Christmas Cookin’: Sorrel Jam

Surprise! Remember I said to save the Sorrel we strained when we made the drink? Well this is what I had in mind! People usually throw it away after straining but why waste all that spiced goodness?! With what has remained, you can make a quick and easy jam that’s a perfect present for Christmas.Believe me, it’s delicious! Most of the work was already done when we made the Sorrel. The longest process of this jam making was stirring it until I got the desired consistency which was nothing more than 45 minutes.

The best part of this jam? It has alcohol! You’re going to love seeing the change in texture from a complete liquid to an actual jam texture!

This jam is great with Crix or just by itself!



  • Strained pulp from Sorrel drink (makes about 2 cups)
  • 1 cup of water
  • 4 cups brown sugar
  • 1/2 lemon, juiced
  • 1/2 cup dark rum (you can go wild here and choose what you please)


  1. Strain liquid from Sorrel pulp
  2. Remove the spices (the clove, cinnamon sticks, nutmeg and ginger) and add to blender (there was some liquid remaining in my pulp so I didn’t add water here but you may need to blend properly)

  3. Blend the Sorrel to a smooth consistency
  4. Transfer purée to a pot and add water, sugar,lemon juice and rum on a low flame

  5. Turn up flame and bring to a boil
  6. Lower flame and consistently stir until desired texture is obtained (this took about 45 minutes)

  7. Remove from heat and allow to cool. Place in jam containers



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