Trinidad Sorrel Jam (Christmas Hibiscus Jam)
If you are tired of my Sorrel recipes as yet, here is another one for your recipe collection, Gluten Free Sorrel Jam, with a Sugar Free option of course.
If you’ve been following along with my Christmas treats and eats you will see that Sorrel has been at the top of my ingredient list this year. Last year, I was in Canada for Christmas so having fresh Sorrel was not an option. Even though this year I am missing my White Christmas I am grateful that I am able to use traditional Caribbean ingredients like sorrel to create fun and exciting recipes like they Gluten Free Sorrel Jam.
Making our Gluten Free Sorrel Jam
Just a quick reminder or for those who may not know, Sorrel or Roselle is a member of the hibiscus family. We see it mostly around Christmas time, and it’s a staple in almost every Caribbean house at Christmas. I have fond memories of sitting with a bowl cleaning sorrel to make my Granny’s Sorrel Juice. Which luckily is a by product of making my Sorrel Jam.
To make our Sorrel Jam we first boil the sorrel like you would when making juice. Then we strainoff the liquid, reserve some for making the jam and then sweeten the rest for drinking over ice, or making our Ponche de Noel Christmas Punch.
Once we’ve strained the sorrel, we reserved the petals add some liquid along with spices and sugar to make a delicious Christmas Jam that is perfect for toast, cookies and even serving on some Gluten Free Pancakes.
We’ve also made it using Xylitol as a replacement for sugar and created a sugar free jam that is perfect for those on a low sugar diet like me.
Gluten Free Sorrel Jam (Hibiscus Jam)
Sorrel makes it on the menu again with this Gluten Free Sorrel Jam. A great way to add more Sorrel to your Christmas.
Ingredients
- 2 cups of sorrel pulp, after boiling for Juice
- 2 cups of sorrel juice, unsweetened
- 1.5 - 2 cups xylitol or granulated sugar
- 1-2 teaspoons ground, cinnamon
Instructions
- If need to, prepare sorrel as if you are making juice. For our recipe click here.
- To a sauce pan, add sorrel pulp, unsweetened juice cinnamon and xylitol or sugar. Bring mixture to a boil. Once boiling, lower heat and cook until the liquid begins to evaporate and mixture thickens. About 10 mins.
- After 10 minutes, remove from heat and using a stick or immersion blender, blend pulp slightly to break up some of the bigger petals.
- Return to heat and cook for another 5 - 10 minutes until desired jam consistency.
- Immediately transfer to sterilzed bottles, let cool then refrigerate and use within 3-4 weeks.
Notes
- If you like your jam on the sweeter side you can use the full 2 cups of sugar or xylitol. You can also use less depending on your taste.
- We like our jam with a good cinnamon kick so we used the full 2 teaspoons of cinnamon.
