Peach Chipotle BBQ Sauce

with Instructions for Canning

One thing I do like about canning is that I can make convenience foods with real, recognizable ingredients, no corn syrup, and no preservatives. I love that I can tweak it just to my family’s preferences and BBQ sauce is particularly fun to play with! There are so many wonderful summery fruity + peppery combinations!

In this Peach Chipotle BBQ Sauce recipe, I’m using peaches from a local Amish orchard and chipotles in adobo sauce I made last summer after smoking jalapenos from our garden. It’s a flexible well-balanced recipe, but you can adjust the heat to your liking or even toss in an extra peach or two if you want the fruit to shine. I prefer not to mess with the vinegar until I’m ready to use it and if the meat I’m using it on needs that tangy vinegar flavor will add more then. I do this with my tomato sauce too and don’t pre-season it. After all, I don’t want to pigeonhole myself for how I can use it in the future.

Be sure not to cook it down too far… when it’s simmering hot, it will be runnier than it will be when cool. I don’t quite reduce it by half but, again, this is flexible to your own preference.

Peach Chipotle BBQ Sauce is the jar we grab when we’re grilling chicken, glazing grilled pork chops, or the kids even love dipping tallow-fried chicken in it!

If you’re following along with my Lazy Summer-Lovers Food Preservation Journal, you’ll see that my goal is to put up 12 pints of this BBQ sauce to use over the next year. That’s not all the BBQ sauce I’ll preserve, and will put up more tomato-based sauce since those come in for free out of the garden while our peach trees are still a few years outside of serious production.

My Other BBQ Sauce Recipes

• Rhubarb Sorghum BBQ Sauce

• Smoky Tomato BBQ Sauce (with natural smoke flavoring!)

Peach Chipotle BBQ Sauce Recipe

You’re welcome to download this recipe card to your device to save or print! Enjoy!