Sorrel Jam


Food processor, jug or stick blender 


• 1 pound of sorrel 

• Sugar (West Indian brown or white granulated) 

• 4 cinnamon sticks, divided (1 and 3) 

• ¾ tsp whole cloves 

• Tap water 


1. Remove the flowers (aka calyxes) from the seeds. Rinse the flowers and leave them to drain well in a colander.  

2. Meanwhile, add all the seeds to a pot, cover the seeds with water and place pot over medium-high heat, add a cinnamon stick, cover and bring to a boil, and cook for  15 minutes or until the seeds become translucent (you’ll be able to see through the membrane). Drain the seeds reserving the cooking liquid. 

3. Wipe clean the pot in which you cooked the seeds and add back the cooking liquid along with the sorrel. Add 3 cinnamon sticks and cloves, cover the pot, place over medium-high heat and bring to a boil. After the pot comes to a boil. Reduce heat to low and simmer for 12 minutes. Shut off the heat and remove the pot from the stove. Remove the cinnamon sticks. 

4. Using a slotted spoon, remove the cooked sorrel, shake off the excess liquid and place in a deep bowl. It is best if you put the sorrel into a measuring cup as it will measure the quantity of sorrel and help to determine how much sugar is needed.  For example, if there are 2 cups of pulp, 2 cups of sugar will be needed; it is a 1:1 ratio of pulp and sugar. Set aside the pot with the liquid, you will need it. 

5. Puree the cooked sorrel making it as smooth or pulpy as you like. Pour the pureed mixture back into the pot with the cooking liquid along with the sugar you measured out. 

6. Put the pot over medium-high heat and stir well to mix and dissolve the sugar. Bring the pot to a boil – watch out, when the jam comes to a boil, it froths and rises. 7. Reduce heat to low and simmer, giving it a good stir every now and then. Cook until the jam sets. The jam should stop frothing as it gets close to its setting point. To test if the jam is set, put a saucer in the freezer for about 10 minutes and then add a little of the jam onto it. Wait for it to cool and then push the top with your finger or a  spoon, if it wrinkles, it’s done. 

Find this recipe and more in Tastes Like Home: My Caribbean Cookbook ($43.47, Amazon) Buy Now

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