Zesty Peach BBQ Sauce

This is amazing. I made it last year and we used it all up. We poured it over ribs and would let them crockpot. OMG. I could not wait to make more this year. I doubled this year and tempted to make more.

6 Cups chopped, pitted and pealed peaches
1 Cup finely chopped seeded red bell pepper
1 Cup Onion
3 Tablespoons Garlic
1 1/4 Cup Honey (I have used rice syrup before)
3/4 Cup Vinegar
1 Tablespoon Worcestershire Sauce (Beef Broth)
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt

1. Prepare canner, jars, and lids.

2. In a large stainless steel saucepan, combine peaches, res pepper, onion, garlic, honey, vinegar, Worcestershire sauce, hot pepper flakes, mustard, and salt. Bring to a boil over medium high heat. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of thin commercial barbecue sauce, about 25 minutes.

3. (I normally run it through the food processor for a second, you choose) Ladle hot sauce into hot jars, leaving 1/2 inch head space.

4. Place jars in canner, ensuring they are completely covered with water, process for 15 minutes.