Maple Bourbon Peach Barbecue Sauce

This Maple-Bourbon-Peach Barbecue Sauce blends the sweetness of ripe peaches with rich maple syrup, bourbon whiskey, apple cider vinegar, molasses, and a hint of smokey spices. 

If you're looking for an amazing barbecue sauce that combines the sweetness of peaches with a hint of smokiness, this Maple-Bourbon-Peach Barbecue Sauce is perfect for you! Making your own barbecue sauce at home is really simple, and once you make it a few times you will more than likely never want store-bought barbecue sauce again. 

This peach barbecue sauce is perfect for basting on chicken, ribs, pulled pork, burgers or stirred into baked beans. I have made this sauce three times already since discovering this recipe, because it is that good. The combination of the maple and bourbon compliment the sauce deliciously. The original recipe yields 2 pints, so I recommend doubling or even tripling the recipe to ensure you have plenty to can and keep stocked in your pantry. 

The peaches I used for this recipe were gifted to me back in August, which I was truly grateful for. I used a portion of them to create 2 batches of peach salsa, made some peach scrap jelly, and I baked up a deliioucs cobbler. 

With the remainder, I blanched, diced and froze them in freezer bags, waiting for the weather to cool down so I could finish up my canning and make this yummy bbq sauce. Now that we're in mid-October and peach season is well behind us, I still feel that this recipe is just too delicious not to share.  

I hope you'll give this barbecue sauce a try. If you do, stop back by and let me know how the recipe turned out, and if you love it as much as I do. I have included a photo tutorial so you can easily follow along. 

Blanch the peaches by dropping them into boiling water for 3 minutes. Remove and immediatly drop the peaches into a bowl of ice water to stop the cooking process. Rub your fingers along the skin of the peaches and the skin will peel right off. 

Chop the peaches into to smaller chunks and add them to a large pot or dutch oven.       

Add the remainder of the ingredients and mix to combine.

Using an immersen blender (stick blender), blend everything until it is nice and smooth. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for at least 20 minutes.

Or until the sauce reaches the thickness that your prefer. Add the barbecue sauce to pint size jars leaving a 1-inch head space. Wipe the rims of the jars with a wet paper towel dipped into white vinegar to remove any residue on the rim of the jars. Place a lid and ring on each jar and tighten to finter-tip tight. 

 

Add the jars into your prepared water-bath canner, bring the canner to a boil, cover the pot and process pints for 15 minutes. When the time is up turn off the heat and leave the jars inside the canner for an additonal 10 minutes before removing the jars (this helps to prevent siphoning).

Using a jar lifter remove the jars from the canner and place the jars on a cloth lined counter. 

Let the jars sit at room temperature for 12 hours before removing the rings. Check and make sure the jars have sealed. Remove the rings and wash the outside of the jars and rims to remove any residue. Any jars that did not seal need to be placed in the refrigerator.  

Label and date jars and store in a cool, dark pantry. Properly sealed jars of bbq sauce will keep for 12-18 monthsin the pantry.

Enjoy!!!!

Looking for more easy recipes? Check out the Mommy's Kitchen & Homestead Recipe Box!