Cherry BBQ Sauce
create home canned sauce - Pressure canning instructions included
Equipment
- 1 pressure canner
Ingredients
- 4 cups ketchup
- 2 cups brown sugar
- 1 1/2 cups cherry jam
- 1 1/2 cups molasses
- 1 cup apple cider vinegar
- 3/4 cup water
- 3 tablespoons Worcestershire sauce
- 4 tablespoons ground mustard
- 3 tablespoons powdered garlic
- 3 tablespoons smoked paprika
- 3 tablespoons chili powder
- 1 tablespoon course ground black pepper
- 2 tablespoons canning salt
- 1/2 cup clear gel (cook type) optional
Instructions
This will make about 6 pints
- Wash jars and heat them up. Get your canning supplies all ready to go.
Make the Sauce
- In a medium/large stock pot over medium heat - put all the ingredients in and whisk until blended thoroughly. Bring to a high simmer (gentle boil) and heat thoroughly. Taste your sauce at this point and adjust seasonings to your liking. If the thickness is what you desire, you can skip to the canning instructions. Follow headspace instructions for THIN SAUCE.
Thicken the Sauce
- If you desire to thicken your sauce. Add about 2 cups to a small bowl and add 1/4 cup - 1/2 cup COOK TYPE CLEAR GEL. (this is the ONLY approved thickener for home canning) Whisk in until there are NO more lumps. (Add the clear gel on TOP of the liquid, not the other way around). Once you have a smooth mixture, add this back into the pot of sauce and whisk in. Bring to a boil and boil for about one minute. *If sauce is TOO thick you should NOT can it. You need the heat from the canner to be able to reach all the way to the MIDDLE of the jar. Thin with water if you make it too thick with clear gel.
Canning Instructions
- ***This recipe is NOT a USDA tested recipe for canning. Can this at your own risk***THIN SAUCE: headspace is 1/2" THICKENED SAUCE: Headspace is 1"Processing time: 1/2 pints / pints = 20 minutes Quarts = 25 minutes
Video
Notes
If you don't have CHERRY JAM, increase the brown sugar to 3 cups.
