Tangy Sorrel (Gongura ) Jam

This is a delicious lip smacking jam prepared with tangy Sorrel ( gongura in Telugu ) leaves with a touch of cinnamon.It can be used as bread spread and also on dosa / roti varieties .
Tender sorrel leaves 150 Gms,( picked, washed and chopped fine ),
Sugar – 125 Gms,
Desi ghee – 2 Tablesp,
Cinnamon powder – 1/4 Tsp,
1).Drain out water from sorrel leaves.Put them in pressure cooker ( preferably 3 Litres),
2).Add ghee, sugar and 2 tablesp of water.Mix well and pressure cook for 3 whistles.
3).Release the steam slowly (by using a spoon like object ) and open the cooker.Add cinnamon powder and mix well.
4).Initially jam looks thin but as it cools down it becomes semisolid in consistency.
5).Preserve it in a clean bottle and serve it as a spread on breads/ pancakes/ dosa/ chapathi.
Do not dry the sorrel leaves completly as there should be some moisture in them while putting in cooker.


One comment on “Tangy Sorrel (Gongura ) Jam”

  1. Srilatha, This jam I tried with tender gongura ( sorrel )leaves.We can enjoy it with bread. Actually I prepared jam with sepals of sorrel flowers which is very yummy and sure hit with kids. You can check my other recipes with sorrel leaves and also sepals in my blog. Sorry for late reply.

Leave a Reply

Your email address will not be published. Required fields are marked *