Reviewed: May 2, 2002

Great recipe, thanks for sharind it. I found the ketchup a litte over powering, next time I think I will cut back the ketcup by 1/2 cup.

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FIGJAM

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Reviewed: Mar. 19, 2002

too sweet, thanks anyhow!

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PSYCHOCHEFMAN

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Reviewed: Feb. 13, 2002

Very good recipe.

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GWYNN

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Reviewed: Jan. 12, 2002

One of the best BBQ sauces I've tried. Goes very well with pork and chicken.

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Tim

Cooking Level: Expert

Living In: Panama City, Florida, USA

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Reviewed: Nov. 8, 2001

Similair to my Blackberry Barbecue sauce , except I use blackberry Jelly ( no seeds), double all the amount , add 2 tablespoons of celery seeds and cook it 8-10 hours in a crockpot and store it in the fridge for future use. Excellent!

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Reviewer:

Udo

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Gibsons, British Columbia, Canada

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Reviewed: Aug. 30, 2001

Excellent sauce! I used a seedless all fruit preserve and substituted 2 tsp worchestershire sauce since I didn't have any cayenne pepper. Quick, easy, poured it over chicken and let it bake. Used what I had left to brush over burgers the next day. An all time fav!

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BRYCIELAN

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Reviewed: Jul. 14, 2001

I used marionberry jam in this sauce (really, they are a version of blackberries)and the seeds didn't seem to be a problem. Very yummish!

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PAT GRENNAN

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Reviewed: Jul. 9, 2001

Being from Memphis, BBQ sauce is a big deal. This is better than the best restaurants in town. I recently used this sauce in a Sunday School BBQ contest and it was the hands down favorite. The blackberry really gives it a great flavor.

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MARK PORADA

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Reviewed: Jul. 5, 2001

This is an absolutaly fabulous sauce. I used a 3 berry light sugar jelly. This sauce is best for cooking with unless you cook it in a pot for a while to meld the flavors.

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MISLEAD

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Reviewed: Jun. 26, 2001

This is GREAT. Not sweet like many BBQ sauces are.I read one review about the seeds, use seedless preserves.

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GARY HEINZ

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Reviewed: Dec. 31, 2000

HI EVERYONE! YES THIS IS MY RECIPE, BUT I FOUND IF YOU DO NOT LIKE THE SEEDS SIEVE THEM OUT OF THE JAM OR USE JELLY PRESERVES. EVERY SUMMER I MAKE MY OWN PRESERVES USING LOW SUGAR AND MORE FRUIT. PLEASE REMEMBER THAT SOME JAMS OR JELLYS MAY NOT BE AS FRUITY AS HOME MADE PRESERVES. IF YOU PREFER A HOTTER SAUCE ADD A COUPLE OF DASHES OF EITHER TABASCO SAUCE OR THAI HOT CHILE SAUCE OR CHILPOTLE HOT SAUCE. YOU MAY ADD FRESH BLACK BERRYS TO THE FINAL SAUCE THESE ARE A FEW THINGS I HAVE EXPERIMENTED WITH AND DONE TO THIS RECIPE. i AM GLAD EVERYONE LIKED IT

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Reviewer:

INA

Cooking Level: Expert

Living In: Agassiz, British Columbia, Canada

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Reviewed: Jul. 17, 2000

I tried this recipe despite a doubting husband, and it won him over and the family--great on ribs and also grilled chicken.

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VDUNN

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Reviewed: Jun. 29, 2000

I decided not to use this as a basting sauce but as a dipping sauce for homemade chicken strips. My husband and I both loved it! I'm definitely going to make it again.

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RESSAS

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 4, 2000

I made baby back ribs and this sauce was excellent on it. I will now use it all the time. The only thing diffent that I did is I added more blackberry jelly. I live by my sauce sweet.

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