Way back when I first introduced this Open Jars series, Susan wrote in to say that she had a post that might fit the bill. You see, she’s invented a handy formula that easily transforms just about any variety of jam into a tasty barbecue sauce.
Though it took me a little while to reply to her email (I’m notoriously bad about responding punctually), I’m delighted she got in touch to share her recipe and I’m even happier to tell all of you about it. Here’s what she has to say.
I have discovered that I can make a delicious and varied BBQ sauce by combining the following:
1 cup jam
1/2 cup chili sauce
1 tbsp. dried chopped onion
1 tbsp. Worcestershire Sauce
For the chicken you see above, I used my lemon, pineapple and rosemary marmalade as the base. I’ve used this same sauce on thick pork chops or country style pork ribs in the crock pot, but with my plum and pineapple jam. You can make any combination of meat and jam you like. Do season the meat well with salt and pepper. Add garlic powder too, if you like.
I baked this whole, cut up, chicken in a 9 x 13 pan in a 350 degree oven for about 50 minutes. I love serving this chicken with fragrant brown Basmati rice. I think the jammed crock pot pork tastes great with mashed sweet potatoes. The sauce combines with the meat juices to make a tasty gravy.
Until we share a table again – Jam! It’s not just for toast anymore!
I’d love to hear from more of you with ideas for how to use up your home canned goodness.