This year, because of the drought and in spite of having the tree completely covered with bird netting, something is eating the peaches right down to the pits while still green!
We even lost all of our plums off the tree this year and it was also completely covered with bird netting! Oh well, guess the critters need it more than we do this year! :)
I got this recipe from one of the girls on the MaryJanesFarm chat room last year and it surely is good!! If you're not into spicy at all I would leave out the crushed red pepper flakes.
6 cups finely chopped, pitted and peeled peaches
1 cup finely chopped, seeded red bell pepper
1 cup finely chopped onion
3 tablespoons finely chopped garlic
1 1/4 cups liquid honey
3/4 to 1 cup granulated sugar
3/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tsp crushed red pepper flakes
2 teaspoons dry mustard
2 teaspoons salt
In a large saucepan, combine everything and bring to a boil. Reduce heat and stir frequently to prevent sticking until it is the thickness of commercial BBQ sauce, about 25 minutes. I used my immersion blender to make the sauce a little smoother after about 15 minutes of cooking.
Process in a boiling water-bath canner for 20 minutes for sea level. (Don't forget to adjust processing time for your altitude!)
Last night, I made oven BBQ chicken using some of this sauce, it was just too windy to cook outside!