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
- 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
Make the syrup. Combine vinegar, sugar, and spices in a large stockpot or high-sided sauté pan. Bring to a boil over medium-high heat. Reduce to low and simmer until the liquid reduces into a sticky syrup, about 5 to 7 minutes.
Cook the jalapenos in the hot syrup. Increase heat to medium-high until mixture boils, then reduce to a simmer. Simmer for five minutes. Jalapeños will change color and seem less bright green.
Process jars for 10 minutes. Ladle into hot, clean half-pint jars with the help of a funnel. Clean the rims of the jars before putting the lids on, and turn them to fingertip tight, Lower into boiling water in a water bath canner and process for ten minutes.
Cool and store. Remove from canner and place on a dishtowel to cool at room temperature until lids are sealed. After 24 hours, store in a dark place for up to 1 year.
If you don't want to can: Simply ladle the cowboy candy into clean jars, twist lids on, and allow to cool to room temperature. Refrigerate for up to 3 months.
Wear gloves while handling such a large amount of fresh jalapenos.
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