Instructions

• Bring a pot of water to a boil, score an X on each peach, blanch 30–45 seconds, transfer to an ice bath, slip off skins, then halve, pit, chop, and measure 6 cups.
• In a large nonreactive pot, combine peaches, onion, and garlic with vinegar, brown sugar, honey, tomato paste, Worcestershire, smoked paprika, ground mustard, salt, pepper, and optional chipotle or cayenne, then bring to a gentle boil over medium heat, stirring often.
• Reduce heat to medium-low and simmer 25–35 minutes, stirring frequently, until peaches are fully soft and the mixture thickens slightly.
• Blend the mixture with an immersion blender until smooth and glossy, or carefully blend in batches and return to the pot; adjust to taste with a splash of vinegar, more honey, or salt, and add liquid smoke a few drops at a time if desired.
• Simmer 10–15 minutes more until the sauce coats the back of a spoon and drips slowly for a pourable consistency.
• Wash jars, lids, and rings; keep jars hot in simmering water and prepare lids per manufacturer instructions; bring the water-bath canner to a simmer with enough water to cover jars by 1–2 inches.
• Ladle hot sauce into hot jars leaving 1/2-inch headspace, remove air bubbles, wipe rims, center lids, and apply rings finger-tight; lower jars into the canner, bring to a full rolling boil, and process for 15 minutes for half-pints and pints, adjusting for altitude as needed.
• Turn off heat and let jars rest 5 minutes, then remove to a towel-lined counter to cool 12–24 hours; check seals, label, and store sealed jars, refrigerating any unsealed jars and using within 2 weeks.