Ingredients:

500 g – sepals from sorrel flowers
500 g – sugar
1/2 tsp – citric acid
1/4 tsp – fruit essence (optional)

Method:

1.Pick, wash & drain the sepals in a colander.
2.Put them in a non-stick pan & cook under sim, stirring continiously until the whole thing becomes a sticky soft lump.
3.Add sugar & again cook under sim stirring continuously, till sugar & sepal mass blend well together.
4.Continue stirring till the whole mass leaves the sides of pan.
5.Add citric acid & fruit essence, mix well & keep it for a few seconds & remove from fire.
6.Serve with bread/chapathi/just as any jam.
7.Preserve in a sterilised bottle & it keeps for 6 months.
8.This jam has got its own taste & flavour (even without any essence)& an attractive maroon colour.