When life gives you Peaches

Make jam. And barbecue sauce. And relish. And blackberry-peach jam. And still have 2 flats of peaches to enjoy during the week.

This year my canning buddy Lisa went in on a partial share of a Masumoto Elberta peach tree. http://www.masumoto.com/public/adoption.htm She picked on Saturday, bringing home around 50 pounds of peaches, both Elberta and then another, more red-fleshed variety that we did not know the name of.

Sunday, joined by Randy who had won a day of canning with us in my daughter's school fund raising auction and my mother, who was in town for a rare visit (and pictured here), we decided on four projects. First up was an overnight traditional peach jam. Second was a peach relish, with onions, tomatoes, and spices that was oven cooked. Third, peach barbecue sauce. Our fourth project was my favorite of the day, a peach-blackberry jam (pictured) featuring berries from my backyard that I had been freezing as they ripened.

I'll include the recipe for the barbecue sauce here (the orange pot in the picture below), but let me know in the comments below or email if you would like any of the others.

Peach BBQ Sauce
12 cups finely chopped pitted peeled peaches
2 cups finely chopped seeded red pepper
2 cups finely chopped onion
6 T finely chopped garlic
2 1/2 cups honey
1 1/2 cups cider vinegar
2 T Worcestershire sauce
4 t hot pepper flakes (less if you are very spice sensitive)
4 t dry mustard
4 t salt
1/4 cup bourbon (optional)

In a large saucepan, combine all ingredients except bourbon. Bring to a boil over medium high heat. reduce eat and boil gently, stirring frequently, until mixture thickens. We found that it took an hour for us to be happy with the consistency. Note that this sauce will still be slightly chunky. If you like a thinner, more traditional sauce, you can puree all or some in a blender.
Ladle into jars, leaving 1/2 inch head space. Process jars for 15 minutes.

While some of us cooked and chopped and processed, one of us read in the sun with a cat at her feet.