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Smoky Peach Barbecue Sauce

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Sweet and sunny peaches are right at home in this fabulous grilling sauce seasoned with flavorful smoked paprika. Standing at the stove stirring barbecue sauce takes patience. But, like anything with traditional barbecue, the results are always worth it. Try this smoky sauce with pork tenderloin or succulent chicken drumsticks."

List of Ingredients

â—¦ 4 pounds ripe peaches
â—¦ 4 pounds tomatoes
â—¦ 3 cups cider vinegar
â—¦ 1 ½ cups diced yellow onion
â—¦ 1 ½ cups granulated sugar
â—¦ 1 tablespoon smoked paprika
â—¦ 1 ½ teaspoons salt
â—¦ 1 teaspoon turmeric
â—¦ ½ teaspoon cinnamon


Recipe

Using a sharp knife, score an X in the bottom of each peach and tomato. Submerge the peaches and tomatoes in a large pot of boiling water for 1 minute, then transfer immediately with a slotted spoon to a large bowl of cold water. (You may prefer to do this in batches.) Slip off and discard the skins. Chop the tomatoes into quarters, adding them to a large, heavy-bottomed pot. Coarsely chop the peaches, adding them to the tomatoes and discarding the pits as you go.

Stir in the vinegar and onions. Bring to a boil over high heat. Reduce the heat. Reduce the heat to medium and simmer, uncovered and stirring occasionally, for 30 minutes.

Purée using an immersion blender (or a standard blender, working in batches). Stir in the sugar, smoked paprika, salt, turmeric, and cinnamon. Return to a simmer over medium heat, allowing the sauce to reduce and thicken for 50 to 55 minutes, stirring frequently. Remove from the heat.

Ladle into five clean 1-pint jars, leaving a ½-inch headspace.
Process in a boiling water bath canner for 20 minutes.

Makes five 1-pint jars



• Tip:
Smoked paprika adds deep, smoky flavor to the sauce without added heat. Peaches peel easier when ripe and juicy. Allow firm peaches to sit at room temperature for a few days until tender when pressed.