• 5 lb peaches, about 17–21 peaches
• ¼ cup brown sugar, lightly packed
• 1 cup minced onion
• 5 cloves garlic, minced
• 1-inch piece ginger, minced
• 1¾ cups cider vinegar
• ½ cup honey
• ¼ cup bourbon
• 1½ Tbsp smoked paprika
• 2½ tsp salt
• 2½ tsp chipotle powder (grind whole chipotles if you don’t have any)

Preheat the oven to 375°F.

Cut the peaches in half and place on a rimmed baking sheet cut side up. Scatter the brown sugar over top. Roast until the peaches just begin to brown, 35– 40 minutes.

Roasted Peaches

Place the peaches, including any peach juice created during roasting, in a large pot. Add the onion, garlic, ginger, vine- gar, honey, bourbon, paprika, salt, and chipotle powder and bring to a simmer over medium-high heat. Mash the peaches as they cook and keep at a simmer until the sauce reduces and thickens by half, about 15 minutes. Leave the sauce chunky or blend it smooth with an immersion blender.

Prepare your canning pot and rack, and sterilize your jars and lids.

Continue to reduce the sauce until it’s as thick as you want it.

Remove the jars from the canner and turn the heat to high.

Fill the jars with the sauce, leaving ½ inch of headspace.

Gently jostle the jars or use the handle of a spoon to release any air bubbles.

Wipe the rims of the jars, apply the lids, and process for 20 minutes (if you live higher than 1,000 feet above sea level, refer to the Adjust for Altitude chart on page 17 for additional processing time). Remove the jars and allow them to cool. Store in a dark, cool place in your kitchen.