HOT & SWEET BBQ SAUCE

HOT & SWEET BBQ SAUCE image

Provided by Tess Geer

Time 1h5m

Number Of Ingredients 14

3/4 c packed dark brown sugar
1 c apple cider vinegar
1/2 c molasses
1/2 c honey
1/4 c dark rum or whiskey
1/4 c yellow mustard
2 Tbsp liquid smoke flavoring
2 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp black pepper
2 Tbsp allspice, ground
1/2 tsp ground cloves
8 c ketchup
kosher salt and pepper to taste

Steps:

1. Combine all the ingredients, except for the ketchup, in a large, deep, heavy, nonreactive saucepan and bring to a simmer over medium heat. Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5-10 minutes. Stir in the ketchup and bring to a boil, stirring well because ketchup has a tendency to spatter. Add salt and pepper to taste
2. Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored about 30 minutes, stirring often.
3. Ladle the hot sauce in hot, clean half-pint or pint canning jars, leaving 1/2-inch headspace. Run a small spatula around the inside of each jar to get rid of air pockets. Wipe jar rims and tighten lids to finger-tip tight.
4. Process filled jars in a boiling-water canner for 20 minutes (start timing when water begins to boil). Remove the jars from the canner and place upright on a towel to cool completely.
5. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Let jars stand at room temperature 24 hours. Store unopened jars in cool (50ºF to 70ºF), dry, dark place. Use within one year. You also store in your fridge for up to a month.
6. This should yield 4-5 pints. You also store in your fridge for up to a month.