Pears in syrup for the winter: preparation of sugar, caramel, honey treats whole and sliced

Fruits can be rolled whole, pre-cut into slices, quarters. In any case, the pears should keep in shape without turning into jam or jam. Therefore, it is recommended to choose dense, elastic, unripe fruits for preservation.

Useful composition and calorie content

Pears are a real storehouse of vitamins and elements that affect digestion, brain and heart activity. Ripe and aromatic fruits are not only tasty, but also healthy. Fruits contain a lot of fiber, water, fructose. Among the minerals, iodine, zinc, fluorine, manganese, and copper can be distinguished. The table briefly describes the benefits of the basic composition of pears for the human body.

Table - Nutrients in pears

Recipes

Pears in syrup, as a rule, are prepared without sterilization and long cooking. The algorithm is simple: wash and place fruits in jars, boil syrup, pour fruit. Everything else - peeling, slicing, adding spices, berries - remains on the conscience of the cook.

Express way

Description. The easiest recipe. Pears are used whole, so for large fruits it is better to prepare three-liter jars.

What to prepare:

• pears - 2 kg;
• sugar - 400 g;
• water - 2 l;
• citric acid - half a teaspoon.

How to do

1. Wash the pears, removing the stalks, place in a pan.
2. Pour in water, add sugar.
3. Cook until boiling.
4. Put the pears in a jar.
5. Pour in acid.
6. Pour in hot syrup.
7. Roll up, turn containers upside down.

Skinless

Description. You can roll up pears for the winter without a peel using the refill method.During preservation, the flesh is well saturated and will become sweet and tender.

What to prepare:

• pears - 300 g;
• sugar - 50 g;
• water - 200 ml;
• citric acid - two teaspoons.

How to do

1. Dilute half the acid in a pan of water.
2. Wash the pears, cut along, cut the core.
3. When peeling off each half, poison the flesh into an acidified liquid so that the fruit does not darken.
4. Fold the halves tightly over the containers.
5. Boil 200 ml of water, pour fruit.
6. Cover with lids, insist for five minutes.
7. Drain the water back, add sugar, the remaining acid.
8. Boil the liquid, soak for two minutes.
9. Pour into jars.
10. Roll up containers, turn upside down.

Honey

Description. Such fruits have a sweet taste and delicate aroma. The recipe is very simple, suitable for beginners in the culinary business.

What to prepare:

• pears - 400 g;
• honey - 200 g;
• boiling water - 200 ml;
• citric acid - half a teaspoon.

How to do

1. Cut the fruit into small slices, cut the seeds.
2. Pour boiling water over the fruits, soak for several minutes.
3. Take out with a slotted spoon, arrange in prepared containers.
4. Heat the remaining water on the stove, but do not bring to a boil.
5. Add acid crystals, stir.
6. Add honey, mix until dissolved, remove from heat (make sure that the water does not boil).
7. Pour fruit into the resulting syrup.
8. Tighten, transfer to storage after cooling.

Wine

Description. It turns tart "drunk" pears. The longer the fruits are soaked in syrup, the sweeter they become. Syrup itself is not poured into a jar. If you warm up the "marinade", you get a kind of pear mulled wine.

What to prepare:

• semisweet red or white wine - 800 ml;
• pears - 600 g;
• sugar - 250 g;
• lemon juice - a tablespoon;
• ground cinnamon;
• ground ginger;
• cloves.

How to do

1. Wash fruits, scald with boiling water.
2. Press the clove buds into the fruit (four in each).
3. Heat water with spices, dissolve sugar.
4. Put the fruit in the syrup, cook for ten minutes.
5. Turn off the burner, leave it under the lid for three to four hours.
6. Drain the syrup.
7. Add wine with lemon juice to the pears.
8. Cook after boiling for 20 minutes.
9. Transfer fruits to containers prepared for storage.
10. Boil the remaining liquid, pour into jars.
11. Twist, put on the covers.

Vanilla

Description. Fruits acquire a delicate aroma, become more appetizing.

What to prepare:

• pears - 1.5 kg;
• sugar - 500 g;
• water - 1.5 l;
• vanillin - half a teaspoon;
• citric acid - half a teaspoon.

How to do

1. Rinse fruit, cut in half.
2. Cut the seeds.
3. Cut into slices.
4. Put in sterile containers.
5. Boil water, dissolve sugar.
6. Pour fruit slices with syrup.
7. Wait five minutes, return the solution to the pan.
8. Boil, pour, stand for five minutes.
9. Repeat the procedure for the third time, adding boiling vanilla powder and acid.
10. Roll up the cans filled with syrup, put on the lids.

Wild

Description. Wild little pears close whole during the winter. Keep in mind that wild varieties are more dense, stiff and acidic. Therefore, it is better to boil the fruits several times in syrup so that they are well saturated.

What to prepare:

• small pears - 1 kg;
• sugar - 550 g;
• water - 2 l;
• vanilla sugar - two tablespoons;
• citric acid - 2 g.

How to do

1. Rinse the fruit, pierce the pulp in several places.
2. Dissolve sugar in water by placing a container of ingredients on a fire.
3. Wait for the boil, boil for five minutes.
4. Pour in the syrup pears, leave to cool for about two hours.
5. Put on low heat, wait for boiling.
6. Boil for five minutes. Leave to cool.
7. Warm the pears to a boil, boil for five minutes.
8. Carefully, without removing the containers from the fire, remove the fruits, put them in prepared sterile jars, cover with lids.
9. Add acid and sugar to boiling syrup, mix.
10. Pour hot liquid over fruit containers.
11. Cover with lids, set in a deep pan, after covering the bottom with a thick towel.
12. Fill the pan with water, sterilize for 15 minutes.
13. Remove the containers, roll up the lids.

In own juice

Description. Unusually tender and juicy pears will turn out if you roll peeled fruits in your own juice. Fruits sprinkled with sugar will preserve their aromatic taste and will remind you of summer in winter.

What to prepare:

• pears - six pieces;
• sugar - two tablespoons;
• water - two tablespoons.

How to do

1. Rinse the fruits, remove the skin.
2. Cut in half and cut the seeds.
3. Cut into small pieces or slices.
4. Place sliced ​​fruit tightly in a container for storage.
5. Pour in sugar, add clean water.
6. Cork the jar, put sterilized in a pot of water.
7. Put on the lid, wrap.

Lemon

Description. Lemon and orange peel will add aroma, make the taste of delicacies more intense.

What to prepare:

• pears - 1 kg;
• lemon - one;
• an orange is one;
• sugar - 400 g;
• water - 2 l.

How to do

1. Rinse all fruits well.
2. Cut the pear core without cutting the fruit.
3. Boil a liter of water.
4. Dip the pears in boiling water.
5. Soak for five minutes, transfer the fruit to cold water.
6. Cut the lemon and orange zest with a vegetable peeling knife to make a long ribbon.
7. Fold the ribbons, put in each pear instead of cut out cores.
8. Place the fruit in sterile jars.
9. Cook the syrup from water and sugar.
10. Pour into each container.
11. Close the lids, sterilize for 20 minutes in a pan, cork.

Spicy

Description. The recipe involves the use of spices. Fragrant delicacy reminds marmalade.

What to prepare:

• pears - 1.5 kg;
• water - 600 ml;
• sugar - 300 g;
• 9% vinegar solution - 100 ml;
• citric acid - half a teaspoon;
• ground cinnamon - a tablespoon;
• allspice - four peas;
• cloves - eight buds.

How to do

1. Rinse and dry the fruit.
2. Cut into four parts, take out the seeds.
3. Boil water with acid.
4. Add the pears, cook for ten minutes.
5. Remove the fruit with a slotted spoon, transfer to prepared containers.
6. Pour spices and sugar into hot water.
7. Stir, wait for boiling.
8. Pour in the vinegar.
9. Pour the resulting syrup into cans.
10. Sterilize in a pan for 15 minutes.

Candied fruit

Description. You can prepare pear slices in caramel. You get a delicious treat for tea, morning porridge. This method of harvesting is quite laborious, but the result is worth it.

What to prepare:

• pears - 1 kg;
• granulated sugar - 1 kg;
• citric acid - 2 g;
• water - 300 ml.

How to do

1. Wash the pears, cut the seeds.
2. Cut into slices at least a centimeter wide.
3. Soak in boiling water for ten minutes, transfer to cold.
4. Boil 300 ml of water, add sugar.
5. Put on fire, dissolve sugar crystals.
6. Wait for boiling, transfer the pears to syrup.
7. Leave to infuse for four hours.
8. Boil for five minutes after boiling.
9. Leave for ten hours.
10. Repeat the process of boiling and prolonged infusion two to three times (pears should become transparent).
11. At the last boil, add acid, mix.
12. Put in a colander, leave for an hour to glass excess liquid.
13. Cover the pan with parchment paper.
14. Preheat the oven to 40 ° C.
15. Put the pears on a baking sheet, bake for nine hours.

Additional recommendations

In order for everything to work out perfectly and in the best possible way, it is necessary to follow the rules of conservation and preparation of fruits. Regardless of the recipe you choose, follow three recommendations.

1. Sterilization. Storage utensils should be clean, washed and sterile. Sterilize containers and lids in various ways.The simplest is steaming. Put a large pot of water in a boil. Once the liquid begins to simmer, reduce the heat while maintaining a boil, cover the pan with a wire rack or wire mesh. From above, set the cans upside down. Soak until drops appear. Carefully remove, set to cool. Boil the lids in a saucepan.
2. Fruit selection and preparation. All fruits should be clean, without dirt, flaws and rotten places. Cut the bad areas with a knife. Do not use spoiled pears for cooking. Any foreign mote can cause mold to form on the surface of the treat.
3. Sugar. Carbohydrates, of course, should be consumed wisely, taking care of your health. But for the conservation of sweets, this is a necessary product. The presence of sugar guarantees that the spin will survive, at least until winter. You can reduce the sweet taste by adding acid, which is also a natural preservative.

It is allowed to add spices to the workpiece to taste. Sweet pears go well with star anise, cinnamon sticks, vanilla, cloves.

Reviews

At the rate of a 3 liter can. Wash the pears, put in a clean jar, pour cool boiling water. Leave on for 10 ... 15 minutes. Drain the water (into the pan), bring to a boil again, pour 350 grams of sugar and 1 teaspoon without top of citric acid into the water. Carefully pour citric acid, the water foams heavily. Re-fill the pears with this syrup and roll up the lid. If there is no citric acid, you can put lemon (half large or whole medium), cut into slices and put together with pears. Or 1 ... 2 cups of sour plums or cherry plum. It turns out even tastier.

Umka, https://forum.privet.com/viewtopic.php?t=146597

I cook like this: Proportions - one and a half kg of pears per 1 kg of sugar + a teaspoon of citric acid. As for replacing with a lemon - I do not know, to be honest, it is probably possible, because it is added for sourness.

Pears can be cut, or it can be whole, only the ponytails and, on the other hand, cut the hard ass. Put in a bowl, sprinkle (pour a little hot water and steam for 10 minutes). Then pour sugar and let stand so that it is absorbed, not on fire. And then cook in one go, so that they become transparent, and the syrup is reddish-brownish. At the end, quit acid. And everything, you can not roll up, it will stand, you can roll up.

Soul4ka, https://forum.cofe.ru/showthread.php?t=119314

Today my husband got small pears a whole big basket and we decided to close them whole for the winter. We did this: I washed the pears, put them in a large pan, poured water, boiled, boiled the pears for about 15-20 minutes, divided the pears into jars, covered them with lids. The syrup boiled again, poured them with pears, closed. Sugar - an incomplete glass on a can of 3 liters.

Svetlakova, http://www.forum-grad.ru/forum857/thread57803.html

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