Name: Peach BBQ Sauce
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 128 tablespoons
Ingredients: 6 cups finely chopped pitted peeled peaches; 1 large red bell pepper seeded and minced; 1 large onion (minced); 4 Tbsp finely chopped garlic; 1-1/2 c honey; 3/4 c cider vinegar; 1 Tbsp Lime Juice; 2 tsp dry adobo seasoning ((Click here for recipe) (The great advantage of making your own is there is no MSG!!)); 2 tsp dry mustard; 2 tsp Salt

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We love peaches! Here are two fantastic ways to use up that harvest of peaches this season!

Jump to Quick Bread

So, my theory is; While you’re making a big mess, you might as well make a REALLY big mess and only have to clean up once! I suppose it’s my lazy side rearing it’s ugly head but I hate cleanup!

So, fully adhering to my theory, this weekend I made a REALLY big mess but got 8 half pints of Peach Barbeque Sauce AND 5 small and one large Peach Carrot Pecan Quick Bread made. All in all a fairly productive day!

I try to pick 2 projects that have at least one ingredient in common. In this case, I just have the mess of blanching and pealing the peaches once, instead of twice.

After making the Barbeque Sauce and the Bread I had enough left over to freeze a few packages. So I blanched all the peaches and put them in a water bath with bottled lemon juice. I peeled them and returned them to the water bath to deter browning.

Get all the other ingredients cut up and then cut up only enough peaches for the 6 cups you need for the Barbeque Sauce. All the ingredients are added to a large pot and let it cook, stirring often.

While that is cooking, all the ingredients are prepped for the bread. Again, wait until the last minute to cut the peaches up so they don’t brown. Mix up the quick bread and fill the pans. Bake.

Now the stove and oven are doing all the work and you can get started cleaning up your REALLY big mess!

Here are a couple other peach recipes

Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. To this end I have published a series of posts on the subject, packed full of information about how to get that big harvest by the end of the season! If you need help in this area, don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!

Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

Enjoy! And have fun cooking!

Xoxo,

Tools I Use to Make Peach BBQ Sauce

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Recipe

Peach BBQ Sauce

Peaches make a luscious sweet and tangy BBQ sauce

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 1 vote

Print Pin Rate

Course: Condiment

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Servings: tablespoons

Calories: 8kcal

Author: Beth Neels

Cost: $5

Equipment

Ingredients

6 cups finely chopped pitted peeled peaches
1 large red bell pepper seeded and minced
1 large onion minced
4 Tbsp finely chopped garlic
1-1/2 c honey
3/4 c cider vinegar
1 Tbsp Lime Juice
2 tsp dry adobo seasoning (Click here for recipe) (The great advantage of making your own is there is no MSG!!)
2 tsp dry mustard
2 tsp Salt

US Customary - Metric

Instructions

Sterilize jars in water bath canning pot for 10 minutes. Let them sit in hot water until ready to use.
Heat bands and lids in simmering water. Do not boil. Let them sit in hot water until ready to use.
Combine all ingredients in large pan. Bring to boil. Reduce heat and slow boil, stirring frequently, until it has thickened, about 1 hour. Use an immersion blender to make the sauce creamy. If you don’t have an immersion blender, transfer to a stand blender. If you think it could still be a little thicker, you can continue to cook until desired thickness, just make sure you turn the heat down and stir often.
Fill hot jars leaving a half inch of head space. Wipe rims. Cover with hot lids and tighten bands fingertip tight.
Process the jars of sauce for 15 minutes (adjust for altitude). Allow them to sit in the canning pot for 5 additional minutes. Remove jars and let them cool. Check lids to make sure they have sealed. (If they don’t pop when pressed in the middle of the lid, they are sealed). Any that don’t seal should be refrigerated.

Notes

Makes 4 pints.
Recipe can be multiplied, but don't do more than 2 times the recipe.
Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
If lids have not sealed, store those jars in refrigerator and consume those jars first.
Store in a cool place.