TOP 10 recipes for pear compote with and without citric acid for the winter, with and without sterilization

TOP 10 recipes for pear compote with and without citric acid for the winter, with and without sterilization

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The process of preparing for the cold season begins with the appearance on the market and in the store of the first fresh vegetables and fruits. It lasts until late autumn. Now housewives roll up almost everything in jars: fruits, vegetables, berries and mushrooms. One of the cheap, but at the same time delicious, recipes is pear compote for the winter. We offer several simple and original recipes for this drink.

Features of the preparation of pear compote

It's the end of August, and it's high time to go to the market for ripe fruits. Prices at this time of year have already dropped slightly, and the range of varieties is the largest of the year.

For the preparation of compote, you can use fruits of any kind, with the exception of winter pears, which are harvested still "green" for long-term storage. Fruits can be of any size (if too large, just cut them into wedges).

Housewives often prepare this drink by combining them with other fruits or aromatic spices. This gives the drink a flavor.

Preparing pears for the beginning of the process

The very beginning of compote preparation is peeling and cutting fruit. If your garden pears (especially the hard, green varieties) have thick rinds, it is best to carefully cut them off. Otherwise, the compote is cooked from the fruit in the peel. After peeling, the core with seeds and stalks should be cut.

Attention! Pears tend to darken quickly, therefore, when preparing a large amount of these fruits, keep the peeled parts in a weak solution of citric acid (parameters: 1 liter of water per 1 gram of citric acid).

It can be cooked both with a large amount of fruit in a jar, and with a small one (for drink lovers). The amount of added sugar will depend on the amount of fruit in the compote.

Recipes for making pear compote at home

Each housewife has her own recipe for making a drink. Consider some of the most interesting types of pear compote that are prepared at home.

An easy way for the winter

The simplest option is considered a recipe in which only two ingredients are needed for a 3-liter can of water:

  1. A glass of sugar.
  2. Pears (1 kilogram).

Prepare pears for seaming, as indicated above, and put them in jars. Then fill them with boiling water and leave for half an hour. The infused water is used to make the sugar syrup. To do this, sugar is added to the water and cooked until it boils and the sugar is completely dissolved in the water. After the water has boiled, let the syrup simmer over low heat for another five minutes.

We pour this syrup over the fruit and close it with a metal lid. The resulting compote is covered with a blanket and settled for a day.

Without sterilization

Sterilizing cans is troublesome, so we offer a recipe for a drink that can be rolled up into cans without preliminary sterilization.

For cooking you will need:

  1. Pears (1 kilogram).
  2. Sugar (0.1 kg).
  3. Water (2 liters).
  4. Citric acid (4 grams).

When choosing pears, try to keep them whole.

Peeled and chopped fruits are boiled in a saucepan and placed in a jar. Citric acid and sugar are added to the broth. Stir to dissolve in water and bring to a boil. It remains to pour the syrup over the fruit, and then roll up and cover with a warm blanket.

Whole pears

An excellent compote is obtained from solid, intact fruits. Ingredients:

  • four kilograms of pears;
  • one lemon;
  • a teaspoon of citric acid;
  • a glass of sugar for 1 liter of syrup.

Before placing the fruit in the pot, rinse it thoroughly under the tap. Then we boil a pot of water and fill it with fruit. You need to cook them from 10 to 20 minutes (depending on the size).

Wash jars and lids before rolling and rinse in boiling water.

Put the fruit carefully in a jar and add a lemon wedge to each. Then we prepare the syrup using the water in which the fruits were cooked (add a spoonful of sugar for each liter of water). When the syrup has boiled, pour it into a jar of pears.

It remains to sterilize for 15 minutes and close the lids.

With citric acid

The main difference in how to make compote with the addition of citric acid is that the fruits are poured with boiling water three times.

  1. After placing the fruits in a jar. We leave them for 10 minutes, drain the water, boil.
  2. Pour again for 10 minutes, then return the water to the pan, put one and a half tablespoons of sugar and a sprig of mint and boil again.
  3. Fill the jar with the syrup one last time and add a teaspoon of citric acid.

It remains to cover the compote with a blanket and let it brew for a day.

Wild pear

The fruit of the wild pear also makes an appetizing drink. The recipe for its preparation is simple:

  1. We fill a jar (previously sterilized) with small fruits so that they occupy about two-thirds of its volume (about 1.5 kilograms).
  2. Bring water to a boil in a separate saucepan and pour into the fruit jar. Leave it on for 10 minutes.
  3. Pour over the fruit and add 4 grams. Citric acid, as well as 0.3 kilograms of sugar (refined). Boil for 2-3 minutes, and you can roll up.

After the jars have cooled, it is advisable to wrap them in warm cloth.

From pears Severyanka

Severyanka is a specific variety. The fruits are sweet and juicy, but highly rotting. Therefore, compote is rarely made from such fruits. But advice does exist.

The main thing is to rinse thoroughly, cut the fruit and remove the core. Before closing the compote from Severyanka, drain the syrup three times and boil it.

With mint

For housewives who want to make pear and mint compote, the recipe is simple. All actions involve cooking with the addition of citric acid plus, with the third pouring, add mint.


The same advice and, if desired, cook compote with cinnamon. The only difference is that instead of mint, cinnamon is added. Some even combine the two.

With plums

Other fruits are often added to pear compote. We suggest studying the recipe with plums. You will need:

  1. Two large pears (preferably Duchess).
  2. 6-7 medium plums.
  3. One and a half liters of water.
  4. 50 grams of granulated sugar.

Rinse pears and plums, cut and add sugar. Fill with water, boil and then let stand for 20 minutes.

With lemon

Lemon is a fruit with which you can make any of the above drinks. It will go best with mint compote. Thyme can also be added.

With apples

To prepare such a drink, you should cut the apples into slices, add sugar and citric acid. Then add water and boil for about 10 minutes.

We prepare the pear compote in the same way.

It remains to mix everything and pour into jars.

With strawberry

This option is done according to the same principle, but with the addition of strawberries. Different fruits combine well, so you can add strawberries to your apple-pear mixture as well.

Siberian pear

This variety is small in size and sour taste. Therefore, they are added to the compote entirely and the taste is diluted with apples or other fruits.

When preparing a drink, we must sterilize the cans.

Pear compote stuffed with rose hips

The rosehip option is not only tasty, but also extremely healthy. For cooking you will need:

  • Pears (1.5-2 kilograms).
  • Rosehip (one berry for each).
  • Water.
  • Sugar (tablespoon).
  • Citric acid 2 grams.

We clean the pears and put them in water with citric acid. We remove the core of the fruit and put the rosehip there. Sterilize the jars, fold the fruit and fill it with syrup.

We roll up the compote.

How to store compote

The best storage conditions for a drink are keeping it in the refrigerator. The optimum temperature is 2-14 degrees. Canned compote will also be perfectly preserved on the balcony.

The main rule is to avoid direct sunlight, and the temperature should be no higher than +20.

Watch the video: Post harvest handling of mushrooms (May 2022).