Cherry jam

Put a saucer in the fridge to cool down. Put all the ingredients except the rose into a large saucepan and stir a few times until the sugar dissolves. Bring to a simmer over a medium high heat, and cook for 35 mins, stirring frequently, until glossy and the fruit has mostly broken down.

Test that the jam has set by adding a teaspoon onto the cold plate. Let it cool for a minute, then press the jam with your finger, if it wrinkles and has formed a skin, the jam has set. Cook for another 5-10 mins and test again if it’s still too loose. Remove the bay leaves, stir in the rose water, and transfer to hot sterilised jars. Seal, and leave to cool completely before adding labels. The jam will keep for six months in a cool dark place, or a month opened in the fridge.