• Peel and chop the pears into ½" cubes then add to a saucepan. Add vanilla bean and lime zest, then pour sugar over them. Place lavender and cardamom pods into a tea filter bag or a mesh tea ball strainer and add to the pot. Finally, sprinkle the mixture with lime juice.
• Bring the pear jam mixture to a rolling boil, over medium high heat, as you stir it occasionally with a wooden spoon. Simmer over low to medium heat for approximately 30 minutes until thickened. Remove vanilla bean, lavender, and cardamom pods.
• Use an immersion blender to blend the pears for a smoother texture or leave the pears whole if you prefer a chunky preserve texture. Pour or ladle the jam into sterilized jars, leaving ¼" headspace. Wipe the jar rims with a clean kitchen towel. Fit with sterilized lids, collars, and hand tighten.

How to Process Jam

• Place mason jars right side up on the rack of a water canner. Fill the canner with water, at least 1 inch above the tops of the jars. Boil for 10 minutes.
• Once the sterilized jars are filled with jam gently place the jars on the rack in the canner and boil for 15 minutes. Add a minute for each additional 1,000 feet in elevation above 3000 feet.
• Remove the jam jars and listen for the ping to make sure the jars seal properly. Sometimes the jars seal inside the canner so you can also test to see if they are sealed by pressing the center of the lid to make sure there is no give.