This caught my fancy on the Ball food preserving site. I'll do it with
apricots instead of peaches, though. I think it will be good with
poultry or pork -- maybe shrimps, too.

Zesty Peach Barbecue Sauce

Recipe By: posted to rec.food.cooking by Barb Schaller, 8-1-2007
Serving Size: Depends on your definition

Makes about 8 (8 oz) half pints

6 cups finely chopped pitted peeled peaches
(about 3 lb or 9 medium)
1 cup finely chopped seeded red bell pepper
(about 1 large)
1 cup finely chopped onion (about 1 large)
3 Tbsp finely chopped garlic (about 14 cloves)
1 1/4 cups honey
3/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt

8 half pint glass preserving jars with lids (8 oz)
and bands

Prepare boiling water canner. Heat jars and lids in simmering water
until ready for use. Do not boil. Set bands aside.

Combine all ingredients in a large saucepan. Bring to a boil. Reduce
heat and simmer, stirring frequently, until mixture thickens to the
consistency of a thin commercial barbeque sauce, about 25 minutes.

Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air
bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until
fit is fingertip tight.

Process in a boiling water canner for 15 minutes, adjusting for
altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid
should not flex up and down when center is pressed.

Source: Ball website - freshpreserving.com
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-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007