Instructions

1. Sterilize jars in boiling water canner. Wash lids and tops with soapy water.

2. Coarsely chop the pears, then combine them with the sugar in a large pot and bring to a boil over medium heat, stirring to dissolve the sugar. Simmer, stirring frequently and lightly mash with a potato masher as the pears soften, until the mixture thickens and is syrupy. This will take about 45 minutes, you will see larger bubbles forming in the simmer.

3. Stir in the salt, lemon juice and cardamom, then simmer for 2 more minutes.

4. Ladle the hot preserves into hot jars leaving 1/4 inch head-space. Remove any air bubbles. Wipe the rims, center the lids on the jars, and apply bands until the fit is just tight.

5. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat and let the jars sit for 5 minutes then remove the jars and let cool in a draft-free spot overnight. Check the lids for seal after 24 hours – they should not flex up and down when the center is pressed. Store in a cool, dark place for up to one year.

6. Note: If you don’t want to can, you can store the jam in clean, air-tight jars in the refrigerator for up to a month.