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A slice of bread topped with red jam sits on a gray surface next to a small bowl filled with the same jam and a white spoon. A jar labeled "Sorrel Jam" and sorrel flowers are nearby.

Sorrel Jam

Make a vibrant, tangy-sweet sorrel jam with hibiscus flowers, cinnamon, and allspice. This easy jam is perfect for spreading on toast, pairing with cheese, or adding to desserts
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Condiment
Cuisine Caribbean
Servings 24 servings
Calories 25 kcal

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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.

Notes

This recipe for sorrel jam (using 1 lb of sorrel) should make about 2 to 3 cups of jam, depending on the thickness and how much it reduces during cooking.
Typically, one serving of jam is about 1 to 2 tablespoons. Based on this, the recipe should yield approximately 24 to 36 servings. However, this can vary depending on how generously you use the jam in your dishes!
If you prefer a smoother jam, you can blend the sorrel with a hand blender before adding the sweetener, creating a finer consistency.

Nutrition

Serving: 1servingCalories: 25kcalCarbohydrates: 6gProtein: 0.01gFat: 0.03gPolyunsaturated Fat: 0.001gSodium: 1mgFiber: 0.1gSugar: 6gCalcium: 4mgIron: 0.03mg
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