Laun/Pruett Recipe Collection
Jammin' BBQ sauce

Jammin' Barbecue Sauce
growingagreenerworld.com/bbq-sauce-homemade-jam-video
Theresa Loe
If you have been canning this summer, you probably have several jars of half eaten jam in your refrigerator. I know I do! When that happens to me, I start looking for fun, new ways to use them up. One of my favorite go-to recipes is Jammin' Barbecue Sauce. And luckily, there are still plenty of warm days left to grill up a meal with this sauce.

With this simple recipe, you can:

Add any jam you want. (Raspberry jam is my favorite)
Adjust the ?heat? to as much or as little as you like.
Use on ribs, chicken, pork?just about anything.


A sharable YouTube version of the video above is here: BBQ Sauce with Homemade Jam

Remember, this is just one video in our Canning Video Series which features short snippets of canning tips that everyone can use.

For the complete (printable) recipe, see below.

Ingredients:

1 1/2 cups Ketchup
1/2 cup homemade jam (I like raspberry, strawberry or rhubarb)
1/4 cup balsamic vinegar
1/2 tsp. Dijon mustard
1 clove garlic, minced
3 dashes or more of hot sauce (to taste)
Pinch of salt
Freshly ground black pepper (to taste)
Combine all ingredients in a bowl and whisk thoroughly. Use immediately or within 2 weeks as a glaze on any grilled meats. Do NOT process this for long term storage. It is not meant to be water bath ?canned?.





About Theresa Loe

Theresa Loe is the Co-Executive Producer and the canning/homesteading expert on Growing A Greener World TV. She creates seasonally inspired pantry items based on homegrown and locally-sourced produce. A lifelong canner and a graduate of the Master Food Preserver Program, Theresa also studied sustainable horticulture and culinary arts. She also blogs at LivingHomegrown about homesteading & preserving. Follow her on Google+ and download her FREE CANNING RESOURCE GUIDE.

Recipe Contributed by Mary Ann Laun