Whole Pears Canned for Winter
Delicious and beautiful all at once — try this unusual treat! I put up a lot of preserves for winter and like to keep them as varied as possible; I love to experiment. Eating the same jam year after year gets boring :) Once I tried making pears this way, I fell in love with the recipe. My family loves it too, and guests are always delighted.
NashaDasha
Recipe author
Whole Pears Canned for Winter
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 %
16 g
63 kcal
GI:
31
/
0
/
69
- First, prepare the pears. Any variety will work, but smaller pears are best. And here's the most important part: use only ripe, pretty, evenly shaped pears with no blemishes, so they'll look beautiful in the jar. Wash them well; you can leave the stems on or remove them — I like to leave them. Prick the skin of each pear in a few spots, keeping the punctures small enough to stay unnoticeable; this helps the pears hold their shape as they cook. Place the prepared pears in a pot, pour in the water, and add the sugar. Stir and bring to a boil, then lower the heat. Simmer for 5 more minutes, then leave the pears to steep overnight. In the morning, bring the pot back to a boil and add the citric acid. Simmer over low heat for five minutes. Now you can transfer the pears to sterilized jars — do this gently so the fruit stays whole and pretty. Once the jars are filled, top them off with the syrup and seal with lids. All done!
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
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