You will need
- Based on 1 liter of water:
- 10 pears;
- - 250 grams of sugar;
- lemon acid on a knife tip;
- - cinnamon and clove (to taste).
To prepare compote take a firm fruit with good skin, no nicks, cracks, and rot. They may not be very Mature, but the compote will become fragrant and soft, giving him all the freshness and sweetness.
Sterilize banks over boiling water or wash them with hot water and send out to dry in the oven. Also sterilize iron cover, hold them for 2-3 minutes in boiling water.
Small fruits can be put in the jars whole, large cut in half or into quarters. The skin from the pears in this case, no brushes, so the slices will better retain their shape and taste.
Lay the slices of pears in the jars to fruit filled banks by about a third. Not utrambovyvaya pearsand tight, so as not to mash them, otherwise the compote they will turn to mush. Whole pearsand it is better to put on the bottom of the jar and slices - edges.
Boil water, pour it in jars with pearsAMI, cover with lids and let stand 10-15 minutes. Then drain the water into a separate pot, boil again and pour into jars. This is necessary in order to pearsand give the syrup its sweetness and flavor.
Once the pearswill sink to the bottom of the jars, the water should be drained again and bring to a boil, adding sugar to taste – a pinch of vanilla. Lovers of spicy taste of juice can also add a pinch of cinnamon and cloves. Some hostesses also add to the finished compote of orange or lemon zest. Taste is sour, spicy and perfectly quenches thirst in the summer heat.
Pour the pearsand roll up the jars, put in a warm place on a lid, wrap up well. When the jar has cooled, you can flip them and send in the pantry or in the fridge for storage.
If you take a sweet pear for canning, sugar can be put in the compote a little less, but for the compote from sour pears the amount of sugar it is better to zoom in to the juice is not fermented.