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Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
Score the brie: Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch (13 mm) apart, and cutting just through rind but not through the cheese. Then, turn the brie 90 degrees and score perpendicular to your initial set of cuts, keeping the same ½ inch (13 mm) spacing.
Place the scored brie in a small cast iron skillet or oven-safe serving dish. Spread two-thirds of the jam over the brie and dollop the remaining jam in the skillet/baking dish around the sides of the brie. Sprinkle the rosemary and pecans over top.
Bake for 12 to 15 minutes, until the cheese is soft and just starting to ooze out. Serve with crackers, baguette, or sliced apples or pears.