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U.S. Highbush Blueberry Council

Blueberry Jerk BBQ Sauce


  • 3 strips Applewood bacon, diced
  • 1 cup yellow or sweet onion, diced
  • 2 Tbsp fresh garlic, pureed
  • 2 cups blueberry juice
  • 2 cups dried blueberries
  • 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 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, room temperature


  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 and pepper.
  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.

Number of servings (yield): 8

Preparation time: 20 minutes

Cooking time: 25 minutes


  • Sauce will develop more heat as it sits.

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