Core and peel pears. Finely chop enough pears to measure 8 cups.
In a 4 to 5 quart heavy pot, combine pears, sugar, honey, lemon peel, and lemon juice.
Bring to boiling, stirring until sugar dissolves. Stir in rosemary.
Simmer, uncovered, for 20 to 25 minutes or until mixture sheets off a metal spoon, stirring often. (Add pectin if you don't get it to gel stage and then bring back to boil for one minute) Remove from heat. Quickly skim off foam with a metal spoon.
Ladle hot preserves into hot, sterilized half-pint canning jars, leaving a 1/2 inch headspace. (Should be 1/4" headspace for jam/preserves) Wipe jar rims; adjust lids. Process in water bath for 10 minutes at a full rolling boil.