Pear jam, home preserving and Global food security

This is the time of the year when we all get excited about thinking of ideas to preserve the summer vegetables and fruits. The Complete book of home preserving has lots of ideas that will come handy. There are about 400 recipes and 48 colour photographs in the book.

The detailed instruction on the book is easy to understand and follow, which beginners will appreciate. It also answers questions the experienced canners may have. There is a produce guide and a glossary that explains everything we need to know from ingredients to canning equipment. The book is separated to seven chapters: getting started, soft spread, fabulous fruits, salsa relish chutney, condiments, perfect pickles, tomato and pressure canning.

When we preserve at home it is free from chemical additives and preservatives. This book gives directions on safe canning and preserving methods. 

I think preserving food to have during off-season is lots of fun, which becomes useful when it isn't in season. I usually make jam with berries, chutney with tomato and pickle vegetables. These homemade goods make delicious gifts that family and friends appreciate.

I made about a cup of pear jam to have with puri.

2 ripe pears

1/4 cup sugar

1/2 tbsp lemon juice

1 star anise

Combine the peeled chopped pear with the sugar and lemon juice. Let it cook in low heat, you can cover the pan lightly so it will cook in its own liquid. Add the star anise towards the end when the pear get soft and has a jam consistency or it will have an overpowering taste.

I served the jam with puri. We finished the jam in a couple of days, so I am not sure how it will taste if it is kept for a long period of time in the fridge.

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