Rootin, tootin, it's time to make some cowboy candy! Sweet and spicy, cowboy candy (also known as candied jalapenos) is the perfect condiment or dessert to enjoy whether you just finished wrangling cattle or grabbed a beer from the fridge. Addictive and easy to make, it's no wonder these jalapenos are so popular to eat with cornbread, used as a topping for nachos, and mixed into cream cheese. So gather up your ingredients, its time to make some cowboy candy!
How to Make Cowboy Candy
To start, slice fresh jalapenos into 1/4 inch slices. I recommend wearing plastic gloves when cutting jalapeno peppers to avoid getting it over your hands or in your eyes. Trust me, getting jalapeno in your eye is not fun.
Meanwhile, in a saucepan combine the white sugar, apple cider vinegar, chili powder, turmeric, and ginger. Bring the mixture to a boil then down to a low simmer until the sugar dissolves into a syrup. Add the jalapeno pepper slices to the boiling syrup and simmer for about 4 minutes.
Transfer the hot peppers to sterile canning jars and fill the jars with the remaining syrup. Wipe the rim of the jar clean with a washcloth or damp paper towel and either refrigerates the jalapeno slices or can in a water bath canner.
How to Can Cowboy Candy
To can your candied jalapenos, bring a large pot of hot water to a simmer. Meanwhile, sterilize your half-pint or pint jars. Add the jalapenos to the cans and top with the leftover syrup, leaving a 1/4 inch of headspace. Wipe the rims of the jars clean and add the two-piece lids and screw until finger-tight. Place jars into the hot water and onto a steaming rack (do not touch the bottom of the jar to the pan, it might make the glass crack). Ensure the jars are covered by three inches of water.
Bring the water to a full rolling boil and process for 10 minutes for half-pints and 15 for full pints. For higher altitudes, add additional time.
Remove the jars using tongs and place them on a cooling rack. Store in a cool place.
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Cowboy Candy
Ingredients
- 8 jalapeno peppers, sliced into 1/4 inch rounds
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground ginger
Instructions
- In a saucepan combine the white sugar, apple cider vinegar, chili powder, turmeric, and ginger. Bring the mixture to a boil then down to a low simmer until the sugar dissolves into a syrup. Add the jalapeno pepper slices to the boiling syrup and simmer for about 4 minutes.
- Transfer the hot peppers to sterile canning jars and fill the jars with the remaining syrup. Wipe the rim of the jar clean with a washcloth or damp paper towel and either refrigerates the jalapeno slices or can in a water bath canner.
To Can
- bring a large pot of hot water to a simmer. Meanwhile, sterilize your half-pint or pint jars. Add the jalapenos to the cans and top with the leftover syrup, leaving a 1/4 inch of headspace. Wipe the rims of the jars clean and add the two-piece lids and screw until finger-tight. Place jars into the hot water and onto a steaming rack. Ensure the jars are covered by three inches of water.
- Bring the water to a full rolling boil and process for 10 minutes for half-pints and 15 for full pints. For higher altitudes, add additional time.
- Remove the jars using tongs and place them on a cooling rack. Store in a cool place.
