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Preheat the oven to 375°F.
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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.
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Place the peaches, including any peach juice created during roasting, in a large pot. Add the onion, garlic, ginger, vinegar, honey, bourbon, paprika, salt, and chipotle powder and bring to a simmer over medium-high heat.
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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.
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Prepare your canning pot and rack, and sterilize your jars and lids.
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Continue to reduce the sauce until it’s as thick as you want it.
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Remove the jars from the canner and turn the heat to high.
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Fill the jars with the sauce, leaving ½ inch of headspace.
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Gently jostle the jars or use the handle of a spoon to release any air bubbles.
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Wipe the rims of the jars, apply the lids, and process for 20 minutes. Remove the jars and allow them to cool. Store in a dark, cool place in your kitchen.