The good stuff:
- Sorrel is not only a beautiful ingredient with a vibrant colour, but it’s also loaded with antioxidants (great for healthy skin & a strong immunity!) Skip the expensive beauty creams & the supplements and incorporate sorrel into your diet as much as you can- especially this time of the year!
- Sorrel is also rich in calcium & potassium- strong bones & healthy heart!
- Making your own jam can be a very satisfying feeling. You get to be creative and control the sugar content to your preference (most commercial jams contain +70% sugar/30% fruit ratio. That’s why the ingredient labels often list a sugar first). Some brands are worse and add preservatives and artificial flavours or colours.
- 1 lb / 500gr sorrel
- 0.5 lb / 250 gr cane sugar
- 1 lime, juice of
- 1 teaspoon thyme (optional- but I like herbs in sweet things)
- In a pot, place the sorrel and 3 cups of water. Cover pot and cook on medium heat until sorrel is soft.
- Drain sorrel & chop finely. Do not discard the water- we’re going to be using it later.
- Now we’re going to make the jam!
- In a pot, place the sorrel, sugar and thyme. Add about 1/2 cup of water. Cook on high heat for a few minutes until it starts to bubble. Make sure to mix everything with a wooden spoon regularly so nothing sticks to the bottom of the pot.
- Then reduce heat to low- and continue to cook for about 30 minutes. You should be seeing a jam consistency at this point. If you want to thin it out, add more of the sorrel water as you go.
- When you’re done, squeeze the lime (this will help preserve the jam).
- Store in a perfectly dry glass container. Jam can easily hold for 1 week in fridge.
- Feel free to experiment- I’ve made this jam with cinnamon & ginger too (instead of thyme!)