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Sorrel Jam

A recipe by Julie-Ann Maughn

Difficulty Level: Medium

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Sorrel Jam by Julie-Ann Maughn
Download PDF • 333KB

Utensils Needed:

  • saucepan

  • spook

  • measuring cup

  • measuring spoons

  • 2 medium jars


  • 2 cups of fresh sorrel/rosella

  • 3 cups of water

  • 3-4 whole cloves

  • ¼ teaspoon of ground spice

  • 1 cinnamon stick

  • Juice of half a lime

  • 2 cups granulated sugar


Step 1

Boil the fresh sorrel in the 3 cups of water, with the spices until the sorrel begins to get soft. Strain the sorrel and return the strained water to the pot. If you prefer to have pieces of the sorrel in your jam, chop a few of the cooked sorrel and add back to the water.

Step 2 Add sugar and lime juice to the pot. Bring to a boil until the mixture begins to thicken to the desired consistency.

Step 3 Immediately transfer to sterilized bottles, let cool then refrigerate.


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