Pears in Syrup in 3-Liter Jars for the Winter
Pear compote in winter is sweetness and sunshine in a jar! Putting up this compote for the winter couldn't be easier. And come winter, you'll be wondering why you didn't make more!
Cooking method
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Step 1:
Wash and sterilize the jars and lids. Wash and sort through the pears. Divide the fruit evenly among the jars. You can use fewer pears and more water.
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Step 2:
Fill the jars to the top with boiling water. Cover them with lids and wait 15–30 minutes for them to cool a little. If air is coming out of the pears, wait until all the bubbles have escaped.
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Step 3:
Pour the water from the jars into a pot.
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Step 4:
Add the sugar and bring the resulting syrup to a boil.
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Step 5:
Fill the jars with the syrup.
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Step 6:
Add a teaspoon of citric acid to each jar.
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Step 7:
Seal the lids. Wrap the jars up. The warmer they're wrapped, the longer our preserve cools and sterilizes itself.
- Each three-liter jar takes 500 g of sugar and 1 tsp of citric acid. The amounts of pears and water are up to you — it depends on whether you prefer more pears or more compote. Enjoy!
Caloric content of the products possible in the composition of the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
