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Flavorful Peach Bourbon BBQ Sauce Recipe Easy Homemade Canning Guide

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A quick and easy homemade peach bourbon BBQ sauce that balances smoky, sweet, and tangy flavors, perfect for canning and gifting. This sauce pairs wonderfully with grilled chicken, pork ribs, and more.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/2 cup bourbon whiskey
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup packed brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Prep the peaches by peeling and slicing about 6-7 ripe peaches to get 4 cups. To peel easily, blanch peaches in boiling water for 30 seconds then transfer to ice water—skins should slip right off. This takes about 10 minutes.
  2. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add finely chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes. Stir occasionally to prevent browning.
  3. Stir in the sliced peaches, 1/2 cup bourbon, 1 cup ketchup, 1/2 cup apple cider vinegar, 1/3 cup brown sugar, 2 tablespoons molasses, and 2 tablespoons Worcestershire sauce. Mix well to combine all flavors.
  4. Add 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional), salt, and black pepper. Taste and adjust seasoning as needed.
  5. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 30-40 minutes. Stir occasionally and mash some peaches with the back of a spoon to help break them down.
  6. Remove from heat and puree the sauce using an immersion blender directly in the pot or transfer in batches to a regular blender. Blend until smooth but still a little textured.
  7. Warm the sauce again on low and taste. Adjust salt, pepper, or vinegar if needed to balance sweet and tangy notes.
  8. Sterilize glass jars and lids by boiling them in water for 10 minutes. Keep jars warm until ready to fill.
  9. Using a canning funnel, ladle the hot BBQ sauce into jars, leaving 1/2 inch headspace. Wipe rims clean, place lids on, and screw bands until fingertip tight.
  10. Submerge jars in a boiling water bath for 15 minutes. Remove and let cool on a rack undisturbed for 12-24 hours until jars seal.

Notes

Peel peaches by blanching in boiling water for 30 seconds then transferring to ice water for easy skin removal. Simmer sauce low and slow to avoid burning sugars and to meld flavors. Leave some texture in the sauce for a fresh homemade feel. Sterilize jars and lids properly and follow water bath canning times for safety. Adjust sweetness or spice to taste. For gluten-free, use tamari instead of Worcestershire sauce. For vegan, ensure Worcestershire sauce is vegan or substitute accordingly.

Nutrition

Keywords: peach bourbon BBQ sauce, homemade BBQ sauce, canning BBQ sauce, peach BBQ sauce, bourbon BBQ sauce, easy BBQ sauce recipe, grilling sauce, homemade condiment

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