Canning and Preserving
This recipe for candied jalapenos, aka cowboy candy, is an amazing blend of sweet and heat that adds a surprisingly versatile twist to your jalapeños.
They’re perfect for topping just about anything, and they make a lovely homemade gift. A great waterbath canning recipe for beginners.
Candied Jalapenos
Candied jalapeños are sweet, hot, and delicious. Pour on top of cream cheese as an appetizer or use as a condiment for almost anything.
Prep Time 50 minutes minutes
Cook Time 10 minutes minutes
process time 15 minutes minutes
Total Time 1 hour hour 15 minutes minutes
Serving Size 20 servings
Equipment
Water bath canning equipment
Mason jars (pint or half-pint with two-piece lids)
Clean dish towel
Gloves
Sharp knife
Large mixing bowl
Ingredients
- 3 pounds of jalapeno peppers (sliced into 1/4 inch rings – equals 8 cups of sliced jalapeños)
- 1½ cups white vinegar
- 3 cups white sugar
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon ginger
Instructions
Prepare canner and supplies. If you are going to be water bath canning these, go ahead and prepare your canner and jars. Wash the jars and put them in the oven or hot water to keep them warm. Get the water boiling in your canner and boil a small pan of water for the lids and rings. Make sure you have all the tools you need ready to go before you start making the cowboy candy.
Prepare your jalapenos. Get your peppers and if you have a scale, weigh 3 pounds (about 8 cups of sliced jalapeños). Don't forget to wear gloves and start slicing the peppers by hand.
Make the syrup. Combine the vinegar, sugar, cinnamon, turmeric, and ginger in a large stockpot or high-sided sauté pan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer until the liquid turns into a sticky syrup for approximately 5 to 7 minutes.
Cook the jalapenos in the hot syrup. Increase the heat to medium-high until the mixture boils again, then reduce the heat to a simmer. Add the sliced jalapeños and simmer for 5 minutes. The jalapeños will change color and become less bright green.
Fill the jars. Use a funnel to ladle the hot jalapeño mixture into clean, hot half-pint jars, leaving about 1/4 inch of headspace. Use a tool to press down the peppers and let any air bubbles escape. Wipe the edges clean so the lids can seal properly.
Seal the jars. Take the lids and rings from the hot water and screw them on “fingertip tight.” This means tightening until you feel a little resistance but not too much—you should be able to turn it on or off with just your fingertips.
Prepare canning. Make sure the jars are clean and heated in the oven at 200°F or in a pot of hot water. Then, heat the rings and lids in a small pan of hot water. Fill your canner with water and bring it to a boil.
Process the jars. Lower the jars into the boiling water, cover the pot with the lid, and process for 10 minutes for half-pints or 15 minutes for pints. Gently take out the jars and place them on a towel to cool. Don’t move them while they are cooling, as they need to seal. You will hear a popping sound and the lid will be flat.
Cool and store. Remove the jars from the canner and place them on a clean dish towel to cool at room temperature. Once the lids have been sealed (you should hear a popping sound), let them sit for 24 hours undisturbed. Store the jars in a dark, cool place for up to 1 year.
Video
Notes
For the best texture and flavor, pick fresh and firm jalapeños and avoid any peppers that are soft or wrinkled.
If you don’t want to preserve them, simply spoon the cowboy candy into clean jars, close the lids, and let them cool at room temperature. You can keep them in the fridge for up to 3 months.
Cut the jalapeños into even 1/4 inch rings so they cook evenly in the syrup. Using a mandoline slicer can be helpful. Remember to wear gloves when handling a large amount of fresh jalapenos.
When cooking a large batch of jalapeños, a lot of capsaicin can be released into the air, which may be irritating. Make sure your kitchen is well-ventilated, and think about using a fan or opening windows.
Calories: 161kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 171mg | Fiber: 2g | Sugar: 38g | Vitamin A: 733IU | Vitamin C: 81mg | Calcium: 10mg | Iron: 1mg
More Tips:
Before you put the pepper in, make sure your jars are hot and clean. You can do this by boiling them in water for 10 minutes or sticking them in a hot dishwasher cycle.
After you’re done, make sure all jar lids have sealed properly. The middle of the lid should be pushed in and not pop back when you press it. If any jars haven’t sealed, put them in the fridge and use them first.
If you don’t want it to be too spicy, you can take out some or all of the seeds and inside parts from the jalapeños before slicing. If you want it spicier, keep them in.
Even though you can eat candied jalapeños right away, waiting for at least a week will make them taste even better as the syrup soaks in.
Serving Suggestions
Candied jalapeños are best served with cream cheese and crackers, grilled burgers, pulled pork sandwiches, nachos, tacos, or hot dogs.
About the Ingredients
Here are some good alternatives for important ingredients:
- White vinegar: Use apple cider vinegar or rice vinegar.
- White sugar: Replace with brown sugar or honey.
- Cinnamon: You can use allspice or nutmeg instead.
- Turmeric: Use ground mustard or cumin.
- Ginger: Swap with fresh grated ginger or ground cardamom.
Remember, these substitutions will change the flavor profile of the recipe, but feel free to experiment and find your favorite combination!
Storage Instructions
Keep sealed jars in a cool, dark place for up to 1 year. Once opened, put in the fridge and use within 1 month.
If you’re not canning, keep the candied jalapeños in clean jars with tight lids in the fridge for up to 3 months.
Candied jalapeños don’t freeze well, as it can change their texture and flavor. It’s best to store them as mentioned earlier.
These candied jalapeños are a fantastic addition to your meals, bringing a delightful sweet and spicy kick to your favorite dishes. They’re easy to make and are perfect for enhancing the flavor of various meals.
You can use them to top nachos, pizza, or sandwiches, or simply serve them poured over warm cheese with crackers on the side. Plus, making them in late summer can be a great money saver as jalapenos are often inexpensive at that time.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.
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