1 - Sorrel jam instructions Combine sugar, sorrel, lemon zest, water in a medium sized pot.

2 - Bring to a boil as petal becomes soft Reduce heat, and cook until thickened.

3 - Let it rest before using on brie Baked brie instructions You can slice the brie in half to create a sandwich-like effect.

4 - Or you can leave the brie wheel intact and just trim the top rind of the wheel.

5 - Add a generous portion of jam to the top of the wheel, or one side of the sandwich Roll dough out with a rolling pin on a floured surface Trim excess dough.

6 - You can also use it to decorate.

7 - Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package.

8 - Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.

9 - Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray.

10 - The brie can be prepared up to this point and refrigerated for 2 days before baking.

11 - Be sure to bring the brie to room temperature before baking.

12 - Preheat the oven to 400° F.

13 - Combine the egg and water and brush the mixture over the top and sides of the pastry.

14 - Add design from leftover dough if you'd like, and brush with egg mixture You can use leftover sorrel pulp from your juice to make the jam.

15 - It will be a little less acidic and the color will be a brighter red instead of darker red.

16 - Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.

17 - Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.

18 - Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.