Green Door Hospitality

Adventures in Everyday Entertaining

Pantry Preserving: Peach Barbecue Sauce

Peach Barbecue Sauce

I love the combination of sweet and spicy.  With peaches in season right now, I felt it was the perfect time to use some to can some barbecue sauce to use throughout the summer grilling season — and beyond!  This sauce will be perfect with pork ribs!  But because of the fruit content it will have a tendency to burn, so make sure to wait until the last 15 minutes to baste the meat.

*The recipe makes 4 one-pint jars.  However, feel free to half the recipe if you don’t barbecue often.  Also, I put mine in 1/2 pint jars so that we only have a little jar opened at a time to keep it fresher.  The processed jars will keep in a cool dark place for up to a year.  If you do not wish to go through the water bath process, the jars will store in the refrigerator for up to 2 weeks.

Peach Barbecue Saucemodified from ‘The Art of Preserving’

  • 4 lbs peaches
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 2 cups shallots, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 1/2 cup packed brown sugar
  • 1 cup cider vinegar
  • 1/2 cup aged rum
  • 1 cup Worcestershire sauce
  • 1/4 cup (2 oz) tomato paste
  • 2 Tbs fresh ginger, peeled and grated
  • 2 Tbs chili powder
  • Cracked black pepper, to taste
  • Kosher salt, to taste

Blanch peaches to soften the skin and then peel.  Use a very sharp knife to cut the peaches in half, cutting through the pit.  Then use a sharp pairing knife to remove the pits.  Pour lemon juice into a large bowl.  Add the peaches and toss to coat with juice.  Set aside.

In a dutch oven, warm the oil over medium-low heat.  Add the shallots and cook until tender (about 10 minutes).  Add the garlic and cook for 1 minute.

Stir in the peaches, sugar, vinegar, and rum.  Bring to a boil over high heat.  Then reduce to medium and simmer until the peach mixture is very tender (about 30 minutes).  Let cool.

Using an immersion blender, blend the peach mixture until smooth.

Add Worcestershire sauce, tomato paste, ginger and chili powder.  Bring to a boil over medium high heat.  Then reduce heat to medium low and let simmer for about 10 minutes.  Season with salt and pepper to taste.

Ladle the sauce into the jars, leaving 1/4 inch of head space.  Remove any air bubbles if necessary.  Wipe the rims clean and seal tightly with the lids.

Process the jars for 15 minutes in boiling water bath.

 

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26 comments on “Pantry Preserving: Peach Barbecue Sauce

  1. now at home mom
    July 2, 2013

    love peaches and yes, we have a lot of peaches over here too! 🙂 love the idea of preparing this barbecue sauce Kenley! thanks for sharing it with us 🙂

  2. A Taste of Wintergreen
    July 2, 2013

    Sounds SO good Kenley – looking forward to peaches coming into season again soon. Will have to try this.

    • Green Door Hospitality
      July 3, 2013

      Oh I hope you don’t have to wait too long! 🙂 Peach season is always one of my favorites.

  3. Time With Thea
    July 2, 2013

    What an interesting recipe. I found the addition of the rum quite interesting. I have pinned it, of course! ~Thea

  4. I am not a big BBQ fan, but adding peaches…you just made is sound so much better.

    • Green Door Hospitality
      July 3, 2013

      I’m not as big of a BBQ fan as one is supposed to be living in Texas, lol. But I find the peaches to bring something really fun and interesting to the mix. 🙂 (Wait till you see my Beer and Bacon BBQ sauce that I’ll be posting in the next week or so!)
      Kenley

  5. Megan @ Pink O'Clock
    July 2, 2013

    Oh wow, this sounds delish. I know it’s sacrilegious, but I’ve only very recently discovered the magic of peaches, so I am very into finding new ways to use them. Yum!

  6. Peri's Spice Ladle
    July 2, 2013

    Lovely flavors in this barbecue sauce…I can just imagine the magic of peaches with aged rum and Worcestershire sauce!

  7. Jo
    July 2, 2013

    Looks like something I could eat with a spoon. Jo @ Let’s Face the Music

  8. Fae's Twist & Tango
    July 2, 2013

    Perfect timing for the biggest barbecue day! Must be yummy! 😀

    • Green Door Hospitality
      July 3, 2013

      Thanks Fae! Thought it would be great for those gearing up for barbecuing this week. 🙂
      Kenley

  9. Penny L Howe
    July 2, 2013

    Just Yum, Kenley. I can think of so many dishes to incorporate this peach barbecue sauce into! 🙂

    • Green Door Hospitality
      July 3, 2013

      Thanks Penny! Hope you get a chance to try and enjoy. 🙂
      Kenley

      • Penny L Howe
        July 3, 2013

        I will! Love peaches and this will be a new recipe for me to try too! Thank you Kenley, Have an excellent 4th of July, my friend! 🙂

      • Green Door Hospitality
        July 3, 2013

        Have a great 4th of July as well! 🙂

  10. G’day! Your sauce looks so yum, true!
    WISH I could come through the screen and try some now too!
    Cheers! Joanne

    • Green Door Hospitality
      July 3, 2013

      Thanks Joanne! Ah…if only modern technology was that good! 🙂
      Thanks so much for stopping by!
      Kenley

  11. gentlestitches
    July 3, 2013

    This sounds good and thanks for the “fruit burn” tip of putting on later. It is school holidays here and we always have a beach barbeque at Barwon heads. I am going to have a go at this.I assume it has 0 alcohol content because of the cooking process?

    • Green Door Hospitality
      July 3, 2013

      You’re quite welcome! And yes… since there is only a little bit of rum, it cooks right out and you’re just left with flavor. 🙂
      Kenley

  12. Pingback: Happy Fourth of July! | Green Door Hospitality

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