Peach Barbecue Sauce
Sweet, tangy, and smoky, this peach BBQ sauce is made with peach jam and simple spices for bold, balanced flavor. It’s also quick to make!
👩🍳 Peach Barbecue Sauce is so good
I’ve been on a bit of a peach kick lately, which is funny because I’m not usually someone who craves fruit. But when I stopped at the Mennonite grocery store in Versailles, Missouri, I picked up a half bushel of Georgia peaches they had brought in from a few farms down in Georgia. They were perfectly ripe, soft, sweet, and ready to use. I brought them home and ended up making six half-pints of peach jam (not sugar free, though I might try that next time), eleven quarts of sliced peaches, and a quart of peach simple syrup from the leftover canning liquid. The syrup might just make its way into some cocktails.
That jam came out so good it had me looking for other ways to use up the rest of the peaches. This peach barbecue sauce is one of my favorites so far. It’s smooth and full of flavor with just the right balance of sweet, tangy, and smoky. The peach adds a mellow fruitiness without making it taste like a dessert, and the vinegar, mustard, and spices give it enough edge to work on grilled meats, sandwiches, or roasted vegetables. It’s not too sweet or heavy. Just a solid, go with anything kind of sauce.
With those peaches, I also made a peach creamed corn that turned out creamy, a little spicy, and just sweet enough. Then there were peach banana muffins that disappeared fast, and a peach loaf cake with a peach glaze that might be my new go to for summer baking. I even grilled a few peaches and served them over arugula with candied pecans, goat cheese, and bacon, topped with my honey lemon lavender vinaigrette.
Now I’m thinking of even more things to make. I might need to head back to Versailles and grab another half bushel before they’re gone. Or maybe I should get a whole bushel this time because I am obsessed with peaches and this peach barbecue sauce.
🛒 Peach Barbecue Sauce Ingredients
🥣 Visual Process for Making Peach Barbecue Sauce
To make this peach BBQ sauce, start by gathering all your ingredients so they’re ready to go. Choose a peach preserve with actual bits of fruit in it. The chunks add more texture and give the sauce a deeper, more natural peach flavor. If you only have a smooth jam, that’s fine too. The sauce will still be sweet and peachy, just with a softer finish.
🍑 How to make quick peach jam from fresh peaches
If you’re working with fresh peaches for this peach barbecue sauce and want to make your own peach jam, it’s easy. Start by peeling and chopping ripe peaches into small pieces. You want 1 cup of peaches. Add them to a saucepan with 3/4 cup of sugar and 1 teaspoon of lemon juice. Simmer over medium heat while stirring often. The fruit will start to break down as it cooks. You can mash it with a fork or potato masher for a rustic texture, or use an immersion blender if you want it smoother. Keep simmering until the mixture thickens to a jam-like consistency, which usually takes twenty to thirty minutes. Let it cool, then transfer it to a clean jar and refrigerate.
Add everything to a small saucepan. This includes the peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, mustard, and all your spices. You can use Dijon for a bit more bite or go with classic yellow mustard for something milder. If you like a little kick, add a pinch of cayenne or a few drops of hot sauce. That little hit of heat balances the sweetness and brings the whole thing together.
Set the pan over medium heat and stir until everything is combined and smooth. Let the peach barbecue sauce come up to a gentle simmer, then lower the heat slightly and keep it simmering for about ten to fifteen minutes. Stir occasionally to prevent anything from sticking. As it cooks, the sauce will thicken just a bit and the flavors will meld into something rich and layered.
Once the peach barbecue sauce is done, taste it while it’s still warm. If it needs more tang, add a splash more vinegar. If you want more spice, go ahead and bump up the cayenne or hot sauce. For a smokier twist, a little extra chipotle powder or a few drops of liquid smoke will do the trick. Just add a little at a time so it doesn’t overpower the sauce.
Let the peach barbecue sauce cool before you use it. If you’re not using it right away, spoon it into a clean jar and store it in the fridge. It will keep for a couple of weeks and the flavor gets even better after a day or two.
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Peach Barbecue Sauce
Equipment
Ingredients
- 1 cup peach preserves (preferably one with chunks for more peachy goodness)
- ½ cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- dash of hot sauce (or cayenne powder)
- salt + pepper to taste
Instructions
- Toss everything into a small saucepan over medium heat.
- Stir it well and let it come to a gentle simmer.
- Simmer for about 10–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Taste and adjust: want it tangier? More vinegar. Spicier? Add cayenne. Smokier? A little liquid smoke or chipotle powder.
- Let it cool slightly before using, or store in an airtight jar for a couple weeks.
Notes
Substitutions
Storage
Nutrition
FAQs
Why does my peach BBQ sauce taste too sweet or flat?
Fresh peaches vary in sweetness, so the final sauce might need tweaking. If it tastes too sweet or one-note, try adding more vinegar, Dijon mustard, or a splash of lemon juice to brighten it up.
My peach barbecue sauce isn’t thickening. What’s going on?
Peach BBQ sauce thickens as it cools, but if it’s still runny after simmering, it might need more cooking time. Keep the heat low and let it gently reduce, uncovered, stirring occasionally.
Can I safely can this sauce for shelf storage?
I waterbath can barbecue sauce all the time. However, it goes without saying that you should always follow proper canning protocol and ensure your barbecue sauce has the right levels of acidity and pH.
Peach Barbecue Sauce Serving Suggestions
This peach barbecue sauce is way more versatile than it looks. Sure, it’s right at home slathered over grilled chicken, ribs, or pulled pork, but don’t stop there. Try brushing it on pork chops or salmon in the last few minutes of roasting or grilling to create a sticky, caramelized glaze. It’s also fantastic tossed with shredded rotisserie chicken and piled onto toasted buns for quick BBQ sandwiches.
Beyond the grill, spoon it over roasted sweet potatoes or use it as a dip for crispy chicken tenders, fries, or air-fried tofu. It adds a sweet-smoky kick to baked beans or mac and cheese, and even works as a spread on flatbread pizzas with bacon, cheddar, and red onion. Keep a jar in the fridge and you’ll find yourself reaching for it any time something needs a little smoky-sweet zing.
More Sauces For Your Fridge
If you’re into homemade sauces, there are plenty of other options worth trying depending on what you’re cooking. For something cool and creamy, both tartar sauce and tzatziki are great to keep on hand. Tartar sauce pairs well with fried seafood and sandwiches, while tzatziki works as a dip, salad topper, or spread for wraps and grain bowls.
If you’re leaning spicy, there’s a solid lineup to play with. Fresh cayenne hot sauce is tangy and bold with garlic and heat that works on everything from eggs to tacos. Chili garlic sauce has a similar vibe but a thicker texture, perfect for wings or noodles. Buffalo sauce is classic for game day and easy to tweak for more or less heat. For something smoky and rich, try the adobo chili pepper mayo or a traditional adobo sauce made from dried chilies, garlic, and spices.
For barbecue lovers, there’s more than one direction to go. Carolina style barbecue sauce is vinegar-forward with just enough spice to cut through fatty cuts like pulled pork or ribs. If you want something deeper and a little sweet, bourbon barbecue sauce adds just the right amount of smokiness. Raspberry barbecue sauce is a fun twist with a balance of tart, sweet, and savory that works especially well on grilled chicken or pork.
If you’re cooking with bold flavors, the tandoori marinade is great on chicken, blending yogurt, lemon, and warming spices like cumin and paprika. Stir-fry sauce is a quick and easy option that comes together with pantry staples like soy sauce, oyster sauce, garlic, and ginger. And if you want something versatile and slightly sweeter, coconut aminos can stand in for soy sauce in just about any recipe.
On the creamy side of things, pesto asiago sauce is rich and herby with a sharp, cheesy edge. It’s great on pasta or as a finishing sauce for roasted vegetables. For a fun variation, try it in a full dish like Mediterranean chicken with orzo, mushrooms, and tomatoes.
Lastly, tomato sauce from tomato paste is a pantry-friendly staple you can build on with your own spices, and raspberry vinegar brings a tart fruitiness that works in salad dressings, pan sauces, or even drinks. There’s no shortage of ideas here, whether you’re cooking for a crowd or just stocking up your fridge with flavor.