Have you ever tried jam from sorrel? It turns out that these leaves can not only be added to soup, but also prepared from them an exquisite sweet delicacy. It will appeal to all gourmets and connoisseurs of something original and unusual. Such jam is remotely similar to apple jam, but it has its own unique flavor and divine flavor.
Recipe for jam from sorrel
Ingredients:
- leaves of sorrel - 2 bunches;
- water 35 ml;
- sugar - 105 g.
Preparation
Sorrel well washed, discarded damaged leaves and cut the greens in small strips. We put everything in a frying pan, add a little water, pour sugar, mix and cook on low heat for 15 minutes. Then immediately lay out the hot mass on the banks and roll.
Jam from burdock and sorrel
Ingredients:
- burdock leaves - 455 g;
- apple vinegar - 4 teaspoons;
- sorrel - 205 g;
- water 980 ml;
- sugar - to taste.
Preparation
In a saucepan pour water, vinegar and bring the liquid to a boil. The burdock and sorrel leaves are washed and twisted through a meat grinder. Then pour the greens into the boiling brine and cook the resulting mass for about 2 hours, stirring. To taste, add a little sugar, mix and unfold the finished treat on clean jars. We roll the jam from the sorrel with lids and remove it for the winter in the cellar or cellar.
Jam from sorrel and orange
Ingredients:
- sorrel - 455 g;
- citric acid - 5 g;
- water filtered - 35 ml;
- sugar cane - to taste;
- orange - 0.5 pcs.
Preparation
Leaves sorrel wash, shake and finely cut with a knife. Half an orange is twisted through a meat grinder and mixed with greens. We put the mass in a saucepan, pour a little water and throw the citric acid and sugar. All mix and boil the mass for 15 minutes. Further we spread jam on jars and we close with lids.
Jam from the sorrel
Ingredients:
- water - 1 tbsp. a spoon;
- ground cinnamon - pinch;
- sugar - 155 g;
- fresh sorrel - 255 g.
Preparation
And here's another way to make a fragrant and tasty jam from sorrel. Leaves thoroughly washed, remove the stems, shake off the moisture and cut the greens into thin strips. We put it into a deep saucepan, cover it with sugar and pour in a spoonful of cold water. We bring it to the boil and boil it, stirring it, until it thickens. After that, throw the ground cinnamon and weigh for a few more minutes. Ready-made jam from sorrel can be used as an original filling for pies or simply served with toast.