Begin by thoroughly washing the cherries and removing the stems and pits.

Drizzle the juice of 1 lemon (or add 1 teaspoon of lemon salt) over them and stir well.

Handpick the rose petals from the flowers. Ensure they are suitable for cooking and free from pests.

In a large pot, layer sugar, cherries, and rose petals, repeating until all ingredients are used.

Leave the pot on the table, preferably covered, for 12-15 hours, or until the cherries release their juice.

After this time, stir a couple of times. You will notice the formation of the cherry and rose petal-infused liquid.

Place the pot on the stove and bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Turn off the heat and let the pot sit on the kitchen table for a day, lid off.

On the second day, observe how the jam passively candies, giving the cherries a firm texture and a vibrant color.

Boil again for 5 minutes, then let it sit for another day, lid off.

By the third day, the jam should be denser. You can choose to jar it now or boil once more and rest for an additional day if you prefer a less liquid jam.

Once satisfied with the texture, ladle the hot jam into clean, dry jars and seal tightly.

Allow it to cool completely before storing it in the pantry or savoring it with your favorite treats.

Enjoy!