This year, I wanted to try and make some sort of peach BBQ sauce with a portion of a 25 lb box of peaches.

BBQ is pretty forgiving in terms of ingredients and flavors, so you can add quite a few flavors. The end result is a thick-sweet peach flavor sauce that goes great with pork and chicken. The only thing I would have done differently, is I wish I would have thinned it out a little bit more with some liquid.

The final result was pretty thick. Tasted great, but was a little thick. This is how I did it.

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Ingredients

5 lbs of peaches

1/2 cup of lemon juice

Zest of 1 lemon

1/2 cup of vegetable oil

1 large Vidalia onion. (Vidalia for additional sweetness)

10 cloves of garlic

1 tablespoon of dried mustard

1 tablespoon of smoked paprika

2 tablespoons of chili powder

1 cup brown sugar

1 cup molasses

1-1/2 cups apple cider vinegar

1 cup bourbon

1 cup Worcestershire sauce

1/4 cup of tomato paste

Step 1

Blanch and peel your peaches. Bring a pot of water to a rolling boil. Score an X on the bottom of your peaches. Submerge your peaches, in boiling water for 1-2 minutes. When the skin from your score mark starts to easily pull away from the fruit, quickly remove it from the boiling water and submerge it in an ice bath. The skins should easily slide off. I like to add lemon juice to my ice bath to keep the peaches from browning. Slice and dice your peaches and set them aside.

Step 3

Take an immersion blender with a chopping blade attachment and puree everything into a sauce consistency.

Add all the spices to the mixture. (dried mustard, brown sugar, smoked paprika, chili powder, molasses, apple cider vinegar, bourbon, Worcestershire sauce, tomato paste, tomato powder).

Bring to a boil over medium-high heat and reduce to medium. Cook for 10-15 minus stirring the entire time

If you don’t have an immersion blender, I recommend you get one, but you can use a normal blender.

Let the sauce cool, and process through the blender in batches, until cool. Pour back into your stockpot and then add the spices.

The immersion blender just eliminates the need to dirty up my blender.

Step 4

Ladle your sauce into your jars. Leave 1/2 headspace. I found that wide-mouth half-pint jars work best for this type of BBQ sauce.  They were easier to fill and easier to spoon out when I used them.

Remove any air bubbles by running a butter knife down around the inside of your sauce.

Wipe the rims of your jars with a damp cloth.

Place a jarring lid on each jar and tighten it down with a band.

Step 5

Place jars on a rack and submerge in a water-bath canner. Make sure the water covers the jars by 1-2”.

Bring the water bath to a rolling boil and process for 15 minutes. Remove jars from the bath and place them on a towel.

Let cool for 24 hours. Make sure all lids have been sealed before storing them in a cool dark place.

Place any unsealed jars in the refrigerator and use them within 2 weeks.