Before I even knew that September’s challenge for the Tigress Can Jam was stone fruits, I had already made FOUR different peach-based preserves. (Theoretically all of them were actually made in August, but whatever.)
My friend Kristin came to visit the weekend before Labor Day weekend, and just like I would treat any person who offers to drive 8 hours to my house in the middle of the freaking country, I put her to work without thinking twice. We made two different types of peach jam, and a peach salsa, in addition to strawberry jam, blueberry butter, and blueberry jam. But I figured before I share those recipes with you, there were a lot of requests for the peach barbecue sauce I made for the pulled pork sandwiches we had the other week. So here it is!
Peach Barbecue Sauce
Adapted from Ball Home Canning
Makes 8 8-oz jars
6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 Tbsp finely chopped garlic (about 14 cloves)
1-1/4 cups honey
3/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Set bands aside.
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process in a boiling water canner for 15 minutes, adjusting for altitude.
Dominant Legs / About My Girls