Steak & Burger Sauce

Use this fruity sauce to baste grilled meats; or serve it with hearty cheese and onion sandwiches for a ‘pub’ style lunch


  • 4 cups (1000ml) peeled, pitted and chopped plums
  • 4 cups (1000 ml) peeled, pitted and chopped peaches
  • 2 cups (500 ml) chopped apple
  • 3 hot banana peppers, seeded and chopped
  • 2 tbsp (25 ml) peeled and grated fresh gingerroot
  • 2 tbsp (25 ml) minced garlic
  • 1- 1/2 cups (375 ml) cider vinegar
  • 3 cups (750 ml) sugar
  • 1 tbsp (15 ml) ground cinnamon
  • 1 tbsp (15 ml) dry hot mustard
  • 1 tsp (5 ml) ground cloves
  • 1/2 tsp (2 ml) allspice
  • 2 tbsp (2 ml) mixed pickling spice


  • In a large stainless steel saucepan, combine plums, peaches, apple, peppers, gingerroot, garlic and vinegar. Bring to a boil; reduce heat and boil gently 8 to 10 minutes or until fruit is tender. Transfer sauce to food processor process until smooth (or process in small batches in blender).
  • Return puréed mixture to saucepan. Stir in sugar, cinnamon, mustard, cloves and allspice. Tie pickling spice in a large square of cheesecloth, creating a spice bag; add to pan. Bring to a boil; reduce heat and cook 35 to 45 minutes, stirring frequently until consistency is slightly thinner than ketchup. Discard spice bag.
  • Place 5 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed disc curved downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.