Blueberry Jerk BBQ Sauce

Prep Time: 20 minutes
Cook Time: 25 minutes
Portions: yields 9 cups BBQ sauce (2 tablespoons BBQ sauce per serving)
Order ingredients from blueberries - U.S. Highbush Blueberry Council
Amount per serving
Daily Value %*
Total Fat4g6%
Saturated Fat3g15%
Total Carbohydrates9g3%
Dietary Fiber0g0%
Vitamin A43mcg-
Vitamin C3mg5%
Vitamin D0mcg-


  • 3 strips Applewood bacon, diced
  • 1 cup yellow or sweet onion, diced
  • 1 Tbsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2.5 sticks salted butter, chilled & cubed
  • 7 oz jerk paste (suggestion: Walkers Wood)
  • 1 1⁄2 cup dried blueberries
  • 2 Tbsp fresh garlic, pureed
  • 2 cups blueberry juice
  • 1⁄4 cup apple cider vinegar
  • 1⁄4 cup dark balsamic vinegar
  • 1 1⁄2 cup ketchup
  • 1⁄2 cup dark brown sugar, packed
  • 1⁄4 cup Worcestershire sauce
  • 4 Tbsp tomato paste


  1. Heat a large stock pot over high heat for 5 minutes, turn down to medium.
  2. Add diced bacon and sauté until golden and bubbly.
  3. Add the onion and sauté until golden (3-4 minutes).
  4. Add the garlic, sauté for 1 minute, then turn off heat.
  5. Add remaining ingredients, except salt, pepper, butter, jerk paste and dried blueberries.
  6. Cook for 25 minutes over medium heat, stirring frequently.
  7. Adjust the seasonings with salt and pepper as needed.
  8. Once sauce has reached desired thickness, remove from heat and allow to cool to room temperature.
  9. Once cooled, blend until smooth using an immersion blender.
  10. Next, add the chilled, cubed butter and jerk paste, blend until marbled with butter.
  11. Next, add the dried blueberries and pulse with the immersion blender until half blended.
  12. Cool the sauce completely in the fridge. Cover, label and date. Shelf life is two weeks.

Recipe Tip

  • Sauce will develop more heat as it sits.

About This Recipe

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