Preserving recipe
Pear compote with vanilla for preserving
Mild pear compote with vanilla and lemon. Goes well with semolina pudding, rice, cake or as a simple sweet dessert.
Preparation
40 min.
40 min.
Cooking time
30 min.
30 min.
Servings
32
32
Jars
8
8
Difficulty
Easy
Easy
Ingredients
For 8 jars of approx. 500 ml each:
- 4.3 kg firm pears, peeled, cored and weighed
- 1.3 l water
- 500 g sugar
- 180 ml lemon juice
- 2 vanilla pods or 3 tsp vanilla extract
- 1 pinch of salt
- 4.3 kg firm pears, peeled, cored and weighed
- 1.3 l water
- 500 g sugar
- 180 ml lemon juice
- 2 vanilla pods or 3 tsp vanilla extract
- 1 pinch of salt
Method
1. Thoroughly clean the jars and lids and prepare them hot.
2. Peel the pears, remove the cores and cut them into wedges or cubes.
3. Bring the water, sugar, lemon juice, vanilla and salt to the boil.
4. Add the pear pieces to the syrup and gently pre-cook for 4 to 6 minutes.
5. Fill the hot pear compote into the prepared jars. Leave approx. 2 cm headspace.
6. Wipe the jar rims clean and close the jars firmly.
7. Preserve in a preserving cooker or water bath at 90 °C for approx. 30 minutes.
8. Allow the jars to cool and check the seal.
2. Peel the pears, remove the cores and cut them into wedges or cubes.
3. Bring the water, sugar, lemon juice, vanilla and salt to the boil.
4. Add the pear pieces to the syrup and gently pre-cook for 4 to 6 minutes.
5. Fill the hot pear compote into the prepared jars. Leave approx. 2 cm headspace.
6. Wipe the jar rims clean and close the jars firmly.
7. Preserve in a preserving cooker or water bath at 90 °C for approx. 30 minutes.
8. Allow the jars to cool and check the seal.
Storage
Store in a cool, dark and dry place. Keep opened jars in the fridge and use within 2 to 3 days.
Shelf life
Keeps for approx. 6 to 12 months if prepared cleanly.
Safety note
Pears are less acidic than many other fruits. Do not reduce the lemon juice. Use only firm, flawless pears. Discard jars with unusual smell, mould, fermentation or leaking lids.