Chunky Peach Jam BBQ Sauce

Chunky Peach Jam BBQ Sauce

BBQ Sauce made with homemade peach jam.

I’m gearing up for canning season  but I still have jam in my pantry from last summer. I want to use it up so my husband doesn’t question me about why I’m making more jam when I haven’t used all the jam I made last year (or the year before that). We were grilling up some chicken drumsticks so I thought I would throw together a quick, homemade bbq sauce.

I used a jar of my Peach Jam with Earl Grey Tea because that is what I had on hand. To be honest, I was looking for a jar of rhubarb jam but we were all out. I’m not surprised that we don’t have a surplus of rhubarb jam. It is a household favourite. Simon puts dollops of it on Greek yogurt. Poor bugger can’t have the pleasure of well buttered toast anymore but I think he is happy enough with eating jam on yogurt.

I’m not sure how much canning I will get done this season but I do know what I want to make this year. Some of it will be old favourites and I hope to add a few new items to the blog. We’ll see though since I will be moving at the beginning of August and I have to go camping in July. Notice how I wrote that I have to go camping? Simon’s family is going camping together and to be a good sport I said we go but only for two nights. I hate camping. I hate being dirty and I loathe mosquitos so much that I’m worried I will be driven a little mad by the little f*#%ers.

Here is a list of the canning I want to get done this year.

What do you have in mind for canning this year? Are you new to preserving? How do you use up last year’s preserves? I would love to hear some of your ideas for inspiration and some tips.

Chunky Peach Jam BBQ Sauce

Use up some of last year's jam in a quick bbq sauce that is perfect for chicken or pork.

5 minPrep Time

10 minCook Time

15 minTotal Time

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  • 1 cup peach jam
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup white wine
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp chili powder


  1. Heat olive oil in a small saucepan over a medium heat.
  2. Finely mince the onion and garlic and add to heated oil.
  3. When softened and beginning to brown, add the white wine and vinegar. Let that simmer for a minute and then add the peach jam.
  4. Stir to mix it well and add the chili powder, salt and pepper.
  5. Let the sauce simmer for 5 minutes.
  6. Serve over chicken or pork.
Recipe Type: Condiment


To add some heat, you could add chipotle chili powder.



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  1. Vanessa says

    I just got a recipe for Sweet with Heat Cucumber relish - I hated relish until I tried my friend's recipe, so if I can figure out how to seal the jars - I may have a go. She also gave me a recipe for butter pickles (I think that's what they're called?) - I may not make these, but the option is there. Also - I'm going on the camping trip and you don't need to worry about the mossies...they love me and won't even look at you if I'm sitting next to you.
    • Christina says

      Sealing the jars is pretty easy. I can walk you through it. I will probably bring a box of wine to keep camping classy.
  2. says

    This looks great! We do a kind of a similar BBQ sauce / marinade with wile Chickasaw Plums that grow on our property. Gonna have to give yours a try, too. Would be good to take camping (sorry, just had to throw that in there! :-). Anyway, here's the link to the plum sauce recipe if you're interested.
    • Christina says

      Thanks! Ahhh, camping. I have to stop thinking about it so that I don't stress myself out. Books and wine. Books and wine. Books and wine. This will be my mantra.
  3. Diane says

    Can you recan this? I have lots of peach preserves that didn't get used up last year. I was thinking that I I made peach BBQ sauce it would make a neat Christmas gift.
    • Christina says

      I don't think it would be safe to re-can. For two reasons: the most important is that I'm not sure if the level of onion in the recipe would make it safe to can. The other reason is that the flavour of the jam would degrade by the prolonged cooking involved in canning. It is a great idea to make this for a gift but I think it would have to be refrigerated.

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