Pears ripening in the garden marks the end of the summer. You can save his part with, preparing this solar fruit for the winter. Jam, jams, jams and compotes, syrups and pickled fruits, as well as desserts prepared with their help build cold winter days and evenings.

Pear jam recipes

Recipes for billets from pears for the winter are distinguished by variety, and almost everything is prepared without a tiring sterilization procedure.

Classic pear jam

Classic pear jam is perfect for tea and as a stuffing for baking.

Ingredients:

• Pears - 2 kg
• Sugar - 2.5 kg
• Water - 400 ml

Pears wash, cut, remove bones and fruit. Cut the fruit with small slices and put in a cooking pan. Fall as a sugar and put for four hours in a cool place. Water is needed if the grade pears is not juicy and harsh. When the pear gives juice, put on fire and bring to a boil. After the mass boils, reduce the fire and cook half an hour, stirring the mass from time to time. Prepandable jam decompose into banks and close.

Pears jam with lemon

Recipes of pear jam are simply prepared and interesting combinations. Pears are perfectly combined with citrus, and the aroma when cooking is simply incredible.

Ingredients:

• Pears - 2 kg
• Lemons - 3 pieces
• Sugar - 2.5 kg

Wash and clean the fruits from the cutter and seeds, cut the cubes and put in the dishes for cooking. Limon grind the meat grinder along with the zest, lay out on the pear. Stir fruit and pour sugar. Pear on three o'clock in the cool room. When the mass is impregnated with its own juice and sugar, put on fire and bring to a boil. After boiling, boil an hour on a weak heat. Preparing jam decompose into banks, sunk and cover something with something warm. Do not forget to periodically stir and remove the foam.

Lingonberry is a very useful berry, but the jam from her is rarely boiled, preferring a combination with fruit. Try to cook pear jam with a lingonberry, the taste will pleasantly surprise you.

Ingredients:

• Pears - 1 kg
• Lingonberry - 0.5 kg
• Water - 200 ml
• Sugar - 1 kg

Washing fruits cut into slices, too hard leather is better to remove. Pear put in a saucepan, add a rejuvenate fresh lingonberry or pre-frozen from the refrigerator. Sprinkle with sugar, add water, mix and put on fire. After boiling, reduce the fire and boil about 50 minutes, stirring. Jam will be as mastered. Put the ready mass in the banks and close the lids.

Pear pears jam

An unusual taste acquires jam with poppies, and for pies such a filling is a valuable find.

Ingredients:

• Pears - 0.5 kg
• Sugar - 125,
• Lemon juice - 2 tbsp. l.
• Mac - 1 tbsp. l. with horseback

Fruits cut into small pieces, pour with sugar by adding lemon juice (one spoon), leave it. While frying in a frying pan poppy mock three. When pears are allowed juice, put on fire; If you like piquancy, add vanilla pod to the mass. Stringing a pear for 20 minutes, then take half of the masses from the pan and grind in my puree. Mix with a fried poppy and a spoon of lemon juice, return to the saucepan. All the mass of tapping for ten minutes, then remove from the fire. Keep also in banks.

Recipes joined pear

For a pear journal, they usually use overwhelmed and wild fruits.

For the beginning of the pear you need to wash, cut the peel and remove the core. Cut pears with small slices and drive on a slow fire with the addition of water to full softness.

Sugar take the third part of the number of pears. The woven pears wipe or grind the blender. In the saucepan, you can add sugar and stir up in a saucepan until dissolving. Put pears in a puree syrup and boil until the water is popped up and the mass will not be twice as much. The pitch can be checked by having a spoon on the bottom of the Court. If the mass of the mass flows slowly, it is ready. Spread the jacket to banks.

Important! Poozzl from pears is put into sterilized banks and do not roll, and tightly covered with parchment paper, taking a strong thread.

Jumped out of pears with orange

The recipe for the delicious and fragrant jacket from pears will not leave you indifferent.

For cooking you need:

• Pears - 3 kg
• Oranges - 1.5 kg
• Sugar - 600 g

Skin removed from the washed pear, the core and bones are removed. Fruits cut into small pieces. Wash orange, wipe and squeeze the zest. Then remove the white layer from the citrus and cut it on a quarter-rings. Fill 100 ml of water into the cooking dishes, put pears and oranges with tea, sugar and bring to a boil.

Then slow down the fire and cook half an hour. The resulting mass is shred in mashed potatoes and put on fire for another hour. If you love very thick jungle, time needs to be increased. Predicted junction in the cans, filling under the top, close the lids.

Jumped out of pears with an apple

For a jacket of pears with apples, pick up the variety of sour-sweet apples so that it was not too appropriate.

Ingredients:

• Pears - 6 kg
• Apples - 3 kg
• Water - 600 ml
• Sugar - 5 kg
• Cinnamon - Shpullo

Fruits Wash, clean from the core and cut into cubes. Put in a saucepan, pour with water and extinguish until soft, then grind in the puree. Pure puree with sugar and boil to a density, stirring, on a weak heat. Add cinnamon in the finished jam, stir well and put in banks.

Recipes of pear jama

Jams from pear, fragrant and slightly shut-off, will become an excellent addition to breakfast, suitable as a filling to buns and pies. We will add sweets to the toast toast.

For a pear jama, a little unripe fruit will be suitable.

• Pears - 1 kg
• Sugar - 500 g
• Lemon
• Cinnamon and Vanilla

Fruits wash and clean from seeds and skin. Cut medium sizes with pieces, pour sugar and mix. Grind the mass to a homogeneous consistency with the help of a blender, add cinnamon, vanilla and juice of half lemon. Stir and put on fire, bring to a boil. Then on a high fire, intensely stirring, cook half an hour. Do not forget to remove the foam. Hot jam put in banks and close the lids.

Jam from pear and peaches

Jam from pears with peaches – This is probably the most tasty of what can be made of pears.

• Pears - 1 kg
• Peaches - 1 kg
• Sugar - 900 g

Pears and peaches Clean the skin and seed and cut down her slices. The pulp of both fruits grind the blender to the condition of the puree. Mix stir, pour with sugar and put on fire. Boil on medium heat, stirring and removing foam. Jam is ready when the mass becomes thick and start adhered to the bottom. Mass shift into clean banks, roll out.

Plums in Jem will give him not only an interesting taste, but also a beautiful color.

Ingredients:

• Ripe pears - 500 g
• Ripe plums - 500 g
• Sugar - 1100 g
• Water - 50 ml

Fruits Wash and remove the bones, it is advisable to remove the peel with the pear if it is hard. Cut pears and plums with small pieces. Steep first plums in the water, five minutes after the boil. Place the pears to them, bring to a boil, pour sugar, bring to a boil again. While the jam is brewed, remove the foam and stir. After boiling on slow fire, hold for another five minutes. Then remove, let's cool down and shift with banks.

Marinated pears

Marinated pears for the winter can be used both themselves and add to any dishes.

• Pears - 1 kg
• Water - 0.5 l
• Sugar - 250 g
• Vinegar - 1 tbsp. l.
• Pepper peas (fragrant) - 4 peas
• Carnation - 4 pcs.
• Cinnamon - quarter of sticks

Choose medium-sized fruit Clean them from the skin and core, lower a couple of minutes in boiling water. Lay in banks. For marinade, mix the remaining ingredients and boil. Fill with hot marinade fruits, pasteurize in banks ten minutes (three-liter - 15 minutes). Banks roll, stored in the cool pantry.

Attention! So that pears do not lose taste and shape, choose only dense fruits for marinations.

If you harm juice from pears for the winter, then it will certainly be the most useful option. For example, juice with sea buckthorn.

• Pears - 2 kg
• Sea buckthorn - 1.5 kg
• Sugar - 1 kg

Wash pears, remove the core and skin, cut the medium pieces. Place the chopped fruit in the pan, add the sea buckthorn berries there and pour sugar. Leave it to 35 hours. The resulting juice take into another dishes and bring to a boil, then hotly fill in sterilized banks, pasteurize 15 minutes and sunk. Store in a cool place, preferably no more than two months.

Did you know? Berries sea buckthorn are one of the most valuable in nature. In their composition, vitamins A, C, B1, B2, B6, E, F, P, B2, B6, E, F, P, K. There are folic acid, amino acids, tanning substances, flavonoids, carotene, macro and trace elements. Sea buckthorn oil is the only vegetable oil that can be lubricated burns and not just facilitate pain, but to cure them.

Pears in syrup

Pears in the syrup will subsequently surprise you with almost fresh fruit taste. If you like a stove, with such blanks there is where to raise culinary fantasy. And this is not only baking: salads, meat dishes, sauces.

Ingredients

• Pears - 2 kg
• Water - 2 l
• Lemon Acid - 4 g
• Sugar - 400 g

Wash pears and carefully remove the pets. Place pears in a jar, you need to know their number. After fitting, put fruit in the pan, pour sugar and add water. On medium heat, wait for the first bubbles of water, testifying to boiling. Get fruit and shift pears into sterilized banks, and let water with sugar boil. Add lemon acid and syrup to fruit and roll banks. They must be flipped over and hiding with a blanket before cooling.

Pear Comment Recipes

The pear compote without adding other components in itself will be a bit inexpressive and in taste, and in color, therefore it is most often prepared in combination with other fruits and berries or lemon acid, mint, vanilla to enhance taste and more saturated flavor.

Interesting! According to archaeologists, pear trees about three thousand years. The fossil residues of the fruits were found in the ancient cities of modern Switzerland and Italy, the image of pears is present on the preserved frescoes in Pompeii.

Pear compotes

Classic recipe compote pears for the winter:

Ingredients(designed for a 1.5 liter bank):

• Pears - 0.5 kg
• Sugar - 100 g
• Lemon acid - 0.5 h.
• Water - 1.25 l
• Vanillin - Chipping
• Mint - 3 leafy

Wash medium fruit and, removing the core, cut to a quarter. Put pears in a jar, pour sugar and pour boiling water under the top. Slide the lid, gently turn over and put it up to the cooling under the blanket. Banks and covers must be sterilized. Store in a cool, dry room.

For a compote from apples and pears, select whole ripe fruits, because in this recipe fruits are not sliced \u200b\u200bin the jar.

Take the medium-sized fruit, their number is adjustable so that the can is clogged. Sugar on a three-liter bank need 500 g. If you make fruit punctures, compote will have a more rich taste. By making punctures, fill the fruit in a boiling water bank, let us stand up ten minutes. Then drain the water in a saucepan or a saucepan and, falling asleep with sugar, weld the syrup. When the syrup boils, slowly pour into the jar and roll out the lids. Turn over the jar and leave under the coolement under the blanket.

Dogwood will give the pear compote a spicy note of patience and sourness.

Ingredients (Calculated for six liters of compote):

• Kizil - 4 glasses
• Pears - 5 pieces
• Sugar - 600 g
• Lemonic acid - 1 tsp.

Pear it is desirable to choose not overripe, but juicy, and dogwood ripe, dark. Fruits and berries wash, remove stiffs, pears brush out the core and cut into the middle pieces. The optimal option will be tritteral banks. Banks for a third are filled with pears and berries (Dogwood in half into two banks, pears as well).

For syrup you need 5 liters of water, weld syrup and pour into banks by adding citric acid. Syrup is not poured under the top, but by "shoulders". Banks roll, wrapped with a blanket before cooling. Store in the storeroom, thanks to citric acid, storage will not bring problems.

Compote from a pear with a gooseberry

For a compote with a gooseberry, choose the red varieties of berries.

Ingredients (Calculated for a bank with a volume of 1.5 l):

• Gooseberry - 100 g
• Pears (chopped) - 50 g
• Sugar - 125 g
• Mint - 4 leaf

Wash the gooseberry berries, do not remove the tails - you can damage the berry. Pears clean, cut down her slices. Large gooseberry berries Pulse toothpick, put berries and fruits in the jar, add mint. Fill the contents in the boiling water bank. Ten minutes later, drain the water and boil the syrup on it. As soon as the syrup boils, remove from the heat and gently fill in the jar. Banks Slide the lids, wrap, stay after cooling in a cool place.

For a compote with grapes, a suitable variety - kishmish.

Ingredients(designed for a three-liter bank):

• Pears - 4 pieces
• Grapes - 2 twigs
• Sugar - 300 g
• Water - 2.5 l

Cook syrup. Pears, peeled and chopped, blanch in water for several minutes, then put in a jar. Wash the grapes, remove the wild berries, put in the bank. Fill the contents of the syrup and sterilize the bank of half an hour in a deep saucepan. Then roll the lids, wrap and leave up to cooling.

Compote from pear with lemon

This recipe is good because the fruits from the compote can be eaten with honey, especially useful for children.

• Pears - 1 kg
• Water - 1.25 l
• Sugar - 250 g
• Lemon - 2 pieces

Wash pears and lemons, pear split on halves, remove the core. Place pears in a saucepan, pour the juice with a half of the lemon and fill with water, leave ten minutes for ten minutes. Banks sterilize. Then lay pears into banks, shifting choppers of a chopped lemon. On the water in which pears were smeared, weld the syrup, fill the banks with syrup and roll hot. Turn over the covers down, wrap. After cooling, store in a dark dry room.

In this recipe, the ingredients are calculated on the bank with a volume of one liter.

• Pears - 1 fruit
• Cherry - Handful
• Sugar - 80 g
• Lemon Acid - 2 g

Banks and lids sterilize. Wash the cherries and pears, leave the cherries as well, and cut the pears with slices, removing the core with seeds. To put pears and cherries in cans, pour boiling water. Ten minutes of boiling water, drain and weld on it syrup. In a jar with fruit, add citric acid, pour the finished syrup. Slide and put, turning and shitting, before cooling. Keep in a dry, cool room.

Winter is a difficult period, fresh vegetables and fruits, usual to our organism growing in our climatic belt, there is no winter. The only way to fight by vitaminosis is to harvest the supplies for the winter: freeze, preserve and marry, saline and pick up, knit and dry.

Such winter supplies will bring not only the benefit of the body, having his vitamins: Harvested for the winter goodies will bring moral pleasure, a variety of poor food selection in winter.

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