Wilson’s Apple Orchard let us know that they had peaches from Michigan in August and it was the weekend I was planning to do a bunch of canning, so I took advantage of the opportunity to purchase some peaches and try this recipe I had flagged in Preserving by the Pint, one of the books I have about canning. What I love about the cookbook is that it makes small-batch cans, which works well for someone like me who has a small garden that I supplement on occasion with purchases from the farmer’s market or local farmers. This made three half-pint jars of bbq sauce and I can’t wait to make some pork on the grill to finish with this sauce!
Peach BBQ Sauce
1 dry quart yellow peaches (about 2 pounds)
3/4 c cider vinegar
1/2 c brown sugar
1/2 c minced yellow onion
1 clove garlic, crushed
2 tsp smoked paprika
2 tsp sea salt
1/2 tsp aleppo pepper
1/4 tsp cayenne pepper, or to taste
Prepare a small water bath and 2 half-pint jars. Place two lids in a small saucepan of water and bring to a gentle simmer.
Bring a large pot of water to a boil. While it heats, cut the peaches in half and remove the pits. Fill a large bowl with ice water. Blanch the peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water. When cool, remove the peach skins.
Combine all the ingredients in a saucepan with a tight-fitting lid over medium heat and stir to combine. Cover and simmer for about 10 minutes, until the peaches and onion have softened. Using a potato masher, bring down the peach pieces. Continue to cook, uncovered, for 40 to 45 minutes, until the mixture has reduced by about half.
Remove the pot from the heat. Using an immersion blender, puree the mixture until smooth. If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.
When it’s finished, divide the sauce between the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 20 minutes.