Rose jam
Rose jam is a jam that is cooked from the petals of strongly fragrant historical roses that are as dark as possible , especially those of the centifolia , Damascus or Bourbon roses varieties .
To make it, a syrup made from sugar and water is boiled into which the rose petals are sprinkled. The liquid then turns greenish purple at first, but takes on a bright, translucent ruby red tone after adding citric acid . By varying the ingredients, different rose jams and jellies can be prepared.
Rose jam is a specialty of oriental and Russian cuisine . According to the Swiss author Salcia Landmann , it was Jews who got to know the recipe through their contacts with the Arabs during the early Middle Ages and spread it in the rest of Europe.
Traditionally, rose jam is enjoyed with a glass of cold water in summer and used in tea instead of sugar in winter. The latter custom is also documented for Russian as well as East Galician cuisine.
As early as 1613, Jacobum Theodorum Tabernaemontanum in "Neuw vollkommentlich Kreuterbuch, Vol. II" describes various preparations of rose petals that can be regarded as precursors of a jam: rose syrup, rose sugar or rose lattwerge.
Individual proof
- ↑ Jacobum Theodorum Tabernaemontanum, Neuw full commentary Kreuterbuch, Vol. II, edition 1613, page 812 f