Prepare your jars by washing them and the lids with hot water, let them cool on a towel or drying rack.
Wash the pears, peel and core them and cut them into quarters. Then weigh them.
Cut he pear quarters lengthwise into 2 - 3 slices and chop them finely.
Squeeze the lemons.
Finely chop the rosemary.
Put the chopped pears in a pot, mix them with sugar, lemon juice and rosemary and let the mixture rest for at least 3 hours (you can also let it rest overnight).
After resting, heat the mixture up and stir constantly to prevent it from burning.
When it all boils, let it cook rapidly for 4 minutes.
Pour the jam in jars and immediately close the lids tightly.
