Zesty Peach Barbecue Sauce



6 Cups Finely Chopped, Pitted And Peeled Peaches – Approximately 14 Medium Sized Peaches

To Peel, Immerse Into Boiling Water For 30 Seconds And Immediately Rinse Under Cold Water, The Skins Will Slip Off Easily

Chop The Peaches By Hand Or In A Food Processor

1 Cup Finely Chopped And Seeded Red Bell Pepper

1 Cup Finely Chopped Onion

3 Tablespoon Finely Chopped Garlic

1¼ Cup Liquid Honey

¾ Cup Cider Vinegar

1 Tablespoon Worcestershire Sauce

1½ -2 Teaspoon Hot Dried Red Pepper Flakes (I Usually Use 1½ Teaspoon)

2 Teaspoon Dried Mustard (Keen’s)

2 Teaspoon Salt


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 To High Heat

Reduce Heat And Boil Gently, Stirring Frequently, Until The Mixture Is Thickened To The Consistency Of A Thin, Commercial BBQ Sauce For 25 Minutes

The Sauce Can Be Refridgerated For Up To 3 Weeks, This Recipe Will Yield 7 x 250 ml Jars And Is Scalable

Canning Products And Equipment

Canning How To Tips

Canning Directions

Ladle Hot Sauce Into Hot Jars Leaving ½ Inch Space From The Rim

Remove Air Bubbles By Poking Gently Down The Sides Of Each Jar With The Handle Of A Wooden Spoon
Add More Sauce If Necessary

Wipe Rims And Centre A Lid On Each Jar

Screw Band Down Until Resistance Is Met, Then Increase To Fingertip Tight

Place Jars In Canner Ensuring That They Are Covered With Water

Bring To A Boil With Canning Lid On And Process For 15 Minutes

Remove Canning Lid And Turn Off Heat, Let Rest For 5 Minutes

Remove Jars To Counter

Let Cool Over Night

Check That The Lids Are Curved Downwards To Show They Have Sealed

Store In A Cool Dark Place For Up To 1 Year

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