Peach Barbecue Sauce

As we continue discovering what we can do with a box of peaches and revealing What’s in the Mason Jar, we arrive at Peach Barbecue Sauce. A little sweet, a little spicy and a little tangy.

Small batch recipe

We started with a recipe from Preserving by the Pint and slightly modified it, mostly because we didn’t have access to, nor had ever heard of, Aleppo peppers. So, we used a combination of cayenne and paprika as a substitute. We also used sucanat as a less processed option in place of light brown sugar.

Ingredients and Equipment for Peach Barbecue Sauce

• 2 lbs peaches, chopped
• 3/4 cup apple cider vinegar
• 1/2 cup diced onion
• 1/2 cup sucanat
• 2 tsp Celtic sea salt
• 1 garlic clove, crushed
• 2 & 3/8 tsp Paprika
• 3/8 tsp Cayenne
• Blender, hand blender or food mill
• Water bath canner
• Jar lifter/tongs
• Lid lifter
• Canning funnel
• Ladle
• Clean half-pint jars and lids

Preparing the peaches

1. Peel the peaches. We don’t want to bore you by being repetitive. So in case you missed it, you can find how to do this easily in our post for making Peach Jam.
2. Then, roughly chop the peaches.

Preparing the jars and canner

1. Wash your jars and lids.
2. Fill the canner to 1-2″ over the half-pint jars and start getting it hot.
3. Get jars and lids hot. I use the canner but keep it from boiling until the jars are full.

Making the Peach Barbecue Sauce

1. Combine in a saucepan and cook down slowly for 40-45 minutes. You can help the process along by mashing the mixture with a potato masher just as the peaches begin to soften.
2. Once the mixture has cooked down, use a blender, hand blender or food mill to make the sauce smooth. Take care since the mixture is hot and can cause extra pressure in a blender with a closed lid.
3. After that, ladle hot barbeque sauce into clean, hot, half-pint jars, leaving 1/2″ headspace.
4. Turn up the heat on the canner to bring it to a boil while filling jars.
5. Wipe rims clean, add lids and finger-tight rings.
6. Process the jars in the boiling water bath canner for 20 minutes, then remove to cool.
7. Finally, wait for the satisfying ping of sealed jars, and store the jars away with the rings off.

Though the recipe said it would yield two half-pint jars, we ended up with three plus a little extra. We also found this sauce a bit more vinegary than what we usually use. Time, either in cooking longer or sitting on the shelf while the flavors meld and mellow, might improve this. However, we did try some and added just a bit more sucanat and found the flavor over roasted chicken to be quite delicious! We hope you enjoy it, too!

Shop the Supplies

• Potato Masher
• Water Bath Canner
• Preserving by the Pint

Watch the Peach Barbecue Sauce Video

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