This recipe, from the gorgeous new book, Rose Petal Jam: Recipes From a Summer In Poland, looks unbelievably tasty, and is perfect for a Valenti-YUM!-‘s Day treat.
This fragrant jam is my favorite filling for polish doughnuts. It is best made with fresh petals from the wild rose—Rosa Canina.
My grandmother filled these yeasty buns with jam made from the rose petals I gathered, then left them to puff up under towels on tables and chairs, sofas and sideboards. Visitors, attracted by the smell of baking, had to be careful where they sat.
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In Rose Petal Jam, you will not just find this recipe to treat your sweetheart–or tooth. You will be taken through Poland with Beata Zatorska as your culinary tour guide. She grew up making periogi from her grandma’s farm house kitchen, and whether you are using your small studio apartment kitchen or something more elaborate, she will place you right in the bright Polish countryside with fields of purple wild flowers and bright rustic architecture. All her recipes are seeped with romance, from Elizabeth’s Honeycake with Plum Jam to the very rustic and finger-licking Trout Smoked with Apple Wood.