Pear compote is a specialty that goes very well with desserts such as pancakes or rice pudding. Those who like to bake can use it as a base for delicious cakes. Since the canned compote has a long shelf life, you can preserve the taste of summer and indulge in the most beautiful aromas in winter.

Pear compote is delicious and easy to make yourself

What is boil down?

When waking up, the pears are placed in a sterile jar with a screw cap and heated in a water bath in a waking pot or oven. Due to the heating, the air and water vapor in the glass expand and an overpressure is formed. As it cools, the air and vapor pull together again, creating a vacuum. In this way, preserved fruit can be preserved for at least a year.

What tools are needed?

  • Jars: These can have a twist-off top, a jar lid with a rubber ring and metal clip, or a snap-on top with a rubber ring.
  • A pot with a cooking thermometer.

Alternatively, you can cook the pear compote in the oven. You need a large roaster for this.

Ingredients for boiled pear compote in a screw-top jar

  • 1 kg of pears
  • 750ml of water
  • 250 grams of sugar
  • 1 - 2 cinnamon sticks
  • 3 cloves
  • 1 sachet of vanilla sugar
  • some grated lemon zest or lemon juice

preparation

  1. Rinse jars and lids and then sterilize in boiling water for 10 minutes.
  2. Take everything out of the pot with a slotted spoon and place it upside down on a tea towel.
  3. Wash and peel the pears thoroughly.
  4. Quarter the fruit and cut out the core along with the stalk and blossom.
  5. Pour water into a saucepan. Add the sugar, spices and the fruit.
  6. Simmer gently for 10-15 minutes until pears are soft.
  7. Layer hot in the glasses and fill up with the cooking water.
  8. Close the lid and turn upside down for 20 minutes.
  9. Due to the negative pressure, the lid must be slightly curved inwards after it has cooled down.

Boil the pear compote in a mason jar

Alternatively, you can cook the pear compote directly in the jar and preserve it at the same time. For this you need glasses with a rubber ring and metal bracket or with a rubber ring and bracket closure.

  1. Boil the water with the sugar and spices and wait until the crystals have completely dissolved.
  2. Layer the uncooked, peeled and sliced pears in the mason jar. There should be about two centimeters of space at the top.
  3. Add half or a whole cinnamon stick boiled in syrup. # Fill up the glasses with the hot sugar water.
  4. Close the preserving jar with the lid and ring and fix it with clips.
  5. Cook the pears in a saucepan at 80 degrees for about 30 minutes.
  6. Take out the jars, cover with a tea towel and leave to cool.

Alternatively, you can place the glasses in a roaster. Fill it with water so that the glasses are two-thirds covered. Put everything in the oven and wake up at 180 degrees for about half an hour.

tips

The preserved pear compote should always be stored in a cool and dark place. If the glass lid no longer fits tightly after a while or if the screw lid no longer cracks when opened, fermentation gases have formed inside and the contents unfortunately have to be disposed of. The cause can be a lack of cleanliness or too short a soaking time at too low a temperature.

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Trees