Home Burger Sauce Recipes Zesty Peach BBQ Sauce Recipe

Zesty Peach BBQ Sauce Recipe

by Jennifer McDonald
Zesty Peach BBQ Sauce Recipe

So canning season is ending, but I had to get in one last thing. I found this zesty peach BBQ sauce recipe on Pinterest ( of course!) and just had to try it out. The link leads to a great blog called Over at Julie’s! Ever since I found this little treasure of a blog, I have read all kinds of new recipes to try!

We had some great sauce last year that came from our local farmers’ market. Our whole family loved it, but I hadn’t had the chance to grab some more.

Last Friday, we desperately needed some, and instead of driving 40 minutes to buy it, why not make it?

After searching Pinterest for the perfect recipe, I hit the local supermarket running. (It was 6:15 pm, and I knew there would be lots of prep and cook time)

This is a very simple peach BBQ sauce recipe and easy to follow. Invest in a food processor. It just makes life easier. Anytime you crave it, you can now have a homemade BBQ sauce for your burgers.

Zesty Peach BBQ Sauce Recipe

Zesty Peach BBQ Sauce Recipe

Jennifer McDonald
Who knew you could make BBQ sauce out of peaches? Well, you can combine them to make a zesty peach BBQ sauce that's perfect for homemade burgers.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 12 people
Calories 157 kcal


  • 6 cups peaches pitted and peeled
  • 1 cup red bell pepper seeded
  • 1 cup onion chopped
  • 3 tablespoons garlic chopped
  • 1 ¼ cup honey
  • ¾ cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper flakes
  • 2 teaspoons mustard dry
  • 2 teaspoons salt


  • Combine all ingredients in a large pot, and bring to boil over medium-high heat.
  • Reduce heat and boil gently for 25 minutes, stirring frequently; it will be relatively thin.
  • Pour your bbq sauce into a blender (you may need to do this in batches to avoid overfilling) and purée.
  • Put the pureed sauce back into the pot and simmer. The sauce needs to be hot when filling jars to seal.
  • Pull the jar carefully out of the oven using an oven mitt (only pull out the jar you will be using) and fill the hot jar leaving about 1/2 inch of headspace.
  • Wipe the rim of the jar off with a clean towel and add a hot lid and ring. (I hold the pot with a rag to tighten the lid. The jars will be very hot and hard to grip with bare hands, but you must ensure you tighten the rings well.)
  • If you wanted to do a hot water bath, you could, but I can this sauce exactly like my salsa. Once all my jars are filled and lids and rings tightly secure, I leave them on the counter and do not mess with them. After about 5 to 10 minutes, you will begin hearing them “pop, ” meaning they have been sealed.
  • (I couldn’t take pics of this process. It was only me, and I worked quickly to avoid anything cooling off too much. Sorry!)
  • Check all jars after about an hour. Anything that has not sealed will need to be stored in the refrigerator and used first to avoid spoiling. I have to say that so far, I haven’t had any issues with any of my sealing. They all did amazing.


Calories: 157kcalCarbohydrates: 40gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 434mgPotassium: 196mgFiber: 2gSugar: 37gVitamin A: 741IUVitamin C: 21mgCalcium: 17mgIron: 1mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

You may also like

Notify of
Inline Feedbacks
View all comments

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy
Would love your thoughts, please comment.x