Lemon-Cardamon-Vanilla Jam

• 14 whole Lemons
• 10 cups Water
• 14 cups Sugar
• 2 Tablespoons Cardamom
• 6 Tablespoons Homemade Vanilla Extract

1. Thinly slice and deseed the lemons. I sliced and then chopped them, peel and all.
2. Drop these into your water and bring to a boil.
3. At a boil, turn down to a simmer and let cook until the lemons are soft, aproximately 1 hour. Add more time if your lemons are not quite there yet. They'll get translucent when they're ready.
4. Add your sugar, mix well.
5. Add the spices. I used heaping tablespoons' worth (read: I spilled some of the vanilla!).
6. Cook for another hour or hour and a half, until the jam passes the freezer plate test for jelling. To do this, put a plate in your freezer for 3-5 minutes. Put some hot jam on it and drop it back into the freezer for 3 minutes. Pull it out. Tilt the plate. If you can run your finger through the jam and the jam does not run, it's done.
7. I can mine; it needs to be water bath processed for 10 minutes and makes 13 pints.

lemons, water, sugar, cardamom

Taken from tastykitchen.com/recipes/canning/lemon-cardamon-vanilla-jam/ (may not work)