This is a variation on some of the Cowboy Candy BBQ sauces out there. I’ve tinkered a bit to adjust it to our (my) liking. The final amount will depend on how much the sauce is reduced. No need to be overly fussy with the measurements. If you are, then family will start to think you can replicate things, and that’s not a good thing for them to believe.
2 hours, plus canning time
3 cups cowboy candy syrup
700g bottle of passata
200g tomato paste
100g tomato sauce (ketchup)
1 cup brown sugar
½ cup Worcestershire sauce
½ cup apple cider vinegar (I make my own… really should get a recipe online!)
½ cup syrup – I use molasses and honey
2 tsp hickory liquid smoke
3 ts onion powder
2 ts garlic powder
2 ts smoky paprika
1 ts kosher salt
Scales, measuring cup, saucepan, canning jars and equipment for water bath canning.
1 – Add all ingredients to a large saucepan and bring to the boil.
2 – Simmer for about an hour, stirring often until the sauce is at the desired consistency.
3 – Water bath the sauce:
a. Spoon into hot jars leaving ½” headspace.
b. Wipe rims with vinegar, place lids on and do not over tighten the bands.
c. Place jars in canning pot on a rack, cover with hot tap water by at least 5cm.
d. Boil for 20 minutes.
e. Let rest for 10-15 minutes before removing the jars and allowing to cool overnight on a towel.
Funny story… don’t walk across the kitchen with a freshly extracted jar – one of mine experienced thermal shock and the bottom of the jar broke off! Sauce EVERYWHERE – floor, dishwasher, cabinets, sink… it was a disaster!