Cherry Barbecue Sauce Canning Recipe: Sweet Heat for Long-Term Storage

This cherry barbecue sauce brings a perfect balance of sweet and smoky to your grilling. I developed it to capture that classic BBQ flavor with a fruity twist.

With proper canning, this sauce will keep for months, ready to elevate ribs, chicken, or burgers straight from your pantry.

Ingredients for Cherry Barbecue Sauce Canning

Sweet cherries meet smoky spices for a sauce that’s ready to can and enjoy all year.

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The cherries are the star—fresh or frozen both work (just thaw and drain first). I grab mine from Trader Joe’s when they’re in season, but any good grocery store will do. Look for plump, dark cherries (the sweeter, the better). The molasses adds that deep, almost caramelized note—unsulphured is best if you can find it.

No fresh cherries? Frozen works perfectly and often costs less. Swap molasses for maple syrup if you want a lighter sweetness. Out of tomato paste? Ketchup at half the amount gets you close. The smoked paprika is key for that BBQ vibe—if you only have regular, add a pinch of liquid smoke (sparingly, it’s potent stuff).

This sauce keeps beautifully. Properly canned, it stays good for 12-18 months in a cool, dark pantry. Once opened, use within 1 month refrigerated. The flavor deepens over time—worth the wait.

Step-by-Step Instructions for Cherry Barbecue Sauce

Here’s the method I use to create this rich, complex sauce that’s perfect for canning.

Step 1: Pit and Chop the Fresh Cherries

Start by pitting all 4 cups Fresh Cherries. I use a cherry pitter for speed, but a small knife works too—just be careful to remove every pit. You want to end up with clean, whole cherries that are ready to break down into the sauce.

Roughly chop the pitted cherries into smaller pieces. This helps them cook down faster and release their juices more evenly. The pieces don’t need to be uniform, just bite-sized. You should have about 4 cups of chopped cherries when you’re done.

Step 2: Combine and Simmer the Base Ingredients

In a large, heavy-bottomed pot, combine the chopped cherries with 0.5 cup Tomato Paste, 0.5 cup Apple Cider Vinegar, 0.75 cup Brown Sugar, and 2 tbsp Molasses. Stir everything together to coat the cherries evenly.

Place the pot over medium heat and bring to a gentle simmer. You’ll notice the mixture start to thicken slightly as the cherries release their juices and the sugar dissolves. Stir occasionally to prevent sticking, especially as the sugar starts to melt.

Let this simmer for 10-12 minutes until the cherries have completely broken down and the mixture has thickened enough that you can see the bottom of the pot when stirring. The cherries should be completely soft and starting to lose their shape.

Step 3: Add Spices and Finish the Sauce

Once the cherry mixture has thickened, stir in the 1 tbsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. These spices will add depth and complexity to your sauce.

Reduce the heat to low and let the sauce simmer for another 15-20 minutes. This longer cooking time allows the flavors to meld together and the sauce to reach your desired consistency. Stir occasionally to prevent burning.

You’ll know it’s ready when the sauce has thickened enough to coat the back of a spoon and the flavors have developed a rich, balanced taste. The vinegar should be mellowed, the sweetness deepened, and the smokiness from the paprika should be noticeable but not overpowering.

Step 4: Prepare for Canning

Before canning, let the sauce cool slightly. This makes it easier to handle and helps prevent jars from breaking when you add the hot sauce. While it’s cooling, skim off any foam that may have formed on the surface during cooking.

Ladle the hot sauce into sterilized jars, leaving ½ inch of headspace at the top. Wipe the rims clean with a damp cloth to ensure a good seal. Place the lids on the jars and process in a water bath canner for 15 minutes to preserve the sauce for long-term storage.

Creative Variations of This cherry barbecue sauce canning

Spicy Chipotle Kick

Add 1-2 chipotle peppers in adobo (minced) along with the spices for a smoky heat that pairs perfectly with cherries. I love how this variation adds complexity without overpowering the fruit’s natural sweetness. Use 1 tsp adobo sauce from the can too. 🌶️

Bourbon Infusion

Stir in ¼ cup good bourbon (I prefer Maker’s Mark) when you add the spices. The alcohol cooks off, leaving a rich, oaky warmth that complements the molasses. This version is my go-to for pulled pork sandwiches.

Tangy Mustard Twist

Reduce the apple cider vinegar to ⅓ cup and add 3 tbsp Dijon mustard for a sharper, more complex tang. The mustard adds a nice bite that cuts through the sweetness beautifully. Works great with grilled chicken.

Herbal Forage Touch

After removing from heat, stir in 2 tbsp fresh thyme I forage from my coastal rides. The earthy notes balance the sweetness perfectly. Strain before canning if you prefer a smoother sauce.

Coffee Depth

Add 2 tbsp finely ground coffee (I use dark roast) with the spices. The coffee enhances the smokiness and adds a subtle bitterness that makes the cherry flavor pop. Strain before canning for a smooth texture.

Honey Sweetened

Replace the brown sugar with ¾ cup wildflower honey for a more floral sweetness. The honey’s natural complexity adds another layer of flavor. I get mine from local farmers markets along my motorcycle routes. 💛

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