lorax

And a note on Pears.

Pears can be best preserved in heavy syrup - they disintegrate into Pear Butter when you jam them. If you like Pear Butter, then fine; it takes a long time to cook down but with some spices is quite tasty. If you want them to stay whole when you jar them, then lightly poach the halves, then make a heavy brown sugar syrup, and hot-pack them in this.

The Joy of Cooking has an excellent recipe for this.

__________________
I speak for the trees.