Discover the history and craft behind Szczecin rose fruit preserve, a sweet, tangy Polish delicacy from the Dolice commune.
Szczecin rose fruit preserve, a unique culinary treasure, originates from the Dolice commune in Poland. Registered on the Polish list of traditional products on July 28, 2011, this delicacy’s history dates back to around 1800. Back then, five jam factories operated in Szczecin, with the first recorded mention of the preserve appearing in Marie Rosnack’s 1845 cookbook, “Stettiner Kochbuch.” The recipe detailed the meticulous preparation of wild rose fruits, emphasizing careful seed removal and a balance of sweetness and acidity.
Rosa Rugosa: The Key Ingredient
According to Dr. Sylwia Jurzyk, Rosa rugosa, introduced to Western Pomerania around the turn of the 19th century, became widespread near the Baltic coast. As stated by Wiesław Grochowski in “Edible Forest Fruits” (1983), roses, including Rosa rugosa, are common shrubs, often cultivated in gardens and parks as hedges or in organic farming systems. Extensive rose cultivation in Western Pomerania supported the establishment of five jam factories. The fruits, also used in cosmetics, were grown extensively between Kijewo and Dąbie for perfumery purposes, as noted by Prof. Florian Celiński in “Vascular Plants of the Beech Forest near Szczecin” (1964).
The modern recipe, updated post-1945, now incorporates lemon juice for a tangy twist. The preserve is known for its sweet flavor, thick syrupy consistency, and vibrant color ranging from orange to deep red. Made from organic produce, it remains a cherished regional specialty. Its excellence was recognized in 2008 when it won second place in the “Our Culinary Heritage – Flavors of Regions” contest, earning the prestigious “Pearl” award.