Pantry Preserving: 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 Sauce — modified 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.