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.

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