The Ultimate Sorrel (Roselle) Jelly | CaribbeanPot.com

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with fewer calories.

pectin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is a plant-based gelling agent.

Wash the orange before using it.

In a large pot, add 100 grams of dried sorrel, 10 cups of water, 1 stick of cinnamon, 1 orange (squeezed), 6 cloves, and grated nutmeg.

Put the heat on and bring the mixture to a boil, which takes about 3-4 minutes.

Once boiling, reduce the heat to low and let it simmer for about 30 minutes to intensify the flavors.

After 30 minutes, turn off the stove and allow the mixture to cool down for safety.

Strain the mixture to extract only the liquid.

Return the liquid to the pot and add 4 cups of sugar, stirring with a whisk to dissolve.

Taste the mixture and adjust the sugar if needed, adding an additional 1/2 cup of sugar if desired.

Add about 1 tablespoon of lemon juice to help control acidity and prolong shelf life.

Gradually add pectin to the mixture while stirring, and turn the heat back on for about 1-2 minutes until combined.

Turn off the heat and prepare sterilized containers for pouring the jelly into.

Cooking Techniques

Equipment Needed

Spice Level: