Zesty Peach Barbecue Sauce
Turn your peaches into a sweet and savoury condiment. Golden orange with red flecks, this barbecue sauce not only looks amazing, but tastes out of this world. Spoon some over your chicken or fish this summer!
Makes about 8 x 250 or 236 ml jars
Ingredients
- 5 lb (2.3 kg) peaches
- 1 cup (250 ml) finely chopped red bell pepper, 1 large
- 1 cup (250 ml) finely chopped onion, 1 medium-large
- 3 tbsp (45 ml) finely chopped garlic
- 1 1/4 cups (300 ml) liquid honey
- 3/4 cup (175 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 ml) red pepper flakes
- 2 tsp (10 ml) dry mustard
- 2 tsp (10 ml) salt
Directions
- Place 8 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180° F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
- Blanch, peel and pit peaches; finely chop or pulse in a food processor and measure 6 cups (1500 ml). Combine all ingredients in a large stainless steel saucepan. Stirring frequently, boil over medium-high heat until mixture reaches desired consistency, 15 to 30 minutes. Remove from heat.
- Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely and firmly until resistance is met – fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
- Cover canner; return water to a boil. At altitudes up to 1,000 ft (305 m), process – boil filled jars – 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
Recipe provided courtesy of:
