Wild rose in the kitchen: jam, syrup, ground petals and a recipe for rose doughnuts

The wild rose is one of the most versatile plants in the Polish pantry: its petals are used to make jam, syrup and petals ground with sugar (a classic filling for doughnuts), whilst the fruit is used to make juices, purées and dried fruit for infusions. In this article, we explain the differences between various rose preserves, how to use them in cooking and baking, share some tried-and-tested recipes, and offer advice on how to store jars of rose preserves.

What is rosehip used for in cooking?

The common name „wild rose” encompasses several species of rose that grow wild in Poland or in hedgerows. The species most commonly used in cooking is the wrinkled rose (Rosa rugosa), which has large, intensely fragrant petals ranging in colour from pink to deep purple, and the wild rose, also known as the dog rose (Rosa canina), whose small, oblong fruits are harvested in autumn.

The rose blooms from June to July – that is when the petals are harvested. The fruit, commonly known as „szypszyna” or „głogówki”, ripens from late August to October. Traditionally, they are harvested after the first frosts, when they soften and become sweeter; nowadays, the same effect is achieved by freezing the fruit for a few hours.

Rose preserves – how do they differ?

Oatflakes ground with sugar – tradition in its purest form

Grinding the petals with sugar is the oldest and simplest method of preserving the rose’s fragrance. The petals are not boiled, so they retain their full fragrance. In the past, they were ground in a mortar with a wooden pestle for many hours until a smooth, aromatic paste was formed. Due to the intensity of the aroma, just a small amount is enough to give baked goods a unique flavour. The ground petals are available in a 300 ml jar and 900 ml.

Rose jam – the number one filling

Rose petal jam is sweeter and has a smoother texture than mashed rose petals. It is best known as a filling for doughnuts, but tastes just as good on fresh bread with butter, in pancakes and as an accompaniment to cream cheeses. For larger-scale home baking, it’s worth choosing 900 ml rose jam.

Rose syrup – liquid rose

Wild rose petal syrup has a delicate pink colour and a distinct floral aroma. It adds a touch of elegance to tea, lemonades, non-alcoholic cocktails and desserts. It is the most convenient way to add a rose flavour to drinks. The large pack is rose syrup 900 ml. You can read more about combining syrups with tea in the guide natural syrups for tea.

Rose-shaped doughnuts – a step-by-step recipe

Doughnuts filled with rose jam are a symbol of Fat Thursday, but they’re delicious all year round. Here’s a tried-and-tested recipe for around 20 doughnuts.

Ingredients: 500 g wheat flour, 25 g fresh yeast, 250 ml warm milk, 60 g sugar, 4 egg yolks, 1 whole egg, 60 g melted butter, a pinch of salt, a tablespoon of spirit or vinegar (reduces fat absorption), grated lemon zest, 1 jar of rose jam or rose petals ground with sugar, oil or lard for frying, icing sugar or icing.

1. Prepare the starter. Crumble the yeast with a tablespoon of sugar, add half the warm milk and 2 tablespoons of flour. Leave to stand for 15 minutes until the yeast starts to work.
2. Make the dough. Cream the egg yolks and the whole egg with the remaining sugar. Add the starter, the creamed eggs, the remaining milk, salt, lemon zest and spirit to the bowl containing the flour. Knead for about 10 minutes, then add the melted, cooled butter and knead until the dough is smooth and elastic.
3. First sprouting. Cover the bowl with a tea towel and leave it in a warm place for about an hour, until the dough has doubled in volume.
4. Shape the doughnuts. Roll out the dough to a thickness of about 1.5 cm and cut out circles using a glass. You can either place a teaspoon of jam on half of the discs straight away, cover with another disc and press the edges together firmly, or fill the doughnuts after frying.
5. Second growth spurt. Leave the doughnuts to rest for 20–30 minutes under a tea towel.
6. Fry. Heat the oil to approx. 170–175°C. Fry the doughnuts for 1.5–2 minutes on each side, until they are golden brown with a light-coloured rim. Remove them and place them on kitchen paper.
7. Fill and decorate. If you haven’t filled the doughnuts before, fill a piping bag fitted with a long nozzle with rose jam and pipe it into the centre. Dust with icing sugar or drizzle with icing and sprinkle with orange zest.

More ideas for rose preserves

Yeast croissants with rose

Roll out the yeast or shortcrust pastry into a circle and cut into triangles. Place half a teaspoon of flakes mixed with sugar on the wider edge of each triangle and roll up into a croissant. Bake at 180°C for 15–20 minutes, then dust with icing sugar once baked.

Cheesecake with rose

Add 2–3 tablespoons of rose petals, ground with sugar, to the cheesecake mixture and stir gently to create pink streaks. Once the cheesecake has been baked and cooled, you can decorate it dried rose petals.

Rose lemonade

Add 5 tablespoons of rose petal syrup, the juice of one lemon and a handful of ice to 1 litre of sparkling water. Garnish with lemon slices and a few dried rose petals. For a more distinctive flavour, add a tablespoon of vinegar with honey and rose petals – will give the lemonade a pleasant tang.

Tea with rose petals

Add a pinch of dried rose petals to black or green tea and brew as usual. Once it has cooled, sweeten it with a teaspoon of rose syrup or jam. This is how you make aromatic rose tea, which has been enjoyed for centuries in the cuisines of the Middle East and Eastern Europe.

Yoghurt dessert with rose and raspberries

In a glass, layer Greek yoghurt, crumbled biscuits and raspberry purée, and top with a teaspoon of rose jam. Raspberry and rose are one of the most classic flavour combinations.

Rose-flavoured spread for bread

Mix the softened butter with a tablespoon of flakes ground with sugar and a pinch of salt. Serve with fresh rolls, challah or toast. It’s a simple addition to a festive breakfast.

The rose in Polish cuisine – a bit of history

Roses have been a feature of cuisines across Europe, the Middle East and Asia for centuries. In Poland, rose preserves have long been a staple of home cooking, and rose jam is one of the most recognisable Polish confectionery fillings. To this day, the rose doughnut is considered a classic and, for many people, an essential part of Fat Thursday.

Wrinkled rose bushes were often planted in domestic gardens and hedgerows, partly with a view to using the petals for preserves. Harvesting the petals was a family affair: they were usually picked in the morning, when they were at their most fragrant, and then ground with sugar in a mortar – sometimes for hours on end, taking turns. This tradition has survived to this day and forms part of Poland’s culinary heritage.

Rosehip – juice and preserves

Rosehips have a tart, slightly astringent flavour and an intense red or orange colour. Preparing them at home is labour-intensive – the inside of the fruit is filled with seeds covered in tiny, irritating hairs, which must be thoroughly removed. That is why ready-made preserves are a more convenient option:

• rosehip juice 100% – to be drunk diluted with water, in smoothies, teas and desserts,
• sea buckthorn juice with rosehip – a combination of two tart fruits with an intense orange colour,
• vinegar with honey, sea buckthorn and rosehip – a refreshing oxymel for drinks and dressings.

We discuss oxymels – vinegars with honey – in more detail in the article oxymel – what is vinegar with honey?.

How should you store rose preserves?

Store sealed jars of jam, puréed fruit and syrup in a dry, cool and dark place. Sunlight may cause the beautiful pink colour to fade. Once opened, keep the jar in the fridge, tightly sealed, and use a clean, dry teaspoon to scoop out the contents. Use the contents by the date indicated by the manufacturer on the label.

Store dried rose petals in an airtight container, away from moisture and strong odours – the petals easily absorb them. You can find general guidelines on storing jars and dried produce in the guide how to store preserves.

Frequently asked questions about wild rose in the kitchen

How does rose jam differ from rose petals ground with sugar?

Flakes ground with sugar are not cooked, which is why they have a more intense flavour and a „rougher” texture. The jam is fried, sweeter and smoother. Both types are suitable for doughnuts.

How much rose jam do you need for doughnuts?

A 300 ml jar is usually enough for 20 doughnuts – using about one teaspoon of filling per doughnut. If you like doughnuts with plenty of filling, choose a 900 ml jar.

Are rose petals edible?

Rose petals intended for consumption, such as those from the wrinkled rose, are edible. Do not use florist’s rose petals in cooking, as they may have been sprayed with plant protection products.

When are rosehips harvested?

From late August to October. They are traditionally harvested after the first frosts, when they are softer and sweeter.

What can you add rose syrup to?

For tea, lemonade, sparkling water, yoghurt-based desserts, ice cream and for soaking sponge cakes.

How should you store an opened jar of rose jam?

In the fridge, in a tightly sealed jar. Use a clean teaspoon and consume the jam by the date shown on the label.

Rose preserves at the Polskie Słoiki shop

You’ll find all our rose preserves – jam, rose petals ground with sugar, syrup, dried rose petals and fruit juices – in the category wild rose. Jams made from other fruits are in the category jams. A rose-themed set – jam, syrup and flakes – also makes a lovely regional gift. You’ll find some inspiration in the article gifts featuring local specialities for the festive season.