Homemade pear juice, besides being healthy and natural, is a fragrant and delicious drink, free of gluten, milk, and eggs. It’s a very easy recipe, requiring no special kitchen tools. Making fruit juices at home allows us to avoid waste and enjoy the satisfaction of offering a genuine product made with our own hands. Thanks to pasteurization, we will have a safe product that we can store for a long time. It can be drunk at room temperature or cold to fight the heat. Homemade pear juice also allows us to make and create non-alcoholic or alcoholic cocktails perfect for any occasion.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 2 liters of fruit juice
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 2.2 lbs Pear pulp
- 4.2 cups Water
- 1 cup Sugar
- 2 Lemons
- 1 g Fine salt
Preparation
1) For sterilizing the containers. Place the bottles and caps in a large pot and fill with water until completely covered. Once it starts boiling, let it boil for at least 15 minutes.
2) Wash the pears, peel them, remove the stem and seeds, eliminate any spoiled or rotten parts, and take the amount you need. Cut them into pieces and put them in a blender, along with the lemon juice (which acts as a preservative, keeps the color, and enhances the fragrance and flavor of the pears). Blend until obtaining a smooth puree.
3) In a large pan, prepare a syrup with water, sugar, and a pinch of salt. Bring to a boil for a couple of minutes, ensure the sugar has completely dissolved, and add the pear puree. Lower the heat, cover, leaving a gap between the pot and the lid (just like for ragù), and let simmer for 15 minutes. Occasionally remove the foam and sugar impurities that rise to the surface, using a skimmer.
4) Meanwhile, dry the sterilized bottles and caps.
5) After 15 minutes, turn off the heat and pour the pear juice into the bottles, filling them up to two centimeters from the rim. Cap them and immediately place them upside down.
6) For the pasteurization: let the bottles filled with juice cool completely, then wrap each in kitchen towels and place them in a very large pot. Cover them completely with cold tap water and bring them to a boil for pasteurization. As soon as the water reaches a boil, lower the heat and let boil for 45 minutes, after which turn off the heat and let the bottles cool in the water without touching them. Finally, once they are cold, store them in a cool and dry place.
