Sorrel juice is a MUST around Christmas time (when the flowers are usually in season) and to be honest with you, while most people like it served with ice, I like it both warn (like a tea) and cold. This time however, we’ll use the same sort of process for making the juice, but we’ll go a step further and make a delightful jelly for our breakfast toast.
100 g dried sorrel petals
10 cups water
3-5 thick slices ginger
1 stick cinnamon
1 orange (cut into segments)
1/2 teaspoon nutmeg (freshly grated is best)
5-6 cups granulated sugar
1 package of (pectin) powder gelatin
Important. May I recommend that you get organic ginger and oranges for this recipe as the flavor will be better IMHO and the skin of the orange will not have any wax or other substance that’s usually put on fruit to give them a longer shelf life.
In a big pot place the dried sorrel, stick of cinnamon, orange segments (with skin), ginger, nutmeg, cloves and top with water. Bring to a boil and reduce to a simmer.
Cook for 30 minutes to intensify the flavor and to reduce.
Turn the stove off the stove and allow it to steep for 30 minutes or until completely cool
Strain and discard the solids – you’ll end up with about 4 cups of sorrel liquid. I’d recommend straining a couple times to make sure you don’t get any small pieces in the finished jelly.
Back into a sauce pan with the sorrel liquid, heat back to medium. Pour in the sugar and whisk to melt the sugar crystals. Simmer for 20 minutes, so to reduce and pack that Spicy Sorrel flavor.
Now add the lemon juice and stir. This will help to balance the PH of the finished jelly.
Whisk in the pectin and thicken. Add more if you want it more of a jam consistency. 2-3 minutes later and you’re done. As it cools it will thicken further.
Place hot (be VERY careful) in sterilized glass containers and seal.
Store in a cool dry place, but once open it must go into the fridge. Opened, it will last for a couple of months in the fridge – easily.