I’m gearing up for canning season but I still have jam in my pantry from last summer. I want to use it up so my husband doesn’t question me about why I’m making more jam when I haven’t used all the jam I made last year (or the year before that). We were grilling up some chicken drumsticks so I thought I would throw together a quick, homemade bbq sauce.
I used a jar of my Peach Jam with Earl Grey Tea because that is what I had on hand. To be honest, I was looking for a jar of rhubarb jam but we were all out. I’m not surprised that we don’t have a surplus of rhubarb jam. It is a household favourite. Simon puts dollops of it on Greek yogurt. Poor bugger can’t have the pleasure of well buttered toast anymore but I think he is happy enough with eating jam on yogurt.
I’m not sure how much canning I will get done this season but I do know what I want to make this year. Some of it will be old favourites and I hope to add a few new items to the blog. We’ll see though since I will be moving at the beginning of August and I have to go camping in July. Notice how I wrote that I have to go camping? Simon’s family is going camping together and to be a good sport I said we go but only for two nights. I hate camping. I hate being dirty and I loathe mosquitos so much that I’m worried I will be driven a little mad by the little f*#%ers.
Here is a list of the canning I want to get done this year.
- Rhubarb Vanilla Bean Jam
- Strawberry Rhubarb Ever After Jam
- Preserved Cherries with Brandy
- a rhubarb bbq sauce
- savoury cherry preserves
- I’d like to experiment with herbs as flavourings
- preserved peaches in honey vanilla syrup
- buckets or rhubarb syrup
- peach syrup so I can finally make this again Honey Vanilla Peach Margarita
What do you have in mind for canning this year? Are you new to preserving? How do you use up last year’s preserves? I would love to hear some of your ideas for inspiration and some tips.
Use up some of last year's jam in a quick bbq sauce that is perfect for chicken or pork.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 cup peach jam
- 1 small onion, minced
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tsp chili powder
- Heat olive oil in a small saucepan over a medium heat.
- Finely mince the onion and garlic and add to heated oil.
- When softened and beginning to brown, add the white wine and vinegar. Let that simmer for a minute and then add the peach jam.
- Stir to mix it well and add the chili powder, salt and pepper.
- Let the sauce simmer for 5 minutes.
- Serve over chicken or pork.
To add some heat, you could add chipotle chili powder.