SORREL JAM
100 % Versatile
Ingredients .
2 lbs fresh sorrel 1-2 cinnamon sticks 3-4 cloves Granulated Sugar Water
Optional : Ginger , All Spice
Preparations .
Separate the flower and seed . Rinse flowers and leave aside to drain . Place the seeds in a large pot and cover with water about one inch over . Bring to a boil then lower to a simmer , cover and cook for 15 minutes or until the seed becomes translucent . You will be able to see through outer membrane of seed . Drain and keep liquid from seeds- discard seeds Add the drained liquid ( pectin ) back to the pot along with the flowers and spices Bring to a boil and reduce the heat to simmer . Cook for 10-15 minutes then shut off heat and remove pot from stove To determine how much sugar you will need remove the pulp into a measuring cup ( try to shake of most of the liquid ) and remove the cinnamon and cloves . Measure and use a 1:1 ratio pulp : sugar ( 2 cups of pulp equals 2 cups of sugar ). Place the pulp back into the liquid in the pot over medium heat and blend with an immersion blender or in batches in a blender or food processor . Add sugar and bring to a boil , lower heat to a low simmer stirring it often for approx 5-10 minutes or until thick enough to coat the back of a spoon Place in sterilized jars , allow to cool completely , seal and refrigerate .
25 | Holiday EXTRAs 2020