Zesty Peach Barbecue Sauce

We still have peaches…peaches and peaches.  Last Wednesday at the Gravenhurst Farmers’ Market I bought 3 flats that consisted of 6 x 3L baskets per flat.  Now, that’s a lot of peaches!  And, it’s been a week today so they are really soft.  Time to make Peach Barbecue Sauce.

We followed a Bernardin Recipe for this Barbecue Sauce and we think it turned out great.  The only thing I did differently is that I pureed it.  I wanted this to be a smooth sauce without chunks of peaches…but that is up to you!

BERNARDIN’S RECIPE FOR ZESTY PEACH BBQ SAUCE:

• 6 cups finely chopped pitted peeled peaches
• 1 cup finely chopped seeded red bell pepper
• 1 cup finely chopped onion
• 3 tbsp finely chopped garlic
• 1.25 cups liquid honey
• 3/4 cup cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tsp hot pepper flakes
• 2 tsp dry mustard
• 2 tsp salt

1. In a large stainless steel saucepan, combine peaches, red pepper, onion, garlic, honey, vinegar, Worcestershire sauce, hot pepper flakes, mustard and salt.  Bring to a boil over medium-high heat.  Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 25 minutes.  (Note: we pureed our BBQ sauce and then returned it to the stove to boil until it thick)
2. Ladle hot sauce into hot sterilized jars, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot sauce.  Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
3. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

The colour of this peach BBQ sauce is beautiful and will be a great compliment to both chicken or fish.

Put up Total:

• 4 x 250mL reused mustard jars
• 1 x 125mL regular jar