Canned Candied Jalapenos

These Canned Candied Jalapenos, often referred to as “cowboy candy,” are the sweet, spicy condiment you need in your life! They add a little kick to every dish and make everything, from burgers to potato salad, taste amazing.

Even if you’ve never canned before, these Canned Candied Jalapenos are really easy to make and super simple to can. This is a great pantry staple to have on hand, and it also makes a great gift for friends and neighbors. For more deliciously spicy canned condiments, check out this Hot Honey Recipe, Sweet Heat Canned Chili Sauce, and this Sweet and Spicy Canned Corn Relish.

WHAT ARE IN CANDIED JALAPENOS?

How Are Candied Jalapenos Made?

If you plan to can your Candied Jalapenos, make sure to sterilize your half-pint or pint jars before you begin making the condiment. I usually run mine through the dishwasher and then boil in hot water before filling.

To make Candied Jalapenos, begin by wearing gloves; make sure they are also food safe – this will keep you from accidentally transferring any of the spicy oil from the jalapenos to your face or eyes.

Remove the stems from the peppers and then slice them into 1/4 inch slices. Set the peppers aside.

In a large pot with a heavy bottom, add the cider vinegar, white sugar, and spices, and bring to a boil over high heat. When it reaches a rolling boil, turn the heat down to medium-low and simmer for 5 minutes.

Add the sliced jalapeno peppers to the vinegar mixture and increase the heat to medium-high. Bring to a full boil and then reduce the heat to medium. Cook for 5 minutes, stirring occasionally.

Looking Good!

Remove from heat, and using a slotted spoon, carefully transfer the jalapeno peppers (draining off the syrup) into your prepared jars. Fill the jars, leaving 1/4 inch headspace at the top.

Place the syrup in the pot back onto the stove over medium-high heat and bring it to a rolling boil. Boil for 6 minutes.

Remove syrup from heat and ladle it carefully into the jars with the jalapenos. Use a clean spoon to stir gently to remove any air pockets. Make sure to leave 1/4 inch headspace at the top.

If you are not canning the Cowboy Candy, it will last in closed jars in the fridge for about three weeks. If you want to can the candied jalapenos, follow the instructions below.

Also, if you have leftover syrup, you can refrigerate it and use it to brush on meat or add it to a potato salad – that sweet and spicy flavor is delicious, so you won’t want to waste a drop of it!

How Do You Can Candied Jalapenos?

Once you have the candied jalapenos and syrup in the sterilized jars, wipe the rims of the jar and outside of the jars (that syrup is sticky!) with a warm, wet cloth or damp paper towel. Screw on the canning jar lids.

Carefully place the filled jars in a water bath canner and cover with hot water by 2 inches. Bring the water to a rolling boil. As soon as it begins boiling, set a timer for 10 minutes for half-pint jars or 15 minutes for pint jars. (See high altitude chart below).

After 10 minutes, turn off the heat but leave the jars in the hot water for an additional 5 minutes. Use canning tongs to gently transfer the jars to a cooling rack. Leave them uncovered to cool and seal.

What Are Candied Jalapenos Used For?

High Altitude Canning Chart

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Canned Candied Jalapenos

Yield: 4 half pint jars

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Candied Jalapenos, or "Cowboy Candy," are a sweet and spicy condiment that tastes great on everything from potato salad to a hamburger.

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Ingredients

• 1 1/2 pounds fresh jalapeno peppers (approximately 30 peppers)
• 1 cup apple cider vinegar
• 3 cups granulated white sugar
• 1 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon celery seed

Instructions

1. To make Candied Jalapenos, begin by putting on your food-safe gloves – this will keep you from accidentally transferring any of the spicy oil from the jalapenos to your face or eyes.
2. Remove the stems from the peppers and then slice them into 1/4 inch slices. Set the peppers aside.
3. In a large, heavy-bottomed pot, bring the cider vinegar, white sugar, and spices to a boil over high heat. When it reaches a rolling boil, turn the heat down to medium-low and simmer for 5 minutes.
4. Add the sliced jalapeno peppers to the vinegar mixture and increase the heat to medium-high. Bring the mixture to a boil and then reduce the heat to medium. Cook for 5 minutes, stirring occasionally.
5. Remove from heat, and using a slotted spoon, carefully transfer the jalapeno peppers (draining off the syrup) into your prepared jars. Fill the jars, leaving 1/4 inch headspace at the top.
6. Place the syrup in the pot back onto the stove over medium-high heat and bring it to a rolling boil. Boil for 6 minutes.
7. Remove syrup from heat and ladle it carefully into the jars with the jalapenos. Use a clean spoon to stir gently to remove any air pockets. Make sure to leave 1/4 inch headspace at the top.
8. If you are not canning the Cowboy Candy, it will last in closed jars in the fridge for about three weeks. If you want to can the candied jalapenos, follow the instructions below.
9. Once you have the candied jalapenos and syrup in the sterilized jars, wipe the rims and outside of the jars (that syrup is sticky!) with a warm, wet cloth or paper towel. Screw on the canning jar lids.
10. Carefully place the filled jars in a water bath canner and cover with hot water by 2 inches. Bring the water to a rolling boil. As soon as it begins boiling, set a timer for 10 minutes for half-pint jars or 15 minutes for pint jars.
11. After 10 minutes, turn off the heat but leave the jars in the hot water for an additional 5 minutes. Use canning tongs to gently transfer the jars to a cooling rack. Leave them uncovered to cool and seal. (See chart for high altitude canning if needed).

Notes

You can easily double this recipe if you want to make a larger batch of Candied Jalapenos.

Also, if you have leftover syrup, you can refrigerate it and use it to brush on meat or add to a potato salad - that sweet and spicy flavor is delicious, so you won't want to waste a drop of it!

Recommended Products

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Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving:Calories: 86Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 0g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.