Cherries are just beginning to come into season in England and the roses are out en masse in our garden - they seem a natural partnership to me. The rose petals give this jam a rather delicious, fragrant taste.
Makes 1 litre (1 3/4 pints)
1kg/2lb ripe cherries
The juice of 1 lemon
1kg/2lb caster sugar
20 or so rose petals
Remove the pips from the cherries. Place in a bowl with the sea-salt and lemon juice, toss to combine and leave to sit for 5 minutes or so.
Place the cherries in a saucepan. Pour over the sugar and put the pan on to a low heat. Simmer slowly, on a very gentle heat, until the sugar dissolves.
Once the sugar has melted, turn the heat up to high and rapidly boil the jam. After 10 minutes do the wrinkle test (see introduction) to see if the jam has set. If it has, remove the pan from the heat and shred in the rose petals. Leave the jam to sit in the pan for around 10 minutes to allow even distribution of fruit and juice.Reuse content