How to make a blank for the winter from pears: delicious recipes and good advice

Pears with their unique sweet-sour taste and a huge set of useful elements want to be kept as long as possible. This fruit does not have good keeping quality, so many people choose another storage method - preservation. enjoy the variety and ease of preparation.

Pear in its juice: simple preservation

For blanks from it is better to use solid, not overripe specimens. It is important that they do not have defects, cracks, rotten spots. The fruits contain a lot of malic acid and sugars to store in their own juice. Thanks to this recipe, you will get a full-fledged dessert or you can use pear blanks as a filling or a full-fledged ingredient. Pick 5-6 fruits of medium size. They need 2 tbsp. l. sugar and very little water.

Cooking process:

Attention! If you cut the pears before sterilizing the jars, the flesh will darken. Therefore, either prepare the jars in advance, or sprinkle the slices with lemon juice, which will prevent oxidation.

Pickled pears in marinade

To implement this recipe you will need:

• 1 kg of fruit;
• 1 liter of water;
• by 5 st. l. vinegar 9% and sugar;
• 2 g citric acid;
• spices to taste - it can be cloves, cinnamon, ginger.

Pear in marinade

1. Prepare the pear: Wash and remove the stems, but do not peel.
2. Do the blanching. To do this, for 3-5 minutes. dip in boiling water in which the acid is dissolved.
3. Immediately transfer the pears from hot water to cold. After cooling for 5 min. put the fruits in sterile and dry jars. Recommended capacity - 1 liter. Leave for a while and do the marinade.
4. It is prepared on the basis of vinegar, sugar and spices. To do this, boil the ingredients for 1 minute. in boiling water. Stir and fill jars with pears.
5. Place unopened jars in boiling water over low heat and soak in it for about 15 minutes. Roll up.

Advice. Pear preparation prepared in this way is good for salads, stews, meat dishes, or even as a self-sufficient side dish.

How to cook pear jam and compote

For a delicious and tender jam according to a quick recipe, you will need about 1 kg of fruit, 2 tbsp. l. lemon juice, 2-3 tbsp. l. pectin, 0.5-1 kg of sugar (to taste). How to cook:

1. Slice and peel the pears. Mash them with a spoon in a deep plate. The pulp should release juice.
2. Add pectin and lemon juice.
3. Pour into a saucepan. Bring to a boil over medium heat.
4. Pour in the sugar and reduce the heat. Stir the mixture from time to time until it thickens. The way to check is to drip on a saucer and follow. If the pear blank does not spread, it is ready.
5. Sterilize the jars at the same time. Pour the jam immediately after readiness. Roll up.

Compote will also please you with a sweet and pleasant taste. For 1 kg of medium-sized fruits, 200 g of sugar, 1 liter of water, 2 g of lemon acid (for one 3-liter jar) will be required. Recipe:

Assorted jam with oranges and apples

Ingredients for 1 liter jam:

• 700 g of pears and apples;
• 1 large orange;
• 200 g of sugar;
• some water;
• 2 g of citric acid.

Cooking method:

Let the jam cook for 30 minutes, remembering to stir. Pour the finished jam into sterile jars, roll up the lids and leave upside down. This jam is a very tasty storehouse of valuable trace elements.

Harvesting pears in syrup: video