Cloud, this is my favorite apple jam recipe, from Nancy (wizardnm), and it doesn't use just the juice, LOL:

APPLE MAPLE JAM
12 C finely chopped apples (about 6lbs) I used the food processor
6 C sugar
1 C Maple syrup (grade B if possible)
1 tsp cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp cloves
Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB.
Yields about 8 half pints. I double this recipe and it works fine.

I have this recipe for pear preserves, which I absolutely love, I think you could easily add cardamom, maybe a couple of teaspoons, maximum:

Old Fashioned Pear Preserves from Carol (Readinglady)

Yu can also make Pear Preserves if you want chunks of pear suspended in syrup. By weight use equal amounts of pears and sugar. You also need the juice and seeds of one lemon. I wouldn't go over about 4 pounds of fruit because it takes too long to cook larger amounts. This takes several days, but it's mainly waiting and the results are wonderful. Here's what you do:

Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water (Fruit Fresh or Ascorbic Acid).

Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips (seeds) in small bag. It's messy but I also add any of the pulp that was reamed out. Add to bowl. Stir gently
to distribute syrup and refrigerate overnight. Throughout evening stir occasionally to distribute sugar. (I usually don't do this more than once.)

Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam.

Reduce temperature and continue to cook (about 20 minutes) until pears are translucent and candied. Turn off heat and leave pears and syrup overnight. (This can be room temperature.) Cover pan with a cloth, not a lid (to
prevent condensation).

Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed the pan because the syrup was
crystallized along the rim then I put the syrup back.) Bring syrup to a boil and cook to gel point stirring frequently. (Depending on how thick you want the syrup, this can be anywhere from 218-222.) You can also use the frozen plate test.

The advantage is you get to thicken the syrup just the way you like without cooking the delicate pears to the point of disintegration.

Return the pears to syrup and boil 1 minute to reheat them. Pull off heat and let sit for 5-10 minutes, stirring occasionally. (This allows fruit to equalize with the syrup so it doesn't float to the top of the jar.)

Place preserves in sterilized jars and BWB 5 minutes or clean, hot jars and BWB 10 minutes.

You could also make pear butter and add cardamom, I think that would be yummy, and you could taste as you add, to get it the way you want it.

Annie

plums and cardamom go well together and have you ever had pear and fresh ginger? It's to die for... Try a pear butter and add fresh ginger.

Jalepeno Jelly with an apple jelly base is yummy too.

I got my apples last weekend, but no pie yet, been too darned busy.

Nancy

Jelly is the most wasteful of all preserves. I do use raspberry pulp to make vinegar, but with apple I'm afraid about all it would be good for is compost.

The benefit of apple jelly (or apple pectin stock) is that it can be combined with other low-pectin fruits to make them set up better without the need for commercial pectin.

Since it's neutral in its flavor, it can be used even with something delicate like pears. I've also seen recipes using pectin stock for pepper jelly instead of liquid Certo.

Pears are low-pectin and low-acid, so if you're not using commercial pectin or apple pectin stock, be prepared for a softer set. It just won't jell unless you cook the he** out of it, and that wouldn't be desireable in terms of flavor.

If I were adding cardamom to a pear preserve or jam, I'd crush cardamom seeds and put them in a cheesecloth or muslin bag. It's just me, but I really don't like brown spice "dust" in a light preserve.

Candied ginger would be terrific in that preserve. Fresh ginger is wonderful, but the benefit of candied is you can use discernable chunks in the mixture. It's quite a taste sensation. Vanilla bean is nice, too, but it's gilding the lily.

Another ginger option for pears is this one, which isn't so much a preserve as a condiment, but does make a nice accompaniment on the side of a plate:

Ginger Pears

from Carrie Gordon of Prineville, Oregon. She notes that it is "especially delightful with a pork roast."

4 lbs. ripe pears (14 medium), d'Anjous or similar types
5 c. sugar
1/4 c. fresh lemon juice
1/3 c. finely chopped candied ginger
2 tsp. grated lemon peel (from 1 lemon)
1/4 c. 5% acid strength cider vinegar
Wash, pare, quarter and core pears. Place in 4 qt. bowl containing 1 qt. water and 1 T. vinegar to prevent darkening. Drain.

Pour thin layer of sugar over bottom of a 4 qt. bowl. Begin layering pears, cut side down, covering generously with sugar as you pack. Cover. Let stand 6-8 hours at room temperature.

Pour into 4 qt. kettle; add lemon juice and ginger. Bring to a boil; simmer, uncovered, over low heat, stirring frequently, until pears are tender and translucent, about 1 hour. Add lemon peel and vinegar 5 minutes before cooking time is complete. Ladle pears into 5 hot half-pint jars; cover with syrup, filling to within 1/4" of top. Process in a boiling water bath 20 minutes.

Carol

I made caramel cardamom pear butter a few years back. I have to say it was just so so. I guess I just felt that pears have too delicate a taste to pair with cardamom and caramel. It was just kind of brown sweet cardamom flavored goo, which is not exactly terrible, but not a real showcase for the flavor of the pears. Cardamom might be better added to a pear jam or just plain canned pears, which is my favorite way to preserve pears. I do like pears in port though, which is pears canned in a port syrup. Can add cinnamon stick to that. Can also use brandy. I'm about to put up some pears and ginger in brandy as a liqueur.

I've not tried it, but I think apple cardamom jam or butter might be better than pear.