Recipe: Jerk Conch + Other Non-Traditional Jamaican Jerk Dishes

conch shell beachA cherished pastime of my dad’s is fishing. I recall many times he came back boasting about his catch, while some trips brought home nothing but disappointment. Nonetheless, one of my fondest memories is standing around our home-made jerk pan with packets of foil paper housing the most delicious (and spiciest) jerk conch, while tearing off chunks of hard dough bread to sop up the juices.

Conch meat is revered worldwide for its unique taste and aphrodisiac properties. The meat is extracted from its shell, pounded to tenderize, and marinated in jerk seasoning. The little bits of succulence usually get wrapped in foil and thrown on the grill, and is ready for eating in about 30 minutes. What you get is sweet, tender chunks of conch swimming in its own spicy juices from the jerk marinade. Deliciousness!

conch meat
Recipe: Jamaican Jerk Conch (My dad’s recipe)

Tips before cooking conch:

  1. Scrape conch lightly with a sharp knife to clean.
  2. Gut it and use a heavy object, e.g. a hammer to pound it – that will tenderize the conch. You can also pressure it to soften it.
  • 3 lbs. of conch, cleaned, pounded to tenderize
  • 4-5 cups of water
  • 5 cloves of garlic
  • 2 stalks escallion
  • 1 large onion
  • 1 small scotch bonnet pepper
  • 2 tbsp. jerk seasoning blend (dad makes his own)
  • Butter (about a stick)
  • 1 pack vegetable soup mix noodles
  • Salt to taste

Method

  1. Clean conch and cut into small 1” pieces. Using a pressure cooker, cook the conch in salted water for 20 minutes and strain.
  2. Dice onion, escallion, thyme, garlic and pepper and mix with jerk seasoning and the pack of soup mix noodles. (If jerk seasoning is already salty, separate noodles from the soup mix before combining.)
  3. Combine conch pieces and seasonings and allow to marinate for at least 30 minutes.
  4. Put small portions into foil, and seal properly, and place on a grill and cook for 15-20 minutes.

Serve with festival or hard dough bread.

Check out these other non-traditional jerk recipes:

     1. Jerk Lobster (adapted from Jamaicans.com)

Ingredients

  • 4 lobster tails
  • 2 tsp. Jerk Seasoning
  • ½ cup Butter
  • 2 whole scallions
  • 2 tsps. lemon/lime juice
  • ½ tsp. of Jamaica Pickapeppa sauce or 3 drops of Jamaican hot pepper sauce (optional)

Method

  1. Thinly slice the scallions.
  2. Melt the butter in a small skillet.
  3. Lightly sauté the scallions until golden.
  4. Add the 3 teaspoons of lemon juice.
  5. Add ½ teaspoon of Jamaica Pickapeppa sauce or 3 drops of Jamaican hot pepper sauce optional depending on your taste).
  6. Let it simmer for about 1 min. then set aside.
  7. Remove the membrane from the lobster tails.
  8. Use a sharp knife to split the lobster tail in half (length).
  9. Use a brush to put the butter sauce on each tail.
  10. Using the same brush spread the Jerk sauce over the tails especially on the exposed meat. Put your oven setting to broil.
  11. Put the lobster tails in oven on the meat side for 4 minutes, turn and then cook the shell side for 2 minutes.
  12. If you want a more smoked taste, you should cook the lobster tails for 2 minutes on each side in the oven, then place on a barbeque grill for 3 minutes. You may need to add more Jerk sauce if you put it on the barbeque grill.

Serve with Jamaican Festival and/or Bammy. You can also serve with Jamaican hardo bread.

Servings: 4

Read more about jerk lobster and where it can be found here.

2. Jerk Lamb (adapted from: goodwillfarms.com)

Ingredients:

  • /3 cup allspice
  • 3 Scotch bonnet peppers
  • 6 garlic cloves
  • 1 small onion
  • 6 scallions chopped
  • 3 sprigs fresh thyme
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • A touch of soy sauce can be added to moisten the mixture.

Instructions:

  1. Blend ingredients until smooth.
  2. Rub the lamb with the blended seasoning.
  3. Leave to marinate for a couple of hours or overnight.
  4. Grill over a low fire until done

Read more about jerk lamb and where it can be found here

3.  Jerk Rabbit (Found at: http://prairibbeancookbook.blogspot.com/2010/09/jerk-rabbit-with-wild-rice-n-peas.html)

Serves 4-6.

  • 3-4 lb rabbit, cut up into pieces
  • 1 large onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 4 sprigs thyme, leaves removed from stems
  • 6-10 chopped green onions
  • 1.5 c soy sauce
  • 1 c white vinegar
  • 0.5 c vegetable oil
  • 4 tbsp brown sugar
  • 1 tsp each cloves, nutmeg, and allspice

Method

  1. Place rabbit parts in a bowl.
  2. Combine remaining ingredients in a blender for about 15 seconds.
  3. Pour mixture over rabbit and coat evenly.
  4. Cover and refrigerate at least 4 hours.
  5. Preheat oven to broil and place rack at the top.
  6. Broil about 20 minutes, turning meat 2-3 times until browned and crispy on all sides.

Read more about jerk rabbit and where it can be found here.

pan chicken jerk

4. Jerk Pig’s Tail with Jamaica Blue Mountain Coffee Glaze (By Executive Chef George Matthews – found at www.popupgourmetjamaica.com)

  • PREP TIME: 1 Hour
  • DIFFICULTY:  Easy
  • YIELD:  2 Servings

Ingredients

  • 16 oz. pig’s tail
  • 1/2 jerk marinade (your favourite brand)
  • 1/2 cup strong Jamaican Blue Mountain Coffee
  • 1/4 cup honey

Directions

  1. Prepare pig’s tail. Wash and cut at joints
  2. Boil for 45 minutes and drain
  3. Season with jerk marinade.
  4. Grill the pig’s tail for 2 minutes on each side, best done on an outdoor grill, otherwise preheat your grill pan.
  5. Boil Jamaican Blue Mountain Coffee and honey until reduced by half and syrupy
  6. Pour sauce over pig’s tail. Serve

Read more about jerk pigstail and where it can be found here.

     5. Jerked Goat Ribs

Recipe provided by aspiring Jamaican chef Brittany Blackwood.

Tip: The younger the billy, the sweeter the meat.

  • 2lbs goat ribs
  • 2oz Salt
  • 3oz black pepper
  • 1 head of garlic
  • 2oz sugar
  • 2oz vegetable oil
  • 2-4oz fresh mint leaves

Method

Oven cooking:

  1. Depending on the size of the rib, cut into smaller pieces. Cover with 2-3cups of water and cook pressure cooker for 20-30 minutes or until tender.
  2. After you’ve removed it from the pressure cooker, season with salt and pepper and transfer immediately to a grill/jerkpan/griddle/oven dish. (see below for grill/jerk pan method).
  3. Add mint leaves to the remaining liquid in the pot and allow to steep.
  4. Baste the garlic with oil and add to roasting pan/oven dish. Add goat ribs to pan, cover fully with foil and allow to roast for 15 minutes.
  5. After 15 minutes remove garlic from oven and remove cloves from trash. Continue cooking goat uncovered in the oven.
  6. Blend garlic w/ goat mint stock until smooth. Strain.
  7. Reduce the liquid for 5-10 minutes.
  8. While the sauce is being made, the goat should be caramelizing in the oven. If not add a little a bit of sugar to the top.
  9. Leave goat rib in the oven for a next 30 minutes. Begin to baste after 30 minutes with reduced mint liquid and continue to do so for a next 15.
  10. Remove from oven and let rest for 10 minutes.
  11. Enjoy

Grill/jerk pan cooking:

  1. After removing goat rib from oven (step 4 aboe), place on hot grill surface, turning the goat rib every 20 minutes.
  2. After one hour on the grill, move to a medium low heat side of the grill and periodically baste the goat rib with mint liquid until done. (2hrs)
  3. Goat rib should be soft and caramelized.

Other possibilities:

Other notable jerk dishes – usually found at specialized eateries or at one of the many Jerk Festivals held throughout the year – include: jerked tofu; reindeer (yes); saltfish; and crab. Oh yea, and JERKED ICE CREAM.

Read more about these and other non-traditional ways to enjoy Jamaican jerk in this recently published article by F1rst Media and download their all-new and exciting mobile app to search, discover, connect, and share local places in the Caribbean.

One love,
SC

Sagicor SIGMA Corporate Run + Nutrition Advice and Recipe Ideas

Sagicor SIGMA Corporate Run

5K races has been a big hit in Jamaica over the past few years. Every year new charity races are formed, with many opportunities for Jamaicans to give back to a particular cause. But probably more importantly are the health and fitness trends that have emerged with this new obsession. Persons are much more concerned about their wellness, evidenced by increased sightings of joggers, yoga practitioners, and a move towards cleaner, lighter cuisines.

Sagicor SIGMA Corporate Run – The Caribbean’s largest

Sagicor Sigma LogoOne race in particular has continued to attract thousands of excited participants and raise millions over the past 15 years. Since the first staging of the event in February 1999, Sagicor’s SIGMA Corporate Run has raised a total of JMD 124.5M (approx. USD 120K) towards enhancing healthcare services for Jamaicans islandwide. The Run is a 5.5 Kilometer (3.4 mile) event that is open to runners and walkers of all fitness levels and abilities. It is different from all other road races as the focus is on company teams. With over 22,200 registered participants this year, SIGMA continues to be the Caribbean largest 5K race.  This year race will kick off promptly at 7:30 a.m. on February 16 along Kingston’s hip-strip Knutsford Boulevard, and is under the patronage of Lady Patricia Allen, World and Olympic Champion Shelly-Ann Fraser-Pryce and season five winner of The Voice, Tessanne Chin.

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Check out Sagicor’s website for more race details. [Race photos courtesy of Sagicor]

Let’s Talk Nutrition

When it comes to runners’ nutrition, it can get pretty technical, especially for longer runs such as marathons and half marathons, but for shorter runs such as 5K and 10K races, it’s pretty simple. Good nutrition should be an integral part to any runner’s diet, but different foods are healthiest and most important at different times of the day. The key thing here is knowing what to eat, and when to eat it. Here are a few tips.

The night before:

You want dinner the night before to be somewhat carb-heavy (so as to carb-load your muscles) with a fair amount of protein to keep you from feeling ravenous in the morning. Ensure to make it regular white pasta or rice rather than brown. Even though whole wheat products should star in your usual fare, studies have shown that too much fiber causes intestinal distress while running. Many runners have complained about the need to go during a run. There surely aren’t any pit stops along the way for Sigma. Oh yea, please sleep. The 7-8 hour kind.

Reggae bow-tie pasta salad with tuna and sardine

Reggae bow-tie pasta salad with tuna and sardine

Check out this delicious bow tie pasta dish with protein, calcium and omega 3 rich sardines and tuna. Also, here’s a foolproof way to cook the perfect pasta every time.

The morning of:

For such a short distance, the body doesn’t really need much added energy. In fact, just a cup or two of black coffee will give you an extra boost needed to shave a few seconds (minutes) off your PR. However, because coffee’s energizing effect comes from it being a stimulant, you may need to supplement this with true energy calories. The best bet is a carb-rich fruit such as a banana or an apple, or a simple peanut butter sandwich (white bread, as whole wheat takes longer to digest) or a bagel. Skimp on the cream cheese though; excess fat has the unwanted effects of retarding digestion and can lead to intestinal distress during a run.

apple-mango-banana smoothie

apple-mango-banana smoothie

Smoothies are also a good choice as they deliver a rush of vitamins and nutrients without weighing you down. Blend a frozen banana with low fat milk and some of your favourite nuts. Whatever you do, do not stuff yourself in fear of becoming hungry during the race. Sad to say, I learnt this the hard way and almost threw up half way through one of my races. I’ll give you time to stop laughing and compose yourself. Good. Hydration is also key: you want to down at least 8 ounces (one glass) of water an hour before the start of the race.

This delicious Apple-Mango-Banana smoothie loaded with good carbohydrates and natural sugars will definitely fuel your run. Or this delectable bruschetta with gorgonzola cheese and coffee-flavoured honey.

Bruschetta with Gorgonzola Cheese and HoneyKist Blue Mountain Flavoured Coffee

Bruschetta with Gorgonzola Cheese and HoneyKist Blue Mountain Flavoured Coffee

During the race:

The only thing you should worry about during a 5K is finishing the race, and possibly mild hydration. Most runners can complete a 5K without the need to rehydrate. I surely can’t because I sweat like a farmer’s horse. There’s a proper way to hydrate. If you’re feeling thirsty during a run then you’re already dehydrated. Avoid this by making use of the water stops. There should be about 2 stops for a 5K race. You really don’t need any more than that. Sip, don’t gulp. Plain water should do the trick, but you may benefit from the added kick of electrolytes and glucose found in sport drinks. Also, room temperature is best. If you need to eat during a 5K then you should probably consider another activity. I suggest a diet.

After the race:

So, you’re on top of the world because you (hopefully) clocked your best PR. In the meantime while you wait for your buddies to cross the finish line, you want to head straight to the free food, mostly so that you can be first in line. JK. But seriously, your body is now craving all the energy, nutrients and water you’ve expended. Your best bet here are three key things: liquid, preferably a sports drink to rehydrate and to replenish lost electrolytes; carbs to restore glucose levels; and protein to rebuild muscles.

Low Fat Pak Choy Ricotta Frittata

Low Fat Pak Choy Ricotta Frittata

A good all in one is a glass of chocolate milk. Or make this quick but nutrient rich recovery shake that is sure to replenish your energy levels and kick-start your recovery process. Or, try this tasty and protein-packed low-fat frittata with ricotta cheese that will fill you up with muscle-replenishing protein.

Post-Workout Recovery Shake

Post-Workout Recovery Shake

Provided that you’ve been eating right (for the most part), you shouldn’t have anything to worry about. Remember, it’s 3.1 miles, not an eternal 26.2 grueling, knee-shattering, shin-splitting, asphalt-pounding mile marathon.

All the best,

SC

Stephen’s Triple C Salad with Lemon Vinaigrette

There are quite a few things happening here, and I am not too sure how to process it all. First, I am still on a high from the delicious success of this off the cuff recipe. But probably more unsettling is that I am confused, happy, and a tad uncomfortable with how much I ended up liking celery after years of shunning the vegetable.

This recipe idea came about for two main reasons: I bought a pack of celery stalks with the hopes of beginning the journey to acquire the taste for it; and secondly I had just roasted a whole chicken and wanted to repurpose it and create a fun recipe. The end result? A chicken, chickpea and celery salad, with a refreshingly zesty lemon vinaigrette.

celery (1)What you’ll need

  • 3 celery stalks, chopped
  • 1 14oz can of chickpeas, drained and rinsed
  • 2 cups of cooked chicken breast chunks (or your fave part)
  • Juice of one lemon (about ¼ cup)
  • Zest of one lemon (about ½ tsp)
  • ¼ cup extra virgin olive oil
  • ¼ tsp ground cumin
  • 1 tsp butter
  • Salt and pepper to taste

(See my note on zesting a lemon in a previous post).

Method

  1. Add butter to a skillet over medium heat and sautee chicken chunks until heated through. Remove from heat and set aside.
  2. Season chickpeas with salt, pepper and cumin.
  3. In the meanwhile, whisk together lemon juice, lemon zest, and olive oil in a mixing bowl. Adjust salt and pepper accordingly.
  4. Combine sauteed chicken breast, celery and seasoned chickpeas in a mixing bowl. Pour vinaigrette and fold to combine.
  5. Transfer to the refrigerator and allow to chill for at least one hour.
  6. Serve chilled.

Recipe notes

  • I deboned a chicken breast from the Chinese five spice whole roasted chicken I made earlier that day. Any roasted chicken will do, and you can even use poached chicken breast or your favourite part.
  • I reheated the chicken breast by sautéing the chunks in a tsp of butter. This allows the chicken to be rehydrated and makes the dish a little heartier.
  • Because they tend to be bland, it’s best to season the chickpeas before combining with the rest of the ingredients. You can use regular S&P or some seasoning salt to give it an extra kick. I added cumin for another depth of flavour.
  • Allow the dish to sit at least an hour in the fridge after adding the lemon vinaigrette. The ingredients will have time to soak up that lemony goodness and the flavours will come together better.

chickpeasI must admit, for someone who was warming up their tastebuds to the aggressive and sharp bite of celery this was a pretty daring move diving head on into a dish with raw celery as a main component. Cooked celery isn’t as strong.

The beauty of the palate is that it’s constantly changing and adapting to new tastes. But sometimes we grow so comfortable in the usual fare that we refuse our palates the right to grow and explore a much bigger, more exciting world of taste. Don’t be that guy.

One love,

SC

Lemon Cake with Coconut Vodka Cream Cheese Frosting

lemons for Lemon Cake with Coconut Vodka Cream Cheese Frosting

When life (read: a co-worker) gives you lemons, you make lemon-cake-with-coconut-vodka-cream-cheese-frosting, duh. I mean, what else?

Now, if you’re a keen ROF follower, you’ll notice that there aren’t any dessert-related posts on the blog. I am really not a big fan of sweets, nor do they fit into my healthy lifestyle regime. (Or, quite possibly it’s because my baking skills aren’t at a level where they can be shared with the world.) But I surprised myself over the weekend when I attempted to make this cake from my recently-acquired lemons. One of my favourite desserts hands down is a good plain cake, and this come pretty close.

With total inexperience – (this is my second attempt at making a cake from scratch; the first was a banana cake some years ago, and it was pretty average) – I had to do a little research for the basic proportions of a plain pound cake. After I grasped that concept I decided to make the recipe my own. This is what I came up with:

  • 1½ cups AP flour
  • 1¼ tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • 1 cup (2 sticks) butter, room temperature
  • 4 whole eggs, room temperature
  • 2½ tsp vanilla extract
  • 6 tbsp (⅜ cup) lemon juice, freshly squeezed
  • 1 tsp lemon zest

Directions:

  1. Preheat oven to 350°F. Generously coat a Bundt pan with non-stick cooking spray.
  2. In a medium bowl, sift flour along with baking powder and salt.
  3. In a mixer fitted with a whisk attachment, cream butter until smooth. Add sugar and continue creaming until sugar crystals are fully dissolved into butter and mixture doesn’t feel grainy. With the mixture at a low speed, add eggs one at a time, allowing each to fully incorporate. Add the vanilla.
  4. Alternating dry and wet ingredients add the flour mixture and lemon juice and zest in small batches and mix until smooth.  (You may have to scrape the sides of the mixing bowl with a spatula to fully incorporate flour).
  5. Pour mixture in to greased Bundt pan and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
  6. Remove from oven and allow to cool in pan for 15 minutes. Gentle shake pan until all sides are loosened. Place on a desired serving platter and invert pan to remove cake.

Lemon Cake with Coconut Vodka Cream Cheese Frosting (sliced)

BUT WAIT.

We’re not done yet. Even though the cake is delicious as is, there’s always room for a little booze. And cream cheese. Here’s what you’ll need.

Coconut-Vodka Cream Cheese Frosting:

  • 4oz (½ block) cream cheese, room temperature
  • 1 tsp butter
  • 1 tbsp vanilla
  • ¼ cup granulated sugar
  • ¼ cup lemon juice, freshly squeezed
  • ½ tsp lemon zest
  • ⅓ cup coconut-flavoured vodka
  • ¼ cup water, to be used as a thinner as necessary

And here’s how to make the magic happen:

  1. Over medium heat, melt butter. Add cream cheese, vanilla, lemon juice and zest, and whisk to incorporate. Add sugar and mix thoroughly.
  2. Add vodka and mix thoroughly. Mixture should be the consistency of a thin porridge. Use water to thin mixture as necessary. If mixture is too thin, continue stirring over medium-low heat until desired consistency is achieved.
  3. Spoon hot frosting over cake and allow to cool at room temperature.
  4. Slice cake and enjoy.

Yes, it does taste as awesome as it sounds. And it really doesn’t get much simpler than this.

Lemon Cake with Coconut Vodka Cream Cheese Frosting

Recipe Notes:

  1. Sifting the flour along with the rest of the dry ingredients does two main things: it allows lumps and other unwanted particles to be removed, while aerating the flour allowing for a lighter cake in the end. Sifting also allows for the rest of the dry ingredients (in this case, the salt and baking powder) to be properly incorporated into the flour before it’s mixed into the rest of the batter.
  2. Using lemon zest really makes the cake that more lemony as opposed to using just the juice. The zest contains essential oils packed with lemon flavour. To zest a lemon, you can rub the lemon along a fine grater, rotating each time, ensuring only to grate the top layer of yellow skin. Avoid pressing too hard and grating the white pith, which is extremely bitter and will spoil the taste of your cake. You can also use a zester and gently scrape the holes of the zester along the surface of the lemon from top to bottom, also rotating as you go along. You’ll end up with longer ribbons of zest, which u can then chop into finer pieces.
  3. Ingredient temperature is an important factor in baking. If a recipe calls for something chilled, best you chill it. Just as important is allowing ingredients to be at room temperature before incorporating them. For example, room temperature eggs will disperse more easily through the batter and allow for a fluffier cake. Cold butter does not beat well. Cold milk (or water) will coagulate and create clumps in the batter, requiring extra beating time to mix the ingredients. The easiest way to get your baking ingredients to room temperature is to simply allow them to sit at – room temperature.
zesting a lemon - thekitchn

Zesting a lemon [photocredits: thekitchn.com]

P.S. Thanks to my handy little helper, Corve, who thoroughly enjoyed the process and end result. Also, apologies for the crappy photos; my camera (phone) is out of commission for now.

One love,

SC

Stephen’s Cream Cheese and Smoked Marlin Spread

Recently my workplace celebrated its 25th anniversary, and boy was it fancy! The lobby that usually welcomes eager staff members and corporate heavyweights alike, along with the adjoining business auditorium that hosted many an event were now transformed into Kingston’s newest nightclub. Well, at least that’s what it felt like.

Anywho, I somehow got involved in the planning process. It started when I was consulted on the alcohol line-up for the night’s proceedings. And no, I am not an alcoholic, but I was pretty adamant that there needed to be a bar, with a seating area, and white rum, and red wine. Again, I am NOT an alcoholic. In all of the excitement, the idea for a cheese station transcended my thoughts and landed on the ears of the planning committee. Suddenly it became a thing – my thing. Thanks Bev! I found myself negotiating cheese prices with a distributor, setting foot in strangers’ (yes, more than one) houses to source cheeseboards and fancy crockery, and coming up with a lavish but practical way to present all that was happening in my head.

Stephen's smoked marlin cream cheese spread 2

In addition to a cheese plate (I ended up using white cheddar, pepperjack and muenster) I had an idea for a cheese dip of sorts. I’ve never attempted this before but I figured it couldn’t be that hard. And thankfully it wasn’t.  Here’s how I did it.

You’ll need:

  • Three 8oz blocks of cream cheese
  • Two 4oz packs of smoked marlin
  • 4oz sour cream
  • 1 large onion, roughly chopped
  • 5 cloves of garlic, minced
  • juice from 2 limes
  • handful of fresh parsley (flat leaf), stems removed, roughly chopped
  • fresh dill, roughly chopped, about 2 tbsp
  • salt & pepper to taste
  • Accompaniments: pepper jelly, pesto, (flavoured) honey

Cheese plate

Method:

  1. Ensure cream cheese and smoked marlin have come to room temperature so it’s easier to work with.
  2. In a food processor, add room temperature cream cheese, sour cream, onion, garlic, lime juice, parsley and dill and process well.
  3. Add smoked marlin and pulse to combine. Ensure not to over process.
  4. Adjust salt and pepper to taste.
  5. Transfer to a serving dish and allow to chill for at least 8 hours in order for flavours to develop.

Cheese station - accompaniments

This will yield quite an amount, so you can adjust the portions accordingly. I find this goes best with plain crackers, and the suggested accompaniments (pepper jelly, pesto and flavoured honey) make a good pairing. The spread improves on taste over time, so make it a day ahead. You can substitute your favourite fresh herbs, but the dill really elevated this recipe.

Stephen's smoked marlin cream cheese spread 1

This recipe was a huge hit and makes for an impressive appetizer for any occasion! I’m still receiving compliments and recipe requests.

Oh yea, we had a GREAT time. Let’s leave that there.

Staff party

One love,

SC

Stephen’s Homemade Five-Spice Sorrel Jam and Drink

For most people in the Caribbean, Christmas isn’t the same without a glass of sorrel, chilled to perfection, especially when made with a shot or two of “festivity” (read: rum). But these exotic, crimson red sepals can also be enjoyed in other forms. Here’s a simple but divine recipe for my all-natural, no-preservative-added sorrel drink and jam with cardamom, ginger, cinnamon, cloves, and pimento. (This recipe puts nothing to waste since the jam is made from the leftover pulp after the juice has been extracted to make the drink).

sorrel

Sorrel drink – what you’ll need:

  • 2 lbs fresh sorrel (washed)
  • 3 cinnamon sticks
  • 6 whole cloves
  • 6-8 slices of fresh ginger
  • 12-15 pimento seeds (allspice)
  • 5-6 cardamom seeds
  • 5 cups brown sugar
  • 10-12 cups water (about 3 quarts)

sorrel jam and sorrel drink

Method:

  1. Pour water into pot and add cinnamon sticks, cloves, ginger, pimento and cardamom and allow to come to a boil.
  2. Add sorrel to boiling water and continue boiling the mixture for about 10 minutes.
  3. Remove from heat and let steep for at least 8 hours. Overnight is best.
  4. Using a strainer, separate the liquid from the pulp. Discard the cinnamon sticks and set pulp aside.
  5. In a large jug, stir in sugar to sweeten. Adjust sweetness if necessary.
  6. Store in bottles and refrigerate. (The mixture is best when left to refrigerate overnight so the flavours can further develop).

Stephen's homemade sorrel jam

Sorrel Jam – What you’ll need:

  • pulp from 2 lbs sorrel (No need for additional spices as the pulp would have retained the pimento seeds, cardamom, ginger, cloves, and the flavour from the cinnamon sticks. However, I’d suggest removing most of the ginger as it tends to make the end product a little fibrous.)
  • juice of one lime
  • 4 cups brown sugar
  • 1 cup water
  • 4 oz Appleton rum (or your favourite rum) – optional

sorrel jam

Method:

  1. In a blender, purée sorrel pulp until a smooth consistency is achieved. (You may need to add water accordingly)
  2. Add puréed mixture to a large pot over high heat and stir in water, sugar, rum, and lime juice.
  3. Allow mixture to come to a boil then reduce heat and let simmer for 25-30 minutes, stirring occasionally to avoid burning.
  4. Adjust sweetness as desired.
  5. After mixture is reduced to jam-like consistency, remove from heat and allow to cool.
  6. Pour in sterilized glass jars and store in refrigerator.

sorrel jam and sorrel drink

You can enjoy your jam with crackers, on bread, with peanut butter, or one of my faves; with cream cheese spread on warm bagel. You’ll never buy another jar of jam again.

Happy holidays,
SC