Be sure to prepare this drink (photo above). It turns out to be very aromatic and rich. The compote is prepared quickly, since it does not require sterilization and double filling. This moment greatly simplifies the cooking process itself, and time is saved due to this.

Ingredients for one 3 liter jar:

• 3-4 pears,
• 1 medium or large branch of grapes,
• three liters of water (it is better to use filtered water rather than tap water),
• a glass of granulated sugar (150 grams).

How to prepare compote:

Wash the jar well, preferably with soda, to degrease it. Dry the jar; to do this, you can simply put it in the sun or put it in the microwave for a minute. Thus, the three-liter jar will undergo the sterilization process. Cut the pears into large pieces and place them on the bottom of the jar.

Wash the grapes, pick each berry from the branch. Wash and place on top of the pears.

Now add sugar.

Pour water into a saucepan, place over high heat and bring to a boil.

Pour boiling water very carefully so as not to get burned and not to pour directly into the jar. Immediately seal the jar with a metal lid. Leave the compote of pears and grapes to brew at room temperature for a day, and only then transfer it to a dark place for storage.

Compote with pears, honey and orange

The amazing combination of products in the drink energizes you for the whole day and quenches your thirst well.

Ingredients:

• honey – 1 glass;
• granulated sugar – 50 g;
• lemon juice – 3 tbsp. l.;
• cloves – 3 buds;
• pears – 10 pcs.;
• large oranges – 2 pcs.;
• lemon – 1 pc.;
• water – 2 liters.

Preparation:

First, prepare the syrup, mix honey, cloves in a saucepan, pour in lemon juice, water, add granulated sugar, mix everything, put on low heat, bring to a boil.

Before adding sugar, taste the syrup; if it is sweet enough for you, then do not add granulated sugar.

Sort the pears, leaving only dense and undamaged fruits, rinse, peel, cut into two parts, remove the core. Simmer in syrup for 10 minutes. Peel the oranges, divide into slices, transfer to the pan with the pears, and cook for another 10 minutes. Rinse the lemon well under running water and rub the skin with a hard sponge. Cut thinly into half rings and add to syrup with fruit.

Boil the resulting compote for about 10 minutes, pour into a sterilized jar and seal with a lid. Cool naturally and store.

Also try making compote from zucchini and cherry plum with pineapple flavor, it turns out very unusual.

Compote of pears and apples without sterilization

For those who do not want to process 3 liter jars by sterilization, but really want to roll up a few liters pear compote for the winter, I recommend using this particular recipe.

Ingredients:

• pears – 4 pcs.;
• apples – 3 pcs.;
• sugar – 1 glass;
• water – 2.5 l.

Preparation:

Wash the jars with the addition baking soda. Wash the fruits, cut into slices, removing the core and tails. Transfer to jars.

To prevent the preserves from exploding, it is necessary to choose fruits with thick skins.

Boil water, pour it into a container with chopped fruits, cover with a lid and after 20 minutes pour the water back into the pan. Add granulated sugar to the pan and simmer the syrup over low heat for 5 minutes. Fill 3 liter jars with pear and apple with boiling syrup, roll up the lids, turn over and wrap in a warm thing until it cools.

Compote of pears and plums for the winter in a 3 liter jar

Have you ever made a delicious pear compote? If yes, then I propose to improve it a little and add plums. In addition, I recommend making this kind of drink for the winter and enjoying its amazing taste already in the winter season. There is no need to cook the compote on the stove in order for the fruits and berries to remain completely intact. Simply bring the water to a boil and pour the fruit into the jar and just roll the lid tightly. As you can see, there is nothing complicated in the cooking process, so I recommend immediately moving on to the list of ingredients, and only then to the cooking process.

So, prepare the following ingredients:

• pears,
• plums,
• sugar to taste,
• three liters of filtered water.

How to cook:

In addition to the listed ingredients, you can add a couple of slices of lemon to the compote to give it an even more interesting taste. Yes, and mint sprigs will make their own adjustments, making the drink even better. Some people also add thin slices of orange to the compote. I think it will also be appropriate.

So, first of all, wash the pears. Chop them or leave them whole, cutting off only the tails. Place in a three liter jar.

Sort through the plums; be sure to throw away any soft or spoiled ones. Good berries wash and place in a jar without removing the seeds.

Now add sugar. I add 150 grams of sugar to a jar of this size, and the compote comes out sweet to taste. You can safely reduce its amount if you like compotes not sweet, but sweet and sour. Pour filtered water into a suitable saucepan, put it on the fire, and let it boil completely. Now pour boiling water into the jar with plums and pears.

Seal the jar tightly with a lid, using a special sealing wrench for this purpose.

The compote will not immediately become beautiful; it usually changes color no sooner than after a day. It is best to store the drink in a pantry, away from direct sunlight.

Recipe for pear and mint compote for the winter

I really like the flavor of mint, so I decided to add it to the drink. Everyone was pleased with the result.

Ingredients:

• pears – 1 kg;
• sugar – 1 glass;
• vanillin and citric acid - on the edge of a knife;
• water – 3 l;
• mint – 2 sprigs.

Pear is an extremely tasty and healthy fruit and it cannot be kept fresh for a long time, so it is better to preserve it. Pear compote for the winter is a simple drink that can be prepared. It is important to know which are positive and which negative qualities has such a pleasant and popular fruit.

What is important to know about pear

Benefit:

1. Thanks to its composition, the pear will perfectly help in the fight against muscle pain after sports.
2. Pears contain pectin, which has a positive effect on the condition digestive system and helps her function fully.
3. If you make a decoction based on pears, it can be used for medicinal purposes, namely to combat elevated body temperature.
4. If a person is tormented by a cough, he can eat a boiled pear, which will alleviate the condition and allow him to forget about the cough for a while.
5. For constipation, it will be useful to drink pear compote or eat a pear that was boiled for this compote.
6. The fruit contains a lot of fiber, which improves intestinal function, removes toxins from the body and helps normalize bile secretion.
7. For those with diabetes, it will be useful to eat pears, as their composition helps reduce blood glucose levels and also has antibacterial properties.
8. For gastritis, pears are quite useful during the chronic process, since their composition has an astringent effect and the ability to improve the functioning of metabolic processes in the body.
9. Pears contain many different vitamins, microelements and fiber, so they are great for those who want to lose weight and in addition to adding them to the body useful substances, quickly and easily satisfy hunger.

Having such a variety of properties, pear compote for the winter turns out to be very useful!

1. For diseases such as pancreatitis, pears are contraindicated - they can cause a severe exacerbation of the disease due to the abundance of fiber.
2. If there is an exacerbation of any intestinal disease, then pears should not be consumed, since due to their composition they can provoke a severe deterioration of the condition.
3. Pear can cause significant harm to the body if consumed with heavy food or if washed down big amount water.

It is better to avoid pears on an empty stomach or after a heavy lunch. Fresh pears are heavy food.

One of the most popular drinks in winter is compote. The variety of fruits and berries and the possibility of their combinations allow you to make drinks for different tastes. How to prepare pear compote for the winter? Simple recipes preparations are outlined below.

There is no need to use overripe pears to make compote. The pulp will quickly boil and make the drink cloudy.

A drink that will refresh and saturate the body with vitamins during the cold season is prepared pear compote for the winter. Both adults and children will like it.

Exist various options preparing pear compote for the winter. You can safely adopt one of the recipes for this wonderful drink!

Simple pear compote for the winter

To prepare it you will need the following ingredients:

• pear (medium size) - 1.5 kg;
• water, boiling water 3 l;
• sugar - no more than 3 glasses.

For compote, it is better to use dense, unripe fruits without dents. The most delicious drink is made from fresh homemade pears.

The process of preparing homemade pear compote for the winter:

1. Place the fruit in a large container. Rinse them thoroughly.
2. Prick each pear with a fork.
3. Rinse the jar using baking soda or laundry soap. Sterilize it using one of the following methods. For example, holding it over steam. It is also worth boiling the lid.
4. Place the fruit in the jar. Pour boiling water over them for 5 minutes.
5. Pour the water back into the pan. After adding sugar, cook the syrup over medium heat until it boils.
6. Pour hot syrup into the jar and seal the jar.
7. Cover it with a towel.

If the skin of pears is very dense and hard, then it is better to cut it off. Otherwise, the drink will not get the maximum taste.

Pear compote for the winter without sterilization

To save time and effort, you can make compote using a shortened version - without sterilization. Such drinks are not inferior in taste and benefits to canned ones, but they have a shorter shelf life.

For a 3-liter jar, prepare:

• pear (not large) - 1.2 kg;
• water – about 3 l;
• granulated sugar - 100 g;
• citric acid to your taste

The process of preparing pear compote without sterilization:

Delicious and aromatic pear compote is ready for the winter! Now you can enjoy the taste of wonderful pear compote!

To give the compote a richer shade, you can add plums, apples, cherries, rowan berries, black currants, raspberries, and viburnum.

Pear compote with citric acid

Citric acid will help make the compote less cloying.

In the middle of the pear lies its wonderful scent. Boil the inside of the fruit separately, strain and add to the syrup. The drink will be very aromatic!

To prepare this compote you will need:

• hard pear fruits;
• sugar – no more than 300 g;
• lemon (citric acid) (1 teaspoon);
• a little vanillin or cinnamon;

The process of preparing pear compote for the winter with citric acid:

Do not keep pears in water for too long, they may lose their beneficial properties.

Wild pear compote for the winter

Wild pear varieties have medicinal qualities. You can make a delicious drink from them.

Main ingredients:

• wild pears - no more than 1.5 kg;
• water – 1.5 l;
• sugar (sand) – no more than 300 g;
• lemon (citric acid) – 1 teaspoon.

The process of preparing wild pear compote for the winter:

A compote of aromatic pears prepared for the winter will quench your thirst well, energize you and provide the necessary vitamins during the cold season!

Pear is a sweet fruit. Therefore, you should not overdo it with granulated sugar. You only need a little bit of it. And if you want the taste to be as bright and rich as possible, then you need to put more than half of the pears in a jar.

Pear compote with honey

This is a simple recipe for pear compote for the winter that does not require much time.

Required:

• small pears;
• for pouring: you will need 800 g and 1 liter of water.

Preparation:

This recipe with a photo of pear compote for the winter is easy to follow and even a housewife who has decided to make a drink from these fruits for the first time can make it.

Pear compote is not only a vitamin drink, it is also a tasty treat. The juicy aroma of an amber pear drink will delight you with its incomparable taste and strengthen your immune system in winter. And fruits from compote can easily become a decoration for cakes and desserts made from different fruits.

Pears were grown by such ancient civilizations as Ancient Greece, Persia and Ancient China. It has long been known that this is not only a tasty fruit, but also a medicinal plant that has a very beneficial and complex effect on human health. Fresh pears contain iron, helping to improve blood circulation; Potassium ions, which ensure proper functioning of the heart, are included in the diet of diabetics, as they contain more fructose than sucrose.

In contact with

Pear compote, the recipe for which we will reveal to you in this article, also has a healing effect. It is used for intestinal disorders, urolithiasis and colds.

So if you decide to stock up on a few jars of pear compote, you will not only get very delicious dessert, but also a huge supply of vitamins, microelements and other substances vital to the body, especially in winter, when our health is so vulnerable.

Varieties.

Pears come in several varieties. The common pear ripens at the end of August, the autumn pear in September, and the winter pear in October. Any variety is suitable for compotes and canning. Main criterion selection of fruits for preparation - maturity. The pear should be ripe, but not overripe, without blemishes, bruises or rotten rot. To check the ripeness of a pear, you can lightly press your thumb on its upper part, right at the stem. If the pulp gives in easily, it means the fruit is already ripe enough. If not, it can “get there” if you put it in a warm room. It is recommended to remove autumn and winter varieties of pears from the tree before they ripen, because when they ripen off the tree, they become juicier and sweeter.

Remember that fresh pear compote is as healthy as possible!

It is probably most convenient to use an ordinary pear for compote, since the end of summer is a fruitful time, and you can add all kinds of berries and apples to the jar. This is important, since the pear compote itself is tasty, but it looks pale and not very appetizing. Add lingonberries to compotes, chokeberry, currants and much more.

Haven't prepared it yet? We will help!

By the way, in Lately They are increasingly saying that tea with milk is harmful, read!

Little tricks.

When adding berries or hard pears they are pre-blanched. Blanching(from the French word blanchir - “to bleach”) is a quick heat treatment. Vegetables, fruits and berries are blanched by dipping them in a colander into boiling water for 3-5 minutes, no more.

Before you cook pear compote, you need to prepare the fruits. First, they are peeled (it is best to use a very sharp knife, such as a ceramic one). The pulp is cut into several parts, the core and seeds are removed. Small fruits can be cooked whole. To prevent the pear from darkening, you need to immediately place it in cold water with the addition of a small amount of citric acid.

You should not keep pears in such water for a long time, otherwise they will lose all their beneficial properties.

Hard pears are blanched for about 5 minutes and then immediately immersed in cold water.

Our delicious recipes.

Pear compote is very simple to cook and does not require much knowledge in the field of cooking. Here are some recipes.

Pear compote without sterilization.

In fact, dear readers, compote from wild pears tastes practically no different from compote from domestic pears, the main thing is that they are not old and rotten.

You will need:

Pears - approximately 1.5 kg per three-liter jar (about 800 g - 1 kg per liter jar); granulated sugar (about 750 g for 3 liters, 200 g for 1 liter); water, citric acid to taste.

Preparation:

First, pre-treated pears are placed in a saucepan, filled with water and simmered over low heat for about 15 minutes.

While they are cooking, sterilize the jars. To do this, they can be held over steam for 3-5 minutes; You can fill it with water and put it in the microwave for 2-3 minutes, but this may be inconvenient, since not every microwave will fit large jars. You can also put the freshly washed jars in the oven and dry it by heating it to 180 degrees. Sterilization is necessary to protect the product from spoilage and from the appearance of bacteria harmful to health.

After this, the pear pieces are removed from the pan and placed in the jar up to the shoulders (that is, to the place where the shape begins to narrow and smoothly flow into the neck). Sugar and citric acid are added to the remaining broth, mixed thoroughly, boiled, poured over the pears and rolled up the jar. It is important that the liquid completely covers the fruit without leaving any air inside.

With skin.

For this you will need small fruits with soft skin. Cut them into pieces and cut out the core. The proportions of sugar are determined by ripeness. For unripe pears - 670 g per 1 liter of water, for overripe ones - 250-300 g. Place the chopped pears in water, simmer over low heat, then transfer the pears to jars and fill with syrup.

Compote of lingonberries, apples and pears.

These gifts of nature make a very tasty assortment and a real vitamin cocktail. For 0.5 kg of pears there are 1 kg of lingonberries and approximately 600 g of apples. You don’t have to peel the fruit for this compote, but if the skin is hard, it’s better to remove it. Apples are processed in the same way as pears - cut into slices and the core removed. Lingonberries must first be sorted, leaving only ripe and fresh berries and blanch. Add sugar to boiling water (0.5 liters required for the indicated amount of food), then fruits, and lastly berries. Cook the compote for 10-15 minutes over low heat. Before pouring it into a jar, you can put a few slices of lemon in it.

From pears and plums.

This compote will be very tasty and beneficial for digestion. It can be brewed from both blue and yellow plums. First remove the pits from the plums. Cut the pears and plums into small pieces (but not very finely, otherwise they will turn into mush during the cooking process). For 2 liters of water you can use from 0.5 to 1 kg of fruit; choose the ratio of pears and plums to taste.

Pour water over the fruit, wait until the water boils, and keep it on low heat for another 5 minutes. Then add sugar as desired. For taste, you can use vanillin or grains of 1-2 vanilla pods.

Sterilization.

Dear readers, before rolling up pear compote, we strongly recommend additional processing - sterilization. For sterilization, rolled up jars with ready-made compote are lowered into a container, for example, a large saucepan. A soft cloth folded several times is placed on the bottom - this is necessary so that the jars do not break. Cold water is poured into the pan about 4-5 cm above the level of the cans - this way their contents will heat up evenly. Heat the water slowly, it will be enough to bring it to 90 degrees. Liter jars take 20 minutes to heat up, two-liter jars take 35 minutes, and three-liter jars take half an hour. You can also bring the water to a boil, then sterilization will take 8, 12 and 15 minutes, respectively. If you overexpose the jar, the pear pulp will acquire a not very attractive pinkish tint.

Warm up three times.

There is a method of so-called triple heating. To do this, blanch the pears, put them in jars and fill them with freshly boiled broth. Close the lid, leave for 5 minutes, and then drain all the broth. Bring it to a boil again, pour in the fruits a second time and after the same time drain again. For the third time, add a little citric acid to the broth and fill the jar so that the liquid overflows, then roll up.

After you have rolled up the jar of compote, regardless of whether you canned it with or without sterilization, turn the jar upside down. This is necessary so that the pressure from the inside presses the lid to the jar and creates an absolute seal.

The compote should be placed in a cool and warm place. In a city apartment, compotes are stored in the refrigerator at a temperature of 2-6 degrees. It is better to place the jars so that they are protected from light as much as possible. Watch the banks at first; If you notice that air bubbles have appeared, then the cans need to be rolled up again.

Video about the benefits of pears:

Bon appetit!

Making pear compote for the winter is quick and easy. Pear compote is rightfully recognized as one of the inexpensive drinks, because almost every summer resident has different varieties of pear planted on his plot. From the harvest that one tree produces, you can close several dozen jars, and if you add other fruits, you can stock up for the whole winter.

You can prepare a delicious drink from pears in different ways:

• the pears are boiled;
• cover whole;
• cut into slices;
• cut into cubes.

Along with the vitamin fruit, housewives put different berries in the jar, creating an unsurpassed assortment.

Pear compote – a helper for the body

In many cases, doctors advise patients to drink a glass of pear compote daily to cleanse the body and relieve stress on the liver and kidneys. For circulatory system Such unloading will only be beneficial. The drink is an excellent helper for ailments and colds, and also perfectly suppresses various infections.

What can you add to pear compote?

Compote made from pears alone is certainly tasty, but it looks pale and boring. To make the eye happy with the elegant color and the taste to become more rich, housewives add the following berries to the compote:

• raspberries;
• rowan;
• blackberries;
• black currant;
• viburnum.

To prevent overcooking, all components must be unripe. Each berry should be washed well, seeds, seeds or stalks removed.

• When using grapes, simply separate them into berries. The peach is divided into 4 parts, removing the pit. The oranges are washed, placed in boiling water for a minute, and transferred to cold water. This simple method will help remove bitterness.
• By adding an apple to the drink, you can add aromatic sourness to the compote. The combination of two healthy fruits guarantees longevity, since this assortment will not allow the compote to ferment. To get a healthy drink, you should not remove skins from fruits; it is better to wash them under running cold water using a sponge. Dry with a paper towel.
• A drink made from pear and ripe plum will be of unprecedented beauty. A faded pear will immediately acquire a pinkish tint and borrow its sourness from the plum. As a result, the drink is sweet, and the pear is eaten instantly.
• A few mint leaves will spice up the drink, creating a calming effect. By drinking a fragrant compote, you can stock up on energy for the whole day and feel fresh in your mouth.

The lack of fresh fruit is easily compensated for by drying. To diversify the taste and visual qualities, currants or cherries are often added to dried fruits.

Recipes for aromatic compotes

Some housewives prefer to cook compote, adding aromatic strawberries or raspberries to it, others prefer the sour version, using red currants or plums. There are many recipes for making pear compote for the winter; everyone can find the one that the whole family will love.

• 500 grams of apples and pears are cut into slices and the core is removed. To prevent the fruit from darkening, place it in a cup, fill it with water, and sprinkle with a pinch of citric acid. Prepare sugar syrup - 2.5 liters of water per glass of sugar. Apples and pears are placed in three-liter sterilized jars and filled with syrup. The jars are rolled up with lids, turned over, and set aside to cool.
• 1 kg of pears are washed, depending on the size, cut into 2 or 4 parts. The skin is not cleaned. The core does not need to be removed. Pear slices are placed in sterilized jars, filling them up to the shoulder. For piquancy, mint leaves and vanillin are added. Hot sugar syrup is poured into the container. The jars are rolled up and placed under a warm blanket to cool slowly.
• By adding rose hips to the pear, you can create a unique drink rich in a lot of vitamins. An excellent means of preventing colds. 2 kg of pears must be washed well and peeled. Dissolve in a bowl of water citric acid, place the pears there. After a couple of minutes, place the fruit on a plate; a small depression is made in each pear into which the rose hips are placed. Place the stuffed fruit in three-liter jars up to the shoulders. The sweet syrup should be cooled, poured into jars, and sealed with a lid. The jars are turned over and set aside to cool completely.

Pear compote in a slow cooker

Today, housewives have less and less time to prepare for the winter. Comes to their aid modern technology, which helps to quickly prepare compote, preserving vitamins in fruits and berries.

Pear compote prepared in a slow cooker is a quick and tasty drink. To cook it, you will need a minimum of time and steps:

1. The pears are washed, peeled, cored, and cut in half.
2. The slices are placed in sterilized jars, filling only half the volume.
3. Pears are filled with water for no more than 5 minutes.
4. The liquid is poured from the jars into the multicooker, added to the required amount with water, sugar is added (1-2 cups, to taste, per 3-liter jar), lemon juice (optional).
5. The compote is prepared using the “Stew” or “Porridge” mode. At the end, the sugar should dissolve.
6. Sugar syrup is poured into jars and the lids are closed.
7. The jars are turned upside down. Cooling down.

Which pears to choose for compote

The most important rule when cooking compote for the winter is the choice of a quality product. For pear compote, you should choose slightly unripe fruits without blemishes or other defects. When cooked, soft pears lose their original shape, leaving pulp at the bottom. Large fruits are cut into several parts, small ones are used whole.

To obtain an appetizing drink, gardeners recommend using the following varieties:

• lemon;
• wild pear;
• William;
• October;
• Moldavian

When using autumn or winter varieties, it is better to choose pears picked from the tree before they are ripe. By ripening off the tree, it acquires more sweetness.

Secrets of making delicious pear compote

Each housewife has her own secrets that help her brew a fragrant drink:

1. To prevent the pears from turning black after peeling, immerse them in cold water for a few minutes, after adding citric acid.
2. It is not advisable to keep fruits in water for a long time, as they may lose their beneficial qualities.
3. The sweeter the pear variety, the less sugar should be added to the syrup.
4. To prevent jars of compote from flying up the next day, do not neglect sterilization of dishes and lids.
5. When pouring the drink into cans, it is important that it flows out of the edges, only then close the lid.

Sterilization of the jar is the key to the longevity of the compote

Before pouring pear compote into containers, they should be sterilized:

1. Cold water is poured into a kettle or saucepan.
2. The lid is removed from the kettle, and a grid with holes for the neck of the jar is placed on top of any other container.
3. As soon as the water boils, reduce the heat to maintain a certain temperature.
4. The jar is placed upside down on the dish, doused with steam, and after a minute it is removed using special gloves.
5. To sterilize lids, you can use special tongs that allow you to hold objects over boiling liquid.

Storing a sweet drink

Before putting the compote on the shelf in the pantry, it is advisable to leave it in the house for a couple of days. This time is enough to ensure high-quality closure. If everything is done correctly, after a couple of days the pears and other berries will begin to lighten, and the compote will take on colorful shades.

Citric acid or freshly squeezed juice will help increase the safety of the product and add a piquant taste to the finished drink.

Canned compote of whole pears

To prepare compote according to this recipe, it is better to choose hard pears, juicy and dense. The fruits will be canned whole, so only the tail is removed.

Ingredients:

• pear fruits – 4 kg;
• acid – 1/2 tbsp. l;
• juice of one lemon;
• granulated sugar (per 1 liter of syrup) – 250 grams.

Preparation:

1. Wash the pears thoroughly, remove the stems and place in a large saucepan.
2. Boil water separately, add citric acid and pour over the pears.
3. Let the fruit sit for about 20 minutes. Smaller fruits – up to 10 minutes.
4. Prepare jars and lids for preserving compote.
5. Place fruit in clean jars almost to the top.
6. Divide the lemon juice evenly among the jars.
7. Add water to the solution where the pears were kept to the top of the pan.
8. Add 250 grams of sugar to 1 liter of the resulting solution.
9. Boil the syrup and pour into the jars.
10. Cover the jars with metal lids and place for sterilization.
11. It takes about 20 minutes to sterilize the compote.

Seal the jars and put them under a blanket until they cool completely.

Pear compote without sterilization: step-by-step recipe

This recipe describes an accelerated method of canning pear compote, which does not in any way harm the preservation of the drink.

For one three-liter bottle:

• whole pears – 5-6 pcs.;
• sugar – 1 tbsp;
• slice of lemon;
• purified water – 2.5 liters.

How to cook:

1. Prepare the jars in advance: wash and rinse with boiling water.
2. Place thoroughly washed fruits in jars.
3. Boil syrup from the required amount of water and sugar.
4. Fill the jars to the top and let sit for a few minutes.
5. Pour the syrup into a saucepan and boil again.
6. Place a slice of lemon in each jar.
7. Fill the prepared jars with boiling syrup.
8. Roll up the compote with sterile lids and put it in a warm place for 12 hours for self-sterilization.

Place a little vanillin and a few mint leaves in each jar. This will add a rich taste to the finished drink.

Recipe for canned pear slice compote with honey

This recipe uses honey instead of sugar, which is much healthier for the body. Honey syrup goes well with pears, and one glass of the finished drink provides the body’s daily requirement of nutrients.

Number of products per jar (3 liters):

• pears – 6 pcs.;
• flower honey – 1 glass;
• citric acid or a slice of lemon;
• water – 3 liters.

Recipe:

1. Cut the washed fruits into slices, remove the center and tails.
2. Place the pears in a saucepan and blanch for about 5-10 minutes. The finished fruits can be pierced well with a toothpick.
3. Remove the pears with a slotted spoon and place in jars.
4. Make a marinade from honey and water and pour it over the pears.
5. Add a slice of lemon to each jar.
6. Pasteurize the compote in jars for about 25 minutes.
7. Roll up the hot lids and place under the blanket until completely cooled.
8. Store the finished compote from pear slices in the cold.

When cooking, honey syrup should not be boiled for a long time, otherwise it will lose all its nutrients.

Compote of wild pear and black currant

The drink prepared according to this recipe quenches thirst well and has a sweet and sour taste. Lemon is not added during the cooking process: currant berries contain enough natural acid, which is a good preservative.

Ingredients:

• wild pear – 1 kilogram;
• currant berries – 500 g;
• sugar – 400 g.

Cooking process:

1. Wash the pear, cut off the tails.
2. Sort the currant berries from debris and small twigs, rinse and dry with a towel.
3. Prepare, wash and sterilize jars.
4. Fill hot sterile jars with fruits to ½ volume.
5. Boil purified water and pour it into the jars.
6. Let the fruits brew for 2 hours.
7. Pour the solution into a saucepan and bring to a boil, adding sugar.
8. Boil the syrup for about 10 minutes.
9. Pour the finished sugar syrup into jars and roll up.
10. Send the jars under the “fur coat” until they cool.

Canned pear compote “Limonka” and cinnamon: a recipe that everyone will like

The compote according to this recipe turns out sweet, notes of cinnamon predominate. The drink is suitable for consumption in fresh and canned form.

Ingredients:

• “Limonka” pears – 2 kg;
• sugar – 2 tbsp;
• citric acid - to taste;
• water – 2 liters;
• cinnamon – 1 stick.

How to prepare compote:

1. Wash the pears, cut out the stem and center.
2. Pre-sterilize the jars.
3. Place a cinnamon stick at the bottom of the jars.
4. Fill the jars with fruit up to the shoulders.
5. Make syrup from water and sugar.
6. Pour hot syrup into the prepared jars and let the pears brew for about 15 minutes.
7. Do this procedure again.
8. The last time the syrup is boiled, citric acid is added to it.
9. Fill the jars with hot syrup and seal.

It is necessary to fill the jars with syrup to the very top: when cooling, the fruits absorb some of the juice.

Canned pear and grape compote

To prepare this compote, white seedless grape varieties are chosen. Pears need to be ripe but firm.

Ingredients:

• pear – 2 kilograms;
• grapes - 1 brush;
• granulated sugar (per 1 liter of water) – 250 grams.

Cooking process:

1. Wash the pear fruits and cut them into pieces, remove the seeds and tails.
2. Sort the grapes, remove all spoiled berries, pick them off the grapes.
3. Fill the prepared jar ½ full with fruits and berries.
4. Boil water and fill the jar with it and leave for 15 minutes.
5. Pour the solution into a saucepan and bring to a boil, adding sugar. For 1 liter of syrup obtained – about 1 cup of sugar. The amount of sugar depends on the sweetness of pears and grapes.
6. Fill the jar with the prepared syrup and cover with a sterilized lid.
7. Wrap the compote until it cools.

While preparing the sugar syrup, add ground nutmeg to the compote. This will give the drink a unique aroma, but will not harm its preservation.

Pear and cherry plum compote: a simple recipe

To prepare compote you will need juicy yellow pears and ripe cherry plum fruits.

Ingredients:

• pear slices – 2 kg;
• cherry plum berries – about 1 kg;
• sugar – 250 grams.

Cooking process:

1. Wash the pears well, remove the stems, and cut into slices.
2. Prepare syrup from 1 liter of water and 250 g of sugar. Place pear slices in hot syrup and leave for 20 minutes.
3. Sort out the cherry plum berries and wash them well.
4. Prepare and sterilize jars.
5. Fill the jars with cherry plum berries.
6. Pear slices Remove from syrup and place in jars.
7. Boil the syrup again and pour it over the prepared fruit.
8. Cover the jars with sterile lids and send for pasteurization.
9. Sterilize jars of compote for about 20 minutes.
10. Cover the jars with lids and place in a warm place.

The finished compote is stored in a cool place.

Assorted compote of pears and other fruits

To prepare it, use hard varieties of pears and any fruits: plums, cherries, apples. The color of the finished drink is very rich and depends on the selected fruit. The taste of the fruit mix depends on the number of berries in the compote and always turns out different.

Ingredients:

• pear – 1.5 kilograms;
• plums, cherries or apples - optional;
• sugar – 2 cups;
• water – 2 liters.

Cooking process:

1. Wash the pears and cut into arbitrary pieces.
2. Sort fruits (cherries, plums, apples), remove spoiled fruits and seeds.
3. Prepare jars, wash and sterilize.
4. Place the fruits in jars, filling up to ½ volume.
5. Prepare sugar syrup.
6. Pour the hot syrup into jars and pasteurize them.
7. Sterilize the compote for about 15 minutes.
8. Roll up with hot sterile lids and wrap until cool.

Pear compote for the winter (video)

Preserving pear compote is a responsible task for every housewife. The taste of the drink is unusual, but due to the fact that pears are poorly stored, the jars can almost always be pasteurized. You can eliminate it by adding more acidic fruits to the compote.