Ingredients

• 4 cups granulated sugar
• 4 cups apple cider vinegar
• 3 cups Heinz ketchup
• 1 ¼ cups tomato paste
• 1 cup molasses
• 1 cup honey
• 2–3 Tablespoons liquid smoke
• 2 Tablespoons soy sauce or Tamari (Gluten-Free)
• 1 Tablespoon Dijon mustard
• 2 Tablespoons lemon juice
• ½ cup Kosher salt
• 1 Tablespoon granulated garlic
• 3 Tablespoons onion powder
• 2 Tablespoons smoked paprika
• 2 Tablespoons chili powder
• 1 Tablespoon cayenne

Instructions

Combine all ingredients in a pot and cook over low heat for 30 minutes.

Place mason jars and lids in the Wolf Convection Steam Oven.

Set the Wolf Convection Steam Oven to Steam mode for 15 minutes and start.

Pour the BBQ glaze into the mason jars, ensuring there are no drips on the outside of the jars. Secure the lids and tighten them.

Set the Wolf Convection Steam Oven to Steam mode for 16 minutes and start. Remove the mason jars from the oven.

The jars should pop within 5 minutes, indicating a proper seal.