These Canned Candied Jalapenos, often referred to as “cowboy candy,” are the sweet, spicy condiments 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 make. 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.
If you are jalapeno crazy then also try this Jalapeno Popper Dip, perfect for any party!!
HELPFUL ITEMS FOR THIS RECIPE
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WHAT ARE IN CANDIED JALAPENOS?
To make Candied Jalapenos, you only need a few ingredients. Except for the fresh jalapenos, you probably already have everything you need in your pantry and spice cupboard. Here’s what you need to make Candied Jalapenos:
INGREDIENTS
Fresh jalapeno peppers (approximately 30 peppers)
Apple cider vinegar
Granulated white sugar
Ground turmeric
Garlic powder
Cayenne pepper
Celery seed
In addition to the edible ingredients, you’ll also want a pair of food-safe gloves to handle the jalapenos! You’ll also need half-pint or pint jars with lids and rings.
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?
My favorite way to eat Candied Jalapenos is to pile a couple of tablespoons on top of a delicious burger. That sweet + spicy combo really adds a delicious kick to a hamburger!
But, there are a lot of tasty ways to enjoy Cowboy Candy. It tastes great with all of the following:
Hot Dogs
Potato Salad
Chicken Salad
Tuna Salad
Tacos
Dips
Nachos
Cream Cheese + Crackers (an excellent “fancy” appetizer)
With Cheese + Crackers on a Charcuterie board
It’s a versatile condiment, especially if you like adding a spicy kick to your food! So many things taste better with a little added spicy sweetness, which is why it’s so great to have a few jars of this around all the time.
High Altitude Canning Chart
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Pin it HERE!!
Canned Candied Jalapenos
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
- 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.
- Remove the stems from the peppers and then slice them into 1/4 inch slices. Set the peppers aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
Comments & Reviews
Melissa says
Can’t keep enough on hand, my husband loves this recipe!
We put it on;
Creamcheese and serve with crackers
Hamburgers
Fresh Steelhead fish
Tacos
Or straight outta the jar!!
Tara Noland says
That is awesome! I am so glad you liked them!!
Claudia says
These canned candied jalapeños look amazing! I bet they add the perfect sweet and spicy kick to any dish. Thanks for sharing!
Nora says
Never made Cowboy Candy before! It was super delish! Thanks!
Sonja says
You had me at “candied”. I mean, I’m a wimp when it comes to spicy, but the candying process put these in the “just right” category of sweet and spicy, that even I can tolerate. And they are just so yummy!
Amy Liu Dong says
Wow! This is such a wonderful condiments and very delicious too! Everything looks great making it enticing and will definitely boost the flavor of our salad and hamburger experience. Loved it!
Adriana says
I’m a jalapeño fan and I have to say this sweet jalapeños are the best!
Lisa engles says
Am I able to can the leftover syrup for future use? It’s a lot to put in my fridge and I don’t imagine it would get used quickly enough.
Tara Noland says
I am not sure about that, I have never done that, sorry.
kathy says
I love this recipe. My sister turned me onto this so I tried doing first batch. It us delicious but my syrup content is very watery. What did do wrong.
Tara Noland says
You can cook the syrup down a bit more to get it thicker before adding the jalapenos. Your jalapenos may have had more water in them, you can also cook it longer with them in. Hope that helps.
Becky says
About how many 8oz jars does this recipe make? I have 6 pounds of jalapeños so I wil quadruple the recipe
Tara Noland says
The recipe states that it makes 4 half pint jars so basically four 8 oz. jars.
Rhonda C says
Can you substitute sugar with monk fruit sweetener or similar?
Tara Noland says
I have never used monk fruit sweetener so I am not sure.
Desiree Moore says
can you sorano peppers to this recipe?
Tara Noland says
Sorry, I have not tried this so I can’t say.
Kathy Schuld says
I have a question regarding the timing in the canner. If you’re doing half pints it’s 10 minutes and then you Turn off the stove for 10 minutes. Do you still turn the stove off after 10 minutes when you’re doing the pints since the canning time is 15 minutes?
I really want to try this recipe it looks easy and sounds like it’s tasty
Tara Noland says
I would do them exactly the same as the larger jars and don’t forget about altitude.