I've spent the last two months pouring over pear recipes, trying to decide how best to preserve the crop. You see, two out of the last three years, there's been no fruit to harvest in autumn thanks to our erratic spring weather. I always think that I don't much care for fruit until we go a year without. This year, I could see early on that we would have a decent amount of both apples and pears. Fearful of going another year without fruit, I knew that I'd put up as much as time would allow. But how? Especially given that sweet sauces, jams, and jellies languish on my pantry shelf because I'm missing a sweet tooth. I briefly tinkered with the idea of doing a juniper-spiked pear sauce to serve with meat. It was so-so, but I wouldn't want to preserve more than a few half pints that way. I scoured the internet for delicious-sounding recipes like Mrs. Wheelbarrow's caramelized pear jam. Weeks and weeks passed, and I tired myself out from running around in circles in my head.