Keep those pears for later with sauce, butter and chutney
Makes about 4 half-pint (8 ounce) jars
2 pounds ripe pears, cored but not peeled and finely diced, about 6 cups
1 cup cane sugar
¼ cup water
3 tablespoons lemon juice
1 teaspoon ground cardamom
Put the pears, sugar, water, lemon juice and cardamom into a shallow sauté pan and set over medium heat. Bring to a gentle boil, lower heat, and cook, uncovered, until most of the liquid has evaporated, stirring occasionally to prevent sticking, about 25 minutes.
Ladle the jam into clean, hot jars and add the lids, remembering to leave ½ inch headroom. Wipe the rims and screw on the bands so that they’re finger tight. Allow the jars to cool completely before storing in the refrigerator or freezer. Tighten the bands before storing.