Caribbean Sorrel Jam Recipe

The only recipe you need for homemade Caribbean Sorrel Jam! This swoon-worthy and scrumptious jam is tangy, spiced to perfection, and full of vibrant flavor.

Sorrel isn’t just for Christmas. When it’s in season, you can freeze it and save it for whenever you’re ready to whip up a delicious recipe like this.I love that it is perfect for spreading on toast and pastries.

Wait- sorrel or hibiscus…what do you call it?! No matter what, sorrel jam is probably one of my favorite preserves, ever.

It differs from regular fruit jam in that it’s tangier and has spices like cinnamon, cloves, and ginger. A standard strawberry jam pales in comparison to sorrel jam, in my humble opinion, of course.

You’ve likely had sorrel drink, hibiscus tea, or maybe even sorrel syrup. Sorrel is enriched with vitamin C and is a crowd favorite during the holidays for a reason. We’re gonna take all that sorrel petal goodness, simmer it with spices and sugar, and then transform it into the most luscious jam…let’s go!

INGREDIENTS

• 1.5-2 lbs fresh sorrel petals (hibiscus calyces) OR 2 cups dried sorrel
• 1 cup water (plus more as needed)
• 1.5-2 cups granulated sugar or Demerara sugar (use a 1:1 ratio with the pulp)
• ½ cup fresh orange juice (optional, for brightness)
• 1 cinnamon stick
• 3-4 whole cloves
• 1-2 tsp fresh ginger, grated (optional but recommended)
• ½ tsp ground allspice or 3-4 allspice berries
• 1 strip orange peel (optional)

INSTRUCTIONS

If using fresh sorrel, gently separate the deep red petals (calyces) from the green seed pods. Discard the seeds or set aside for the pectin trick below!

Rinse the petals thoroughly under cool water to remove any debris.

Place the discarded seeds in a small pot, cover with 1 inch of water, and simmer for 10-15 minutes. Strain and RESERVE this liquid because it’s packed with natural pectin to help your jam set beautifully. Discard the seeds.

In a large, heavy-bottom pot, combine the sorrel petals, reserved seed liquid (or 1 cup fresh water), cinnamon stick, cloves, ginger, and allspice. Bring to a gentle boil over medium-high heat, then reduce to a low simmer.

Cook for 10-15 minutes, stirring occasionally, until the petals are soft and the liquid is deeply ruby-red. Remove from heat and fish out the cinnamon stick, cloves, and orange peel.

Using tongs, transfer the cooked pulp to a measuring cup to measure the volume. Add an equal amount of sugar (1:1 ratio).

Example: 2 cups pulp = 2 cups sugar. Return the pulp to the pot and stir in the sugar and orange juice (if using).

For a smooth jam: Use an immersion blender directly in the pot to puree until silky. For a rustic texture: Leave it chunky or give it a few quick pulses. Return the pot to medium heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.

Reduce the heat to low and simmer gently for 10-15 minutes, stirring often, until the jam thickens enough to coat the back of a spoon.

Place a small spoonful of jam on a chilled plate. Let it cool for 1 minute, then run your finger through it. If the line holds and the jam doesn’t flood back, it’s ready! Remove from heat and let cool for 5 minutes. Ladle the warm jam into clean, sterilized jars, leaving ¼ inch headspace.

Let cool completely at room temperature, then seal and refrigerate.

STORAGE

Once you’ve got your jars sealed up, pop them in the fridge and they’ll stay fresh for about 2-3 weeks. It usually doesn’t last that long around my house.

If you’re making a big batch for the holidays, you can freeze the jam for up to 6 months. Just make sure your jars are freezer-safe so they don’t crack.

I can’t wait for you to try this Caribbean Sorrel Jam! Your home will smell so good, simmering those spices. It is tangy, sweet, and totally unforgettable.

More Caribbean Recipes

• Trini Bakery Butter Cookies Recipe
• Trinidad’s Spicy Curry Mango Recipe

Caribbean Sorrel Jam Recipe

Recipe by Ren PetersCourse: SidesCuisine: CaribbeanDifficulty: Easy

Servings

23-24

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

25

kcal

Tangy, spiced Caribbean Sorrel Jam made with fresh hibiscus, cinnamon & ginger! Easy homemade preserve perfect for toast, gifts, or holiday treats.

Ingredients

• 1.5-2 lbs fresh sorrel petals (hibiscus calyces) OR 2 cups dried sorrel

• 1 cup water (plus more as needed)

• 1.5-2 cups granulated sugar or Demerara sugar (use a 1:1 ratio with the pulp)

• ½ cup fresh orange juice (optional, for brightness)

• 1 cinnamon stick

• 3-4 whole cloves

• 1-2 tsp fresh ginger, grated (optional but recommended)

• ½ tsp ground allspice or 3-4 allspice berries

• 1 strip orange peel (optional)

Directions

• If using fresh sorrel, gently separate the deep red petals (calyces) from the green seed pods. Discard the seeds or set aside for the pectin trick below!
• Rinse the petals thoroughly under cool water to remove any debris.
• Place the discarded seeds in a small pot, cover with 1 inch of water, and simmer for 10-15 minutes. Strain and RESERVE this liquid because it’s packed with natural pectin to help your jam set beautifully. Discard the seeds.
• In a large, heavy-bottom pot, combine the sorrel petals, reserved seed liquid (or 1 cup fresh water), cinnamon stick, cloves, ginger, and allspice. Bring to a gentle boil over medium-high heat, then reduce to a low simmer.
• Cook for 10-15 minutes, stirring occasionally, until the petals are soft and the liquid is deeply ruby-red. Remove from heat and fish out the cinnamon stick, cloves, and orange peel.
• Using tongs, transfer the cooked pulp to a measuring cup to measure the volume. Add an equal amount of sugar (1:1 ratio).
• Example: 2 cups pulp = 2 cups sugar. Return the pulp to the pot and stir in the sugar and orange juice (if using).
• For a smooth jam: Use an immersion blender directly in the pot to puree until silky. For a rustic texture: Leave it chunky or give it a few quick pulses. Return the pot to medium heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
• Reduce the heat to low and simmer gently for 10-15 minutes, stirring often, until the jam thickens enough to coat the back of a spoon.
• Place a small spoonful of jam on a chilled plate. Let it cool for 1 minute, then run your finger through it. If the line holds and the jam doesn’t flood back, it’s ready! Remove from heat and let cool for 5 minutes. Ladle the warm jam into clean, sterilized jars, leaving ¼ inch headspace.
• Let cool completely at room temperature, then seal and refrigerate.