1-Getting started with this recipe: First, combine the 8 pounds of peeled, cored, and coarsely chopped pears, 1/3 cup of water, zest and juice of 1 lemon in a large stainless steel saucepan and gently boil for 20 minutes. This step softens the pears and brings out their natural juices, setting the base for a flavorful spread.

2-Next: puree the mixture until smooth, then measure out 8 cups of the puree. Stir in the 4 cups of granulated sugar, juice of 1 orange, 1 1/2 teaspoons of vanilla extract, 1 to 2 teaspoons of cinnamon, 3/4 teaspoon of cardamom, and 3/4 teaspoon of nutmeg until the sugar fully dissolves. If you’re aiming for a smoother texture, blend the mixture again before moving on.

3-Now: boil the mixture gently for 6 to 8 hours until it thickens, stirring regularly to prevent sticking. Use a burner that matches the pot size for even heat. For canning, prepare your jars and lids, ladle the hot mixture into jars leaving 1/4 inch headspace, remove air bubbles, and process in boiling water for 10 minutes. The total cook time is about 6 hours, with canning adding another 15 minutes, making the whole process around 6 hours and 25 minutes from start to finish.