Peel and quarter parsnips lengthwise (if pieces are large at the top, halve larger pieces again lengthwise). In a very large saucepan cook parsnips, covered, in lightly salted boiling water for 5 to 8 minutes or until barely tender; drain. Meanwhile, core pears and cut into thin wedges.
In a very large cast-iron skillet or nonstick skillet cook parsnips and pears in butter over medium heat for 15 minutes or until the pieces turn golden brown, stirring occasionally. Remove leaves from rosemary sprigs. Stir jam and leaves from rosemary sprigs into mixture in skillet. Bring to boiling; reduce heat to medium-low and cook, uncovered, for 15 minutes or until parsnips are tender and glazed, stirring occasionally. Season to taste with salt and pepper. Transfer to a serving platter. Squeeze lemon over mixture before serving. If desired, garnish serving platter with a bundle of fresh herb sprigs. Makes 6 to 8 servings.