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Peach Barbecue Sauce
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
635 minutes
Elevate your grilled dishes with a zesty peach BBQ sauce featuring a perfect balance of sweet and heat from fiery peppers and aromatic spices.
Ingredients:
  • 7 large white peaches, peeled and pitted
  • 5 large tomatoes, stems removed
  • 1 large sweet onion, peeled
  • 3 bell peppers - halved, seeded, and stems removed
  • 10 cherry peppers - halved, seeded, and stems removed
  • 5 jalapeno peppers - halved, seeded, and stems removed
  • 4 cloves garlic, peeled
  • 2 cups white sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons liquid smoke flavoring
  • 2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
  • 1 tablespoon mustard seeds
  • 1 tablespoon canning salt
  • 1 tablespoon cracked black pepper
  • 2 teaspoons celery seeds
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 1 (6 ounce) can tomato paste
  • 6 1-pint canning jars with lids and rings
Instructions:
  • In a large stockpot, combine peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon. Bring to a boil and cook until peaches and vegetables caramelize, stirring occasionally to prevent sticking, approximately 1 hour.
  • Simmer the mixture over low heat until tender and slightly thickened for another 30 minutes. Remove from heat.
  • Blend the mixture with a hand blender until smooth. Strain the mixture through a fine mesh strainer, pressing with a ladle to remove any fibrous tomato skins. The strained sauce should be glossy and thick. Add tomato paste and blend until smooth.
  • Boil jars and lids for a minimum of 5 minutes. Fill hot sterilized jars with barbeque sauce, leaving 1/4 inch space from the top. Release air bubbles by running a knife along the inside of the jars after filling. Clean jar rims with a damp paper towel. Seal with lids and rings.
  • Fill a large stockpot halfway with water and bring to a boil. Carefully lower the jars onto a rack in the pot, ensuring a 2-inch space between them. Add more boiling water if needed to cover the jars by at least 1 inch. Cover the pot, bring the water to a rolling boil, and process for at least 30 minutes.
  • Remove the jars from the stockpot and place on a cloth-covered or wood surface to cool, ensuring they are spaced several inches apart. Press the top of each lid with a finger to check for a tight seal. Store in a cool, dark area.

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