TOP 8 simple recipes for preparing pears in syrup for the winter

Cooking pears in syrup for the winter is a way to create a delicious and unusual dessert. The delicacy will be stored for a long time and is suitable for fresh consumption or as a filling for baked goods.

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.

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:

1. Wash the fruit thoroughly, divide lengthwise into 4 parts and cut out the seed pod. Large fruits can be further chopped into smaller pieces.
2. The prepared fruits are placed in sterile jars, poured with boiling water and left for 15 minutes.
3. 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.
4. 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:

1. For 1 kg of fruit take 1 kg of sugar. The fruit is peeled and cut into pieces.
2. Pears are poured with water and boiled until softened, without allowing them to begin to fall apart.
3. The broth is poured into a separate container, mixed with sugar and additional spices, stirred constantly and brought to a boil.
4. Place fruits in boiling syrup and cook until the fruits become transparent.
5. 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.

Storage periods and rules

Immediately after preparation, jars of treats are kept in a warm place and wrapped in a blanket or other thick cloth.When the pears in syrup have cooled completely, you need to transfer the containers to the refrigerator, basement or cellar. If the pears have been boiled and rolled into sterile containers, then the shelf life reaches one year from the date of preparation. Fruits in syrup without prior heat treatment should be consumed within a week.