Sorrel jelly
This sorrel jelly is a ruby-red, delicate jelly with a beautifully sweet and spiced taste. It's a perfect festive dessert for the holidays but can be enjoyed anytime.
Servings: 16 bars
Calories: 46kcal
Ingredients
- ½ lb sorrel calyces, cores removed (8 ounces or 225 grams)
- 5 cloves
- 2 bay leaves
- 1 star anise
- ⅛ tsp cinnamon powder
- ¾ cup white sugar (150 grams) (adjust to taste preferences)
- 4 cups water (up to ½ cup extra, if needed)
- 4 tsp agar agar powder (12 grams)
Equipment
- strainer
- whisk
- kitchen scale (optional)
- 8x8 inch baking dish
Instructions
- Remove green core from sorrel. Wash thoroughly.
- Add washed sorrel calyces, bay leaves, cloves, cinnamon powder, star anise, white sugar and 4 cups of water to a large pot.
- Place the pot on medium heat. Stir occasionally.
- Leave to brew for 15 minutes.
- Taste test. Adjust sugar and spices to your liking.
- Turn off heat. Allow to steep for 15 minutes.
- Strain to remove the sorrel and spices. Use the soft sorrel for jam or compote.
- Measure the strained sorrel drink.
- Add extra water to bring it to 4 cups of liquid (I needed 1/3 cup extra water).
- Pour the liquid back into the pot.
- Add the agar agar powder.
- Whisk to incorporate fully.
- Leave for 10 minutes for the agar agar to bloom.
- Place the pot on medium heat.
- Stir often for 3 to 5 minutes or until the mixture reaches 185-212°F (90-100°C).
- Turn off the heat.
- Pour into a baking dish (like an 8x8 inch glass dish).
- Set aside to cool until firm (about 1 to 2 hours).
- Place in the fridge to chill (about 2 hours).
- Cut into 16 sorrel jelly bars.
- Serve chilled. Consume within 3 to 5 days.
Notes
- Use 1 tsp of agar agar powder for 1 cup of sorrel drink. Scale the recipe accordingly.
- Agar agar dissolves at 185°F (85°C) and fully activates at 185°F to 212°F (or 90°C to 100°C).
- Don't overboil agar agar. It will not set if cooked longer than needed.
- The gel will start forming at 113°F (45°C) and become firm at room temperature.
- Reshape the jelly by heating it to 185°F (85°C).