Spicy Peach BBQ Sauce
Recipe from Ball
*note this is a very small batch; I only canned 3 half pint jars with it. Click on the link above to see measurements for a larger batch as well.
Servings (2 tablespoon) servings
Ingredients
- 3 cups finely chopped pitted peeled peaches (about 1 ½ pounds or 5 medium peaches)
- ½ cup finely chopped seeded red bell pepper about ½ large pepper
- ½ cup finely chopped onion about ½ large onion
- 1 ½ tablespoons finely chopped garlic about 7 cloves
- ⅔ cup honey
- ⅓ cup cider vinegar
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon hot pepper flakes
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 3-4 8 oz half pint glass preserving jars with lids and bands
Instructions
- Prepare boiling water canner (as in, fill up your big pot with water) . Heat jars and lids in simmering water until ready for use (I put my jars through the “sanitize” setting on my dishwasher and place the lids in a pot of simmering water). Do not boil. Set bands aside.
- Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
- Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles (just place the head space measuring device or a clean spatula in the jar and gently move back and forth a few times). Wipe rims. Center hot lid on jar. Apply band and adjust until fit is fingertip tight (that means don’t screw it on super duper tight, just normal snug).
- Process in boiling water for 15 minutes, adjusting for altitude* if necessary. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Serve over chicken, fish, or pork, or as a spread on turkey or chicken burgers or a dip for Crispy Coconut Chicken Fingers.
Notes
- If you’re new to canning, make sure to read our “Introduction to Home Canning and Preserving post, found by clicking here.
- Recipe as written is for altitudes 0-1000 ft above sea level. Increase processing time for amount given for each altitude: For 1,001-3,000 ft: add 5 minutes. 3,001-6,000: add 10 minutes. 6,001-8,000: add 15 minutes. 8,001-10,000: add 20 minutes.
- Once processed, sealed jars should be used within 12- 18 months. Store in a cool, dry place.
- Once opened, store salsa in the refrigerator and enjoy within about 2-4 weeks for best results.
- If you decide not to can, store in an airtight container in the refrigerator and enjoy within 1-2 weeks or freeze for up to 6-12 months.
Nutrition
Serving: 2tablespoons, Calories: 38kcal, Carbohydrates: 10g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.03g, Sodium: 98mg, Potassium: 46mg, Fiber: 0.4g, Sugar: 9g, Vitamin A: 171IU, Vitamin C: 5mg, Calcium: 4mg, Iron: 0.2mg
Calories: 38kcal
Cost: $10
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