It has taken me a while to get to this last post about the big box of peaches that the husband bought me in Missoula. I had a lot of fun making all kinds of things with them from a peach and blackberry pie, roasted peach bundt cake, a regular peach pie and even an ahi recipe with a delicious salsa. A good peach recipe is something to keep so when I came up with one for low sugar peach blackberry jam I knew it would be something I would make every year if I had both fruits available. I had about a third of them left so I made a batch of low sugar peach jam – nothing special or extraordinary about it, but full of fresh peach flavor. The bulk of the rest of them went into a variation of a recipe adapted from the Ball Book of Preserving I have made before using other fruits.

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Peach Sauce

makes 5 – 6 half pints

2 cups lightly packed brown sugar
1 cup granulated sugar
1 cup cider vinegar
3/4 cup finely finely chopped onion
2 TBSP mustard seeds
1 TBSP salt
2 cloves garlic, finely chopped
1 TBSP finely grated gingerroot
10 cups roughly chopped peaches

In a large stainless steel stockpot combine brown sugar, granulated sugar, onion, mustard seeds, salt, garlic and gingerroot.
Add the cider vinegar. Cook over med-high heat. Let the mixture come to a boil.

Add the peaches and return to a boil.
Lower the heat and let the mixture cook until it thickens and becomes syrupy. Cook for about 2 – 2 1/2 hours. I just let it simmer until it’s to a consistency I like.
While the mixture is cooking get your canner and jars ready. The jars need to be hot when the peach sauce is poured into them.
Ladle the hot sauce into the hot jars leaving 1/2″ headspace. Remove air bubbles and adjust headspace. Wipe rim and center lid on jar. Screw on band to fingertip tight.
Place jars in canner making sure they are covered with at least 2″ of water. Bring to a boil and process 20 minutes (adjust for altitude – I add 5 minutes to my processing time.) Remove from heat, wait 5 minutes and remove jars from canner.

How is the Peach Recipe?

I haven’t cracked any of the jars that I canned but I was able to taste the finished product by licking the spoon and it’s really tasty. The first thing I am going to use this on is going to be scallops I think because I know that pairing is going to be amazing. Or maybe even Chilean sea bass – now I am getting all kinds of ideas.

The other two variations I have made are Plum Sauce and Apricot Sauce.