Please note I did receive product from the Washington State Fruit Commission in exchange for this blog post.
A golden orange colored barbecue sauce with flecks of red, is a great way to capture summer flavors for marinades and sauces to be used all year long. I recently received a shipment of stone fruit from the state of Washington and couldn't wait to put up the sweet summer flavor of fresh picked peaches. I found this recipe in the Ball Complete Book of Home Preserving and will be spooning it over chicken or fish this winter. Simple to make and taste great.
For more ideas on how to preserve stone fruit please visit sweetpreservation.com
6 cups finely chopped, pitted, peeled peaches
1 T. dried onion flakes
1 T. garlic salt
1 1/4 cup honey
3/4 cup cider vinegar
1 T. Worcestershire sauce
2 tsp. hot pepper flakes
2 tsp. dry mustard
1.) In a large saucepan combine peaches, onion flakes, garlic salt, honey, vinegar, Worcestershire sauce, hot pepper flakes and mustard.
2.) Bring to a boil over medium-high heat.
3.) Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin sauce, about 25 minutes.
4.) Ladle hot sauce into hot jars, leaving 1/2 inch headspace.
5.) Wipe rim, place lid on jar, secure with band to fingertip tightness and place jars in canner; processing for 15 minutes in a hot water bath.