Rosenfeines: beautiful rose spreads by Sven Jacobsen
Sven Jacobsen is a farmer by heart, with a master's certificate. Today, he is a rose farmer and owner of a jam factory. In 1985, he took over the rose garden on the dike from his grandfather and initially used it to grow grain and raise pigs. However, he soon realized that the company was too small for great success. This was the incentive for him and his wife to switch things up and create their dream garden. In 1990, the two opened their first farm shop and grew fruit, mainly strawberries. It all began with an old family recipe for strawberry and rose jelly, which was the start of the company Rosenfein. It inspired Sven Jacobsen to come up with the idea for his rose petal spreads. The man with the straw hat – Sven’s trademark look – wanted to capture the pure aroma of each individual rose variety. Using a few experiments and recipe changes, he was able to create single-variety spreads from the "queen of flowers".
"The JRE community enables nationwide networking, as well as a lot of attention for the quality of my products."
North Sea beach
The green heart of the North Beach Wadden Sea lies within the unique world of Halligen in Schleswig-Holstein's North Sea Wadden Sea. About a century ago, the island was connected to the mainland by a dike for coastal protection, and it's now a peninsula. There is a fresh North Sea climate here, and you can always feel a harsh breeze whistling over the dike. The ideal climate for Sven Jacobsen's rose cultivation: not too hot during summer, and not too cold in winter. Additionally, the wind keeps pests away from the roses and prevents fungal infestations.
Rose blossoms on bread, or with cheese: if you know how roses smell, then you also know how delicate rose blossom spreads taste. Stunning, flowery, delicate, intensely flavoured, and beguilingly delicious. To achieve this, Sven Jacobsen picks the rose heads immediately after they have blossomed, as this is when their full aroma unfolds. He carefully plucks off the petals, purees them with water to a rosy pulp and cooks them with jam sugar in a 1:1 ratio. This goes into the jar, is sealed airtight and voila: your rose spread is done. You can use it on your croissant or mix it with yoghurt, but you can also mix it with butter and sea salt to make rose butter, marinate roasts with it or add it to a cheese platter. There's no doubt about it in culinary terms: those who have discovered Rosesfeines’ delicacies are definitely entering "rosy times"!