A recipe by Julie-Ann Maughn
Difficulty Level: Medium
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Utensils Needed:
saucepan
spook
measuring cup
measuring spoons
2 medium jars
Ingredients
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
Method
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.