Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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For the BBQ Sauce:

  • 1 (18.5 oz) bottle of your favorite BBQ sauce

  • 1 cup Spiced Up California Cling Peach Jam (see below)

For the Jam:

  • 2 (15 oz) cans chunks California Cling Peaches, strained

  • ¼ cup brown sugar

  • 2 tsp cornstarch

  • ⅛ tsp salt

  • 1 serrano chili pepper, thinly sliced (optional)


  1. In a medium saucepan over medium heat, mix and simmer the first 4 jam ingredients.

  2. While it’s simmering, use a potato masher to make a jam. Add thin serrano pepper slices (optional).

  3. Once the cornstarch has dissolved and the jam has thickened, remove from heat and let cool.

  4. Mix the BBQ sauce with the jam for some delicious, sweet heat.