Farm To Table | Sauces / Dips / Dressings

Apricot BBQ Sauce

Pinterest Hidden ImagePinterest Hidden Image

This Apricot BBQ Sauce recipe is an easy, delicious way to preserve the flavors of the summer. It can be canned or frozen for longer storage.

Woman's hand dipping brush into sauce.Pin

This barbecue sauce is a versatile sauce that is great on chicken, pork chops, pork ribs and grilled fish. It’s easy to do and is a great project for winter canning. Just freeze apricot purée when fruit is in season.

Save This Recipe form

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Canning in the winter is a great way to free up freezer space but also a great way to heat up your house.

If you have an apricot tree, you know that you get an abundance of apricots ripe at the same time. See tips below for how to preserve them.

Ingredients you need

  • apricot purée or fresh fruit
  • molasses – use blackstrap molasses
  • Worcestershire sauce
  • apple cider vinegar
  • onion
  • garlic cloves
  • brown sugar
  • honey or maple syrup
  • kosher salt
  • black pepper
  • dry mustard
  • a teaspoon cayenne pepper or chili powder- optional but adds a hint of heat if you want a spicier sauce
Ingredients for bbq sauce. See details in recipe below.Pin

How to make apricot BBQ sauce

To prepare fruit

  1. Halve apricots with a sharp paring knife. Remove pits.
  2. Rough chop them into pieces.
Step by step photographs of the process for preparing apricots. See details in recipe below.Pin

For sauce

  1. Chop onion and garlic.
  2. Add all ingredients. (if using fresh fruits so tips section below.)
  3. Bring to a boil over medium-high heat. Reduce to medium heat or even low heat. (It will just take longer to cook down but you’ll have to stir it less.) Simmer about one hour until the mixture is a barbecue sauce consistency.
  4. Use an immersion blender to make sauce smooth. Or process in batches in stand up blender or food processor. (be careful of burns!)
Step by step photographs of the process for making Apricot BBQ Sauce. See details in recipe below.Pin

How to preserve it

Store in an airtight container for about a month.

Canning jars work great for this. This apricot sauce can also be frozen in airtight containers or water bath canned. To can the sauce;

Wash jars and lids. Warm jars. I use the water bath canning pot, since that is on anyway. Let them sit in hot water until ready to use.

Heat lids in simmering water. Do not boil. Let them sit in hot water until ready to use.

  1. Fill hot jars leaving a half-inch of head space.
  2. Wipe rims with a damp paper towel to remove any residue.
  3. Cover with hot lids
  4. Add bands and tighten bands fingertip tight.
  5. Process the jars of sauce for 15 minutes (adjust for altitude, see recipe below). Allow them to sit in the canning pot for 5 additional minutes. Remove jars and let them cool.
Step by step photographs of the process for canning Apricot BBQ Sauce. See details in recipe below.Pin

After 12-24 hours, check lids to make sure they have sealed. (If they don’t pop when pressed in the middle of the lid, they are sealed). Any that don’t seal should be refrigerated and used first.

Pro tips for your success

  • If using fresh fruit, add a few tablespoons of water to a small saucepan. Halve and pit apricots. Place in pan and simmer until soft. About 15 minutes. Once soft, mash with a potato masher. Use an immersion blender to make the fruit a smooth consistency. (This will save you from peeling them).
  • You can also make apricot purée with fresh fruit. Just halve and pit the apricots. Place them in a food processor container and process until you have a uniform consistency.
  • This recipe can be scaled up or down if you would like. If you scale up, it will take longer to thicken.
Jars of apricot sauce on white board.Pin

How to use this homemade sauce

This apricot BBQ sauce is a versatile sauce that is great on with so many things. It’s perfect for glazes for grilling since the grill will add a bit of smoky flavor.

More apricot recipes

Pin

Connect with us through our social media ages! FacebookInstagramPinterestTwitter.

If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Close up of jars of apricot bbw sauce.Pin

Apricot BBQ Sauce

This Apricot BBQ Sauce recipe is an easy, delicious way to preserve the flavors of the summer. It can be canned or frozen for longer storage.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: Condiment
Cuisine: American
Prep Time: 1 hour
Cook Time: 2 hours
Processing time: 15 minutes
Total Time: 3 hours 15 minutes
Servings: 256 tablespoons
Calories: 9kcal
Author: Beth Neels
Cost: $10

Ingredients

Instructions

  • Mix vinegar, honey, Worcestershire sauce, brown sugar, molasses and spices in a large saucepan.
    2 cups cider vinegar, ½ cup brown sugar, 2 tablespoons honey, 2 tablespoons Worchestershire sauce, 2 teaspoons dry mustard, 1 teaspoon Salt, ½ teaspoon cracked black pepper, 1 teaspoon cayenne pepper or chili powder, ½ cup molasses
  • Wash and halve apricots. Add to vinegar mixture as you go so that they don’t brown.
    12 cups apricots
  • Rough chop vegetables and garlic.
    2 cups chopped Onion, 1/4 cup garlic, chopped
  • Add to the pot with the apricots and vinegar.
  • Bring pot to a boil then reduce heat to a high simmer. Simmer for at least 2 hours, stirring occasionally to thicken and develop flavors.
  • Use an immersion blender to make the sauce smooth. (If you don’t have an immersion blender, place batches in a stand blender or food processor. Be careful not to burn yourself!) If it is not quite thick enough to your liking, reduce heat to low and cook it down to desired consistency.

To can sauce

  • Wash jars and lids. Warm jars. I use the water bath canning pot, since that is on anyway. Let them sit in hot water until ready to use.
  • Heat lids in simmering water. Do not boil. Let them sit in hot water until ready to use.
  • Fill hot jars leaving a half inch of head space. Wipe rims with a damp paper towel. Cover with hot lids and tighten bands fingertip tight.
  • Process the jars of sauce for 15 minutes (adjust for altitude, see below). Allow them to sit in the canning pot for 5 additional minutes. Remove jars and let them cool. Check lids to make sure they have sealed after 12-24 hours. (If they don’t pop when pressed in the middle of the lid, they are sealed). Any that don’t seal should be refrigerated and used first.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Notes

12 cups is about 6 pounds of apricots.
Makes 8 pints.
NOTE: You can use all brown sugar or substitute honey if you don’t have molasses. You just need about a cup of sweetener.
Be sure to check to see if the lids have been sealed after the sauce cools thoroughly. Test by pressing down in the center of the lid. If the lid flexes up or down, the lid is not properly sealed and should be stored in the refrigerator. It can be frozen for longer storage. If freezing, remove the lid and freeze until solid. Then reapply the lid.
This sauce has a shelf life of at least one year.
Store in a cool place.
Adjustment for altitude
below 1000 feet – process 20 minutes
1000-3000 feet – process 25 minutes
3000-6000 feet – process 30 minutes
6000 feet and above – process 35 minutes

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 25mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

Similar Posts

18 Comments

  1. I’m very excited to try your recipe, but also slightly nervous. Have you had the Ph of your sauce tested? I’ve read that if the Ph isn’t in the right range, processing won’t kill all the nasties.

    1. Yes, I’ve tested the pH. The vinegar adds the required acidity for safe canning. Thanks Tanya.

  2. 5 stars
    Wow this looks spectacular! Would never think to put apricot in a sauce but this makes perfect sense- can’t wait to try this out!

    1. In your picture of ingredients, it shows molasses. In your recipe, the molasses isn’t listed. Is there molasses in this recipe or not and if there is, how much?

      1. If you don’t have molasses, you can use all brown sugar, or substitute honey. Molasses will make your sauce darker but gives it that nice smooth sweetness. The ingredients have been edited.

        1. Hi! Tried this last night, thank you for publishing the recipe! I had the same issue with the molasses, so it’s listed in the ingredients but is missing when to put in the directions. I even did a word search on this page to make sure. Since I was already in the thick of making this, I assumed that the molasses go in when the brown sugar and honey did – I hope that’s correct? My batch made only four and a half pints after simmering for 2 hours and we are excited to try them!

          1. We hope you like it! Thanks for letting us know. The recipe card has been corrected now!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating