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Rose jam

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I've recently (and foolishly) acquired a jar of Greek rose-petal jam, and I'm trying to figure out what to do with it. I've been considering cakes and trifles, but I'm not sure what other flavours will combine well with the jam. Any suggestions would be welcome.

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  1. If it is anything like the Polish version - made from just rose petals, sugar and lemon juice/citric acid, then it is quite strong. It is usually mixed with a less flavorful jelly (like apple) and used as a filling for pastries - like the Polish "doughnut" called ponchek (completely incorrect spelling, I am sure)

    1 Reply
    1. re: jerry j.

      Thanks, everyone. I think I'll try using it as a glaze first. Lots of Middle Eastern desserts are flavoured with rosewater, aren't they? I wonder if I could subsitute or use it as a filling...

    2. My grandmother used to make rose petal jam from a rose tree she started from a twig she brought over here from Greece. We just eat a spoonful of it plain with a glass of Ouzo.

      1 Reply
      1. re: christina z

        Why not glaze some grilled quail with it? Wouldn't be bad on pork, either.

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        Caitlin Wheeler

        I love exotic jams, but use them in a way that highlights the flavor without competition. On toast -- plain, or with nut butter or regular butter. I also love jam mixed into oatmeal or plain yoghurt. You could try any sort of butter cookie with jam recipe -- using rose instead of strawberry, apricot, etc.

        1. it would be lovely with a nice mild, soft, nutty cheese.

          1. You could try warming it and stirring into some mixed berries to serve over ice cream or fill a tart shell. It would probably make a nice glaze too for chicken or ham (or quail a la the novel "Like Water for Chocolate"!).

            1. i recently made a batch of rose petal jam and thought to give it as christmas gifts along with a "mix" for plain scones, it's a beautifully delicate, tho distinct flavor. i also vote with the quail and pork ideas, they both sound great.