Trini Sorrel Pepper Jelly Recipe by Chef Jeremy Lovell

Yield - Serves 8 to 12 persons

Cook Time – Approx. 1hr

Ingredients:

 Dried Sorrel – 4oz OR (8oz fresh sorrel)

 Whole Hot Pepper – 2 OR to taste

 Garlic – 1 tbsp (finely chopped)

 Chadon Beni/Culantro – 1 tbsp (finely chopped)

 Celery - 1 tbsp (finely chopped)

 Chive - 1 tbsp (finely chopped)

 Onion - 1 tbsp (finely chopped)

 Pimento Peppers – 1 tbsp – (finely chopped)

 Parsley – 1 tbsp – (finely chopped)

 Fine Thyme - 1 tsp (finely chopped)

 Cinnamon Stick – 1

 Anise Spice Powder – ½ tsp

 Clove Powder – ½ tsp

 Bayleaf – 1

 Sugar – 1/2 cup

 Salt to taste

 Black Pepper – 1 tsp

 Lime Juice – 2 tbsp

 Cornstarch Slurry – 1 tbsp cornstarch + 2 tbsp water

 Water – 2 cups

Method:

 Place a medium sized sauce pot over high heat.

 Add all ingredients in pot except cornstarch slurry.

 Bring to a boil, reduce to a simmer, and allow to cook for 45 minutes.

 Turn off heat and allow mixture to cool down to 100 degrees Fahrenheit.

 Remove cinnamon and bayleaf.

 Pour mixture into blender, add cornstarch slurry and blend till smooth.

 Pour into container, cover and store in refrigerator.