stones, diabetics, pregnant women, the elderly and young children.

To make the prepared compote look presentable, have a pleasant taste and aroma, for conservation, you need to choose unripe pears with hard pulp, which, after heat treatment or pouring with hot syrup, will retain their integrity. by the most suitable varieties Limonka, Oktyabrskaya, wild-growing species are considered for the preparation of conservation. Fruit must not be rotten or damaged. If the fetus has a too dense peel, it is recommended to remove it.

The pear has practically no acid of its own, so preservation from it often “explodes”. To avoid such a nuisance, citric acid or sour fruits and berries are added to the compote during cooking.

Recipes for canned compotes

There are many recipes for pear compotes. It is prepared both singly and with the addition of spices and other fruits. Pears of small varieties are placed in jars as a whole, large ones are cut into pieces. Using simple ways preparing canned drinks, you can easily save a summer vitamin delicacy for the winter.

There are general rules:

  1. 1. Before rolling up a pear drink, heat treatment of the fruit is carried out - blanching. To do this, whole or chopped fruits are dipped in boiling water for 5-10 minutes, then transferred to cold water.
  2. 2. Sealing lids and jars must be disinfected. Sterilization is carried out by treating dishes with hot steam.
  3. 3. To further rid the preservation of unwanted microorganisms, the cans with the finished drink are pasteurized. Rolling is lowered into water with a temperature of 70–80 degrees and boiled for up to half an hour (depending on the size of the jar: liter - 15 minutes, two-liter - 20 minutes, three-liter - 30 minutes).

If the peeled pears and cut cores remain from the pears, they do not need to be thrown away. These parts are recommended to be added when boiling syrup to improve the taste of the future drink.

With lemon and mint

The drink prepared according to this recipe has an original sweet and sour taste with "oriental notes".

From the indicated proportions of products, 6 liters of seaming are obtained:

  • pear fruits - 2 kg;
  • granulated sugar - 2 cups;
  • lemon - 2 slices;
  • vanilla - to taste;
  • mint shoots - 4 pcs.;
  • water - 2 l.

First you need to prepare the fruit: wash, cut into slices, remove the stalk and core, peel (if it is too rough).

The fruits are blanched and placed in a jar. Vanillin (a pinch), a ring of lemon, 2 sprigs of mint are also added there. Pears are poured with hot syrup, for the preparation of which you need to bring water with sugar to a boil.

The drink is poured into jars, covered with lids, turned over, covered with a warm blanket and left to cool. You can roll up this preservation without sterilization.

Pear and apple drink

For 2 three-liter jars of compote you will need:

  • Apples - 1 kg;
  • pears - 1 kg;
  • sugar - 600 gr;
  • water - 5 l.

To brew a drink, follow the step-by-step recipe:

  1. 1. Fruits are washed, cut in half or slices, core and stalk are removed, poured cold water with the addition of citric acid.
  2. 2. Pour water into the pan, add there required amount Sahara. The syrup must be brought to a boil so that all the sugar dissolves.
  3. 3. Apples and pears are placed in jars and poured with hot syrup.
  4. 4. The finished drink can be canned and put away in a cool, dark place.

Pear and plums

Plum perfectly complements the pear, giving the drink a rich taste and color. So that the seaming does not darken and is transparent, it is recommended to choose unripe fruits. Of these, the bone is not removed. If a very sweet plum variety is put in the compote, then citric acid can be added to the syrup.

It is necessary to prepare the ingredients:

  • pear fruits - 1 kg;
  • plum drupes - 1 kg;
  • water - 5 l;
  • citric acid - 2 gr.

The first step is to wash, clean from excess parts and cut the fruit. So that the pears do not darken, they are dipped in water acidified with citric acid and kept there for 5 minutes.

To cook compote on fire, put deep stainless or enameled dishes with water, pour sugar into it and dissolve it completely. Pour the chopped fruit into the hot syrup and cook over low heat until the pears become softer. Remove the finished fruits from the brew and arrange in sterile jars. The syrup is boiled for another 10-15 minutes.

After carrying out all operations, pour the fruit with hot liquid and roll up.

Preserved pear and lingonberry

This drink has a bright ruby ​​color, good taste and many useful features.

To prepare the preservation, you will need the following set of products:

  • pear - 1 kg;
  • cowberry berries - 1 kg;
  • granulated sugar - 1 kg;
  • water - 5 l.

Prepare pears for conservation: wash, remove damaged areas, cut out the middle, blanch. Rinse the berries under running water and sort through, removing spoiled ones. Cowberries should be boiled with the addition of 1 cup of water in a small container with a closed lid until it becomes soft.

Mix all the products indicated in the recipe in one saucepan, bring to a boil and cook for another 15 minutes. Ready fruit and berry compote is poured into jars and rolled up with lids.

It is better to collect pears for compotes a week before ripening, so the pulp will not boil when blanched or boiled in syrup. Fruits of early and middle autumn ripening are better suited for harvesting.

To check the tightness of sealed cans, turn the bottle on its side and run a dry cloth along the edge of the lid. If the fabric is damp, tighten the lid with a seamer. A correctly rolled up jar, when tapped on the lid, makes a dull sound.

Special pear compote for the winter

Choose pears with a pronounced aroma for preparations. In combination with vanilla, compote has a pleasant taste of duchesse.

Time - 55 minutes. Yield - 3 liter jars.

Ingredients:

  • pears - 2.5 kg;
  • vanilla sugar - 1 gr;
  • citric acid - ¼ tsp;
  • sugar - 1 cup;
  • water - 1200 ml.

Cooking method:

  1. Boil the amount of water according to the recipe, add granulated sugar and boil until completely dissolved.
  2. Place the fruits cut into halves or quarters in boiling syrup. Cook over medium heat for 10 minutes, but to keep the pieces intact.
  3. Take the pears out of the pan with a colander and pack them in jars up to the “shoulders”.
  4. Add vanilla and lemon to the boiling filling, boil for another 5 minutes and pour over the pears.
  5. Sterilize jars covered with lids in a tank of slowly boiling water for a quarter of an hour. Then screw tightly and let cool at room temperature.

Compote of pears and apples without sterilization

A quick and easy pear and apple compote recipe. For him, pick up fruits of the same, preferably medium density. Cut into thin slices so that each piece warms up better.

Time - 50 minutes. Output - 3 l.

Ingredients:

  • apples - 1.2 kg;
  • pears - 1.2 kg;
  • mint, thyme and rosemary - 1 sprig each.

Ingredients:

  • pears - 3.5-4 kg;
  • water for syrup - 3000 ml;
  • granulated sugar - 600 gr;
  • cloves - 6-8 stars;
  • cinnamon - 1 stick;
  • dried barberry - 10 pcs;
  • cardamom - 1 pinch.

Cooking method:

  1. To warm the prepared pears, place the fruits in a colander and dip in boiling water for 10 minutes.
  2. Pour spices and barberry at the bottom of the jars, distribute the blanched pears.
  3. Boil water for five minutes with sugar and pour over the fruit.
  4. In the tank with hot water place the filled jars so that the liquid reaches the “shoulders”. Sterilize canned food over low heat for half an hour.
  5. Turn the sealed blanks upside down and let cool completely, store in the cellar or on the balcony.

Traditional pear compote

It is convenient to preserve fruits cut into slices - you can always remove damaged areas. Since pears quickly oxidize and darken, before putting them in jars, it is recommended to keep the pieces of fruit for half an hour in a solution of citric acid - 1 g. for 1 liter of water.

Time - 1 hour 15 minutes. Yield - 3 cans of 1 liter.

Ingredients:

  • pears with dense pulp - 2.5 kg;
  • water - 1200 ml;
  • sugar - 1 cup.

Cooking method:

  1. While the pears are soaking in acidified water, boil the syrup until the sugar is completely dissolved.
  2. Fill the steamed jars with aged pear slices, pour in the hot syrup.
  3. Sterilize liter jars for 15 minutes at a temperature of 85-90 ° C. Immediately roll up and wrap with a blanket, turning the lids down and placing them on a wooden plank.

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

It should be noted that the pear is still a dietary product. This fruit is a natural source of energy. It contains a lot of fructose, although there is also glucose. More in fruit nutrients, not calories. So, today you can even find special pear diets on the net.

Important! Due to the nature of the composition, this product is not recommended to be eaten in combination with meat products, washed down with cold water or consumed on an empty stomach. In China, there is even a saying: “Eating an apple in the morning is a heart of a rose, eating a pear in the morning is poison to the heart.”

So, it’s time to get down to business from words and finally learn how to cook pear compote for the winter: recipes for 3 liter jar will be presented in several versions at once in this material. It is important to properly process the pear before preservation so that it retains all its nutrients, but at the same time gives its taste to a wonderful drink.

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

Recipe #1

It is impossible to single out the best pear compote recipe for the winter for a 3 liter jar. But, this method of preparing a drink can definitely be attributed to fast, simple and tasty. Cooking.

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

For compote, it is imperative to take ripe and hard pear fruits, wash them and remove the tails. Place fruit in a large saucepan, cover with water and bring to a boil. When the process occurs, then cover the compote with a lid, reduce the heat to a minimum and cook for a quarter of an hour.

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

Recipe #2

As for the quantity and composition of the 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. Washed pears will need to be cut into two parts each, remove the core and put in steamed jars.


Boil syrup with sugar separately. Then pour fresh pears with boiling syrup, cover the jars for 5 minutes. After that, drain the syrup and repeat the procedure again, at the end of cooking, add citric acid and pour again to 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 on how to cook pear compote for the winter: a recipe for a 3 liter jar without sterilization.

Recipe #3

Now we propose to make assorted compote with the addition of apples. For cooking, you need three dense, 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 are perfectly combined with each other, so you can safely combine them in compote. It will be necessary to first rinse the jars well with boiling water in order to destroy all bacteria that could spoil the compote in the future. Rinse apples and pears, cut into two parts and remove the core. Arrange the prepared fruit in jars, now prepare the filling.

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


Recipe #4

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

Traditionally, filling for compote is made from water and sugar, it will need to be brought to a boil. At this point, sort the grapes, rinse in running water and put in prepared jars. Pears, cut into two parts and removing the seeds, also put in jars. Pour syrup over vegetables. This compote needs to be further sterilized, so the jars should be put in a pot of water and boiled for half an hour over low heat. After this time, the compote can be rolled up.

Recipe number 5

If you have already managed to dry the pears, and there are no fresh fruits left on the compote, it's okay. You can safely use dried pears for preservation. 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 in a saucepan, pour boiling water. Cover fruit with sugar and leave everything for an hour. During this time, dried pears should become soft again. Pour water, put to boil and, when everything boils, add citric acid. It remains only to pour the compote into pre-prepared jars and roll up for the winter. Please note that additional sterilization is not required for this compote. How to cook .

Recipe #6

Vanilla compote will turn out interesting in taste and aroma. For three liters of this drink, you need to take five pear fruits, 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 subtle vanilla flavors from canned pears. So, adding a vanilla pod will only enhance this pleasant aroma. The syrup is made from water, regular sugar and vanilla sugar.

When it boils, put the pear slices into the syrup, then bring everything to a boil and cook for another ten minutes. Then put the pears in jars for seaming, strain the syrup and bring to a boil again with the addition of citric acid. Pour the pears with syrup, 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: recipes for a 3 liter jar (with photo) differ slightly in composition. From the addition of one or another ingredient, the taste of the drink definitely changes. But, you can safely be sure that the compote is prepared quickly, but it turns out to be very tasty and healthy.

I want to offer verified delicious recipes pear compote for the winter in a 3 liter jar without sterilization. Fragrant drink with fruit will please everyone.

Pear compote for the winter: a simple recipe with citric acid


Ingredients for 3 liters:

  • 1.3 kilograms of hard pears;
  • A glass of sugar;
  • Coffee spoon of citric acid.

We will close the fruits entirely and with tails.

  1. First, rinse them thoroughly, let the water drain.
  2. Each fruit should be pricked in several places. Then put in sterile jars.
  3. Fill the fruit bottles with boiling water, cover with lids, leave for 20 minutes.
  4. Pour sugar with citric acid into the drained water, boil for a couple of minutes.
  5. Pour hot syrup over warmed fruits.
  6. We roll up the bottles, put them on the lids, wrap them warmly for a day.

We take out the cooled compote to the basement.

Compote of apples and pears

Now I will introduce you to the recipe for making compote from apples and pears.

  • 700 grams of medium-sized apples;
  • 700 grams of large pears;
  • A glass of sugar with a slide.

Wash fruits thoroughly. Cut apples in half, pears in quarters. We release from the seed box.

  1. We put the prepared fruits in a clean bottle. Fill with boiling water, let stand for half an hour.
  2. We boil the drained water, pour the fruit again.
  3. After half an hour, drain the liquid, add granulated sugar, let it boil for 3 minutes.
  4. Pour the fruits with boiling syrup. We roll up the bottle, put it on the lid, cover it.

We stand until completely cooled. Then we descend into the cellar.

Sweet assortment


Now I will tell you how to close the compote in 3 liter jars of pears and apples.

Prepare:

  • 800 grams of small apples;
  • 400 grams of small pears;
  • 2 cups of sugar;
  • Liter of water.

Wash fruits well.

  1. We spread the whole fruits in a sterile bottle up to half the volume.
  2. Fill with boiling water to the top. Let stand for half an hour, then drain the liquid.
  3. From the drained liquid with sugar, we prepare the syrup by boiling for several minutes over low heat until the crystals dissolve.
  4. Pour boiling syrup over fruits in jars up to the meniscus, roll up. Turn upside down, cover, let cool.

We store the seaming without sterilization in a cool place.

How to close pear compote with oranges for the winter


There are also recipes for pear compote for the winter for a 3 liter jar without sterilization with oranges and other additives.

Ingredients:

  • A glass of honey;
  • 3 tablespoons of lemon juice;
  • 3 cloves;
  • 1.4 kilograms of pears;
  • 2 large oranges;
  • Lemon;
  • 2 liters of water.

Let's prepare a syrup from water with honey, cloves, lemon juice, bringing to a boil.

  1. My pears, peel, cut in half, remove the seeds. Boil halves in syrup for 7 minutes.
  2. We divide the peeled oranges into slices, add to the pears, boil for 5 minutes.
  3. Carefully washed lemon cut into thin half rings, dip in syrup, boil for 7 minutes over low heat.
  4. Pour the boiled pear compote with orange into sterile jars, roll up.

Air cooling. We take the blank in 3 liter jars to the basement.

Pear compote and plums in jars


Necessary:

  • A kilogram of pears;
  • A kilogram of plums;
  • One and a half cups of sugar;
  • A pinch of citric acid.

We wash ripe, but hard pears, cut into quarters, remove the seed box.

  1. Pour the fruits prepared in this way into three liters of water with citric acid dissolved in it. We stand 5 minutes, strain.
  2. solid, medium size Wash plums, cut in half, remove pits. Mixing two types of fruit together.
  3. We cook syrup from three liters of water with sugar. We spread the fruits in it, cook at a slow boil until the fruits are soft.
  4. We lay out the finished fruits in sterile jars for a third of the volume. Fill with boiling broth. Close hermetically.

We put on the lid, wrap it warmly, let it cool completely. After that, we take it to storage.

Assorted "Three tastes"


I try to close this compote every year. It turns out very tasty and fragrant. For me this is the best recipe.

It is necessary to prepare for the bottle:

  • A kilogram of pears;
  • Half a kilogram of apples;
  • 300 grams of plums;
  • Cup granulated sugar.

All fruits should be washed well. Pears and apples can be cut into two or four parts depending on the size. Leave the plums whole.

  1. We spread all the fruits in a prepared bottle interspersed. Fill with boiling water, leave for forty minutes.
  2. Drain the liquid, add sugar, bring to a boil. When the sugar dissolves, pour the fruit with boiling syrup.
  3. We immediately roll up the bottle, turn it upside down, cover it warmly.

We endure the day. Completely cooled compote is taken out to the basement for storage.

Pear compote recipe for the winter


Now I will tell you how you can prepare a delicious compote for the winter from a wild pear.

We will need:

  • 2 kilograms of wild pear;
  • 250 grams of sugar;
  • 2 liters of water.

How to close:

  1. We need to wash the fruits well, cut off the tails.
  2. Rinse a clean bottle with boiling water, put the pears. Fill a glass container with fruit with boiling water, cover with a lid. We insist twenty minutes.
  3. Drain the liquid into a saucepan, bring to a boil and again pour the fruits for twenty minutes.
  4. After we drain the water into a suitable container, add sugar, boil for a minute. Pour pears into ready syrups.
  5. Seal hermetically.

Pear compote with citric acid


This is another simple and quick recipe pear compote, only with the addition of citric acid.

We prepare the following products:

  • 1 kilogram of small pears;
  • A glass of sugar;
  • Half a coffee spoon of citric acid;
  • 2.5 liters of water;
  • 5 mint leaves.

We cut the washed fruit into four parts, remove the seeds.

  1. At the bottom of the bottle we put mint leaves, put the prepared fruits. Pour the fruit with boiling water and leave for thirty minutes.
  2. After we drain the water, add sugar and citric acid to it, bring to a boil. Pour the fruits with the resulting syrup.
  3. Roll up with a sterilized lid. We cover the bottle with a warm blanket. After the compote has cooled, we take it out to the basement.

I advise you to watch a video recipe for making pear compote for the winter in a 3 liter jar without sterilization.

I shared my the best recipes pear compote for the winter in a 3 liter jar without sterilization. I think you will like them.

The pear is a gift of the Gods for the ancient Greeks, a symbol of immortality for the Chinese and a reason for us to cook healthy and delicious pear compotes.

Who would have thought that this fruit with a strong yellow-green skin and dense flesh is the closest relative of a delicate rose? But it is so. The fact is that the pear, along with the rose, rosehip, peach, almond and other plants, belongs to the Rosaceae family. But not only for this reason, many peoples consider the pear to be a female fruit. In addition to the beautiful sister rose, God also endowed her with a feminine figure, generous fertility and a bouquet of priceless vitamins and microelements that ensure youth and attractiveness.

In addition, the pear is a dietary product and a natural source of energy. It has more fructose than glucose, and the nutrients have crowded out the extra calories. That is why nutritionists recommend a pear diet for weight loss, and sugar-free pear compote is prescribed as a cure for obesity. But, despite this, vigilant guardians of health and figures brought the pear into the category of "food heavyweights." And not unreasonably.

It’s hard for the stomach to “work well” with it. It is not recommended to combine it with meat products, drink it with cold water, and even more so use it on an empty stomach. It is not for nothing that Eastern wisdom warns: “In the morning, an apple is a rose to the heart, in the morning a pear is poison to the heart.”

But these fruits only in their raw form complicate digestion. Therefore, winter great occasion to make pears “harmless”, and compotes of them medicinal. With proper heat treatment, they not only do not lose their nutritional properties, but also facilitate the work of the entire digestive system.

9 pear compote recipes


There are countless recipes for making pear compote. They are steamed, boiled, rolled into cubes, slices, halves and whole. Color-saturated berries and fruits are “attached” to them for a harmonious combination and unsurpassed assorted compotes are made.

Recipe 1. Simple and quick pear compote

It will take for a 3-liter jar: five to six pear fruits, three hundred grams of sugar, citric acid on the tip of a knife, two and a half liters of water.

Large fruit fresh, firm and ripe pears wash, you can remove the ponytails. Put in a saucepan corresponding to the number of pears. Pour water at room temperature and bring to a boil. Reduce heat and simmer covered for 20 minutes. Carefully transfer the finished pears to pre-sterilized jars, cover with lids. Pour sugar and citric acid into a pot of water where fruits were boiled. Pour boiling sweet syrup over pears and roll up. Turn the jars over onto the lids, wrap them up and, after complete cooling, put them in the preservation storage place.

Recipe 2. Pear compote without sterilization

It will take for a 3-liter jar: five to six pear fruits, three hundred grams of sugar, four grams of citric acid, two and a half liters of water.

In an era of total lack of time, canning without sterilization helps many housewives a lot. Such fast track harvesting pear compote will save time and will not harm the safety of the product.

Place the selected, washed and halved pitted pears in steamed jars. Boil the syrup, in which the sugar is thoroughly mixed with water. Pour the pears to the very top, cover with lids and let it brew for 5 minutes. Repeat this procedure again, but you already need to put citric acid in the boiling syrup. Pour the fruit so that the sweet liquid slightly overflows from the jar. Roll the compote under the lid and put it away “under the fur coat”. Keep wrapped and upside down for more than 12 hours.

Recipe 3. Compote of pears and apples

It will take for a 3-liter jar: three to four pear fruits, two to three apples, two hundred and fifty to three hundred grams of granulated sugar, two and a half liters of water.

Thanks to the combination of two tastes - apple sourness and pear sweetness, pear-apple compote will receive an unusually pleasant aroma and rich flavors. taste qualities. Long-term preservation of this drink will be ensured not by citric acid, but by natural malic acid. The recipe is provided for green varieties of pears and apples ranetki.

Thoroughly wash the jars with soda and treat them with boiling water or steam in order to eliminate bacteria that contribute to the fermentation of the product. Wash apples and pears. Cut each fruit in half, remove the core with seeds and cut into medium-sized slices. Arrange the fruits in jars and start preparing the filling. Mix sugar with drinking water and bring to a boil over the fire. Fill jars with sweet syrup to the very top, leaving no space for air. Screw the compote with lids. Turn the jars upside down and wrap them in a thick blanket. In this position, the drink should stand for a day.

Recipe 4. Pear and grape compote

It will take for a 3-liter jar: three to four pear fruits, a sprig, two quiche-mish grapes, three hundred grams of granulated sugar, two and a half liters of water.

Grapes will give the compote a very pleasant aroma. The variety is better to choose without seeds.

From a mixture of sugar and water, boil the filling. While the syrup is being prepared, sort the grapes and remove the damaged, spoiled berries. Beautiful and whole - also removed from the branches. Rinse them well in running water and put them in sterilized jars.
Wash the pears, cut in half and get rid of the tails and the seed core. Put the fruit in a colander and send it to boiling water for a couple of minutes for blanching. Steamed fruits from a boiling bath immediately dip in ice water for a few seconds. Put the pear slices in a 3 liter jar with the grapes cut down. Pour in sweet syrup and send to sterilize in a deep bowl for 30 minutes. Immediately after the expiration of time, roll up the pear-grape compote with lids and wrap the jars warmer. Leave the drink to cool completely, for about a day. Remove for storage in a pantry or other suitable place for conservation.

Recipe 5. Dried pear compote

It will take for a 3-liter jar: five hundred grams of dried pears, two hundred to three hundred grams of granulated sugar, five grams of citric acid, two and a half liters of water.

Dried pears are mainly used for uzvar. Often in such a drink they are given the main role. For richness and variety of taste, dried apples and prunes are also added to it. But you can make a preparation of an uzvar for the winter from pears alone. Such a compote with a low sugar content (or no sugar at all) will become an indispensable ally in the war against extra pounds. A pear uzvar differs from a drink made from fresh fruits by the concentration of taste.

Carefully sort dry pears and rinse in a colander under running water. Place in an enamel bowl. Pour in boiling water. Pour everything with sugar, stir and cook for 30-50 minutes until the fruit acquires the required softness. At the end of cooking, put citric acid, pour the compote into sterilized jars. The finished drink can be sent for additional sterilization, but this is not necessary. Wrap and turn jars upside down. After complete cooling, remove to a cool pantry.

Recipe 6. Pear compote with vanilla

It will take for a 3-liter jar: four to five pear fruits, two hundred to three hundred grams of granulated sugar, three grams of citric acid, a third of a teaspoon of vanilla sugar or a vanilla pod, two and a half liters of water.

Canned pears smell of slightly perceptible hints of vanilla. To enhance this flavor, prepare pears with vanilla. For smell, you can take vanilla sugar, vanilla or vanilla pod to taste. It all depends on the passion for this vanilla orchid fruit.

Prepare a syrup from a mixture of sugars. In a boiling sweet syrup, put slices of pears peeled from the stone box and peel. Bring to a boil, reduce heat and simmer for about 10 minutes. Transfer fragrant pears to pre-washed and sterilized jars. Strain the remaining syrup and boil again with citric acid. Pour jars and sterilize pears in a deep saucepan for 20-30 minutes. Roll up, wrap and let the pears with vanilla rest in a warm place for 12-14 hours.

Recipe 7. Pear compote with slices in honey syrup

You will need for a 3-liter jar: six fruits of a large pear, one glass of honey, a teaspoon of citric acid, two and a half liters of water.

Honey syrup is healthier and tastier than sugar syrup. A liter can of such a drink will provide the body with daily allowance trace elements and nutrients. In addition, honey goes well with pear flavor.

Washed pears are peeled (varieties with a thin skin can not be peeled), cut into 2-4 parts and remove the core. Blanch hard fruits in acidified water. This process will take 5-7 minutes. Readiness is checked with a needle - it should easily pierce the body of the pear. Put the fruits in washed and sterile jars, pour boiling syrup (in order to preserve the beneficial substances as much as possible, the honey marinade should not be kept on the stove for a long time). Cover with lids and send for pasteurization for 30 minutes. Roll up the jars and close them with a thick blanket to keep the temperature as long as possible. Send ready-made pears in honey syrup and store in a cool place until consumed.

Recipe 8. Pear compote with rum

You will need for a 3-liter jar: six to seven fruits of a large hard pear, two two-hundred-gram glasses of sugar, fifty milliliters of rum (in last resort- cognac), two and a half liters of water.

Rum pear is a delicious delicacy for adults. The content of alcohol in the drink excludes this compote from the children's diet.

Wash the pears, remove the stalk and the granular part of the fruit. Cut into four slices. Put pears into boiled sugar syrup and cook for 15 minutes. After the time has elapsed, pour in alcohol and boil for another 3-5 minutes. Put fruit in a sterilized jar and pour rum marinade over it. Roll up a 3 liter jar and place it upside down under a blanket. Allow to cool completely, after which the “drunk” pears can be transferred to the pantry.

Recipe 9. Pear and currant compote

It will take for a 3-liter jar: five or more pear fruits, three hundred grams of sugar, two hundred to three hundred grams of currant berries, two and a half liters of water.

A handful or two of black currants will give a bright color and delicate aroma to the pale color of pear compote.

Place washed and dried fruits and berries in well-sterilized jars. Pears can be cut into slices if desired. Pour boiling water over and leave alone under covered lids for 10-15 minutes. Pour sugar into the water that has given off its heat to the pears, stir and boil again. After two minutes of boiling, pour syrup "with a slide" into jars. Close with metal lids and immediately roll up. Turn over and leave under a warm "fur coat" to cool to room temperature. Store in a basement or pantry with an appropriate temperature regime.


Pear, like a true woman, is unpredictable and can behave capriciously. Therefore, when harvesting compote, you should know some tricks.

1. plucked a little ahead of schedule pears, ripening outside the tree, become tastier and sweeter. But overripe fruits for compote are not categorically suitable. Too ripe fruits or soft varieties are more suitable for marmalade, jam or marmalade.

2. The ideality of pears for compote can be checked by lightly pressing the top of the fruit with your finger. A slight dent indicates the readiness of the fruit for canning.

3. Of the Asian varieties, the pear drink has a more aromatic flavor.

4. The dense and hard peel of some types of pears does not allow to fully saturate the drink with a characteristic taste, so it is better to peel such fruits from the skin.

5. Lemon acid in the recipe of the drink, it will not only preserve the compote for a long time, but also give it a pleasant sourness, which will allow the fruit not to darken during storage.

6. The sweeter the pears, the less granulated sugar is required for the syrup. Therefore, when preparing the filling, you should always take into account the variety of fruits. Fruits in a properly prepared pear compote become transparent after a few days. Otherwise, the syrup becomes cloudy and foam appears with gas bubbles. Such a drink is not suitable for consumption. There may be several reasons:

  • insufficient sterilization of jars or lids;
  • bad rubber gasket on the lid;
  • unwashed fruits;
  • faulty locking key;
  • the glass container contains a defect.

is not only a healing drink, but also delicious treat. The honey aroma of a transparent, amber drink will bring together relatives and friends in the family circle, please with its taste and strengthen immunity for the winter. And transparent, sun-glowing pear slices will decorate homemade cakes, fruit salads or other desserts. Such culinary creations will be useful even for the smallest sweet tooth.