This Spicy Peach Barbecue Sauce is the perfect way to put up imperfect, end-of-season peaches (or use some of the ones you stashed in the freezer at the height of the season).
Friends, it’s a bittersweet moment. It’s time to share the final recipe I made as part of my summer partnership with Ball Canning. Our goal was to spread the word about the many pleasures of home canning and I do think we managed to do it deliciously.
Today’s recipe is for Spicy Peach Barbecue Sauce and you’ll find the recipe over on Freshly Preserving Ideas, Ball Canning’s snazzy Tumblr. Now, I realize that peach season is over in many parts of the world and is rapidly hurtling to a close in other regions.
If you can still get peaches, you should make this sauce. If fresh peaches are but a memory, it will also work nicely with frozen peaches. Just make sure to start the cooking process with the frozen fruit, rather than letting them defrost first.
If you missed them, the other recipes I cooked up for this partnership were Blackberry Lavender Jam, Garlicky Pickled Green Beans, Heirloom Tomato Chutney, and Sweet Cherry Compote with Rosemary and Lemon.
Disclosure: I am a paid ambassador for Ball Canning. They compensated me for the development of this recipe!
Awww, I thought you were sharing my FAVORITE canning recipe from Ball, but there is a big difference in Zesty Peach BBQ Sauce & Spicy Peach BBQ Sauce. It’s a few more ingredients (peppers, honey, ground mustard, to name a few), but I would encourage you and your readers to try the “Zesty ” recipe!!
Oops, here’s the link: http://www.freshpreserving.com/zesty-peach-barbecue-sauce-%7C-peach-barbecue-sauce-recipe—ball-br1058.html
I made Mimisa Jelly last October, I used regular champagne for some batches and Prosecca for others. I used bottled OJ with pulp. Some of my batches never set-up. Unfortunately, I did not keep track of which were made with Champagne or Prosecca. Do you think Champagne or Prosecca would produce a different result in the set-up?
I use the jelly that didn’t set-up as a syrup on pancakes and waffles, and ice cream. I made this for a bazaar fund raiser for The Little Sisters of the Poor and hesitate to make it again until I consult with you.
The recipe for Spicy Tomato Chutney is one of my favorites…make it every year for the bazaar.
It could be that one of the bottles had a lower sugar content. If that was the case, the batch made with that bottle may have needed a longer cooking time than the other, which could be why it didn’t set.
I checked the calorie count is the same for both which might mean the sugar content is the same. I will be certain to keep track of the alcohol I use per batch in the future. Thanks for you input.
The recipe does not state how much headroom. Advice?
How can I possibly go back to a tomato based bbq sauce after this!