Compote of pears 3 liter jar for winter

Compote of pears is one of the most frequent preparations along with apples. As a child, I drank this compote several times from small slightly unripe pears. I still remember its slightly tart sweet taste.

Maria

Recipe author

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Composition / ingredients

servings:

Per 1 3L jar::

Pears

500

Sugar

200

Citric acid

0.25

Water

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 8 g

31 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make pear compote for winter? Prepare the ingredients. Whole, undamaged fruits of any variety are suitable for compote preparation. But keep in mind, if the pears taste very sweet, then the amount of sugar can be reduced so that the compote does not turn out to be cloying. If the pears have a neutral taste or you like sugary drinks, the amount of sugar can be increased.
Step 2:
Wash the pears thoroughly. At my dacha, small pears were attacked after a strong wind, so I decided to make compote out of them. The pears are small, so I didn't cut them. If the fruits are large or medium, then they can be cut into 2-4 parts, depending on the size.
Step 3:
Sterilize jars and lids in advance. Since I didn't have a large jar at hand, I used two suitable volumes instead of one 3-liter jar: 2 liters and 1 liter (I show the photo of the process on a two-liter jar, but all the proportions are given for a three-liter one). Put the pears in a jar, add sugar and citric acid.
Step 4:
Boil the water in a suitable container. One 3-liter jar needs about 2.5 liters of water.
Step 5:
Pour boiling water over the pears. Cover the jar with a lid.
Step 6:
Put the jar in a deep saucepan with hot water (the water in the pan needs to be heated so that there is no temperature difference - hot jar / cold water in the pan - otherwise the jar may crack). At the bottom of the pan, it is advisable to put a special stand for preservation or put a kitchen towel. Bring the water in a saucepan to a boil and sterilize the jar over medium heat for 12-15 minutes.
Step 7:
Remove the sterilized compote from the pan. Tighten the covers completely. If the lid is under the spanner, roll it up.
Step 8:
Turn the jars upside down and wrap them with a towel. In this form, completely cool the compote at room temperature.
Step 9:
Then turn the jar over again and put it in a dark, preferably cool place where direct sunlight will not be available.

This year, a very rich harvest of pears from young trees is expected at our dacha - the branches are already bursting. However, in July, due to a sharp cold snap and a strong wind, several dozen pears were knocked down. Of course, they did not have time to mature. Therefore, it was decided to prepare such blanks from them.

To speed up the cooking process, you can boil water for compote in an electric kettle. In it, it will boil much faster than on the stove at the highest heat.

To make the taste of the compote more saturated, it is better to pierce the pears in several places with a toothpick or make small incisions on them with a knife before placing them in jars.