Add the peaches and sugar to a large pot.

Cook over low to medium heat, stirring occasionally, until the peaches begin to soften and release their juices. As the mixture warms up, you’ll start to smell that lovely sweet summer scent!

Bring to a gentle boil.

Let the mixture boil for about 1 minute while continuing to stir. The fruit should be breaking down at this point.

Blend to your desired consistency.

I like to use an immersion blender to smooth things out. Personally, I aim for more of a pourable sauce consistency—it’s perfect for stirring into beverages, spooning over desserts, and still spreadable enough for toast.

Return to heat and simmer.

After blending, place the sauce back on the heat and stir frequently until it thickens to your liking. The longer you simmer, the more it will reduce and intensify in flavor.

Store or preserve.

If you're just making a small batch, let the sauce cool and store it in the fridge for up to two weeks.

Want to shelf-stable can it for later? Ladle the hot sauce into sterilized jars, leaving ½ inch of headspace. Wipe the rims, apply lids and rings, then process in a boiling water bath for 35 minutes.