Our Sorrel Jelly (Great Taste Winner 2024) is made using flor de Jamaica (known also as wild hibiscus in the West Indies) which is steeped in freshly boiled water with cinnamon sticks, cloves and dried bayleaf. The water turns a deep burgundy colour. In the Caribbean this is usually enjoyed sweetened and chilled especially around Christmas time but it can be consumed throughout the year. I decided to make Sorrel Jelly using this favourite seasonal beverage because it was the perfect reminder of the Caribbean. It is both sweet and tangy, with a kiss of cinnamon. Wonderful on toast, crumpets, crackers, with cheese or in porridge! Anything you usually put jam on, you can use this jelly instead!
