Simple recipes for making compote from whole and sliced ​​pears for the winter in a 3-liter jar

Humanity has been familiar with the superb taste of pears for over 3,000 years. During this time, the fruits have been used not only as a delicacy but also as ingredients for desserts and even medicinal infusions. There are nearly hundreds of diverse varieties with distinct flavors and aromas. You can bring the taste of summer into winter with a pear compote.

Peculiarities of making pear compote

Preparing a winter drink requires using ripe or slightly unripe fruit. This will allow for the sugar content, which is abundant in ripe fruit, to be utilized. The selected fruit must be carefully selected. Any damaged fruit should be discarded to avoid damaging the quality of the finished product.

To improve the taste and ensure the preservation of the pear compote, add 1-2 grams of citric acid or freshly squeezed lemon juice.eh

Preparing the pears for the start of the process

First, carefully select ripe garden fruit, excluding any damaged or rotten areas. If the skin of the selected variety is rough, it's best to peel it, especially if the fruit is green.

Size doesn't matter—after removing the core, large fruits are divided into 2 or 4 pieces. The prepared components are thoroughly washed and placed in sterilized containers.

Recipes for making pear compote at home

Fruit trees provide people with the necessary ingredients to bring the flavors of summer into winter. Pear drinks are especially popular due to their delicate flavor and unique aroma.

A simple way for winter

To make a simple pear compote for the winter, for a 3-liter jar, you need to gather the following ingredients. You'll need 1 cup of sugar, 1 kilogram of pears, and 2 liters of water.

1. Place prepared and chopped fruits into sterilized jars.
2. Pour boiling water over the top and leave for 30 minutes.
3. Then pour the broth back into the pan, add sugar, bring to a boil and simmer for 5 minutes.
4. Pour the prepared syrup into the jars with fruit, close, place the lids on and cover with a blanket for 24 hours.

To improve the taste of pear compote, it is recommended to add a small amount of sour apples or berries, or, if you don’t have any, a little citric acid.

Without sterilization

Making pear compote for the winter without sterilization has its own subtleties. To accomplish this, you'll need 1 bushel of pears, 100 milligrams of sugar, 4 eighths of a teaspoon of citric acid, and 2 liter jars of water, for a 3-liter jar of the mixture.

1. Place prepared and sliced ​​pears in a saucepan, bring to a boil and simmer for 15 minutes.
2. Place the boiled pears in a prepared jar, add sugar and lemon acid to the broth, and bring to a boil.
3. Pour the prepared syrup into the jar with pears, roll it up, place it on the lid and cover with a blanket for 24 hours.

The resulting compote has excellent taste characteristics and can preserve whole fruits for a year without any risk.

From whole pears

This method of preserving allows you to simultaneously make a fragrant compote for the winter and delicious whole fruits. It's crucial to use ripe but firm fruits for this recipe, so they won't fall apart during cooking.

With citric acid

This easy recipe makes it easy to make a delicious winter drink. The pear core holds its unique aroma, and to give the compote a rich flavor, a decoction of the removed cores is added.

From wild pear

In addition to their unique flavor, wild pears are endowed with medicinal properties. A compote made from these small fruits has a unique aroma, quenches thirst perfectly, and saturates the body with valuable vitamins.

From Severianka pears

To close the pears of this variety, they must be subjected to particularly careful selection, because, due to their delicate structure, they are very sensitive to damage.

When cooked, the severyanka becomes very watery, so it should not be cut into too small pieces.

With mint

Adding mint to pear compote adds a refreshing touch. To fully develop the minty flavor, add dried mint to the fruit before steeping it in the prepared syrup.

With cinnamon

Cinnamon has the ability to enhance individual flavors, making them more concentrated. It's important to remember that cinnamon has its own distinctive flavor, so making compote with it will only work if you strictly follow the recipe.

With plum

The aromatic properties of plum and pear create a superb combined taste that provides true enjoyment.

If plums, which have their own acidity, are used to prepare the drink, then it is not necessary to use lemon acid.

With lemon

Making this compote doesn't require much effort, but it boasts a superb flavor and subtle aroma. To prepare it properly, peel the lemon, separate it into wedges, and simmer the wedges along with the fruit.

With apples

Using apples in pear compote not only adds a distinctive flavor profile to the drink but also increases its vitamin content. To achieve the most vibrant flavor, it's best to use tart, richly aromatic apples for this recipe.

With strawberries

Pear compote made with strawberries is a rare recipe that combines two vibrant summer flavors. Firm, slightly underripe strawberries are best for this compote.

From Siberian pears

These varieties have been adapted to colder climates, resulting in thicker skin and a very rich aroma, which lends certain unique characteristics to their preparation. When preparing compote from Siberian varieties, be sure to peel the pears. If the pears aren't sweet enough, you can add a little sugar.

Compote of pears stuffed with rose hips

This compote has its own unique flavor and is considered very healthy. You'll need peeled and cored pears, with a rosehip inserted into the hollow. While stuffing the fruit and boiling the water, it's best to keep the fruit in an acidified water solution to prevent it from browning.

How to store compote

Pear compote preserved for the winter will keep well provided the jars are not opened prematurely. In most cases, this occurs as a result of fermentation.

To avoid this effect, it's recommended to turn the sealed jars upside down and cover them with a blanket until they cool completely. Cooled jars will keep well in a cool, constant-temperature room.