Saturday, July 7, 2012

Victorian BBQ Sauce and Vanilla Raspberry Fig Jam

I have many peers in the allium allergy world (allergic to garlic & onions) that also are allergic to tomatoes aka 'nightshades'.  I have found a recipe for a BBQ Sauce tonight that is absolutely fantastic!!  It is allium free, nightshade free and so, so, easy!!  This was an original recipe from the "Ball Complete Book of Home Preserving" and called "Brush on Sauce" however it has many elements in it that I am allergic to such as onions and cinnamon.  I have altered it by removing those and adding other spices.  You would never know it didn't have tomatoes!!  Tonight I even used my home dried raisins!!  Amazing!!


Victorian BBQ Sauce (aka Rhubarb BBQ Sauce)


Makes about 4 half pint jars *note, you can cut this recipe down if you don't can it - not the spices or vinegar though!


8 cups chopped rhubarb
3 1/2 cups lightly packed brown sugar
1 1/2 cups chopped raisins
1/2 cup vinegar
1 tsp ground allspice
1/8 tsp ground cardamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1 tsp kosher or pickling salt


In a large stainless steel saucepan, combine rhubarb, brown sugar, raisins, vinegar, allspice, cardamon, nutmeg, ginger, and salt.  Bring to a boil over high heat, stirring frequently.  Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial BBQ sauce, about 30 minutes.  If you want a thinner mixture you can use an immersion blender to break up more of the ingredients.


Ladle hot sauce into hot jars, leaving 1/2 inch head space.  Remove air bubbles and adjust head space if necessary by adding hot sauce.  Wipe rim.  Center lid on jar.  Screw band down until finger tight.


Place jars in water bath canner, ensuring they are completely covered with water (by 2 inches).  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool, and store.




Vanilla Raspberry Fig Jam


The second thing I did tonight was Vanilla Raspberry Fig Jam.  I was at our Fresh Market yesterday and found fresh figs again.  I also found wonderful fresh raspberries in abundance!  My raspberry bushes are just too small this year to get many so I thought I would pick them up.  I was looking up recipes and I love vanilla and just couldn't find what I wanted so I created this!  I hope you like it!!  It tastes amazing!!  My family loved it!!


2 cups chopped figs
2 cups raspberries
2 vanilla beans split (can use 3 Tbsp real vanilla extract if no vanilla beans available)
2 cups sugar (or 1 cup agave syrup/42 packets Sweet Leaf Stevia)
1/3 cup water (not needed if agave syrup used)
1/4 cup lime juice
1 pkg low sugar pectin (I used Sure Jel)

Combine figs, raspberries, sugar/substitute, vanilla beans, and water in a large non-reactive pot.  Bring to a boil over medium-high heat stirring until sugar dissolves.  Keep the mixture at a full boil, stirring frequently as mixture thickens, 30 minutes.  Stir in lime juice.  Add Sure Jel and cook 1 minute longer and remove from heat (skim any foam).  Remove vanilla beans.  Ladle into prepared jars.  Water bath 15 minutes.  Makes 3 half pints.

2 comments:

  1. Both sound wonderful! Thanks for sharing the recipes :)

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    1. Thanks Joanne! They were absolutely delicious!! You will have to try them!

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