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Cherry and rose petal jam
Makes 2 x 350ml jars Sauces and accompaniments
Ingredients
- 750g light red cherries
- 750g jam sugar
- finely grated zest and juice of 2 unwaxed lemons
- 6tbsp (about 6g) dried rose petals (available from major supermarkets and online
- 2 tsp rosewater
Method
Serve with scones and clotted cream. The jam will keep for six months in a cool dark place but, once opened, store in the fridge.
Pit the cherries, then wrap the stones in muslin and tie them into a bag. Put the cherries in a large bowl with the stones. Pour over the sugar and leave overnight.
Tip the cherries, sugar and bag of stones into a large pan and add the lemon zest and juice. Heat very slowly until the sugar has dissolved, then add the rose petals. Bring to the boil for about 10 minutes. Remove the bag of stones and put them in a sieve set over a bowl. When cold, squeeze the liquid into the jam.
Test the jam for set by putting a spoonful onto a cold plate. Put in the fridge for a few minutes and push your finger through the mixture; if it wrinkles, it’s done. Add the rosewater and stir well. Ladle into sterilised jars, cover the surface with 2 pieces of waxed paper, seal or add lids and label.
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