1/2 Lemon juice
2/3 cup of 1:3 pectin sugar
2 cups Elderflower water (1cup elderflowers, 2 cups water, 1/2 lemon juice, 3 leaves Rose Geranium)
Make Elderflower water: 1 cup of elderflowers, 3 rose geranium leaves, pour 2 cups of hot water and a squeeze of lemon juice on top. Cover and let sit for 24hrs.
When the flower-water is ready, pit the cherries and boil gently with 500gr sugar and lemon juice. Simmer until it begins to set into a jam, then add the flower water, pectin sugar, and simmer for another approx 20 mins. Add agar-agar (1tsp for 2 cups liquid) and pour into sterilised jars.
This is a fragrant jam that is lovely on yoghurt and muesli, I like to enjoy it during mornings where I want to wake up gently with a cup of Assam tea.