When you live in the Pacific Northwest (PNW) you don’t walk out your backdoor without seeing a blackberry bush. Berries began to ripen early in our area this year. We picked berries for three days, I put up twenty pints of blackberry preserves as well as some other favorites. We will be picking again and freezing for later use.
I made I don’t know how many pies, blackberry ice cream, syrup, and my husbands favorite Blackberry Bourbon BBQ Sauce. I don’t know what it is about this sauce but he will eat it right out of the jar.
Blackberry Bourbon BBQ Sauce Recipe
It is a simple recipe I use Jack Daniels but you can use whatever bourbon you like. We have Jack Daniels (for medicinal purposes) so that is I use in my sauce.
Prep time not including picking berries about 1 hour
Pots and utensils: I use a large stainless steel stock pot this recipe is only for 1-pint choose accordingly. You will also need a blender or mixer, strainer, measuring cups and spoons, wood or stainless slotted spoon, ladle.
2 cups blackberries.
3/4 cup Jack Daniels.
1/8 tsp cinnamon
1/2 cup sorghum syrup
1/2 cup maple syrup
3/4 cup ketchup
1/2 cup brown sugar.
1/8 tsp onion powder.
2 Tbs Apple Cider Vinegar.
1/8 tsp red pepper
1 tsp Wyler’s Chicken Powder
1/8 tsp garlic powder
1/8 tsp ground mustard.
Cook the berries and bourbon for 7 minutes. Add the other ingredients and blend in the blender then strain into jars.
In our area, I use a water bath for about 35 minutes.
The USDA canning guide can give you correct time for your area.
I hope you will enjoy this wonderful BBQ sauce and please use the comment section to let me know what you think.
Look for more posts I will be posting new recipes in the future including cheese making and soap making.