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Sorrel (rosella flower) jam

From Statesboro Market2Go

<p>Roselle (Hibiscus sabdariffa) is also called Florida cranberry, red sorrel, or Jamaica sorrel. The part of the plant that is edible are the calyces of the roselle flower which can be used to make a variety of jams, sauces, and teas.<br /> Find more information about <a href="" target="_blank"><strong>sorrel</strong></a> and its uses at the University of Florida Institute of Food &amp; Agricultural Sciences.</p> <p>The pectin in the recipe is obtained from boiling the interior buds of the rosella flowers. It is thus possible to make rosella jam with nothing but rosella buds and sugar. The pods have should be green as this indicates pectin is present.</p>
Source: Olive & Mango blog (Entered by Market Manager)
Serves: 2-3 medium sized jars

1-2 lbs fresh sorrel rosella buds
sugar (amount explained in directions)
cinnamon stick and 3-4 cloves (both optional)

Step by Step Instructions
  1. Separate the flower and seed.
  2. Rinse flowers and leave aside to drain
  3. Place the seeds in a large pot and cover with about one inch of water above them.
  4. Bring to a boil then lower to a little more than a simmer, cover and cook for 10-15 minutes or until the seed becomes translucent. You will be able to see through outer membrane of seed.
  5. Drain and keep liquid from seeds- discard seeds.
  6. Add the drained liquid (pectin) back to pot along with the flowers and cinnamon and cloves
  7. Bring to a boil and as soon as it’s boiling, reduce the heat to simmer and cook for 10-15 minutes then shut off heat and remove pot from stove.
  8. To determine how much sugar you will need you must remove the pulp or flowers with tongs into a measuring cup. Try to shake of most of the liquid but you don’t have to be too picky with it. Once you have measured all the pulp in cups you will know how much sugar to add. It’s 1:1 ratio pulp:sugar so 2 cups of pulp equals 2 cups of sugar ** also a good time to remove the cinnamon and cloves
  9. Place the pulp back into the liquid in the pot and blend with an immersion blender or blend it in batches in a blender or food processor and return it back into the pot when done
  10. Add your sugar and put the pot back on the stove on medium heat and bring to a boil, then lower the heat to a low simmer stirring it often for approx 5-10 minutes or until thick enough to coat the back of a spoon
  11. Place in sterilized jars, allow to cool completely, seal and refrigerate