Tomato Jam BBQ Sauce

Recipe Courtesy of Stephen Griffin

BBQ Sauce


1 tablespoon Cellar Door Tomato Jam with Red Pepper

1 tablespoon black garlic puree

2 cups of homemade ketchup (*see below)

1/3 cup white vinegar

1/3 cup cider vinegar

2 tablespoons coconut amino acids

1/4 cup maple sugar

1/4 cup birch syrup

1 tablespoon onion powder

1 tablespoon shallot powder

2 tablespoons garlic powder

2 tablespoons smoked paprika

2 tablespoons kosher salt

2 tablespoons course Black pepper


Put a pot on the stove and add all ingredients. Set stove to a medium heat and stir all ingredients until dissolved. Don't boil or allow the pot to sit unattended. Once ingredients are completely dissolved, take it off the heat and allow to cool. Store in an airtight container in the refrigerator.



28 oz tomato puree, I use Cento

1 tablespoon tomato paste

1 tablespoon Cellar Door Tomato Jam with Red Pepper 

1/2 cup maple sugar

1/4 cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon mustard powder

1/8 teaspoon ground clove

1/8 teaspoon ginger powder

1/8 teaspoon ancho powder


Add all ingredients to a medium size pot, you'll also need a lid. Bring pot to a slow boil and mix ingredients until dissolved. Now turn the knob to low heat and put lid on pot- leaving the lid slightly open to allow air to escape and some liquid to evaporate. After a total of 60 minutes enjoy.

Jam Glazed Chicken Thighs

You can use any jam here, but we especially recommend Apricot, Nectarine with Rosemary, or Blueberry.


  • 2 lbs Chicken thighs
  • 1 tsp. Sea Salt
  • ½ tsp. Freshly ground pepper
  • 1 lemon
  • 3/4 cup Cellar Door Preserves
  • 4 cloves garlic


  1. Preheat oven to 400 degrees F. Place chicken pieces in a 10-inch, oven-safe skillet or an 8" by 10" baking dish. Season with salt and pepper and squeeze lemon juice over chicken. Stir preserves and garlic together and spread over chicken.
  2. Bake uncovered, until juices run clear and meat reaches 165 degrees F, about 1 hour.