Pear puree

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to cook pear puree for the winter at home? Prepare all the necessary products. The weight is indicated for fruits already peeled and seeds removed. Pears can be used of any variety; preference is given to fully ripe fruits. Depending on the sweetness of the pears, the amount of sugar can be safely adjusted. Citric acid is necessary for preservation.

2. STEP 2

   

   Wash the pears and dry with a towel or paper napkins. Cut the fruit into two parts, remove the stem and the inner part with seeds. Cut the pears into medium-sized pieces and place in a saucepan.

3. STEP 3

   

   Add 2 tablespoons of water, cover the saucepan with a lid and put on fire. After the water boils, reduce the heat and simmer the pears for 10 to 30 minutes until soft. The time will depend on the type of pear chosen. Sterilize the jars and their lids. Read more about this. as well as other nuances of canning, read in separate articles using the links at the end of the recipe.

4. STEP 4

   

   Once the pears are ready, add sugar to them and grind the soft pears into a homogeneous mass. To do this, it is convenient to use a regular or immersion blender.

5. STEP 5

   

   Add citric acid to the prepared pear puree, stir, put on fire and bring to a boil. Boil the pear puree for another 3-4 minutes.

6. STEP 6

   

   Pear puree is ready for the winter. To preserve the result, you need to put the puree in sterile jars and close with clean lids. Turn the jars over, wrap them with something warm and leave until cool. Afterwards, store the jars in a cool place. Happy cooking and bon appetit!

Comments on the recipe

Lotus

14.08.2023

4.6

I had never prepared our juicy and sweet pears before, I thought that any result would be too watery, and there were no large volumes. But this year there were so many pears that I felt sorry for them; you can’t eat so many fresh, but you want to preserve the deliciousness. So, one of the options was puree. The recipe was calculated for 2 kg of pears. When cooking, the pears softened quite quickly due to their complete ripeness - I only gave them 10-15 minutes to boil. The blender blended everything perfectly, perhaps only grains of the peel remained. Our pears are sweet, so I added only 200 grams of sugar for all 2 kg of pears. The author correctly writes that it depends on the variety. And with the addition of a teaspoon of citric acid, the taste became even better! The puree has acquired a finished look. Delicious! Sweet, but not cloying, the thickness, one might say, corresponds to the thickness of the puree. The color, of course, is not impressive (well, these are pears), but the taste is excellent! I liked the recipe, I got two 0.5l jars, one 0.7l. And there was a little left for testing)) Thanks for the simple, quick recipe for pear puree ☺.