Candied Jalapenos - Cowgirl** Candy

Candied Jalapeños Recipe

What a great recipe. I watched Rachel at That 1870s Homestead process her Jalapenos and loosely followed her process. She followed the recipe at https://www.foodiewithfamily.com/candied-jalapenos.

Ingredients

• 3 pounds fresh firm, jalapeno peppers, washed

• 2 cups cider vinegar

• 6 cups white granulated sugar

• 1/2 teaspoon turmeric

• 1/2 teaspoon celery seed

• 3 teaspoons granulated garlic

• 1 teaspoon ground cayenne pepper

Equipment

• Stock Pot

• Canning jars (8 oz)

• Lids and bands

• Water bath canner or large pot

• Jar lifter

• Funnel

• Ladle

• Knife and cutting board

• Sterilizing pan or dishwasher for jars

Instructions

This is a quick recipe. With this amount of sugar, don’t take your eyes off the pot or it will overflow!

Preparation

1. Wash and Slice: Rinse the jalapeños under cold water. Wearing gloves (optional), slice them into rounds about ¼ inch thick. Remove seeds if you prefer milder heat. (We removed the seeds and diced them using our chopper from Amazon)

2. Sterilize Jars: Place canning jars and lids in a large pot of boiling water for 10 minutes to sterilize. Allow to cool slightly, then set aside.

Making the Syrup

1. Combine Ingredients: In a large pot, combine the sugar, apple cider vinegar, celery seed, garlic, cayenne pepper, and turmeric (if using). Stir well to dissolve the sugar.

2. Heat the Mixture: Bring the mixture to a boil over medium-high heat. Lower the heat and let it simmer for about 5 minutes until it thickens slightly.

3. Add Jalapeños: Carefully add the sliced jalapeños to the syrup and return to a boil. Reduce heat and let it simmer for an additional 10 minutes, stirring occasionally.

Canning

1. Fill Jars: Using a funnel, ladle the jalapeño mixture into the sterilized jars, leaving about ½ inch of headspace. Ensure the jalapeños are submerged in syrup.

2. Seal Jars: Wipe the rims of each jar with a clean cloth to remove any residue. Place the sterilized lids on top and screw on the bands until fingertip tight.

3. Process in Water Bath: Place the filled jars in a water bath canner or large pot with boiling water. Make sure the jars are submerged by at least 1 inch of water. Cover and process 1/2 Pints for 10 minutes and Pints for 15 minutes.

4. Cool the Jars: After processing, carefully remove the jars using a jar lifter and place them on a clean towel or cooling rack. Allow them to cool completely.

5. Check Seals: Once cooled, press the center of each lid to ensure it has sealed properly. If it pops back, refrigerate and use within a week.

Storage

Store your candied jalapeños in a cool, dark place. Properly sealed jars can last up to a year. Once opened, refrigerate and consume within a few weeks.

Enjoy your sweet and spicy candied jalapeños as a topping for burgers, sandwiches, or even as a zesty addition to cheese boards!