Predator Ridge's Peach Barbecue Sauce Print
Written by Janice Stephens, Pastry Chef   

Predator RidgeLocated on 1,200 acres in the Okanagan Valley of British Columbia, Predator Ridge (left) is blessed with a spectacular location – and, in Janice Stephens, a pastry chef who knows how to make the most of the orchards surrounding the property. Here is her recipe (and tips) for preserving peaches in a barbecue sauce sure to come in handy as we head into the summer months.

First select peaches that are at their best. A ripe peach should separate easily from the twigs. The skin of yellow flesh varieties ripen to an orange tint and white flesh varieties change from pale yellow green to a yellow white. The fruit will always be best if allowed to fully ripen on the tree.

Sterilize jars and lids in the dishwasher if it has a sterilize cycle or submerge the jars and lids in a large pot of water and bring to a boil. (For recipe, click "read more.")

Peach Barbecue Sauce

Yield: 9 pint size jars

3 lbs fresh peaches (Skinned pitted and chopped in large pieces)
*to easily skin peaches drop into large pot of boiling water for 30 to 45 seconds then remove and cover in ice water—the skin will slid right off.
5 cups packed brown sugar
4 cups apple cider vinegar
2 cups tomato paste
2 cups ketchup
1 cup prepared mustard
1 orange zest and juice
¼ cup orange juice concentrate
3 tbsp salt
1 cup molasses
2 tbsp crushed red pepper flakes
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp pepper
1 tbsp cayenne pepper
2 tbsp worcestershire sauce
2 tbsp soya Sauce
2 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped oregano

In a blender or food processor, puree peaches until smooth.  Pour into a large soup kettle and add all other ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Pour hot barbeque sauce into the sterilized jars, leaving a ¼ inch space at the top. Place the lids on top of jars and tighten. *to ensure good seal make sure the top of the jars and lids are clean. Place the jars standing up into a boiling pot of water. The jars must be fully submerged. Boil for 35 minutes. Remove jars from pot and allow to sit, undisturbed, over night. Press the top of the jars gently with your finger. If it pops down you haven’t achieved a good seal.  *processing times change with altitude 0 to 1000 feet is 35 minutes, 1001 to 3000 feet is 40 minutes, 3001 to 6000 feet is 45 minutes and above 6000 feet is 50 minutes.