Blueberry Jerk Barbecue Sauce

1. Heat large stock pot over medium-high heat for 5 minutes; reduce heat to medium. Add diced bacon and saute until golden. Add onion and saute until golden, about 3 to 4 minutes. Add garlic; saute for 1 minute and turn off heat.
2. Stir in 1½ cups dried blueberries, blueberry juice, ketchup, brown sugar, vinegars, Worcestershire sauce, tomato paste and paprika. Cook for 25 minutes over medium heat, stirring frequently, until desired thickness. Adjust seasonings with salt and pepper to taste; remove from heat and allow to cool to room temperature.
3. Once cooled, blend sauce until smooth with an immersion blender. Add chilled, cubed butter and jerk paste. Blend until marbled with butter.
4. Add remaining 1½ cups dried blueberries; pulse with immersion blender until half blended.
5. Cool sauce completely in refrigerator. Store, refrigerated, for up to 2 weeks.

Photo courtesy of U.S. Highbush Blueberry Council