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Peach Jalapeno Bourbon BBQ Sauce

Bright and Bold Peach Jalapeno Bourbon BBQ Sauce for Canning

This Peach Jalapeno Bourbon BBQ Sauce harmonizes sweetness with a zesty kick, perfect for grilling or canning.
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Prep Time 15 minutes
Cook Time 30 minutes
Canning Time 15 minutes
Total Time 1 hour
Servings: 4 cups
Course: Sauces
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 6 pieces Ripe Peaches Can substitute with frozen or canned peaches if fresh are unavailable.
  • 1 pieces Red Bell Pepper Adds sweetness and color.
  • 1 pieces Medium Yellow Onion Preferred for sweetness.
  • 2 pieces Jalapeno Peppers Adjust for desired spiciness.
  • 1 cup Apple Cider Vinegar Balances sweetness with acidity.
  • 1 tablespoon Dry Mustard Can use yellow mustard if needed.
  • 1 tablespoon Canning Salt Replace with kosher salt if necessary.
  • 2 tablespoons Worcestershire Sauce Adds umami depth.
  • 2 tablespoons Fresh Lemon Juice Fresh is preferred.
  • 1/2 cup Bourbon Other spirits like rum or tequila can be alternatives.
  • 4 cloves Minced Garlic Can substitute with garlic powder.
  • 1/4 cup Honey Maple syrup can be a vegan alternative.

Equipment

  • Pot
  • Food Processor
  • Canning jars
  • Funnel
  • Jar Lifter

Method
 

Step-by-Step Instructions for Peach Jalapeno Bourbon BBQ Sauce
  1. Wash and blanch the peaches in boiling water for about 30 seconds, then transfer them to an ice bath to stop cooking.
  2. Peel and chop the peaches, then puree with the red bell pepper, yellow onion, and jalapenos until smooth but textured.
  3. In a large pot, combine the pureed mixture with apple cider vinegar, dry mustard, canning salt, Worcestershire sauce, lemon juice, bourbon, minced garlic, and honey.
  4. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 30 minutes, stirring occasionally.
  5. Prepare canning jars in a hot water bath to sterilize. Ladle the sauce into jars, leaving 1/4 inch of headspace.
  6. Wipe the rims of the jars, remove air bubbles, and seal securely with lids.
  7. Process the sealed jars in a boiling water bath for 15 minutes to create a vacuum seal.
  8. Allow the jars to cool undisturbed for 24 hours.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 36gProtein: 1gSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 100IUVitamin C: 10mgCalcium: 5mgIron: 0.5mg

Notes

Wear gloves when handling jalapenos. Adjust spice levels as desired, and ensure proper headspace in jars for safe canning.

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