Pears in syrup for the winter – a simple and tasty recipe, how to cook step by step

Rinse the pears, peel, cut in half, remove the seeds and dense cores.

To prevent the pears from turning brown during the peeling process, place them in a bowl of cold water with ¼ tsp. citric acid.

In pre-sterilized 0.5 l jars, place the pear halves tightly (but not tamping!)

Boil water and pour boiling water over the fruits in jars to the top. Cover the jars with sterile lids and leave to warm up for 10 minutes.

Drain the liquid from the jars into a saucepan, add sugar and citric acid. Bring the syrup to a boil and simmer for 2-3 minutes.

Return the boiling syrup to the jars with the workpiece. The syrup should completely cover the pear slices. Roll up the jars, turn them upside down, wrap them in a warm blanket and leave to cool completely. Store the workpiece in a dark place at room temperature.