Sorrel Jam
Sorrel jam is a delightful preserve made from the petals of the sorrel plant, also known as hibiscus or Hibiscus sabdariffa. This jam is cherished for its vibrant red hue, tangy-sweet flavor and versatility in various desserts. Sorrel is widely grown in many islands in the Caribbean and its calyces (the flower’s outer petals) are the key ingredient used in making this jam.
Sorrel jam is not just a treat for the taste buds but also a link to cultural traditions and a celebration of the sorrel plant’s versatility. Whether homemade or store-bought, it’s a vibrant addition to any kitchen.
What is Sorrel?
In Caribbean and African cuisines, “sorrel” refers specifically to Hibiscus sabdariffa. It is a staple ingredient in festive drinks and foods, particularly during Christmas.
Sorrel is rich in vitamin C, antioxidants and minerals, making it valuable for boosting immunity and supporting overall health. The tangy flavor is attributed to the presence of oxalic acid, which also gives it a refreshing, palate-cleansing quality.
What Makes Sorrel Jam Special?
- Distinct Flavor: Sorrel jam is known for its tangy, slightly tart taste with subtle floral notes, making it a refreshing alternative to traditional fruit jams.
- Nutritional Benefits: Sorrel is rich in antioxidants, vitamin C, and minerals, contributing to its health-boosting properties.
- Cultural Significance: In Caribbean and African cuisines, sorrel is a staple ingredient often used in beverages, sauces and jams. It’s especially popular during festive seasons like Christmas, when sorrel-based dishes and drinks are traditional.
Sorrel Jam Ingredients
These ingredients come together to create a vibrant, tangy-sweet spread that’s both refreshing and flavorful. The balance of tart sorrel, sweet sugar, and aromatic spices makes sorrel jam a unique and beloved treat in the Caribbean.
The spices used can vary but this is our version. Other suggestions will be below.
- Sorrel Petals (Hibiscus Calyces) – The main ingredient in sorrel jam is the fleshy red calyces of the hibiscus flower (Hibiscus sabdariffa), which are often dried or fresh. These petals give the jam its vibrant red color and tangy, slightly tart flavor, which is central to the jam’s taste profile.
- Sugar – Granulated white sugar is the most commonly used sweetener in sorrel jam. It balances the tartness of the sorrel petals and helps the jam thicken as it cooks. I often use a sugar substitute such as monk fruit or allulose.
- Ginger – Fresh ginger is sometimes added to sorrel jam for a touch of spiciness and warmth. It pairs well with the floral, tangy notes of the sorrel.
- Cinnamon – A cinnamon stick or ground cinnamon may be included to infuse the jam with a mild, sweet-spicy aroma.
- Allspice – Allspice is a spice that combines the flavors of cinnamon, nutmeg, and cloves. It adds a subtle depth of warmth and complexity to the jam.
- Water – Water acts as the base liquid, helping to rehydrate the hibiscus flowers and dissolve the sweetener. It allows the hibiscus petals to release their color and flavor during the cooking process. The water also provides the necessary moisture for the jam to thicken as it cooks down.
How to Make Sorrel Jam
This is a simple recipe to make.
Place the sorrel and water in a saucepan.
Add the cinnamon stick and fresh ginger. Boil and simmer.
Optional – strain some of the liquid
Add sugar and all spice.
Recipe Tips
If you prefer a smoother jam, you can blend the hibiscus flowers with a hand blender before adding the sweetener, creating a finer consistency.
Adjust the amount of sweetener based on your taste preferences.
Storage Instructions for Sorrel Jam
Properly stored, your sorrel jam will retain its flavor and quality for several weeks, or months if frozen!
- Cool Completely: After making the jam, allow it to cool completely at room temperature before transferring it to storage containers.
- Use Sterilized Jars: Store the jam in sterilized glass jars or airtight containers. To sterilize jars, you can boil them in water for 10 minutes or run them through a dishwasher on a hot cycle.
- Refrigeration: Once the jam is in jars, seal them tightly and store them in the refrigerator. Sorrel jam typically lasts up to 2-3 weeks in the fridge.
- Freezing (Optional): If you want to store the jam for a longer period, you can freeze it. Pour the cooled jam into freezer-safe containers or freezer bags, leaving some space at the top for expansion. Sorrel jam can be stored in the freezer for up to 6 months. Be sure to label the containers with the date.
- Thawing: To use frozen jam, simply thaw it overnight in the refrigerator before serving.
Ways to Use Sorrel Jam
- Spread on Toast or Bread: The most straightforward way to enjoy sorrel jam is as a spread. Slather it on toast, bagels, or fresh bread for a tangy, sweet breakfast or snack.
- Fill Pastries or Scones: Use sorrel jam as a filling for pastries, croissants, or scones. It pairs especially well with buttery, flaky baked goods, offering a delightful contrast to the richness.
- Top Yogurt or Oatmeal: Spoon a dollop of sorrel jam over yogurt or mix it into oatmeal for a tangy-sweet flavor boost. It’s a great way to brighten up a simple breakfast.
- Pair with Cheese: Sorrel jam pairs wonderfully with a variety of cheeses, particularly soft cheeses like cream cheese, goat cheese, or brie. Serve it as part of a cheese platter or as a topping for crackers.
- As a Glaze for Meats: Use sorrel jam as a glaze or marinade for roasted or grilled meats like chicken, pork, or turkey. Its tangy sweetness complements savory dishes and adds depth to the flavor.
- In Desserts: Sorrel jam can be used as a topping or filling for cakes, cupcakes, cheesecakes or tarts. It works particularly well in layered desserts or as a filling for thumbprint cookies.
- Mix with Beverages: Stir a spoonful of sorrel jam into sparkling water, iced tea, or cocktails for a unique twist on your favorite drinks. It’s particularly refreshing when mixed into lemonade or rum-based drinks.
- Serve with Ice Cream or Sorbet: Sorrel jam makes a delightful topping for ice cream, frozen yogurt, or sorbet. Its tart flavor balances well with the creaminess of frozen desserts.
- In Smoothies: Add a spoonful of sorrel jam to your smoothie for a vibrant color and tangy flavor. It works especially well in fruit-based smoothies like berry, pineapple, or citrus blends.
Sorrel jam’s unique flavor can enhance both sweet and savory dishes, offering a delightful burst of color and taste in your meals and snacks!
Sorrel Jam
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Ingredients
- 1 lb sorrel
- 1 medium cinnamon stick
- 1 cup water
- 3/4 cup sugar
- 1/2 teaspoon all spice
Instructions
- Remove any green spiky petals from the bottom of the sorrel flower pods and rinse.
- Place the pods in a large saucepan and add the cinnamon stick and water.
- Bring the mixture to a simmer over medium heat. Let it simmer for about 10-15 minutes, allowing the sorrel flowers to soften and release their color and flavor. The water will turn a deep red hue.
- Stir occasionally to prevent any burning at the bottom.
- Once the sorrel flowers have fully softened, you can strain the mixture to remove the flowers. If you prefer a chunkier jam with the flower pieces, you can skip this step.
- Return the sorrel-infused liquid (or strained liquid) back to the pot if you strained it.
- Add the sugar to the pot and stir to combine. Add ½ teaspoon of allspice as well, and mix thoroughly.
- Let the mixture simmer over low heat for another 10-15 minutes, stirring occasionally. This will allow the jam to thicken as the sweetener dissolves and the flavors meld together.
- To check the consistency, place a small spoonful of the jam on a plate and let it cool for a minute. Run your finger through it; if it holds its shape and doesn’t run, it’s ready. If it’s too runny, continue simmering for a few more minutes until it thickens.
- Once the jam has reached the desired consistency, remove the pot from heat and let it cool for a few minutes.
- Transfer the sorrel jam into sterilized jars and allow it to cool completely before sealing.
- Store in the refrigerator. The sorrel jam will keep for up to 2-3 weeks.
