Varenka with pear pieces

[Enjoy you and your loved ones!]

Varenka with pear pieces

Category: Vegetable and fruit dishes

Ingredients
Pear	12 Kg
Sugar 500 grams per kilogram	5 Kg
Lemon zest	with 3 medium lemons
Lemon juice	with two medium lemons
Orange peel	with 2 large oranges
Carnation	5 pieces

Cooking method

• My pear is homemade and very tasty
• 
• I saw the Chinese sell such pears, I would even be sorry to cut them)))
• 
• 
• we clean our pear from skin and seeds !!
• cut the pear into pieces so that with a spoon you can safely get into your mouth
• with 12 kg of pear, we get about 10 kg of the net weight of the peeled pear, fill it with sugar, mix it and leave it for 12 hours to let the juice!
• after our 12 hours we put on fire! bring the cloves to a boil! take our lemons and oranges, grate the zest, put it in a GLASS jar, pour 200-300 ml of boiling water, take a blender and grind our zest for 5 minutes, squeeze the juice from two lemons, pour it into our pear, bring to a boil, cook for 5 minutes, turn off the gas, wait until our pear cools down and honey agarics turn on, bring to a boil, cook for 1-2 minutes, turn off! we do this procedure 3 to 5 times!
• 
• Enjoy you and your loved ones!

Note

in the process of grinding the zest, oils come out of it, which are very much in the plastic glass from the blender, since last year I have not been able to wash the glass until now at around 400 ml there are yellow traces of the zest !!
You can spin both apples and peaches with this recipe !! also very tasty!

[Kostya]

Kostya, delicious description of the process! Thank you!
Bottom photo - class !!!

Great recipe! Thanks for sharing!

[Kostya]

Kostyawhat a beautiful garden you have, wonderful pears. And sincere jam.

[win-tat]

win-tat
Unfortunately, on my site, only one normal pear is growing for 10 years (((
The old trees were all uprooted and new ones were planted! It's been 3 years since the peach and plum have been growing just this year!

Peach and plum are also good, but pears mean while they are rejuvenating. But then you will take off what a crop!

[Kostya]

Kostya, my pear is still ripening, I certainly will not collect 10 kg, it is still young. but I'll do it just a little. very interesting to try with citrus fruits. Thanks for the interesting recipe.

And my pear will not live up to the weekend - my parents brought it from the dacha, but I really want to do it, but on weekdays I won't have time

[Ilona]

Ilona
adjust the amount of sugar! 500 gr per 1 kg! Honestly, it reduces cheekbones and Opa sticks together without glue, but my relatives love sweets! in general, according to grandma's recipe, there was 800 grams of sugar per 1 kg of pears, apples, peaches

[Lena]

Lena
Do not worry, everything will come out for you half an hour an hour of work, you can not cut them so shallowly and do not peel the skin, cut the pear into 4 parts and remove the stone and such slices and cook it 1 time a day 4-5 times, the most important thing is to bring to a boil!

you can even make jam

[Kostya]

Kostya, pears are also different. I have three at my dacha. One of my favorites. Very sweet, large. They waited seven years for the harvest from her sapling. And other pears are so-so, both for sweetness and taste

[Kostya1988]

Kostya1988,
Bone, you will have to clean it anyway - they are almost all in a speck

pour sugar, mix and leave for 12 hours to let the juice!

And the first time she will have to stand for about a day

Probably, I will make up my mind - we cannot even eat them in such quantities

And other pears are so-so, both for sweetness and taste

know problems there are 3 ways that you can do with them!
1) collect these pears, peel them from the skin and seeds, twist everything in a meat grinder on the smallest sieve! add the zest of 1 lime, put on the stove, cook after boiling, cook for 20 minutes, let it cool again, cook for 20 minutes and twist!
2) we clean the pear from bones and skin so that it would be easier to work with it further! We throw everything into a double boiler! we boil all the juices from the pear, everything that remains in the double boiler, grind it on a fine strainer, take the parchment and, having received mashed potatoes with the addition of cinnamon or vanilla, lay out the marshmallow on the parchment
3) cut our pear into a thin slice, put it to dry for 2 days, then put the whole meat grinder on the stove, add 200 ml of water, pour in sugar, cook when the sugar is all dissolved, pour in the lemon zest from 1 lemon, cook the pear 2-3 times before rolling, throw in 50 grams of unpeeled almonds 50 grams of raisins 30 grams of coffee beans can still add a couple of sticks of cinnamon or vanilla for an unreal smell, but be careful with cinnamon you can go too far

And the first time she will have to stand for about a day

well, I think that there is nothing to happen to her, it will stand with sugar

[Kostya]

Kostya, Bravo! Three recipes are just "on the skid" as from a gun issued!

[Ilona]

Ilona
Syapki! do not rot a valuable product just like that

[P.S To be honest, half a kilo of sugar per 1 kg of pear is a lot the next time I will reduce !!!Girls guys who will cook! first cook 1 kg of pear with 800 g of sugar, then 1 kg of pear with 500 g of sugar and 1 kg of pear with 300 g of sugar, it is not necessary to cook 3-4 times after the first boiling on sugar, do not worry, then all KG can be mixed together and start cooking with the amount of sugar you need !!!]

Finally, the 2nd batch: povar: ready for the sake of experiment, I decided to throw a stick of cinnamon into 2 jars, let's see how she behaves there, she will take root or blow up the cans for me!

P.S To be honest, half a kilo of sugar per 1 kg of pear is a lot the next time I will reduce !!!
Girls guys who will cook! first cook 1 kg of pear with 800 g of sugar, then 1 kg of pear with 500 g of sugar and 1 kg of pear with 300 g of sugar, it is not necessary to cook 3-4 times after the first boiling on sugar, do not worry, then all KG can be mixed together and start cooking with the amount of sugar you need !!!

[Kostya1988]

Kostya1988,
I got up this morning, brought the pears that were left. I cleaned the spotted part, did not become stained. It turned out 2.5 kg of pears (where I am against your 12), poured 1.2 kg of sugar. In the evening I will start cooking, but there is already a lot of syrup.

Kostya, try to rub the traces of the zest with a cloth dipped in vegetable oil. This is how I clean all the white parts in the vegetable grater, especially after the carrots and beets.

[Kostya1988]

Kostya1988,
Kostya, I have a question - we put only cloves in the first cooking, and the lemon and the hedgehog with it in the second?

[Galina]

Galina
Thank you, I rubbed half with oil and wiped the rest with alcohol!
Lena
I don’t know how our grandmothers and mothers cooked at my fingertips there wasn’t that and there wasn’t the other, but to call that mother that grandma was just broke! so I poured all the cloves and juice from lemon and zest into the first cooking! and continued to cook everything together!

I can’t edit the recipe for some reason! sadness, trouble
so as not to spoil the view in jars, for example, I removed the clove and then twisted it without the clove!

[Kostya]

Kostya, the recipe can only be edited for three days. You click below on "Report an error, clarification ..." In the lower right corner and write your request to the Admin. He will fix everything.

[Kostya1988]

Kostya1988,
I think that it doesn't matter what kind of cooking you really add)) Thank you, Kostya

[Volume]

Volume
yes for a carnation to write just wanted that at the end you can remove))) and so there are all the rules!

[Kostya]

Kostya, 1 kg of pears: 0.5 kg of sugar - how long will the seaming stand? After all, not every year is fruitful for pears and I want to leave it for a "non-fat" year.
I put it 1: 1 (even though pears are ripe and sweet). The only thing I am afraid of sugar crystallization during long-term storage.

[Chef]

Chef, can I answer for my experience. I put 700 g of sugar on 1 kg of peeled pears. And in order not to be sugared, add lemon. I add 0.5 tsp of citric acid per kg of pears. But one year I had this: I open the jar and after a while sugar crystals formed on the walls of the jar, it was on the walls, and not in the jam itself. What it was, I never understood

[Chef]

Chef
Well, I don’t know in my basement, as it were, the summer temperature is about +20 in winter time + 8 + 5 for 2 years of standing, not one jar has not become sugar

[Kostya1988]

Kostya1988, my grand merci to you! Having cooked several servings of pears with cardamom before, put 300-350g of sugar per kg of pears, for me this is enough, despite the lemon and orange! Sooo delicious! I am thinking about where to get more delicious pears, because according to your recipe, they obviously won't be enough for me!

I followed Marina. We turn out to be with you, Kostya (I have a direct association with the "Pokrovskie Vorota"))), we cook jam according to practically the same recipes. BUT. The ratio is slightly different, and most importantly - VANILLA instead of cloves. I also have little sugar - 300-350 grams per 1 kg of fruit. I use cans under a screw cap. They stand in a cool basement for 2 years (leftovers of uneaten supplies), they seem to be alive.

Therefore, I confirm. that this is a very tasty combination. Pears and plums are very fond of zest !! Who has not cooked yet - fly in.)))

I can tell you that there are so few carnations that it is almost invisible. I put 2 kg in a proportion of 1 piece (chopped). Therefore, having dropped several drops of vanilla into a portion of the portion before boiling, it did not seem to me that there was something superfluous.

1 kg of pears: 0.5 kg of sugar - how long will the seaming stand?

Very long, proven ...

For a long time I have not put in jam more than half a kilo of sugar per kilo of fruit / berries, more often even less, 300 gr. sugar per kilo of fruits / berries), I store the blanks at room temperature, under tin lids (I roll up the lids with a key) and they do not do anything !!!

I went to clean the pear. I want Varenka.
The pear is sweet, I'm afraid there will be a lot of 300 grams of sugar. I'll start with 200. And then, if anything, I'll add. I will report

It didn't work out yesterday ...
Today I cleaned it, cut it and covered it with sugar. I just put it on the stove. Mushrooms are boiled nearby. So I splashed cloves and cinnamon into a pear instead of mushrooms.
It’s good that the pepper didn’t bother ...
Then she shaved off two lemons and oranges and made her husband squeeze out the juice. Oh ... it's a song. Where is it, where is it ... I squeezed out the juice using a juicer and some mother.
I and the juice there ... to the pear ...
And then I blend the zest. Ooooh, I'll tell you this, an indescribable feeling. The smell of natural oils. I smelled everything ... and There to ... a pear.
I put everything, only in a different order, or rather without it. My pear is standing in a basin in the cold. Cook booba tomorrow

Out of 4 kg of pears, I had only 3 jars of 350 g each left for spinning. The rest evaporated from the basin.
This is some kind of amazing jam with an unearthly taste.
Next year I will definitely cook. Now the pear is somehow soft.
Thank you so much for the recipe!

The assistants, who were planted to prepare the pear for making jam, were too lazy to peel it, scoundrels Chef, is the truncated gone, or will it go like that?

Chief, I have the same garbage .... forgot to clean it up ,,,, the mustache is gone ??

All buit OK, cook already.

[Nut]

Nut

alena40
she will not lose the taste of this, just when you use the jam, the skin will come across, but from the taste of the jam, you will not even notice it, the most important thing is that the box with your fingers also does not understand

I cooked it, hid it .... Otherwise, it will not be worth it for a real winter !!! But of course, from my home, I can imagine how delicious it is !!!!

Just today I removed 2 more jars of jam in the bins! For the first time this year, there is still a ration left to eat (no small cans). I put 500 grams of sugar on 3 kg of pears, despite the lemon juice and zest, I am sweet! But it is TASTY CERE! I skimmed with cottage cheese in a couple of days! You really inspired me with "Enta Varenka" this year!

I'll raise the topic. I covered the tomatoes in my own juice according to Kostya's recipe, drank in to see what else was in the bins, I saw this recipe. I recently tried for the first time thick pear jam with lemon - it's a fairy tale. I didn't know they fit together like that.
I will definitely make at least a few jars.

We found a small, yellow and wadded game, although we thought to follow it, until it was fully ripe, to collect it for drying. Will it work with such a jam?