• In a large, deep pot, combine pears, lemon juice, strips of lemon zest, star anise and 2 cups water.

  Bring to a boil, then lower heat to medium and cook for approximately 30 - 40 minutes until pears are falling apart.
• Run mixture through the fine mesh disc of a food mill to remove seeds and skin. Discard solids. Return purée to the pot, and stir in brown sugar, granulated sugar, ginger, cardamom, elderflower liqueur, and salt.
• Simmer over low heat, stirring frequently, until thick and amber colored. This will take anywhere between 2 - 3 hours. *Mine took 2 hours and 20 minutes.

  *If you plan to can the pear butter, start setting up the canning equipment.
• Remove from heat. Stir in vanilla. Carefully ladle into 6 sterilized half pint jars, top with lids, and store in the refrigerator for up to 2 weeks.

To can the pear butter:

• Ladle the pear butter into sterilized jars, leaving about ¼ - ½ inch headspace. Wipe the rims to make sure they are clean (this may prevent a good seal if they are not). A canning funnel will help minimize mess. Top with lids and rings. Tighten rings to "fingertip tight", not all the way tightened - air needs to escape in order to form a seal.

  Carefully lower jars into a boiling water bath, making sure the jars are submerged under 2 inches of water, then process for 15 minutes in the boiling water. Remove the jars from the hot water, and place on a towel on the kitchen counter. You will likely hear them "ping" very shortly after removing them from the water. That means they are sealed. The pear butter will set up overnight, leave them undisturbed for about 24 hours. Label the jars, and store for up to a year. *Any jars that have not sealed should be stored in the refrigerator.