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.
Servings: 20 servings
Calories: 161kcal
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.
Nutrition
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