Ingredients:
• 500 g – sepals from sorrel flowers
• 500 g – Sugar
• 1/2 tsp – citric acid
• 1/4 tsp – fruit essence (optional)
Method:
- Pick, wash and drain the sepals in a colander.
- Put them in a non-stick pan and cook under sim, stirring continuously until the whole thing becomes a sticky soft lump.
- Add sugar and again cook on low heat, stirring continuously, till sugar and sepal mass blend well together.
- Continue stirring till the whole mass leaves the sides of pan.
- Add citric acid and fruit essence mix well and keep it for a few seconds and remove from fire.
- Serve with bread/chapatti/just as any jam.
Recipe courtesy of Uma Devi Ramachandra