Such a great way to preserve the flavors of summer! This Blueberry BBQ Sauce is great on chicken and pork! Sweet, tangy and smoky!
So, you know that I love to try preserve as much of the flavors of Summer that I possibily can! It is such a long, dark, cold, damp winter here in Upstate NY (I could totally come up with more adjectives for our winters here, but I’ll refrain!) 😂 Suffice it say, I am not a huge fan of our winters!
To this end, preserving the summer flavors, that is, I try to can all of the fresh fruits and vegetables that I possibly have time for. This Blueberry BBQ Sauce is one of our favorites! It tastes like fresh blueberries with an attitude! When I developed this recipe, I envisioned it tasting better with poultry. Now don’t get me wrong, it’s awesome on chicken, but it is also great with pork!
The method for canning this blueberry BBQ is basically identical to making jam, but no pectin is used. It will be shelf stable for about 1 year.
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
Do you preserve fruits and veges too? Let me know what your favorite is! Thanks for stopping by today! Don’t forget to sign up to our mailing list so that you don’t miss any recipes!
Enjoy! And have fun cooking!
Blueberry BBQ Sauce
- 1 cup roasted sweet peppers, any color, chopped
- 1 cup red onions, heaping, finely chopped
- 2 tbsp chipotle juice plus 2 chipotle peppers from can of chipotle in adobo freeze any unused portion of the can for later use.
- 12 cups blueberries, fresh or frozen
- 4 tbsp molasses
- 4 tbsp apple cider vinegar
- 4 tbsp worcestershire
- 2 tbsp dry adobo seasoning
- 1 tbsp salt
- 1/4 cup honey
- Roast peppers directly on gas flames of stove, in a high grill, or under the broiler until skins are very black. Remove to plastic bowl and cover with lid or plastic wrap until cool enough to handle. With a paper towel, slip off blackened skin.
- place all of the ingredients in a large pot. Mix well, heat to boiling. Reduce heat to quick simmer. Simmer for 30 minutes to 45 minutes, until desired thickness is achieved.
- Sauce can be water bath canned or frozen in freezer bags. For method for canning see here, Step number 7 to step number 11
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