Pears are delicious and healthy fruits. A large harvest of harvested pears can be saved in different ways. For example, try making them delicious preserves, jams, marmalades, jellies, or confiture. There are a lot of recipes for winter pears. Choose the ones you like best and be sure to cook something delicious for the winter!
Winter pears can be made from all varietal varieties of this fruit. Juicy and soft fruits with a thin skin are great for making pear jam or jam. The harder and harder varieties can be used for compote or for canning as a whole.
Pear jam with oranges
The sweet juicy pulp of oranges goes well with pears. This is a very tasty and aromatic delicacy that can be used in winter as an addition to fluffy pancakes or pancakes.
For dessert, you should take 1 kg of pears, 1.5 kg of sugar and one medium-sized orange.
Recipe: Rinse pears well under running water, peel, stalks and seeds. Next, cut them into small wedges or cubes. Remove the zest from the orange and squeeze the juice. Place the chopped pears in a deep saucepan with a thick bottom and cover them with cold water. Please note that the water must completely cover the fruit. Then add sugar and cook, stirring occasionally, for about 30 minutes. If the pears themselves are very sweet, then you can take a little less sugar than indicated in the recipe. When the fruit is soft enough, strain it through a sieve or chop it with a blender. Add chopped orange zest and juice to the resulting mass. Bring the mixture to a boil over low heat again and cook for about 15-20 minutes. Transfer the finished jam to sterile jars and seal tightly with lids. Store jars of pear jam in a cool, dry place
Tsar's pear jam with lemon and cognac
Pear jam with lemon and cognac is a very tasty and healthy delicacy that will surely please those who appreciate subtle and sophisticated flavor combinations. Lemon and pear flavors go well with each other. Pear jam, prepared according to this recipe, is obtained with a light, unobtrusive acidity and a delicious citrus aroma.
For 3 kg of pears, you will need to take:
- 3 kg of sugar;
- 2-3 small lemons;
- 100 ml of cognac (about 6 tablespoons).
If your pears are very sweet, then the amount of sugar can be reduced by about 500 grams.
Recipe: Wash pears under running water and dry. Trim the ponytails and remove the seed boxes. Next, cut the fruit into small slices and sprinkle with sugar. Leave the fruit as it is for about 2-3 hours. During this time, the fruit should give juice. Stir the pear mass from time to time to better absorb the sugar. After a set time, put the saucepan with pear slices on gas and bring to a boil. After boiling, simmer over low heat for about 10-15 minutes. Next, cover the pan with a lid and let the pear treat caramelize for 5-8 hours. After the specified time has elapsed, bring the pears to a boil again and cook for about 10-15 minutes. Depending on the variety, pears can be soft or hard. Hard fruits tend to take a little longer to cook. 5 minutes before the end of cooking, pour freshly squeezed lemon juice and brandy into the pear mass. Pour the still hot jam into sterilized glass jars and roll up with a key. Store ready-made pear jam in the refrigerator or in the cellar.
Pear Jam
Overripe and slightly crumpled pears do not have to be thrown away. If you wish and have free time, you can make delicious pear jam from them, which in winter can be used both for tea drinking and for making various pastries. The recipe is not overly complicated.
For 1 kg of pears, you should take about 0.5 kg of sugar, 0.5 teaspoon of citric acid and 2.5 glasses of water.
Recipe: Cut the pears into small pieces. Place the fruit in a deep pot of water and bring to a boil over low heat. Darken the pears until they are well tender. Next, transfer the pear mass to a colander. Do not pour out the broth left over from pears, as it will still be useful to us. Rub the softened pears through a sieve or chop with a blender. Mix the pear mass with the remaining broth. Bring the pears to a boil again over low heat and simmer for at least 15-20 minutes over low heat. Pour sugar and citric acid into the brew 10 minutes before cooking. Remember to stir well so that the sugar and lemon powder are completely dissolved. In consistency, the finished pear jam should be thick enough. Immediately after the end of cooking, spread the pear jam in sterile jars and close with tight lids. Leave the jars to cool at room temperature, then store them in the cellar or refrigerator.
Puree from pears without cooking
This recipe can rightfully be called one of the simplest. For cooking, you only need pears and a little time.
Recipe: Washed pears, peel and seed pods. Next, pass the pears through the middle wire rack of the meat grinder. Transfer the resulting mass to a plastic container and freeze for the winter in the freezer. Pear puree without cooking and sugar turns out to be very healthy and low-calorie. Such a dessert can be safely eaten by both young children and people who are struggling with excess weight.
