Aunt May’s Sorrel Jelly

Aunt May’s Sorrel Jelly is also made from the Hibiscus flower.  It can be used on toast or bagels for breakfast.

Aunt May’s Sorrel Jelly can be combined with Aunt May’s Pepper Jelly and Lela’s Ginger and Garlic Basting Sauce and used as a base for chicken, ham or any other meat whilst baking to give your meats a spicy flavor and that exotic look filled with very unique flavours.

2 tbsp Aunt May’s Sorrel Jelly
3 tbsp Aunt May’s Pepper Jelly
3 ozs Lela’s Ginger and Garlic Basting Sauce
3 to 3 ½ lbs of any meat of your choice.

Place Pepper Jelly and Sorrel Jelly in a small saucepan on a very low flame for the jellies to become a liquid then add the Ginger and Garlic basting sauce and ensure they mix evenly.

Half way through the cooking process of the meat, start basting the meat with this mixture either three or four times, before cooking is complete.