Compote from wild pears for the winter: a recipe for delicious compote from whole pears without sterilization

Categories: Compotes

You can endlessly do only three things - watch the wild pear blossom, drink compote from the wild pear and sing odes to it. If we talk about the beneficial properties of wild pears, then not even a day is enough. It is enough just that the compote made from it is incredibly tasty. It is sourishly tart, aromatic, invigorating and, I repeat, incredibly tasty.

Ingredients: wild pear, sugar
Time to bookmark: Summer

It's quite surprising that such unimpressive fruits can be so magnificent, but they are.

To prepare wild pear compote, we need to remember how we pickle cucumbers and tomatoes. The principle is exactly the same here.

Wash the pear and trim the stem if possible.

Sometimes this is difficult to do, since the fruits themselves, their peel and stalk are very hard. You can try to cut the pears, but this is not necessary. And it’s not at all realistic to clean and remove the seed pod of wild game.

Pour boiling water over three-liter bottles and place pears in them, approximately one-third the height of the bottle.

Boil water in a saucepan and pour boiling water over the pears. Cover the jars with lids and leave them for 20 minutes.

Drain the water from the jars into the pan, boil again and pour boiling water over the pears again. Cover the jars again and rest for 20 minutes.

Now it's time to prepare the syrup. Drain the water from the jars into a saucepan and add sugar at the rate of 250 grams of sugar per three-liter jar. Boil the syrup until the sugar dissolves, then pour it back into the jars and roll up the lids.

If desired, you can add citric acid, but a properly prepared compote is already great, without unnecessary preservatives. Well, the taste of wild pear is not worth enhancing and correcting.

You will remember the bright aroma and taste of pear forever. Both in the cold winter and in the summer heat, wild pear compote will always lift your spirits.