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Apple Butter Barbecue Sauce

This thick, sweet, smoky apple butter BBQ sauce is made with apple butter, tomato sauce, molasses, vinegar, and warm spices. Makes 6-7 pints.
Prep Time:25 minutes
Cook Time:2 hours
Processing Time:20 minutes
Total Time:2 hours 45 minutes

Equipment

  • water bath canner with rack
  • Pint jars
  • New canning lids and rings
  • Jar lifter
  • Canning funnel
  • Ladle
  • bubble remover or chopstick
  • Immersion blender (optional)

Ingredients

  • 8 cups apple butter
  • 4 cups tomato sauce
  • 1 ½ cups apple cider vinegar 5% acidity
  • 4 cups granulated sugar
  • ½ cup molasses
  • 4 teaspoons canning salt
  • 2 teaspoons liquid smoke
  • 2 teaspoons chili powder
  • 1 teaspoon black pepper
  • ½-1 teaspoon cayenne pepper depending on spice preference
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Prepare the sauce. 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 fully incorporated.
  • Bring to a boil. Place the mixture over medium heat and bring it to a gentle boil, stirring frequently to prevent scorching.
  • Simmer. Reduce the heat and simmer uncovered for about 2 hours, stirring occasionally. Stir more often during the last 30-45 minutes. The sauce should thicken and reduce slightly, coating the back of a spoon while still remaining pourable.
  • Prepare the canner and jars. While the sauce simmers, wash jars, lids, and rings in hot soapy water. Place jars in a water bath canner, fully submerged in water, and bring to a simmer, about 180°F. Keep jars hot until ready to fill. Set lids and rings aside until needed.
  • Fill the jars. Remove one hot jar at a time from the canner. Ladle the hot sauce into the hot jars using a canning funnel, leaving 1/2 inch headspace.
  • Remove bubbles and apply lids. Remove air bubbles with a bubble remover or chopstick. Wipe rims with a clean damp towel. Apply lids and tighten rings until fingertip tight.
  • Process. Place filled jars into the water bath canner, making sure jars are covered by at least 1 inch of water. Cover and bring to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude as necessary.
  • Rest and cool. When processing time is complete, turn off the heat, remove the lid, and let jars sit in the canner for 5 minutes. Remove jars and place on a towel-lined surface. Do not disturb for 24 hours.
  • Check seals and store. After 24 hours, check seals. Lids should not flex when pressed. Remove rings, wipe jars clean, label, and store in a cool, dark place.

Notes

Use bottled apple cider vinegar labeled 5% acidity. Do not reduce the vinegar for canning safety.
Apple sauce can be substituted for apple butter, but the sauce will lose some of its cinnamon-spiced depth.
The sauce thickens slightly more as it cools. Expect 2-4 cups of reduction during simmering.
Hickory liquid smoke works well, but you can use your favorite liquid smoke.
For a smoother sauce, blend with an immersion blender before filling jars.
Brown sugar can be used instead of granulated sugar. If using brown sugar, reduce the molasses to 1/4 cup if desired.
Properly processed jars store for 12-18 months, or according to manufacturer recommendations for best quality.
Once opened, refrigerate and use within 2-3 weeks.
Author: Katie Shaw