Add the peeled, chopped pears, sugar, lemon zest, lemon juice, Limoncello, cinnamon sticks, nutmeg and rosemary sprigs to a saucepan. I also love to scrape in some of the lemon pulp.
Bring to a simmer over medium-high heat. Reduce heat to low and simmer, stirring occasionally and mashing the fruit, for 1 - 2 hours or until you’ve reached desired consistency.
Remove from heat and discard the cinnamon sticks and rosemary sprigs.
Transfer the jam to pint-size jar and close the jar. Allow the jam to cool to room temperature. Store in the refrigerator for up to 3 months.
This recipe was created in partnership with etúHOME and features their pear trivets.