peach bbq sauce

Sounds crazy, right?  It IS crazy.  Crazy GOOD.  It is all the things barbecue sauce should be:  sweet, tangy and spicy.  This is pretty easy to make, and a good way to preserve organic peaches when you find them on sale….after you’ve made a dozen jars of peach jam and peach pie filling.  My recipe is adapted from The Ball Complete Book of Home Preserving.

Makes 3 1/2 pints


6 cups chopped peaches
1 cup chopped red bell pepper
1 cup chopped onion
2 tbs minced garlic
1 cup + 3 tbs honey or agave nectar
3/4 cup apple cider vinegar
1 tbs liquid smoke
1 tbs crushed red peppers
2 tbs olive oil
2 tsp dry mustard
2 tsp salt

  1. Heat oil in a dutch oven over medium-high heat.
  2. Add onion and saute until softened.  Add garlic and saute 2 minutes more.
  3. Add remaining ingredients and bring to a boil.  Reduce heat and continue to cook on a gentle boil, frequently stirring for about 40 minutes.
  4. Working in batches, puree ingredients in a high powered blender until liquid.
  5. Clean dutch oven and return pureed sauce.  Bring back to a gentle boil, stirring periodically.
  6. Prepare jars, lids and canner.
  7. Fill sterilized jars leaving 1/2 headspace.  Wipe rim, center lid on jar and tighten to fingertip-tight.
  8. Process in boiling water for 15 minutes, remove canner lid and process for 5 more minutes.




    1. Mine, too, Janet! I’m always looking for ways to eat them and store them up for the long, peach-less fall and winter!