Sorrel Jam

Learn how to make some sweet sorrel jam using only 3 ingredients, yes that's right! It's so delicious and you can use it alone or use in a specific recipe. The choice is yours!!

Course Extras

Cuisine Caribbean

Prep Time 5

Cook Time 20

Total Time 25

Servings jar

Calories 148kcal

Author Charla

Ingredients

2 cups left over sorrel pulp (100g), heaped
2 cups sorrel drink (475ml) you may need more so have some on standby
1 ⅓ cups sweetener of your choice (266g) I used half maple syrup/coconut sugar

US Customary - Metric

Instructions

Place the leftover pulp in a high speed blender or use a food processor.
Add the sorrel drink a little at a time until a very smooth paste formed (make sure it's NOT TOO THIN)..
Pour the sorrel paste into a saucepan on medium heat add your sweetener and stir.
Simmer your sorrel on medium-low heat stirring frequently for about 20 minutes (it should thicken even more as it cools down).
Leave to cool then transfer into a mason jar.

Video

Notes

The sorrel pulp is quite tough so a sturdy blender like a vitamix or ninja is ideal or a very powerful food processor.
When simmering the sorrel paste, you may want to use more/less sweetener so do a taste test as you go along.
Keep your jam refrigerated at all times, it should last several days.
You may have to breakdown the sorrel pulp in batches.
You want the texture of sorrel paste to be smooth and not too thick nor too thin.
Use leftover sorrel drink to make the jam as this will re-introduce the flavour. I didn't need to add any spices to my pulp.
Make sure to remove any cloves, cinnamon, pimento or orange peel before starting the recipe.
This recipe makes a full mason jar's worth of jam.
Use what sweetener you want I used a mixture of half coconut sugar/maple syrup.

Nutrition