For 2 jars, each approx. 250 ml
Quarter the pears, remove the cores, cut into approx. 5 mm segments, thinly slice the onion, remove the seeds from the chilli, finely chop the chilli and rosemary, grate the ginger. Bring everything to the boil in a pan along with the salt, spices, sugar and vinegar, simmer on a low heat for approx. 30 mins. While still hot, ladle the jam into sterilized jars and seal immediately.