At Matthias Rosenberg's, the fruit sets the tone. Using little sugar, he cooks regional organic fruit into classic fruit spreads. Rosenberg Delikatessen preserve the typical aroma of individual fruit varieties and taste wonderfully intense.
Conversation with Matthias Rosenberg of Rosenberg Delikatessen
Mr. Rosenberg, you are actually a geoecologist. Why do you prefer standing at the cooking pot now?
I have always enjoyed being at the cooking pot! I have been making jam for 40 years. I used to do it on the side with fruit from the garden. I would then give my annual supply away to friends. I was repeatedly encouraged to make more of it.
As a geoecologist, I studied the transformation of cultural landscapes. In recent years, I have changed my perspective: from theoretical observation to the practical use of fruit landscapes. When you know what old varieties are capable of, at some point you want to process them yourself.
What distinguishes your fruit spreads?
We work with organic fruit from the region, often from old meadow orchards or small farms that still grow unusual varieties. We use only 35% sugar instead of the usual 50–60%. This allows the fruit’s own flavor to remain in the foreground. Furthermore, we do not use artificial gelling agents and work exclusively with apple pectin.
Which varieties are your favorites?
Hard to say — every variety has its strength! The quince preserve is a classic with an unmistakable aroma. The strawberry-rhubarb variant is a spring highlight. And you can even convince grape fans with the mirabelle plum jam nowadays — it tastes that intense.
