Rose petal jam from Dorobanț, like madam Olga’s

Summer mornings seem to have something special in their silence, leaving room for any event to unfold. Somewhere, just a stone’s throw from Iași, guarded by two fluffy and welcoming dogs, is Madam Olga’s house – a sweet lady. In a pleasant breeze that reminds you of a botanical garden with many flowers the color of expensive fabrics, you timidly follow Olga. All around, there’s a sweet, undefined scent, almost tangible, and especially of all kinds of flowers. Madam Olga invites you into the kitchen-craft room, a place of unique sanctity, where jars lazily await to be filled and delight the hungry. Olga has just finished a batch of elderberry syrup, a batch of strawberry jam, and is currently working on the queen of jams – rose petal jam. We shouldn’t ask for the recipe, not because we wouldn’t get it, but something tells us that what is good is made from secrets, hard work, and passion, as evidenced by our silence and observation. Just as every housewife knows the recipe by heart, we watch the process of transforming the flowers into the delight of any guest. As delicate as the petals from which it is made, rose petal jam has been delighting people since time itself began. Especially favored by the most discerning. We learn from Madam Olga that rose petal jam was a must in marriage proposals from the aristocracy of any era. So, as good as the jam is, so will the marriage be in full bloom. In the pot simmering gently, there are skilled hands of flower petals with a special fragrance. Sugar and thinly sliced lemon rinds, which seal the whole thing with taste, preservation, and character, also have their place. The quantities are seemingly uncertain – estimated by sight – but seen through Madam Olga’s experience as a homemaker, the recipe seems as easy as a walk in the park. Well, it’s only when you taste the jam that you realize that Olga’s pact with the flowers goes beyond imagination, alchemy, and kitchen secrets. The final result pleases every sense, and with rosy cheeks, you ask for more.

Ingredients:

First, you’ll need 6-7 mature Damascus rose flowers (maturity here is indicated by the ease of detaching the petals from the blossom), 500 grams of sugar, 100 ml of water, one large lemon.

Preparation:

Shake the petals and remove/cut away the white part as it is tougher and doesn’t belong here; this is a matter of finesse. Then delicately place them in a bowl of cold water. Separately, put the rest of the ingredients on medium heat. When they start boiling, add the drained petals and simmer for a maximum of 10 minutes. Afterward, remove the petals with a strainer/skimmer, and put the syrup back on the heat for another 30 minutes until it thickens. Test it by dropping a drop into a glass of cold water – it should remain firm. When it’s thickened, add back the petals, mix, and put it into small jars, which, after filling, are turned upside down and wrapped to cool slowly. Important note: a spoonful of rose petal jam elevates any bowl of ice cream.