Blackberry Season Part Yum…err 2.

Most folks make pies, jam and jellies. As seen by my first post regarding blackberries, I’m not that conventional. That does not mean I won’t be making pies, jams and jellies with all the berries I plan to harvest.

So my next project? Blackberry BBQ Sauce – it’s sweet and a slight tangy with a little baby kick at the finish. This is such a great sauce to use on duck, chicken or pork. (Full Recipe at the bottom)

Start with a big batch of berries – about 8 cups worth.

Fresh and warm from the vines.

Fresh and warm from the vines.

Be sure to rinse them very well. The last thing you want is for extra protein the form of spiders or ants making their way into your sauce.

Next add some chicken stock. Homemade is always best but if none available get the low sodium kind.

Time to cook it all up.

Time to cook it all up.

Let this cook for about 15 minutes to let the berries break down and release their juices.

Is the color not gorgeous or what?

Is the color not gorgeous or what?

After this stage add all the other ingredients and cook till thick. Ladle into hot jars leaving about 1/2″ head space and process in a water bath for 20 minutes. After 20 minutes remove the lid from the water bath and let jars cool for 10 minutes before removing to a towel to completely cool.

And your results will eleven 1/2 pints of a BBQ sauce folks will be clamoring for.

All jarred up and ready to be used.

All jarred up and ready to be used.

I hope you enjoy! Let me know how yours comes out.

Blackberry BBQ Sauce Recipe

8 cups fresh blackberries
4 cups homemade or low sodium chicken stock
2 cups ketchup (see notes)
1 cup dark brown sugar slightly packed
1/2 cup cider vinegar
juice from 2 lemons (about 4-6 Tbs)
2 1/2- 3 Tbs chili powder
1/2 tsp cumin
1 tsp dried mustard
2 tsp kosher salt
1 large onion diced
6-8 Tbs honey
1/4-1 tsp red pepper flakes (see notes)

Wash and rinse berries very well and allow to drain.

Dice onion and place in separate pan with a 2 TBS of olive oil and allow to cook down, but do not brown. Cover and let them sweat till they are translucent. About 20 minutes.

Add berries to large stock pot along with chicken stock and let cook over medium heat for 15 minutes. Mash the berries in the pot with the back of a large spoon*. Once onions are done add them to the berry mixture along with all other ingredients. Cook over medium heat for about an hour till mixture is thick.

Next ladle hot mixture into hot jars and process for 20 minutes. For those not familiar with canning please follow the instructions on the Ball Canning site for safety. Canning is not hard but there certain steps that must be adhered to for safe canning.

Notes – With regards to the ketchup. I highly recommend getting a good quality ketchup. Some of the cheaper brands are thinned down with water. This will make your BBQ sauce very runny once that ketchup is heated up and starts to break down. Adding its additional water to your mixture. The red pepper flakes is a guideline. If you don’t want it spicy stick with the 1/4 tsp as it only offers a hint of heat. Insofar as the mashing of the berries, I like my sauce with character so I mash with a spoon. If you want a smooth sauce, after the berries are cooked and before you add the additional ingredients, run it through a food processor and then thru a sieve to remove the seeds. In doing this you may only get eight 1/2 pints vs 11.

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9 thoughts on “Blackberry Season Part Yum…err 2.

  1. Thank you, I am making another batch tomorrow and I think I’m going to experiment with a bit of grated ginger and upping red pepper flakes to 1/2 tsp and see what results I get. I didn’t do the lemon zest, just the juice to acid.

    • Isn’t just wonderful! I get so excited when the blossoms arrive and I know what’s just around the corner. What are you going to do with your berries?

  2. Pingback: Summertime, and The Livin’ Is Easy: Part 1 | Chef Janet Rörschåch

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