I recently found a sauce recipe and after trying it today, I'm really pleased with the results.
Unfortunately, this sauce isn't as thick as I would like.
There are two ingredients that I think might affect the thickness of this sauce. One is 1/2 cup of water ( I'm thinking maybe just cutting down on the water or cutting it out all together might work). The other ingredient is pectin..(in this case I used a brand called "Sure-jell")
Just 1 1/2 teaspoons for this recipe which yeilds 3 cups. This is the first time I have used pectin and I'm wondering if adding more will cause it to become thicker. Im thinking that pectin is used as a thickener ( once again Im only assuming at this point)
I would appreciate any comments . Thank you

Here is the recipe by the way:
MR.WHITTS BARBEQUE SAUCE
from the book: " Peace,Love, and Barbeque"

1 cup Karo light corn syrup
1 cup white vinegar
1/2 cup water
3 tablespoons ketchup
2 tablespoons sugar
1 tablespoon unsulfured molasses
1 1/2 teaspoons pectin (such as Sure-Jell)
2 teaspoons prepared yellow mustard
1 teaspoon noniodized salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons red pepper flakes
1/2 teaspoon Hungarian paprika

Blend all the ingredients together in a medium saucepan over medium-low heat.
Slowly bring to a boil, stirring continually.
Remove from the heat, cool, and transfer to airtight containers.
Store in the refrigerator

MAKES ABOUT 3 CUPS

Hungry, Sure-Jell is used in homemade jellies and jams to set them. I don't know if adding more would thicken the sauce or cause it to be more jelly-like. I would start by leaving out the water to see if you get the consistency you want - you can always add it later if it is too thick. You could also try simmering the sauce a little while to reduce the liquid some. I'll have to try this sauce - The book is a really good read but I haven't tried any of the recipes yet.

Mudgie

Add less water and/or simmer it. Some sauces I've cooked for several hours just to get it to the desired consistency. Of course, it thickens as it cools too.

You don't want to turn it into jell-o.

Hmmmm BBQ Jello...? No, I dont think I'm ready for that....ha ha. Of course we would have to call it "Tomato & Vinegar Aspic" or something like that.

the pectin is used as your additional thickening agent. the water is your carrier for the pectin which allows it to be uniformly dispersed during your initial heating.
myself i would not change any of your ingredients just increase your cooking time until you get the results you want.
i run into this problem a lot when expanding recipes as the rate of evaporation is not the same due to increased liquid or reduced exposed surface area due to a pan size change.
by the way the recipe looks yummy
jack

As Emeril would say, By cooking for a long time "Evaporation forms Concentration", This is also done with spagetti sauce.

Dave

I would lose the water for sure. All it does is dilute the flavor of the sauce as far as I am concerned.