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Sorrel jam is incredibly simple and delicious. It would seem that the grass is sour, but this does not prevent it from being the most delicious jam.
A private house I got a garden recently, so I found sorrel only in the fall. In general, it is recommended to take young leaves for these purposes in the spring, but I cut my sorrel on the eve and it was fresh leaves on the bush of the industry, I considered that it would be quite suitable for these purposes. The main thing is that everything worked out and this jam did not even have time to go down to the cellar. They ate everything without a trace.
Sorrel leaves should be thoroughly washed and dried on a towel.

I did not have a large number time - because the leaves remained slightly wet, but I did not add the necessary 2 tbsp. l. water
Sorrel finely cut.

We measure the required amount granulated sugar

and fall asleep prepared sorrel.
We put this mixture on the tile. To begin with, over medium heat, so that the sugar melts and the jam does not burn. Stir occasionally. Then we add the temperature. Bring to a boil and remove from heat. Let the jam cool down and put it back on the stove. So we repeat 3 times.

For the fourth time, we cool the jam not much and immediately pour it into prepared, sterilized jars. Banks should not be cold or very hot.

The jam is already cooling in the jars. After complete cooling at room temperature, you can send the jars to a permanent storage location.

From spring and all summer sorrel pleases us with its green leaves. Having prepared the greens of this vitamin plant for winter borscht and other mouth-watering dishes, do not forget about desserts. We suggest using original recipe sorrel jam with cinnamon.

Do not believe that you can make delicious jam from the leaves for borscht? Then buy a few hefty bunches of fresh sorrel, stock up on sugar and get down to business. Naturally sour greens, combined with sugar, acquire an excellent dessert taste with a cinnamon aroma and a pleasant delicate sourness. As a result, the workpiece will resemble apple jam but with a richer flavor.

Ingredients:

• sorrel - 2 large bunches
• sugar - 1 cup
• water - 3 tbsp. spoons
• ground cinnamon - 1 teaspoon without a slide

Sorrel jam. Cooking:

1. For jam it is better to buy fresh leaves sorrel, a bright green hue, without drying out and black dots on them.
2. Wash the sorrel thoroughly in cold running water, remove the damaged leaves, cut the petioles, and cut the green tender mass into strips about 1 cm wide.
3. Put the chopped sorrel in a deep frying pan, add a little water (the amount prescribed by the recipe), sprinkle with sugar. Cook the jam on low heat for 20 minutes.
4. In the meantime, wash the jars and sterilize them in a way convenient for you - in boiling water, over steam, in the oven, in the microwave. Boil the lids and dry.
5. When the boiled sorrel greens become soft, add cinnamon, stir and cook for another 2-3 minutes. Then remove the skillet from the heat.
6. Put the sorrel jam into dry sterile jars, seal them tightly or screw on the lids. After cooling, store the jars for storage in a dark, cool pantry or in the refrigerator.
7. After opening a jar of sorrel jam in winter, use it on sandwiches or toast for tea. In addition, with such excellent jam, you can bake a pie or pies, boil dumplings or use it for an original sauce.

Bon appetit and delicious preparations!

As a child, I loved green borsch so much and looked forward to May. At this time, grandmother always pleased us with fragrant sorrel soup. And now there is no need to wait so long. Harvesting sorrel for the winter in jars is an excellent way out in such a situation. And today I will tell you how to prepare sorrel in jars for the winter without sterilization. Prepared the best recipes, choose any.

A few preparation tips:

1. Harvesting sorrel begins with the collection of leaves. May or June sorrel is best suited - then it is young, fresh and juicy.
2. Soak the leaves in cold water for half an hour. During this time, all the garbage will go away.
3. Then carefully rinse the sorrel and dry it on a paper towel.

Sorrel in jars for the winter without salt

I will share with you first. the best recipes preparations for the winter of sorrel without salt. If you care about your health, a lot of salt is harmful to you, then this method is for you! In the future, you can already salt the finished dish to your liking.

Ingredients for a 0.5 l jar:

• A large bunch of sorrel;
• Cold water (better - spring or bottled).

How we cook:

1. We wash the sorted sorrel, dry it.
2. Thoroughly wash the jars of soda, sterilize them over steam. Cover the lids with boiling water for 5 minutes.
3. Finely chop the leaves, after cutting off their tails.
4. We lay out the leaves in clean jars, lightly tamping. Fill them up gradually. cold water to cover the greens.

Roll up the lids. Because of high content acid sorrel without salt is well preserved, remains fresh and tasty for a long time. We store in the refrigerator or pantry of the apartment.

How to prepare sorrel for the winter for soup

The first recipe is also suitable, without sterilization. But there is another option for seaming soup.

Ingredients:

• 5 large bunches of sorrel;
• Water - about 2 cups.

How we cook:

1. The leaves are washed, dried, cut.
2. Sterilize jars and lids.
3. Pour water into a saucepan, heat to a boil. Lay out the leaves in portions, boil for a couple of minutes until the color changes. Take out with a slotted spoon.

We lay out in jars, ram tightly with a spoon, twist the lids. Ready!

Sorrel marinated with citric acid

I will share another recipe on how to pickle sorrel. Suitable for making soups, mashed potatoes, baking, as an additive to side dishes.

Ingredients:

• 500 g of sorrel leaves;
• 5 g citric acid (1 teaspoon).

How we cook:

1. We sterilize the dishes for preservation.
2. Washed and dried sorrel is passed through a meat grinder.
3. We spread the green puree in a large saucepan, heat and simmer, stirring, for about 10 minutes. At the end, add citric acid, mix.

We spread the puree in jars, roll up. Turn over and wrap. When the jars have cooled, we transfer them to storage.

Sorrel in own juice

When we're looking the best blanks sorrel for the winter, the method of canning in its own juice attracts attention. I will tell you how to prepare sorrel for the winter in jars without sterilization, using only a minimum of components.

Ingredients:

• Young sorrel.

How we cook:

1. We dry the washed sorrel and cut it in an arbitrary way.
2. Sterilize jars and lids.
3. We spread the chopped leaves in a frying pan without oil. Heat, stirring, until the leaves release juice and darken.
4. Immediately we shift the hot sorrel with the released juice into a jar. Heat up the next batch.

When all the jars are full, close them and let it brew under the covers.

Tip: It is convenient to make such a blank for screw caps.

How to prepare sorrel for pies for the winter

The recipe for sorrel for pies is very simple. The previous options are fine, but I still like the next one. It already contains salt, so the finished filling will not need to be added.

Ingredients:

• 500 g of sorrel;
• 25 g salt (1 tablespoon with top);
• 25-30 ml vegetable oil.

How we cook:

1. We wash the sorted sorrel leaves, let dry.
2. We wash with soda and sterilize jars, lids.
3. Cut the leaves into strips, put in a bowl. Sprinkle with salt, knead with your hands. Sorrel will release juice.

We shift the chopped leaves into jars. Add the juice left in the bowl. Pour a little vegetable oil on top. In this case, canned sorrel for pies will not grow moldy. We close the lids (possibly plastic). We store in a cold place.

Sorrel in jars for the winter with salt

Since we are talking about salt, I offer another simple way to pickle sorrel for the winter, also without sterilization.

Ingredients for a 0.5 l jar:

• 1-2 large bunches of sorrel;
• 1 teaspoon of salt;
• Pure water (boiled and cooled).

How we cook:

1. Dry the washed and sorted leaves on a towel.
2. We sterilize containers for preservation (jars, lids).
3. We cut the leaves into strips, put them in jars. Sprinkle salt on top and fill with water up to the neck.

We roll up the lids - and that's it! We transfer to storage in the cellar.

Tip: You can also fill in hot water, but then less useful substances will be preserved.

Watch another video on how to harvest sorrel in jars.

Now you can treat yourself to delicious green borscht or ruddy pies with sour filling at any time of the year. And the best part is that the blanks are unpretentious, perfectly stored at home, rich in vitamins and minerals, they pleasantly diversify the winter diet. Have a great appetite and spring mood!

Preparing sorrel for the winter is a simple matter. Moreover, in winter, the body requires diversity. A person is not fed up with a single soup and cabbage soup - sorrel will also come in handy. Harvesting sorrel for the winter is done quickly and does not require much effort, time, and even more money from you. So do not be too lazy to do the harvesting.

In winter, sorrel can be used not only to make a soup beloved by many, but also to add it to borscht and even bake pies with green filling. Sorrel can also be added to salads - useful and non-caloric.

Harvesting sorrel for the winter is possible different ways. First, sorrel can be frozen. To do this, you only need a free freezer. True, you should know that freezing deprives the sorrel of the sourness that we love so much. Secondly, sorrel can be preserved. Thanks to conservation, the problem of storage disappears (if you have a regular freezer), and the issue of sourness is also solved.

There are many recipes for preserving sorrel, because every housewife tried to add her experience to the recipes. However, there is also general patterns and rules.

Before canning sorrel, you need to wash it thoroughly so that bacteria and viruses from the soil do not get into your roll. Washed sorrel should be poured with cold water and left for 30-40 minutes - an additional cleaning measure.

Banks are sterilized and left upside down on a clean towel. Pour boiling water over the lids and leave for five minutes.

Sorrel needs to be sorted out, getting rid of weedy customs, and then cut into it. In some recipes, the sorrel is cut, in others it is covered entirely. Rather, it is a matter of convenience - so that then chopped sorrel can simply be put into the soup. Sorrel is placed in jars, filled with water and rolled up.

Sorrel can also be preserved with salt. To do this, sliced ​​​​sorrel is laid out in layers in jars, sprinkled with salt. Fill with cold water. Another option is to mix warm water with salt, cool, pour into jars with sorrel. It remains only to roll. Many people love salted sorrel, so salt preservation is very popular. However, sorrel is perfectly preserved throughout the winter and without any salt - due to the presence of oxalic acid in the greens.

Helpful Hints

So that you don’t get tired of sorrel in winter, close the half-liter jars. One jar is just enough for a large pot of fragrant soup.

IN homemade you can add dill - then the sorrel will turn out more fragrant.

Canned sorrel is added to the winter soup at the very end. It is better to bring the greens to a boil in the broth.

Sorrel lovers note that there is absolutely no difference in taste between fresh sorrel and harvested sorrel. So prepare, and then enjoy the taste of summer!

Have you ever tried sorrel jam? It turns out that these leaves can not only be added to cabbage soup, but also make an exquisite sweet treat from them. It will appeal to all gourmets and connoisseurs of something original and unusual. This jam vaguely resembles apple jam, but has its own unique taste and divine aroma.

Sorrel jam recipe

Ingredients:

• sorrel leaves - 2 bunches;
• water - 35 ml;
• sugar - 105 g.

Cooking

We wash the sorrel well, discard the damaged leaves and cut the greens into small strips. We shift everything to the pan, add a little water, add sugar, mix and cook over low heat for 15 minutes. Next, immediately lay out the hot mass in jars and roll up.

Burdock and sorrel jam

Ingredients:

• burdock leaves - 455 g;
• - 4 teaspoons;
• sorrel - 205 g;
• water - 980 ml;
• sugar - to taste.

Cooking

Pour water, vinegar into the pan and bring the liquid to a boil. We wash the leaves of burdock and sorrel and twist through a meat grinder. Then pour the greens into the boiling brine and cook the resulting mass for about 2 hours, stirring occasionally. Add a little sugar to taste, mix and lay out the finished delicacy in clean jars. We roll the sorrel jam with lids and put it away for the winter in the cellar or basement.

Sorrel and orange jam

Ingredients:

• sorrel - 455 g;
• - 5 g;
• filtered water - 35 ml;
• cane sugar - to taste;
• orange - 0.5 pcs.

Cooking

We wash the sorrel leaves, shake and finely chop with a knife. We twist half of the orange through a meat grinder and mix with herbs. We spread the mass in a saucepan, pour in a little water and throw in citric acid and sugar. Mix everything and boil the mass for 15 minutes. Next, we lay out the jam in jars and close the lids.

Sorrel jam

Ingredients:

Cooking

And here is another way how to cook fragrant and delicious jam from sorrel. We thoroughly wash the leaves, remove the stems, shake off moisture and cut the greens into thin strips. Transfer to a deep saucepan, add sugar and pour in a spoon cold water. Bring to a boil and cook, stirring, until thickened. After that we throw ground cinnamon and simmer for a few more minutes. Ready-made sorrel jam can be used as an original filling for pies or simply served with toast.