Apple Butter Barbecue Sauce

 Rich and thick and a little smoky, with that deep apple flavor underneath the tomato and molasses, perfect for stirring into baked beans, brushed on top of chicken drumsticks, or used as a pizza sauce for barbecue chicken pizza.

what You’ll Need

• 8 cups apple butter. This gives the sauce its thick body, deep fruit flavor, and warm spice. Homemade apple butter is wonderful here.
• 4 cups tomato sauce
• 1 ½ cups apple cider vinegar. Use bottled vinegar with 5% acidity. This is important for flavor and safe water bath canning.
• 4 cups granulated sugar. You can use brown sugar in place of the granulated sugar. If you do, you may want to reduce the molasses to 1/4 cup so the flavor doesn’t get too dark.
• ½ cup molasses
• 4 teaspoons canning salt. Use canning salt or another pure salt without additives.
• 2 teaspoons liquid smoke
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• ½-1 teaspoon cayenne pepper. Use the smaller amount for a mild sauce and the full teaspoon for more heat.
• 1 teaspoon garlic powder

Instructions

Step One: Combine the Sauce Ingredients

In a large heavy-bottom pot, combine the apple butter, tomato sauce, apple cider vinegar, sugar, molasses, canning salt, liquid smoke, chili powder, black pepper, cayenne, garlic powder, and onion powder.

Stir until everything is fully incorporated and smooth.

Step Two: Bring to a Gentle Boil

Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently. Don’t rush this part with high heat. There is a lot of sugar in here, and sugar loves to scorch the minute you get distracted.

Step Three: Simmer Until Thickened

Once it reaches a boil, reduce the heat and simmer the sauce uncovered for about 2 hours, stirring occasionally. Stir more often during the last 30-45 minutes, scraping the bottom of the pot as you go.

The sauce should reduce by about 2-4 cups and thicken enough to coat the back of a spoon, but it should still be pourable. It will thicken a little more as it cools, so don’t take it too far.

If your apple butter has a lot of texture and you want a smooth, store-bought-style sauce, use an immersion blender before filling the jars.

Step Four: Prepare the Canner and Jars

While the sauce simmers, wash the jars, lids, and rings in hot soapy water. Place the jars in a water bath canner, fully submerged in water, and bring them to a simmer, about 180°F. Keep the jars hot until you’re ready to fill them.

Set the lids and rings aside until needed. Follow your lid manufacturer’s instructions, because some lids no longer need to be simmered before use.>

Step Five: Fill the Jars

Remove one hot jar at a time from the canner. Ladle the hot sauce into the hot jar using a canning funnel, leaving 1/2 inch headspace.

Run a bubble remover or chopstick around the inside of the jar to release trapped air. Wipe the rim with a clean damp towel, place the lid on top, and screw the ring on until fingertip tight.

Repeat with the remaining jars.

Step Six: Process the Jars

Place the filled jars into the water bath canner, making sure they are covered by at least 1 inch of water. Cover the canner and bring it to a rolling boil.

Process pint jars for 20 minutes, adjusting for altitude as needed.

When the processing time is done, turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes. Then remove the jars and place them on a towel-lined surface.

Leave them alone for 24 hours. No tightening rings, no tilting jars, no poking lids every ten minutes. I know. It’s hard.

Step Seven: Check Seals and Store

After 24 hours, check the seals. The lids should not flex when pressed in the center.

Remove the rings, wipe the jars clean if needed, label them, and store them in a cool, dark place. Removing the rings helps prevent trapped moisture and makes it easier to spot a failed seal later.

Storage Instructions

Properly processed and sealed jars can be stored in a cool, dark place for 12-18 months, or according to your jar and lid manufacturer’s recommendations for best quality.

Once opened, refrigerate the sauce and use it within 2-3 weeks.

If any jar doesn’t seal, refrigerate it and use it first.

Best Ways to Use It

• Brush on ribs during the last part of cooking.
• Spoon over pulled pork or shredded chicken.
• Use as a glaze for grilled chicken, pork chops, or meatballs.
• Spread over meatloaf before baking.
• Stir into baked beans.
• Useas a sweet and smoky pizza sauce.
• Pair it with a jar of home-canned beans or a spice rub for a homemade gift.

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