How to make sorrel jam - step-by-step recipe
Many housewives have long mastered recipes for making pies with sorrel. But these are usually salty pies, because few people know that these same pies can also be made sweet. After all, sorrel jam has the necessary sourness, delicate texture and tastes no worse than rhubarb jam.
See also: Rhubarb jam - a simple recipe with sugar
To make sorrel jam, you can use not only the tender leaves, but also the stems themselves. The main thing is that there are no dry, yellowed, or limp leaves.
The composition of the jam itself is as simple as the recipe for its preparation.
For 500 grams of sorrel take:
- 400 gr. Sahara;
- 100 gr. water.
Wash the sorrel leaves and shake off the water. Cut them as you would normally cut the leaves for any other dish.
Place the chopped sorrel in a deep saucepan, add sugar and add water.
Place the saucepan on the stove and cook the jam over low heat for 15-20 minutes. If you need thicker jam to prevent the filling in the pies from spreading, increase the cooking time to 30 minutes.
Pack the jam into jars and cover them for 6-8 hours. Sorrel jam can be stored in a cool place for up to 9 months, but as a rule, such long storage is not necessary. After all, you can make sorrel jam from spring to late autumn.
See also video recipe:
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