Pears in syrup for the winter: preparing sugar, caramel, honey delicacies whole and in slices. Four ways to make pear syrup at home

Features of preparing pears in syrup for the winter

When preparing dessert, you need to take into account several nuances so as not to spoil the taste of the delicacy. The main points are the selection of suitable fruits and the correct preparation of containers.

How to choose the right raw materials?

Small ripe fruits are best suited for preparing pears in syrup. Before you start cooking, you need to inspect the fruit and make sure there are no defects. The peel should be smooth, without dents or cracks.

Preparing the dishes

To ensure a long shelf life and preservation of taste characteristics, it is necessary to properly prepare containers for dessert. The jars must be intact, without chips. Containers of suitable volume are sterilized in one of the following ways:

heated in the oven at a temperature of 150-170 degrees;
evaporate in a water bath, fixing it on a pan of boiling water;
in the microwave for 3-4 minutes.

Pears in syrup for the winter: recipe without sterilization

To prepare such a simple recipe, where there is no need to sterilize jars of ready-made pears in syrup, you will need the following products:
Pears - 1.5 kilograms.
Citric acid - 2 grams.
Water – 2 liters.
Sugar - 0.5 kilograms.

The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Jars are prepared separately, which must be sterilized

. When the jars have cooled, place the pears tightly in them and pour boiling water over them.

Cover with lids, leave for five minutes according to the recipe, and then pour into a saucepan to make syrup from it, which will then need to be poured back into the jars of fruit. But to prepare it you need

add sugar.

The second pouring of syrup is kept for about seven minutes and again the sweet water with pear aroma is poured into the pan. As soon as the liquid begins to boil, you should add citric acid to it and fill the jars again and roll up the lids.

In order for these pears in syrup for the winter to turn out perfect according to this canning recipe, you need to carefully

Turn the jar over so that the lid is on the bottom. And then, carefully wrapping them in a blanket, keep them there until they cool completely.

How to seal pears in syrup at home?

You can make the preparation according to different recipes, which differ in the method and ingredients used. Depending on your own preferences, you should choose the appropriate option.

Classic recipe for a 3-liter jar

The simplest recipe is considered to be the classic one, which requires several sequential steps. In particular, to prepare a delicacy, you need:

Wash the fruit thoroughly, divide lengthwise into 4 parts and cut out the seed pod. Large fruits can be further chopped into smaller pieces.
The prepared fruits are placed in sterile jars, poured with boiling water and left for 15 minutes.
Drain the water into a saucepan, add sugar and citric acid. All ingredients are mixed and the syrup is boiled for 5 minutes, stirring constantly.
Pour the syrup into containers with pears, roll up with sterilized lids and leave in a warm place.

A simple recipe without sterilization

The recipe for preparing pears in syrup without prior sterilization is similar to the classic one. The difference is that before pouring syrup, the pear is cut into slices and kept in acidic water with the addition of citric acid.

A canned pear without sterilization has a shorter shelf life, so it is recommended to make this preparation for consumption in the near future.

In slices

The delicacy, cut into slices, can be prepared according to any of the recipes, adding spices and additional ingredients according to your wishes. The main feature of the recipe is that the pears are cut not into halves, but into smaller pieces.

Whole pear in sugar syrup

If desired, you can preserve whole pears. To do this, you need to thoroughly wash the fruit and soak it in boiling water with the addition of citric acid. Sugar syrup is prepared according to the classic recipe.

With orange and lemon zest

Adding zest when preserving pears gives the dessert a pleasant citrus flavor and aroma. Orange and lemon zest are added to the syrup. You can also add cloves, cinnamon and other spices. The fruits are boiled in syrup whole or cut into slices for 10-15 minutes until they become crispy. Boiled pears along with syrup are placed in sterilized jars, rolled up with lids and wrapped in a blanket.

Cinnamon

To create an even more unusual taste, you can add half a teaspoon of cinnamon to each jar at the syrup preparation stage. By canning fruits with cinnamon, you can make a delicacy with a pronounced pleasant flavor.

With vanilla

Vanillin tastes well with canned pears. To roll fruit with vanilla, you need to add the ingredient to the sugar syrup. As a result, the dessert acquires a refined coffee aroma and a sweeter taste. The amount of vanillin added can be changed according to your own taste preferences. As a rule, a teaspoon of the ingredient is added to one spoon.

Pear jam

There are several ways to make pear jam. The version with decoction is made according to the following recipe:

For 1 kg of fruit take 1 kg of sugar. The fruit is peeled and cut into pieces.
Pears are poured with water and boiled until softened, without allowing them to begin to fall apart.
The broth is poured into a separate container, mixed with sugar and additional spices, stirred constantly and brought to a boil.
Place fruits in boiling syrup and cook until the fruits become transparent.
The finished jam is cooled, packaged in sterilized jars and sealed tightly.

The classic version of making pear jam is also popular. According to the recipe, the fruits are cut into cubes or large slices, placed in a cooking container, sprinkled with sugar and left for 6-8 hours. After this time, juice begins to flow out of the fruit. The resulting mass is placed on the stove, brought to a boil and boiled for half an hour, constantly skimming off the foam. Then the product is cooled, infused again for 8 hours and cooking continues for 30 minutes. The finished jam is placed in clean jars and sealed for further storage.

Pear in syrup for the winter: a detailed recipe

Pears in syrup for the winter are very often prepared by those housewives who, during the cold season, like to enjoy sweet and soft fruits of their own making. It should be especially noted that all the work expended on the production of such an unusual dessert is completely justified. After all, canned fruits are very tasty, and most importantly, they can even be used to prepare various pies, biscuits, fruit drinks, etc.

How to make dessert “Pear in Syrup” at home

Required ingredients:

medium-sized ripe pears of any variety – 1.5 kg;
vanilla sugar – 7 g;
granulated sugar – 400 g;
purified drinking water – 3 l;
citric acid or lemon juice - 1 dessert spoon or from ½ fruit.

Features of choosing the main product

Pear in syrup for the winter can be prepared from any type of fruit. They can be purchased at the store, or you can use them from your own garden. The main thing is that the fresh product is not too soft and overripe. After all, in order to create a beautiful and very tasty preparation, it is extremely important that the main product does not lose its shape.

Fruit processing process

Before the pear in syrup is sent to sterilized glass jars for the winter, the main ingredient should be carefully processed. To do this, you need to take 1.5 kg of small fruits, wash them thoroughly in warm water, and then cut them lengthwise into 4 parts, removing all the seeds, stems and other hard elements.

Syrup making process

The syrup for such a homemade sweet product is quite easy to make. To do this, pour 3 liters of purified drinking water into a large saucepan, add granulated sugar and bring to a boil over low heat. After the entire bulk product has melted, it is necessary to proceed to the direct formation of the workpiece.

Dessert Formation

In order for the pear in syrup to be prepared efficiently for the winter, to be tasty and to retain all its beneficial properties as much as possible, you should not cook it on gas. To do this, fresh fruits need to be placed tightly in sterilized jars. Next, you need to pour the previously prepared boiling syrup into them and keep them in it for about 7 minutes. After this, the liquid needs to be poured back into the pan and boiled, and the pears should be left in the jar. It is advisable to repeat this procedure at least 3 times. Moreover, it is recommended to additionally add vanillin and citric acid (you can use juice) to the sugar syrup.

When all the pears are completely filled with sugar syrup, they should be sealed with lids, and then carefully, using gloves, turn the jars upside down. In this position, it is recommended to cover the workpiece with a duvet and keep it there until it cools completely. This may take about a day. After the time has passed, the dessert should be placed in a dark and slightly cool place.

How to serve correctly

Pears in sugar syrup become suitable for consumption after 1 month. This dessert should be presented to the table along with hot tea, a bun, toast, wheat bread, or just like that.

Cooking features

To prepare pears in syrup, you should not use overripe fruits, especially if you plan to preserve them in slices. They can spread in the syrup, making the treat unappetizing.
If you want to make whole pears in syrup for the winter, you should choose varieties that have medium-sized fruits. It’s just that small, very unripe pears of large varieties are not suitable for this purpose.
Even though pears have a sweet taste, they contain even less sugar than apples. You should not reduce the amount of acid and sugar indicated in the recipe, even if you think that the pears are sweet on their own.
Before preparing the dessert, the pears need to be sorted, washed and dried. When preparing fruits for canning, questionable areas of the pulp are cut out. If you can preserve fruit in slices, you need to cut out fragments with seeds and remove the stalks. If the pears are covered entirely in syrup, then only the stamens located at the bottom of the fruit are cut out. The housewife decides whether to remove the stalks when preserving whole fruits: with them, the pears look more appetizing, but are stored a little worse.
When canning whole pears, they are pierced in several places with a knife so that they are better soaked in syrup.
Close pears in syrup only in cleanly washed and sterilized jars, using metal lids that ensure tightness. Lids also need to be sterilized before use, usually by boiling.
It is advisable to turn the canned food over and wrap it in a blanket. Cooling in a steam bath, they undergo additional sterilization and then stand up better.

Whole pears in syrup

Composition (for 3.5-4 l):

pears – 3 kg;
sugar – 3 kg;
water – 1.5 l;
citric acid – 5 g.

Cooking method:

Wash the pears and pat dry with a towel.
Using a knife designed for peeling fruit, cut out the area of pulp with dry stamens.
Pierce each fruit in several places with a knife.
Prepare syrup from the amount of water and sugar specified in the recipe.
Place the pears in a container with syrup.
Over medium heat, bring the mixture to a boil.
Cover the container with pears with gauze and leave at room temperature for 6-8 hours.
Bring the cooled mass back to a boil, reduce the temperature to low and cook the pears for 1.5-2 hours, depending on their size. Remove any foam that appears on the surface. Half an hour before readiness, add citric acid.
Sterilize the jars and place the candied pears on them. Pour them with the syrup in which they were boiled.

All that remains is to hermetically seal the jars of dessert, wait for them to cool and put them in the pantry.