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–+ servings

Pineapple Cowboy Candy

Sweet, tangy, and perfectly spicy, this pineapple cowboy candy is a tropical twist on classic candied jalapeños. Fresh pineapple and jalapeños simmer in a sweet apple cider vinegar syrup with garlic, ginger, and mustard seed. Water bath safe for shelf-stable canning.
Prep Time:25 minutes
Cook Time:35 minutes
Process Time:15 minutes
Total Time:1 hour 30 minutes

Equipment

  • 1 large stainless steel or non-reactive pot
  • 1 water bath canner with rack
  • 1 Canning funnel
  • 1 Jar lifter
  • 1 bubble remover or chopstick

Ingredients

  • 4 cups granulated sugar
  • 1 teaspoon canning salt
  • ½ teaspoon turmeric optional, for color
  • 1 teaspoon mustard seed
  • ½-1 teaspoon red pepper flakes more for extra heat
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 cups apple cider vinegar must be 5% acidity
  • 1 medium pineapple peeled, cored, and chopped (about 4 cups)
  • 2 cups jalapeños sliced or chopped

Instructions

  • Make the syrup. In a large pot, combine sugar, canning salt, turmeric, mustard seed, red pepper flakes, garlic, and ginger. Pour in apple cider vinegar and stir well. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
  • Prepare jars. Wash jars, lids, and rings in hot soapy water. Place jars in a water bath canner, fully submerged. Bring to a simmer (180°F) and keep hot until ready to fill.
  • Add pineapple and jalapeños. Add chopped pineapple and sliced jalapeños to the simmering syrup. Return to a gentle boil and cook for 5 minutes, stirring occasionally.
  • Fill jars. Ladle hot pineapple mixture into hot jars using a canning funnel, leaving 1/2 inch headspace. Remove air bubbles with a chopstick or bubble remover. Adjust headspace if needed. Wipe rims with a clean, moist towel. Place lids and tighten rings to fingertip tight.
  • Process. Place jars in the water bath canner with at least 1 inch of water covering them. Bring to a rolling boil, covered. Process half-pint jars for 15 minutes (20 minutes for pint jars), adjusting for altitude.
  • Rest and check seals. Turn off heat, remove canner lid, and let jars sit for 5 minutes. Remove jars and place on a towel-lined surface. Do not disturb for 24 hours. Check seals — lids should not flex when pressed. Remove rings, clean jars, label, and store in a cool, dark place.

Notes

Heat level: Remove jalapeño seeds and membranes for milder heat. Add extra red pepper flakes for a spicier batch.
Texture tip: Chop pineapple into 1/2-inch pieces for a chunkier relish, or dice smaller for a more spoonable topping.
Yield note: Pineapple size varies. Expect 3-6 half pints depending on the size of your pineapple.
For best flavor: Let jars sit 1-2 weeks before opening so the pineapple and peppers fully absorb the syrup.
Storage: Sealed jars keep 12-18 months in a cool, dark place. Refrigerate after opening and use within 3-4 weeks.
Servings: 5 half pints
Author: Katie Shaw