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Questions, Answers and Comments by Category
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Initial post
31 MAY 21 by
Dusan
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What rose variations is good for maceration, jams, liqueur and similar food products.
Thank you.
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#1 of 6 posted
31 MAY 21 by
 jedmar
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Traditionally it is Rosa damascena or Rosa centifolia, which are only once-blooming in early summer. However, other old garden roses with strong fragrance such as Rose de Resht and Madame Isaac Pereire can also be used. Some people also use repeat-blooming Austin roses, such as Gertrude Jekyll or Graham Thomas. With the latter, it is possible to have yellow-coloured jams. In any case, the roses used should not have been treated with chemicals.
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I also recall reading that in some Asian countries 'Gruss an Teplitz' is used commercially for making jam.
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Mr Lincoln was used to make a rose vodka in South Australia; it sold very well but the distillery stopped making it, because the rose scent tainted other drinks they were producing. There were plans to import Mr Lincoln petals into China for food products.
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#4 of 6 posted
1 JUN 21 by
Dusan
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This is good variation list.
One more question. Does all strong fragrant roses can be used for maceration? Or just some keep fragrance?
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#5 of 6 posted
1 JUN 21 by
jedmar
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I believe so, although I have not tried it. The usual manner with Damask roses, is to pick them early in the morning before 10 am and process immediately. Fragrance gets lost if the petals stay around too long.
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#6 of 6 posted
4 JUN 21 by
Dusan
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Thank you people a lot!
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