Рецепт Jamming with Sarah and a Sweet & Tangy Barbecue Sauce
Last weekend I went over to Sarah’s house to make some jam. Shannon from Killer Bunnies was supposed to join us, but unfortunately, she wasn’t feeling well. Shannon, we really needed a canning expert like you there. You were definitely missed.
We planned on making two recipes
Honey Vanilla Orange Marmalade
Raspberry Jalapeno Jam
The first one we made was the marmalade. ( here is where we needed Shannon’s canning experience)
We really followed the directions and since both Sarah and I are new at canning, we didn’t know if there was anything missing or steps in the recipe that might have been inadvertently left out. It just didn’t gel and was very loose. But hey, I ended up using it in my Kahlua Chicken recipe. Where the recipe called for orange juice, I just used the marmalade.
The oranges and lemons used in both recipes were picked right from Sarah’s garden.
I made two jars of the Raspberry Jalapeno Jam and one is going to my friend Sandra.
Recipe from Feeding Big: Raspberry Jalapeno Jam and
Recipe from Rurification: Honey Vanilla Orange Marmalade
The great thing is I made a Sweet and Tangy Barbecue Sauce using the Raspberry Jalapeno Jam.
Sweet and Tangy Barbecue Sauce
Author: Marlene Baird
Serves: 1½ cups
Ingredients
- 1¼ cup No Sugar Ketchup (I used Walden Farm’s) bought from Fresh & Easy market
- ½ cup brown sugar
- 3 cloves garlic,minced
- 3 tablespoons champagne vinegar (you can use Cider Vinegar too)
- 3 tablespoons Worcestershire sauce
- 1½ teaspoons sweet paprika
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon celery salt
- ¼ cup water
- 3 Tablespoons Raspberry Jalapeno Jam (or you can use grape jelly and minced jalapeno)
Directions
Combine all the ingredient in a sauce pan.
Bring to a boil. Reduce heat to a gentle boil (5 on my electric burner) for about 30 minutes or until the sauce has thickened enough to coat the back of a spoon.
PP Value
1 PP for 2 Tablespoons
3.2.1753
Adding the jam really is what made this sauce sweet and tangy. The spice of the jalapeno is very minimal. You can adjust the spice by adding more that 3 Tablespoons and reducing the amount of Ketchup and brown sugar if you want it spicier.
Just have fun with the recipe and adjust it according to your taste and preference.
Thanks for stopping by and have a great day.
Marlene