Peach Barbecue Sauce

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Peach barbecue sauce is a great way to preserve the last of the season’s fruit for a flavorful sauce.

Peach Barbecue Sauce is sweet and just a little spicy.

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.

Peach barbecue sauce is a great way to preserve the last of the season's fruit for a flavorful sauce.

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 — 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!

This peach barbecue sauce recipe is also part of this month’s Progressive Eats. This month is hosted by Ansh Dhar who blogs at Spiceroots. With Summer coming to an end, it’s a great time to use the Summer’s abundant bounty in everyday food. We have some great ideas this month to use all the stone fruit – from BBQ Sauce, to curries, to Duck and of course Desserts.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Stone Fruits

Peach Barbecue Sauce is great on grilled meats.

Want to make your sauce spicier or try a different stone fruit? Go for it!

Peach Barbecue Sauce

Peach barbecue sauce is a great way to preserve the last of the season’s fruit for a flavorful sauce.
4.43 from 7 votes
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Condiments
Cuisine American
Servings 20
Calories 29 kcal

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, purée 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.

Nutrition

Serving: 2 tablespoonsCalories: 29 kcalCarbohydrates: 7 gProtein: 1 gFat: 0.2 gSaturated Fat: 0.02 gSodium: 357 mgPotassium: 92 mgFiber: 1 gSugar: 5 gIron: 0.3 mg
Tried this recipe?Share on Instagram and mention @stetted or tag #stetted!

Looking for more peach recipes? Try these:

Peach Cobbler Ice Cream
Peach Walnut Bruschetta
Peaches and Cream Muffins
Easiest Peach Pie Freezer Jam

12 Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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 :))

  7. 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”

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