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Peach barbecue sauce is a great way to preserve the last of the season’s fruit for a flavorful sauce.
We’re wrapping up the end of summer here. It’s not just that school started today (because it did) but also that fall produce has been creeping into the farmers markets and our produce delivery box, bit by bit. Pears? Apples? Sure, we’re still getting summer squash too but they will soon disappear in favor of butternut and acorn.
Our growing season (AKA hot-as-hell summers) means that when everyone else is celebrating heirloom tomatoes we only have a few scraggly slicers left to share. Berries are long gone, and we’re just about to say goodbye to the peaches. But at least we can hold onto them a little bit longer by preserving them, right?
A few years ago I was all about making jam, until I realized we don’t eat much jam. Now I turn to the more savory side of canning, and barbecue sauce is a family favorite. This peach barbecue sauce is great because it’s not too spicy for my kids and is just wonderful topped on grilled or baked chicken.
You can process this recipe in a water bath if you’d like to save it for later in the year, but we often use half right away and store the rest in the freezer. I like this option because anyone can do it โ no special equipment required!
It helps if you have freezer-safe plastic canning jars, but I’ve also successfully frozen sauces into freezer bags. I lay them flat while they freeze and then I can stack them easily once solid!
Want to make your sauce spicier or try a different stone fruit? Go for it!
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Peach Barbecue Sauce
Ingredients
- 2 pounds peaches
- 1 cup diced tomatoes
- 1/4 cup finely diced onion
- 2/3 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1/4 teaspoon ground cloves
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon cayenne pepper
Instructions
- Bring a large pot of water to a boil. Prepare a small bowl of ice water and set aside. Cut shallow X into bottoms of each peach and place into boiling water for 1 minute. Remove to ice water until cool enough to handle. Gently remove peels and dice peaches.
- In pot over medium-high heat, add peaches and onion. Cook until peaches and tomato have broken down, approximately 5 to 10 minutes. Reduce heat to medium-low. Stir in vinegar, brown sugar, salt, paprika and peppers. Cook 20-30 minutes, until mixture has reduced and sauce is thick.
- Working in batches or using immersion blender, purรฉe sauce until smooth. Pour into jars and store in the refrigerator or process in a water-bath canner for 20 minutes.
Notes
- You can also peel the tomatoes using the same method as peeling the peaches, if you wish.
- An earlier version of this recipe appeared in the July-August 2013 issue of Hobby Farms.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
That’s so funny that you say you used to make jam until you realized you guys don’t eat much jam. I hear that; it happens to me too. I have some lovely fig orange jam that I made a couple of weeks ago just staring me in the face! lol
Love this peach bbq sauce, Megan. I bet it would be spectacular on pork too as well as chicken. Yum!
I’d love to smear this sweet, spicy sauce on everything that goes on my grill! It sounds divine!
That’s so funny that you say you used to make jam until you realized you guys don’t eat much jam. I hear that; it happens to me too. I have some lovely fig orange jam that I made a couple of weeks ago just staring me in the face! lol
Love this peach bbq sauce, Megan. I bet it would be spectacular on pork too as well as chicken. Yum!
Wowser Megan, this is amazing! What a perfect blend of flavors that would complement anything we cook on the grill. I am going to be smoking some meats next week and I have a sneaking suspicion that this sauce may just make an appearance on the table, LOL. Thanks for sharing a wonderful condiment that will make all our dinners much more delicious!
Wowser Megan, this is amazing! What a perfect blend of flavors that would complement anything we cook on the grill. I am going to be smoking some meats next week and I have a sneaking suspicion that this sauce may just make an appearance on the table, LOL. Thanks for sharing a wonderful condiment that will make all our dinners much more delicious!
One of the most favorite bbq sauces I ever made used peaches and pepper. Probably a bit hotter than your recipe but I wasn’t serving any kids so we could spice it up a bit. That sweet fruit and bit of heat were so perfect that one neighbor wanted to know if I would bottle some for him. Hey…I’ll just send him your way; I can imagine how good this is!
I have recently gotten into preserving summer bounties and since we don’t eat a lot of jam either, I am always looking out savory recipes. I probably would be eating this with a spoon :))
This is right up my alley! Barbecue sauce is like it’s own food group at my house.
I could slather this peach barbecue sauce on just about anything – sounds so good!
What a lovely, luscious barbecue sauce! I can think of so many recipes to use this with.
Are there supposed to be tomatoes? The ingredients don’t list tomatoes but the instructions say “In pot over medium-high heat, add peaches and onion. Cook until peaches and tomato have broken down”
Hi Sherri, thank you for catching this! It is 1 cup diced tomatoes.