Ripe pear preparations. Fairy Pear: Pear Baking Recipes

Pear is a genus of fruit and ornamental trees and shrubs of the Pink family. Different varieties of pears are used as ornamental or actual fruit trees.

The fruits of the pear tree are one of the healthiest delicacies.

In 2005, world pear production was 15 million tons (USDA estimate). China is the largest producer of pears.

pear calories

Pears have a low energy value and are only 42 kcal per 100 grams of product.

The benefits of pears

Pear fruits weighing from 25 to 300 g, fleshy, with stony cells, yellow or green, contain an average of 10.4 percent sugars, 0.3 - organic acids, 0.03 - tannins,2,6 - fiber, 0.02 mg per 100 g of fruit weight of vitamin B1, 0.1 mg per 100 g of fruit pulp of nicotinic acid (vitamin PP), 4 mg per 100 g of fruits of ascorbic acid (vitamin C), there is carotene and trace elements. These compounds accumulate in large quantities in winter pear varieties during storage, when the stony fibers mature and the substances that cement the cells dissolve.

Pears are rich in sucrose, fructose and glucose. Because of all these useful vitamins and minerals, pears are often used in dietary nutrition. They are often recommended as a dessert for diabetics.

Pears improve digestion, help in the treatment of kidney stones. They can be included in baby food, as they do not cause allergies. Pear fruits have an antimicrobial effect, support the immune system, strengthen the heart and blood vessels. Pear is recommended for people who are weakened after an illness, with a lack of appetite, fatigue and frequent dizziness. Fruits help restore strength and body resistance.

Pears have an invigorating, refreshing and cheerful effect, improve mood.

Pear juice and fruit decoctions have antibacterial activity due to the content of the antibiotic arbutin. They are also used as a means to strengthen the walls of blood vessels. And also pear juice is an excellent tonic, tonic and vitamin remedy, it is also extremely useful in the treatment of certain gastric diseases.

Due to their low calorie content, pears recommended in various diets.

For cosmetic purposes use ripe pear fruits (gruel from them), preferably wild stale pears - they contain more vitamins, organic and biologically active substances.

Pear contraindications

Sour and very tart varieties of pears strengthen the stomach and liver, stimulate appetite, but they are more difficult to digest by the body (calorizator). Therefore, this type of pear is contraindicated for the elderly and those who suffer from severe disorders of the nervous system.

A pleasant crunch when biting a pear is explained by the presence of stony cells in the pulp, the shells of which consist of lignified fiber. This very fiber irritates the mucous membrane of the small intestine, so it is better to refrain from eating pears during exacerbations of gastrointestinal diseases.

The use of pears in folk medicine

Pears have long been used in folk medicine. They are characterized mainly by fixing, diuretic, disinfectant, antipyretic and antitussive action.

This effect is possessed not only by fresh, but also by dried fruits, as well as juice, decoctions (fresh and dried fruits), jelly. But only ripened, fragrant, juicy, delicate fruits have medicinal properties.

Ancient doctors valued pear fruits as a means of promoting the rapid healing of wounds and lowering the temperature. In ancient Arabic works on medicine, it was indicated that pears help treat lung diseases.

The fruits of pears should be consumed correctly: eat on an empty stomach and drink water. Also, they should not be eaten with meat and regaled on them earlier than half an hour after the end of the meal.

There are summer, autumn-winter and winter varieties. Summer ones include: Duchess summer, Limonovka, autumn-winter ones - Bera loshitskaya, Oily loshitskaya, Pyshnaya Efimova, winter ones - Belarusian late, etc.

Pears can be dried, canned, processed into compotes, candied fruits, wine, marmalade, etc.

The subtleties of cooking blanks from pears

Pears darken quickly after cutting, so you need to sprinkle the cut fruits with lemon juice.

To prevent pear blanks from being cloying, you should add citric acid to them and be careful with sugar.

Sugar and acid are natural preservatives for pears. Without them, due to the lack of their own sugars and malic acid, the fruits quickly deteriorate and bacteria multiply in them.

If you are making jam and you don't want it to foam, then add a small piece of butter while boiling.

The most suitable companions for pears are cinnamon, star anise, cloves, allspice, nutmeg, basil, marjoram, sage, cardamom, cranberries, sea buckthorn.

Store canning jars in a dark, cool place.

Pear jam

1 kg pears, 1.1 kg sugar, 3/4 cup water.

Sweet, juicy pears without any damage, ripe but still firm, rinse thoroughly in cold water, peel, remove the seed nest, cut along the fruit into slices 2 cm thick or into halves, blanch in boiling water for 4-6 minutes, cool . Then put in a basin with syrup prepared using water in which the pears were blanched, and cook until the slices become light.
It is necessary to continuously monitor the cooking of jam, and if some pear slices are already ready (become light), they must be removed from the basin and put in another bowl, and the rest should be cooked until fully cooked. At the end of cooking, put the slices previously selected from the pelvis back, then remove the pelvis from the heat. Arrange the pears in jars, pour over the syrup, close the lids and sterilize half-liter jars for 20 minutes, liter jars for 30 minutes. After sterilization, roll up hot jars immediately.

Pear jam with apple juice and citric acid "Smolyanskoe"

Ingredients:
1 kg firm sweet pears 1 cup apple juice 1 kg sugar 4-5 g citric acid

Cooking process:
Cut the peeled pears into slices and cook for 5-6 minutes in boiling water. Then cool and put in a syrup made from sugar and apple juice.
Boil the resulting mixture in 3 doses with breaks of 6 hours. Shortly before cooking, add citric acid. Arrange the finished hot jam in sterilized jars and seal.

Pear compote

For syrup: for 1 liter of water - 100 g of sugar, 4 g of citric acid, a pinch of vanilla sugar.

Put whole or halved pears into a saucepan with boiling syrup, bring to a boil. Cook over low heat for 10 minutes. Separate the pears in a colander, put them in jars up to their shoulders. Prepare the syrup using the water in which the pears were boiled, fill the jars with boiling syrup and sterilize for 15-20 minutes, then roll up.

Jam from pears

For 1 kg of pears- 500 g sugar, 4 g citric acid.

Peel ripe pears, cut into slices, remove the core, put in a blanching basket or cheesecloth. Pour 2-3 cups of water into a saucepan, place a basket or gauze with pears in it and simmer over low heat until the pears are completely softened. Rub the steamed fruits through a sieve, mix with the broth and boil in a saucepan to half the volume. Then add sugar, mix thoroughly and cook until tender. Pour into hot jars and seal.

Pear marmalade

For 1 kg chopped pears- 3-4 peas of allspice, 5 cloves; for 1 kg of puree - 0.4 kg of sugar.

Wash the juicy pears, cut into quarters, remove the core and place in cold water so that the fruits do not darken in the air. Put allspice and cloves in a gauze bag, lower it into a pan with pears. Boil pears until softened. Take out the bag and rub the pears through a sieve. Transfer the resulting puree to a basin, add sugar, lemon peels and cook over moderate heat, stirring constantly, until tender. When hot, put the marmalade into jars and close. To obtain a denser consistency, it is recommended to add apple puree to marmalade (20-25 percent of the total mass of puree).

Pear jelly

For 1 liter of juice- 750 g sugar, juice of one lemon.

Peel ripe and juicy pears from stems and seeds, wash thoroughly, cut into 4 or 8 parts and cook in plenty of water at a strong boil until the pears become soft. Then put them on a clean canvas and collect the flowing juice in a bowl. After 24 hours, drain the juice that has settled in the vessel, thus separating it from the sediment that has turned out at the bottom, add sugar and lemon juice to it. Bring the juice to a boil and boil, carefully removing the foam with a wooden spoon until the jelly becomes the required density (a drop of jelly on the saucer should solidify). Lemon juice is best added at the end of cooking. Pour the finished jelly into hot jars, cover with lids and roll up. For a better taste, you can add rum, cinnamon or other spices to the jelly.

Pear natural in own juice

Per liter jar- 2 tbsp. spoons of sugar, 4 g of citric acid, spices

Ripe and hard pears are peeled, cut into slices and tightly placed in jars up to their shoulders. Put sugar, citric acid, spices in each jar. Sterilize in boiling water: half-liter jars - 15 minutes, liter - 20-25, two-liter - 25-40 minutes.

Pear in lingonberry juice

For 2 kg pears- 1.6 kg of lingonberries, 160 g of sugar (for lingonberries), 1.2 kg of sugar (for juice).

Wash juicy but strong pears, divide into 4 parts, peel and free from sepals, stalks and seed nest. Sort the lingonberries, wash them, put them in a saucepan, add sugar and cook over high heat until the lingonberries become soft. Then strain the mass on a stretched cloth. Bring the resulting lingonberry juice to a boil, add sugar to it, put the cooked pears and cook slowly until soft. Then put the pears in prepared jars, pour juice and sterilize half-liter jars - 25 minutes, liter - 30, three-liter - 45 minutes. After sterilization, roll up hot jars immediately.

Pickled pears

For filling: 1 liter of water, 300 g of sugar, 0.8 g of cinnamon, 0.4 g of cloves, 0.4 g of star anise, 0.4 g of allspice, 8 g of vinegar essence.

Wash the pears thoroughly in cold water, peel (for delicate varieties, if desired, the skin can be left), cut in half, remove the seed nests. For whole canned pears (fruits up to 40 mm in diameter), cut off the stalk, remove the sepals, seed nest and cut off the skin.
Pears blanch for 2-7 minutes in a boiling 0.1% solution of citric acid and put in jars.
At the same time, prepare the filling with sugar and spices by boiling it for 5-10 minutes, then add acetic acid or vinegar. Mix everything thoroughly, strain, evenly spread the spices remaining after straining into jars. Pour the pears with the prepared marinade. Cover jars with lids and sterilize half-liter jars for 15 minutes, liter jars for 20, three-liter jars for 30 minutes. After sterilization, roll up the jars immediately.

Pear soaked with lingonberries

For 10 kg of pears- 2 kg cranberries; for the preparation of the wort: pa 10 liters of water - 10 teaspoons of curdled milk, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of dry mustard.

Place pears with dense pulp (twigs up) and lingonberries in rows in a tub or enameled bowl, shifting with blackcurrant leaves, and pour over the wort. After 8-10 days, take the pears for storage in a cool place.

Pears in Vinegar with Sugar

For solution for 1.2 kg of pears - 250 g of water, 400 g of sugar, 500 g of table vinegar, 10 g of cinnamon, zest of one lemon.

Rinse small pears in cold water and peel (the stalk is cut in half, the core is removed). After that, put the pears in water in which a teaspoon of salt is dissolved so that they do not darken. Then prepare a solution with the addition of sugar, vinegar, cinnamon and lemon zest. Put the pears in the solution and cook over high heat until soft, then remove from heat. The next day, put the pears in jars, pour infusion and sterilize half-liter jars for 12 minutes, liter jars for 18, three-liter jars for 25 minutes. After sterilization, roll up the jars immediately.

Pear preparation in Bulgarian

For a three liter jar- 2 kg of pears, 1 tbsp. a spoonful of salt, 4-5 leaves of geranium, 100 g of dogwood, a pinch of citric acid, 1.3 liters of water.

Take small fruits of a pear, you can even wild, peel the stalks, rinse well, carefully put in a three-liter jar. Add salt, geranium leaves, ripe dogwood berries, citric acid there. Fill with cold boiled water. After a day, turn the jar upside down and back 10 times. It will take 20 days - and the pickle is ready.

pear sauce

For 1 kg of pureed mass - 100 g of sugar.

Wash the pears thoroughly in cold water, put in a saucepan, add 1/3 of water and put on fire for 10-15 minutes. Then wipe the fruits, together with the liquid remaining in the pan, through a colander, put the resulting mass in a saucepan and add sugar. Bring to a boil and cook over high heat for 5 minutes, stirring constantly. Pour hot sauce into jars, cover with lids and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes. Roll up the jars after sterilization.

Sauce of peaches, pears, and apples with onions, tomatoes, sweet peppers, celery and coriander Fruit and vegetable chutney

Ingredients:
6 peaches 6 pears 6 apples 20 tomatoes 3 pcs. sweet green pepper 3 pcs. sweet red peppers 6 onions 1 celery stalk 2 cups sugar 1 cup 5% vinegar 1 teaspoon crushed bay leaf, coriander and black pepper mixture fresh or ground hot pepper and salt to taste

Cooking process:
Peel the fruit from the peel, core and seeds. Remove seeds from sweet peppers. Pass all vegetables and fruits through a meat grinder or chop in a blender. Boil the resulting mixture for 3-4 hours over low heat, adding spices and vinegar at the end of cooking.
Place the hot mass in sterilized jars, roll up, turn upside down, wrap and leave to cool completely. Serve as an appetizer, as a sauce for meat and poultry dishes, for hard cheeses, on toast.

Candied pear

You can't imagine a better treat for a winter tea party. Quite dietary, yet sweet and fragrant. Such candied fruits can be added to cereals, cottage cheese, sweet casseroles, biscuits. It is best to store candied fruits in glass containers with tight lids.

Ingredients:
Pears1 kg
Sugar1 kg
Citric acid 2-3 g
Water300 g

Cooking method:
Wash the pears, remove the middle and stalks, cut into thin slices
Blanch the pieces in boiling water for 10 minutes.
Transfer the pear pieces to cold water.
Prepare sugar syrup by dissolving sugar in boiling water.
Transfer the pears to a saucepan, cover with boiling syrup and let it brew for at least 4 hours.
Then boil them for 5-8 minutes. Remove from heat and leave again for 10 hours. Repeat this procedure 2-3 times until the pears become transparent. At the very last cooking, add citric acid. Stir, boil, fold in a colander so that the syrup from the pears is a stack. This will happen in about an hour.
Preheat the oven to 40 degrees and send candied fruits there on a baking sheet lined with baking paper. Cooking time is about 9 hours.

Confiture from pears and oranges "Memorable"

Ingredients:
1 kg pears 300 g oranges 1 kg sugar

Cooking process:
Make syrup from water and sugar and let it cool. In pears, cut the stalks, free from the seed chambers, cut the pulp. Peel the oranges from the peel and films, cut the peeled slices in half.
Put the fruit in a container for cooking jam and cover them with sugar. Leave the prepared mixture for at least 12 hours at room temperature so that the juice stands out.
After this time, put the container on low heat and sweat the contents until the sugar is completely dissolved. If there is too little juice and there is a risk of burning, add water at the rate of 100 ml per 1 kg of fruit.
After about 1 hour, remove the bowl from the heat. The next day, cook the mass for another 20 minutes. Pour the hot confiture into sterilized jars and close them with screw caps.

Pear-apple marmalade

Ingredients:
Pears - 1 kg; Apples - 1 kg; Sugar - 1-1.2 kg.

Cooking:
Wash the apples, cut out the core, bake in the oven until tender, rub through a sieve. Mix the finished puree with sugar and cook until it is reduced by one and a half to two times. If marmalade is prepared for the winter, then it is better to decompose the mass into jars and roll it up, but if it is not prepared for a long time, then gently put the hot marmalade into a mold and take it out in the cold, when it hardens, cut into portioned pieces.

Marmalade can also be prepared according to any jam recipe, you just need to cook longer so that it boils down 1.5-2 times.

Dried pears

Summer and autumn varieties containing at least 12% dry matter are suitable for drying. The fruits should be mature, with a small content of stony cells. It is recommended to use Bessemyanka, Tonkovetka, Autumn Bergamot, William Summer and others, as well as wild pears.

Fruits, depending on the size, are cut into halves or quarters (small ones are dried whole) and dipped in acidified or salted water. After the water drains, the slices are laid out on sieves or baking sheets and dried for 10-12 hours, first at 70-80°C, and finally at 50-55°C. Ready pears are kept in a box or box for 5-6 days to equalize moisture.

Mustard - Italian preparation

To prepare this dish, a whole assortment of various fruits (apple, pear, plum, peach, melon, fig, etc.) are used, as well as candied fruit, water, sugar, wine and mustard. The preparation of mastarda is quite simple - the fruits are simply boiled over very low heat in syrup for several hours or put into ready-made sugar syrup. Water can sometimes be replaced with white wine, and mustard powder is added only a few minutes before the dish is ready. In general, everyone can master the preparation of mastarda - you just need to want to.
In Italy, mastarda is prepared in different ways. We will consider the most classic recipe for this blank, common in the Lombardy region, in particular, in the city of Cremona.

You will need:
1 liter of water, 500 ml of dry white wine, 900 g of sugar, 30 g of dry mustard, 25 small candied fruits, 10 yellow plums, 8 red plums, 4 figs, 3 peaches and pears each, 2 apples, ½ melon.

How to cook mastarda:
Pour sugar into a saucepan, pour in water, bring to a boil, boil over low heat until the sugar is completely dissolved. Rinse berries and fruits, clean them of everything unnecessary - stalks, seeds, peel, chop arbitrarily not small and not too large. Put prepared foods and syrup, pour in wine, cook over low heat until tender (softening of fruit and transparency), add mustard powder, stirring everything with a spoon, boil for a few more minutes and remove from the stove. Arrange the fruits in syrup in clean jars, then put the jars in a large container with water and pasteurize from the moment of boiling for 40 minutes, then cork with lids. It will be possible to eat mastarda not earlier than in 2 months.

Pear wine

Due to the fact that the smell of ripe pears is well transferred to the prepared wine, the drink is fragrant and very tasty. It is made in many regions of Russia. When the time comes to harvest the fruits, I advise you to remember this recipe for homemade pear wine. The time spent on preparation will not be wasted.
For pear wine, you can use not only sweet juicy varieties, but also fruits that are not consumed fresh, such as wild pears. The taste of the finished drink depends little on the variety. It is difficult to get pure juice from pear fruits; in terms of the complexity of preparation, this recipe is second only to wine from plums. We will follow a similar cooking technology, but with some nuances that allow us to preserve the aroma of the raw materials.

Ingredients:
pears - 10 kg;
sugar - 5 kg;
water - 15 liters;
raisins (fresh grapes) - 100 grams.

It is better not to boil water, this is done only in cases where its quality leaves much to be desired. I advise you to prepare in advance (wash and dry thoroughly) the fermentation container. It can be a barrel, a bottle or a jar. In extreme cases, a food-grade plastic container.

Cooking process:
1. Dissolve sugar in warm (20-27°C) water. Add unwashed raisins or crush a few unwashed fresh grapes. Wild wine yeast lives on the surface of the berries, which will ferment the cooked pear must.
2. Wash the pears, clean them of rot and cut into small slices.
3. Add the segments to the fermentation container.
4. Pour the sugar syrup obtained in the first stage there, mix. It is better to leave a third of the volume of the bottle free so that there is room for foam and carbon dioxide that will appear during the fermentation process.
5. Put a water seal on the bottle or a regular medical glove with a hole in one of the fingers.
6. Place the container for several weeks in a warm (18-26°C) dark place for fermentation.
7. After the end of fermentation (the seal has deflated, the water seal does not let bubbles in for several days, sediment has formed at the bottom), pour the wine through a tube into another container, without touching the sediment at the bottom. Close the bottle tightly with a cork or reinstall the water seal (preferably).
8. Transfer the young wine to a dark cool (10-16°C) place and leave for 2-3 months for aging. Then again drain from the sediment, bottle and seal tightly with corks.
It is better to store homemade pear wine in a cellar or refrigerator, it does not have a clearly defined expiration date, over time the drink becomes lighter and tastier.

Good day, friends!

Personally, I always get excited when I see pear jam in front of me. Because it has a very beautiful uniform consistency and it is thick. And his color is chic, it is amber, but at the same time transparent, if you start scooping with spoons and add to pie fillings or just crush with. Depending on the type of fruit, such a delicacy can be emerald.

Undoubtedly, in order to cook pear jam and properly close it for the winter in jars, you need to know some rules. And follow the advice and recommendations from chefs or culinary experts. Start as usual if you are a beginner with the simplest recipes and move gradually to more sophisticated ones.

Such a miracle is cooked either in slices, that is, the fruits are cut into pieces, but if you have an ordinary wild game, then this is not necessary. Since the fruits are small and then you can use them whole. And what, remember how we did, they threw them straight into glass bottles with tails.

In general, choose and conjure, because I am sure that guests often appear in your house and you arrange fun gatherings. So why not treat them to such a delicacy. I think it's all for nothing, then let's go.

To begin with, you can take this short instruction and try this slightly sour and aromatic dish today. In this option, lemon will be used, which will act as an excellent preservative, it will prevent the jam from molding or jars flying up. Vanilla sticks can be added for a savory and unique taste if desired.

I think you will like this recipe right away, the secret of it is in cooking. To be honest, it resembles a five-minute, but only done in 3 calls.

The main thing is that all the pieces will be soaked in clear sugar syrup and will look even more gorgeous on a festive table or in a jar. Eating is a pleasure. I recommend to try.

You may notice that pear jam will be boiled many times, as I said at the very beginning, but this is what will help the slices not to boil soft and remain safe and sound.

We will need:

Conference pears - 0.5 kg
Sugar - 0.5 kg
Cinnamon - 0.5 sticks or ground as desired
Lemon, its juice - 2 tbsp

Stages:

1. Take pears, you can take absolutely any variety, wash well and chop into small cubes or pieces. Determine the size of the slices yourself, you can also chop into half rings.

2. Sprinkle fruit with granulated sugar to release abundant juice. If you have a lot of pears, then after you start chopping them they will begin to darken, as can be observed with apples.

For this purpose, after cutting a couple of fruits, sprinkle with freshly squeezed lemon juice, then sprinkle with sugar. Then again fruit, juice and sugar. Thus, the pieces will not have time to darken.

3. After a few hours, if possible, leave overnight and start cooking. During this time, all the sugar will almost melt. You will have to boil the mass over low heat. Boil for 5 minutes in this sweet-sour syrup. Next, cool the jam, and boil it again after 6 hours. You can wait 12 hours, the main thing is that it has already cooled down.

Advice! You can do otherwise, you can cook for about 1 hour in general, so as not to make several cooking calls. When foam forms, remove it with a tablespoon.

4. And as another 6 hours pass, again bring the mass to active seething and cook for 5 minutes with a cinnamon stick and lemon peel (15-20 g).

5. Pour hot into clean and dry sterile jars, preferably if they are liter or half liter. So it is more convenient and practical. Take a special key and wrap it under the metal cover. Put on a towel and leave to cool for 24 hours.

Store in a cellar or cool place. Bon appetit!

How to cook thick pear jam

And indeed, how to do it. If you haven’t understood yet, then I think I’ll show you another simple way to prepare such a blank.

The cooking process itself will be fundamentally different from the previous one, although if you look at the products, they will seem completely familiar to you. So what are the differences? Read below and you will understand everything.

By the way, the best jam comes from the wild pear. All the same, this is so, rather than what you use store-bought or imported fruits.

We will need:

Pears - 2 kg
Lemon - 2 pcs.
Sugar - 2 kg
Water - 2 tbsp. or 500 ml

Stages:

1. I suggest this time cut the lemons into half slices, but first wash them together with the pears in running water.

By the way, so that bitterness is not present in the finished form, you should hold the lemons for a minute in boiling water, not yet cut, so that the boiling water douses the skin.

Remove the seeds from the fruit and discard them.

2. Peel the pears from the skin, especially if you see that it is crumpled and ugly. Cut into lengthwise segments.

3. Now make syrup with lemons. Place sliced lemon slices in a saucepan, cover with water from a boiling kettle and cook for 5 minutes. And then take out all the slices with a clean slotted spoon.

If the broth came out cloudy or with particles, take a sieve and strain. Then add sugar and stir. Simmer over low heat until simmering until the sugar is completely dissolved.

4. Now take the dishes in which you will cook the treat. Lay out the pears first, and then slices of lemons on them. Pour in the boiled prepared syrup. Close the lid and soak for one hour.

5. All the fruits were soaked with such a decoction, and the pears gave away their juice, now it remains to boil the mass again and cook after boiling for about one or one and a half hours. During the cooking process, it is recommended to stir the jam.

Wow! Since lemons are used in this dessert, it can be observed that due to this, the syrup will have a transparent structure, and will help the mass to thicken faster, and the fruits themselves will be amber in color when they begin to be laid out in jars.

6. Pour into sterilized jars only when hot. Cork tightly with lids and let cool at room temperature under unnecessary things, turn the jars upside down.

Interesting! Pear jam prepared in this way costs a very long time and not a single year. Unless, of course, you get to it first.)

Five-minute pear - the best recipe for the winter

We got to the next outstanding culinary masterpiece. About which I want to say so, dear friends, take it and do it. If you want to keep a maximum of vitamins and nutrients, then this is what you need.

It is in such cases that fruits are subjected to heat treatment to a minimum.

The color of the delicacy comes out like amber, and the syrup itself, after the entire cooking procedure, becomes transparent like a glass, and gleams in the sun. The only nuance here is that you need to take fruits that are not overripe, otherwise they will turn into jam or jam. Of course, this is also very tasty, but at the moment we need a different effect.

But, again, if you take too green and unripe pears, then the taste will not be so pronounced. So catch the right and right moment. See that the pulp is compacted, not soft, and then it will definitely turn out perfectly.

We will need:

pear ripe or unripe - 1 kg
sugar - 1 kg
water - 180 ml

Stages:

1. Prepare the dishes for work, and collect sugar in it and add water. Stir. Put on fire and cook on low heat so that caramel does not turn out. As the grains dissolve, add the prepared fruit.

2. Wash and peel the pears in advance with a vegetable cutter, it is more convenient to use than a knife at this stage. It is she who cuts the skin in the thinnest way. Cut each fruit first in half, and then in half again.

3. Get 4 handsome. Remove the seed box, remove the tail.

4. Do this work with all the other pears. Then chop with a kitchen knife into half moons. Each such thing should be no more than 4 mm thick.

6. After the time has elapsed, start cooking on the stove in medium mode. Simmer after active seething for 5-6 minutes, then let cool to room temperature. And then repeat the procedure a total of 3 times (boil, cool, boil, and so on). The syrup will turn yellow before your eyes and turn into a beautiful color.

7. After the jam boils for the third time for 5 minutes, do not turn off the fire, but continue to cook for another 30-40 minutes, until the consistency you need. Then take glass containers and pack the finished treat in sterile jars. Get two small jars.

Close the lids and cool, and then eat for health, and especially when the rise of viral diseases along with and. All the best!

Transparent pear jam with citric acid slices - you will lick your fingers!

Well, now let's try to cook a delicacy from purchased fruits. It will be much sweeter if you cooked from a regular game. Well, this is understandable, there is no point in even explaining it. Therefore, for a pleasant sourness, we will add a lemon, and besides, it will help the jam not to ferment. What is the same, not a little important.

We will need:

Pears - 1.8-2 kg
Sugar - 1.8-2 kg
Drinking water - 160 ml
Citric acid - 0.5 tsp

Stages:

1. So, rinse the fruits in running water, and then cut them into quarters with a sharp sharpened knife, while removing the bones.

Note that you need to cut into pieces thinly, no more than 4-5 mm.

2. Next on the plan is the preparation of syrup, it is done very quickly. First, place sugar in a saucepan and pour in water, bring to a boil over medium heat. Then add chopped fruit. The syrup should soak all the pear slices. Help me do this with a spoon.

Use only good and high-quality dishes, such as an enamel bowl or a stainless steel container. It is also desirable that the saucepan has a three-layer bottom.

Cook for the first time for 20-30 minutes, and then cool and repeat the procedure after 3-4 hours, that is, boil again and simmer again for the same amount of time. As soon as the mixture cools down again, boil again and add citric acid so that it fixes the color and prevents mold from developing during storage. Boil again for 20 minutes.

3. The last and most important step remains - the layout of the clean banks.

4. Cover with lids or cover with parchment paper, and tie with threads, as our grandmothers or great-grandmothers did. Such pear jam with slices will certainly give you a good impression and a sweet tea party with friends and family.

Wild game jam - a simple recipe from a whole pear

It seems to me that no one has ever canceled this royal dessert. After all, this is how all the kings were fed in Rus', it was only later that they began to cut it into pieces, or make jams and jams. So what remains only to repeat and remember the entire recipe.

And how it will look chic, just a delight. At home, making such a miracle will not be a huge task. In addition, if there is a proven recipe that is considered one of the best on the Internet.

Rotten pears, lemons or forest beauty and other small small varieties are perfect here. It is these that look just magical in a jar, and then in a vase.

Wow! Imagine, as if chupachupsiki on a stick. After all, we will not cut the ponytails. In general, surprise everyone for health.

I want it to turn out not liquid, but rather slightly jelly-like. In general, this gourmet turns out to be like marmalade, and a sprig of mint as part of the ingredients will make a refreshing effect. You can add whatever you like and make assorted summer and autumn fruits.

I think that the recipe is original, but at the same time very, very tasty. I think that you even want to make such a blank in a 3 liter jar.

Remember! The proportions of pears, granulated sugar and water are 1 to 1.

We will need:

lemon pear - 2 kg
sugar - 2 kg
water - 2 l
citric acid - 1 tsp
mint - bunch
positive attitude

Stages:

1. Take a bowl with the main ingredients, pierce each pear with a fork in several places. Or you can sit and poke with a toothpick, in case there is no cutlery. Where would he go, ah-ha.

2. Wash the mint and put it in a saucepan, followed by clean fruit. Boil water in a separate bowl and add after granulated sugar, until the grains dissolve and citric acid. And immediately fill the pears with mint with such a potion. Let the fruit soak completely and cool to room temperature.

It is advisable to make oppression on pears, that is, take a jar of water and put it on a plate so that the fruits are completely bathed in syrup.

After that, put the pan and let the whole mass boil, but not actively. Turn off the stove as soon as you see bubbles. Cool again to room temperature. Don't stir it, it smells very fragrant.

3. After 6-8 hours, repeat this procedure again, so 2 times. It turns out that they boiled four times, notice that the pear is not boiled, but soaked, the color is marble.

4. Sterilize the jars in advance, and then pack them with a spoon. Discard the mint sprigs.

5. Take the seamer in your hands and screw it under the iron cover. I agree that the recipe is long in time, but as they say, the game is worth the candle. It turned out amazing, try it!

Lemon pear jam recipe

Next, we will consider another masterpiece, but I suggest watching a video from the YouTube channel for a more detailed and detailed study. Take hard varieties of pears and create for your health. And the author will only help you with this, and will bring orange and lemon here.

Delicious whole pear jam for the winter

Do you want to plunge into childhood again, and so that memories flood in like a river. Then cook this sweet and insanely savory treat from pears, while leaving sticks on the fruits. Let the fruits languish in syrup, and then fall straight into the jar.

At the sight of such a charmer, saliva will run like water, so treat yourself and you with such a tempting offer. And the smell will be magical that the neighbors from the lower floors will come running. The secret here is another secret ingredient, namely its juice. It turns out fantastically cool, try to do it yourself!

We will need:

sweet pears - 1.5 kg
sugar - 1.5 kg
orange - 1 pc.
vanilla sticks - 1-2 pcs.
water - 250 ml

Stages:

1. Wash the fruits, but do not remove the stalk, so that your children can then mess up and crunch as if it were a cockerel on a stick.

2. Prepare the syrup, mix water with sugar and cook after boiling for 1.5 minutes. Then lower all the pears and cinnamon sticks, cook for 5 minutes after active boiling. After cooling in a cool place, but not in the refrigerator. And then again bring and boil for five minutes after boiling. Thus, you need to make 3 passes.

3. But when, boil and actively see bubbles for the third time, pour in the juice of one orange. Simmer another 5 minutes.

4. What a miracle happened. Take clean jars and a lid and pack them into jars. Use a special key. Happy discoveries!

Video on how to make pear and plum jam

And if you want to make a duet, I think now is the time, because not only pears, but also, for example, plums, have already ripened in the garden. Or maybe apples. In general, this combination is interesting, in any case, it smells insanely delicious, and the taste is quite pleasant and sugary-sour.

I think that when there are whole mountains of fruits, you can try, take several types in one delicacy at once. After all, in winter you often want something unusual. You know how it happens, now I would eat something, but I don’t know what. Here, please take note.

Whole pear jam with tails in sugar syrup for the winter

Here is another recipe that can also fall into your piggy bank, since it is not laborious in the time period. And the result will only please you. In addition, if you find a northerner, you will fall in love with this dish even more. Because just such a pear has a taste with a slight sourness, and there is also a sufficient amount of sweetness.

Often you can find options when pears begin to be combined with walnuts or berries.

My kids love this pear preparation, because it is convenient to eat. You take it by the tail and drag it into your mouth. You sit and lick your fingers. What else do children need to be happy? Have fun, well, here you can do it too).

We will need:

pears - 3 kg
sugar - 2.7 kg
water - 6 tbsp. 200 ml
citric acid - 0.5 tsp

Stages:

1. Pierce all the pears with a fork, wash them in running water in advance. If the fruits are rotten or defective, discard them.

2. Combine sugar and water, boil and add prepared fruits. Cook over medium heat, without stirring, lightly pressing with a spoon on the fruits so that they bathe in syrup for 5-10 minutes.

3. Next, cool to a temperature of 20-30 degrees. And boil again and add citric acid in the amount of 0.5 tsp at the very end right before turning it off. Thus, the sweet solution will lighten and not be very dark.

It remains only to arrange such a treat in clean jars and tighten with metal lids. Flip to the other side and throw on a blanket. Cool and lower into the cellar or closet.

The recipe for pear dessert in a slow cooker with poppy seeds and lemon is very, very tasty!

If you want to achieve maximum density, then cook jam or jam from pears. Well, I don’t know, maybe you call this consistency confiture. In principle, there is not much difference. The main thing is that it comes out pretty tasty.

Then run to the supermarket or bake yourself, buns or other sweets and scoop such pear jam with a spoon and enjoy tea drinking with your family.

I’ll make a reservation right away, you can, yes, use a multi-oven, or, if you don’t have this electrical appliance, take an ordinary enameled or stainless pan and do it. Just by working in a slow cooker, you can easily weld such a charm right on your summer cottage.

We will need:

peeled pears from seeds and skins - 750 g
sugar - 200 g
poppy - 1 tbsp
lemon juice - 1-2 tbsp
vanillin - a pinch (optional)

Stages:

1. So, chop the pears into pieces and sprinkle with sugar in a multicooker cup. Plus add lemon juice. Wait a couple of hours for the juice to stand out.

2. Then turn on the Frying mode in Redmond or Polaris and simmer the mass for 25 minutes after boiling at a temperature of 120 degrees. And then take a blender and grind until a homogeneous dense consistency. Wow, such puree as baby food came out. Consolidation. Let cool.

3. Fry poppy seeds in a pan and crush with a whisk in a mortar. And add to warm jam, stir and cook again for 10 minutes, then let stand again. Repeat these steps 2 more times, cook, cool.

4. In principle, you can cook not 3 times, but four or vice versa 2 times, depending on what consistency you are pursuing. As you achieve the desired, throw in the vanillin, stir and you can take and pour into jars.

Fragrant, especially juicy, sweet pears will not leave anyone indifferent. But unlike our native apple gardeners, they don't store well. Therefore, all our efforts should be directed to the preservation of fruits through conservation.

We harvest from trees and send according to recipes for preservation.

Like most fruits, pear is very good in its own juice.

We will need: 1 kg of fruit, 1 glass of water, 100 g of granulated sugar (sweet teeth can increase the amount), 4 grams of citric acid.

We select ripe pears. Having cut off not very good places, cut in half, removing the core with bones. We put processed fruits in pre-prepared sterilized jars. Sprinkle with sugar and, adding the required amount of water with citric acid, send it to a cool place for 2-3 hours so that the fruits release juice.

After that, close the lids (do not roll up) and send to pasteurize: half-liter jars for 15 minutes, liter - 20. Next, roll up, turn over, wait for complete cooling, send for storage.

yummy compote

For syrup you need: for 1 liter of water, 250 g of sugar, citric acid no more than 1 gram.

For this recipe, it is necessary to select hard pears, which we also cut, take out the bones with the core. Having prepared the fruits, we dip them in acidified water so that the pears do not darken. Prepare the syrup with water and sugar, bringing to a boil. We fill the prepared jar with fruits, fill it with hot syrup. Cover with a lid, pasteurize for 25 minutes, then roll up the lid, turn over.

For a variety of taste and color, you can add other fruits when preparing compote. The following combinations of pears with apricots and apples are considered the most successful - in a ratio of 3: 2: 1; with plums, mountain ash - 3:2:2. Summer pears are good with raspberries - 4: 2, and gooseberries, cherries. - 3:1:1.

pickled pears

Ingredients for the marinade: 0.5 l of water, 250 g of granulated sugar, 5-6 peas of allspice and cloves, 100 ml of 9% vinegar.

We prepare the marinade, for this we add sand, spices to boiling water, cook, stirring for about five minutes until the sugar is completely dissolved. When finished, add vinegar. Prepared slices, sprinkled with lemon juice so as not to darken, put in jars and pour the finished marinade. Pasteurize for about 10-15 minutes.

pear puree

We cut ripe juicy fruits, put them in enameled cooking utensils. You can add water 50 ml per 1 kg, if the pears are very ripe, then this is not necessary. Boil (time depends on the variety) in its own juice until soft. Remove from heat, using a blender, beat until smooth or just grind through a colander.

We add a little citric acid to the resulting mass, it is a preservative for the pear and does not allow bacteria to multiply. Put it on the fire again, bring to a boil, simmer for another 3-5 minutes. Having laid out in sterilized jars, we order. Turn over, wrap, leave to cool.

Juice with pulp

Ingredients for preparation: 700 g pear puree, 300 ml sugar syrup.

We clean the fruits, cut out the core, remove from the seeds and tails. Cut into slices, send to the cooking container. For 1 kg of fruits, adding 400 ml of water, cook for about 15 minutes over low heat. Grind the boiled pears with a meat grinder, passing twice through a fine grate. We prepare the syrup - the proportions of water and sand are 1: 1. To the scrolled puree, adding syrup, continue to cook for 5 minutes over low heat.

But that's not all. Remove from heat, pass through a sieve twice. Again on the fire, bring to a boil, pour the juice into sterilized heated jars. We cover with lids, pasteurize small jars for 10 minutes, liter -12, 3-liter 25. And, finally, roll up, turn over, cool.

Now I want to offer recipes that do not require preservation for the winter. As they say - from the tree immediately to the table.

Pears with celery

You need: 200 g of celery root, 2 large fruits, 0.5 cups of sour cream, 50-100 g of nuts, granulated sugar to taste.

Three peeled root celery on a fine grater, and pears on a coarse grater. We put it in a bowl, mix everything, season with sour cream with granulated sugar (the main thing is not to overdo it), sprinkle with pre-chopped nuts on top. We send to the table.

Pears with cheese

We cut the fruits with cheese into thin slices, season with mayonnaise. Garnish with lettuce leaves and sweet pepper slices.

pear pudding

You will need the following products: 500 g of pears, half a liter of milk, 1 cup of sifted semolina, 2 eggs, 50 g of margarine, 100 g of granulated sugar (adjustable to taste), 2 tbsp. tablespoons of peeled nuts, pitted raisins, salt to taste.

We cook the usual semolina porridge in milk, cool. Then gradually add margarine to the porridge (it tastes better with butter), yolks, raisins, chopped nuts, whipped proteins, salt, mix everything well. In a baking dish, lay out the resulting mass in layers, then a layer of finely chopped pears, so we alternate several more times (the last top layer is pears). We put in a preheated oven, baking until fully cooked over medium heat.

Baked pears are as tasty as apples

We stuff the pear with chopped nuts, having previously cleaned it from the core. Drop a little honey on this yummy, send it to bake in the oven. Waiting, swallowing saliva.

Here is an interesting video. Dried pears.

Bon appetit everyone!

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How delicious and unusual to cook pears for the winter to treat the whole family on frosty days with a fragrant and vitamin summer dessert? We have already offered you traditional preparations for the winter from pears:

However, in addition to the usual, slightly boring duchesse jams, marmalade, compotes and jams, I want to prepare pears for the winter according to interesting recipes. Editorial women's site offers you three delicious preservation options pears.

Pears for the winter: a recipe for pickled pears

Such pickled pears can be used for salads, vegetable stews and an original side dish. They also go well with meat and poultry.

Ingredients:

1 kg pears,
5 st. spoons of sugar
5 st. spoons of 9% vinegar,
2 g citric acid,
1 cm ginger root
0.5 teaspoon ground cinnamon,
5 cloves,
pepper to taste
1 liter of water.

Cooking:

Wash the pears, remove the tails, if the skin is hard, it is better to peel it. Chop the ginger.
Add citric acid to the water and blanch the pears for 3-5 minutes. Then cool in cold water.
Arrange the pears in prepared sterilized jars.
Prepare the marinade. To do this, add sugar, spices, vinegar to boiling water and stir until the sugar dissolves.
Pour the pears with boiling marinade, cover with lids and sterilize the jars for about 15 minutes.
Roll up the jars, turn them upside down, wrap them in a blanket and leave to cool completely.

Pears for the winter: a recipe for drunken pears

If you don't feel sorry for wine for culinary purposes, try experimenting with an unusual seaming. It is quite possible that these drunken pears for the winter will be the first to leave your stores as your favorite treat.

Ingredients:

600 g pears,
250 g sugar
1 st. a spoonful of lemon juice
0.5 teaspoon ground cinnamon,
0.5 tsp ground ginger,
20 cloves,
0.7 l dry white (or semi-sweet) wine,
300 ml of water.

Cooking:

Pour sugar, cinnamon, ginger into the water and boil the sugar syrup.
Wash the pears and scald with boiling water. Stick 3-4 cloves into each pear.
Dip the pears in the syrup and boil for 10 minutes. Then remove the pan from the heat and leave covered for 3-4 hours.
Drain the syrup into a bowl. It will no longer be needed in seaming, but you can use it for culinary purposes, for example, to soak a cake.
Pour wine over pears and add lemon juice. Bring to a boil and simmer for 20 minutes over low heat.
Transfer the pears to prepared sterilized jars. Pour in boiling wine and roll up.
Turn the jars upside down, wrap them in a blanket and leave to cool completely. Store pears for the winter in a cool room.

Pears for the winter: assorted jam recipe

A pleasant, tender, fragrant assortment of pears, apples and grapes - why not a treat for a winter tea party?

Ingredients:

1 kg pears,
1 kg of apples
500 g grapes
1 lemon
2 kg sugar
0.3 l of water.

Cooking:

Remove skins and seeds from pears and apples and cut into small cubes or slices. Squeeze out the juice from the lemon. Drizzle pears and apples with lemon juice to keep them from browning.
Boil the sugar syrup of the desired consistency. Place the grapes in the boiling syrup and cook for 5 minutes. Then add pears and apples and cook for about 1 hour. At the end of cooking, pour in the remaining lemon juice.
Arrange hot jam in prepared sterilized jars and roll up.
Turn the jars upside down, wrap them in a blanket and leave to cool completely.

Bon appetit!

You can make a lot of preparations for the winter from pears - compotes, jam, mashed potatoes, jam and much more. Canned pears are good not only as an independent dessert, but also as a filling for pies, buns, cake decorations.

Pear jam in 7 steps

Now is the time to harvest fruit crops. In this regard, Nadezhda Guseva, head of the department of selection and reproduction of fruit and berry crops of the Buryat Research Institute of Agriculture, shares her recipe for pear jam.

Cooking method

Wash fruit thoroughly.
If the pears are large, cut in half.
Place in a basin in a small portion - 3-4 kg. Pour in water so that the pears are covered.
Put to cook for 30-40 minutes. Drain the remaining water and let the pears cool.
Then pass (wipe) through a sieve or colander with small cells. In the resulting puree mass, add sugar per 1 kg of mass - 600-800 g of sugar.
Boil the mass in small portions - 1-2 kg each over low heat. With a single brew - 1.5-2 hours. With double cooking - 30-40 minutes each: boil, leave, repeat the next day. Can be boiled 3 times - until thickened.
Arrange the jam in a glass container, preferably small - from 0.25 to 0.5 kg.

canned pears

This is a real dessert that can fully replace high-calorie pastries. Pears canned in their own juice can simply be eaten as a snack, or you can cook delicious desserts from them - pears with chocolate, toppings for cakes, fruit salads.

Ingredients:

Pears - 4-6 pcs.
Sugar - 2 tbsp. l.
Water - 2 tbsp. l.

Cooking method

Wash the pears. With a sharp knife, remove the skin, cut the pears in half, remove the seeds and stalks. You can preserve it in halves, or you can cut it into thin slices.
Place the pears tightly in the prepared sterilized liter jar.
Sprinkle with sugar and add a tablespoon of water.
Close the jar tightly and place in a pot of water (at least 70 degrees). Sterilize for half an hour.
Turn the jar upside down and leave in this position until cool.

pear jam

Almost every house has its own secret recipe for pear jam. Our version is very quick to prepare and delicate in taste.

Ingredients:

Pear pulp - 4 cups
Lemon juice - 2 tbsp. l.
Pectin - 2-3 tbsp. l.

Cooking method

We wash and clean the pears, cut into small pieces, crush a little with a spoon so that the pulp releases the juice.
Add lemon juice and pectin.
Put on medium heat and bring the mass to a boil.
Pour sugar and stir over low heat until cooked.
Jam is ready if its drop, laid out on a saucer, does not spread.
Transfer to a jar and roll up.

Pear compote

One of the most delicious fruit compotes. Therefore, if you cook it, then more than one jar. He drinks very quickly and with pleasure.

Ingredients:

Pears - 1 kg
Water - 1 l
Citric acid - 2 g
Sugar - 200 g

Cooking method

My, we clean medium-sized pears from the stalks.
Blanch them whole in boiling water with the addition of 1 gram of citric acid for about 10 minutes. When the pears become soft, cool them in cold water. If you are making compote from pieces, then you can skip this step.
We put the pears in jars.
Cooking sugar syrup. To do this, dissolve sugar, 1 gram of citric acid in a liter of water and bring to a boil.
Pour the syrup over the pears.
We sterilize three-liter jars for 30 minutes in hot water.
Roll up the lids and turn to cool.

Pear jam th

Jam is made from dense small fruits of pears. It is cooked simply, and does not require any additional and auxiliary ingredients, except for vanilla and, of course, sugar.

Ingredients:

1 kg pears,
0.5 kg of granulated sugar,
1 pinch of vanilla (optional)

Cooking method

The fruits are washed, peeled, the peel is cut off from them (although you can leave it).
Then they are turned in a meat grinder or mashed with a blender until smooth.
Sugar is added to the pear puree, and it is left for at least an hour to dissolve the grains.
After 1 hour, the dishes with the mass are put on moderate heat, seasoned with vanilla, and boiled, stirring, until tender. After the moment of boiling, the strength of the fire can be increased, remembering to periodically stir the jam to prevent burning. The dish is checked for readiness in this way: a drop is made on a saucer with jam, if it thickens when cooled, then it is ready.
The finished dish is set aside in the same bowl in which it was cooked, so that it stands and the foam on the surface dissolves. And only after that the jam can be poured into the prepared container and rolled up.