This Small Batch Canned Cowboy Candy recipe is a great way to use up fresh jalapenos. The spicy jalapeños are coated in a sugary glaze, so each bite is a mix of sweet, spicy, and tangy. These sliced jalapenos are perfect as a topping on crackers with cream cheese, burgers, hot dogs, tuna or chicken salad sandwiches, and even pizza.
If you love this recipe, make my Refrigerator Pickled Jalapeno Peppers or Canned Jalapeño Peppers next!
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Looking for more recipes that use fresh jalapeños? Try my Smoked Bacon-Wrapped Jalapeno Poppers, Air Fryer Armadillo Eggs, and Chunky Salsa with Fresh Tomatoes.
Canned cowboy candy, also known as candied jalapenos, is a delicious condiment that can add a spicy kick to any dish. The first time I made these, I ate the entire jar! This is a great recipe if you have a surplus of jalapeno peppers. I plant around 40 jalapeno plants every year. I used to just freeze them, but I now prefer to can them.
This spicy condiment is great in soups, stews, dips, burgers, or pulled pork sandwiches as a topping. These are also perfect for a charcuterie board or a cheese and meat platter. Add some cream cheese to a cracker and add a ring or two of candied jalapeno - yum yum yum!
Why You Will Love This Recipe
- Great sweet and spicy flavor.
- This canning recipe is easy to make and only uses a handful of ingredients.
- It's a great way to use fresh jalapenos.
- If processed in a canner, these jalapenos will stay shelf stable for at least a year.
- If you don't want to process them in the water bather canner, you can store them in the fridge for up to 3 months.
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Ingredient Notes and Substitutions
Make this canned cowboy candy with just a handful of ingredients:
- Jalapeno peppers. These are the star ingredients of this recipe. Use only fresh peppers so they don't soften too much when canned. You can use a mixture of green and red jalapenos if you like. But I warn you, the red ones and peppers with white lines are super hot! You can even use banana peppers - just slice them into rounds the same way!
- Apple cider vinegar. This helps to balance the sweetness of the sugar, add some tang, and help preserve the peppers. You can also use white vinegar.
- Sugar. White sugar helps to tame down the heat of the peppers. You can also use cane sugar.
- Spices. I used turmeric, paprika, and garlic powder. You could also use celery seed, chili powder, or cayenne pepper for even more spice.
See the printable recipe card for exact measurements and a complete list of ingredients.
How To Make Canned Cowboy Candy Recipe
This recipe makes 2 half-pint jars.
Begin by preparing the jalapeno peppers. Wash them thoroughly and remove the stems. Slice peppers into quarter-inch rings. Remove the seeds and membranes from the peppers if you prefer a milder heat level (Image 1).
I am not usually a fan of spicy food, but these jalapenos are not offensive at all, so I leave the seeds intact.
Combine the apple cider vinegar, sugar, ground turmeric, paprika, and garlic powder in a medium pot. Heat over medium-high heat, stirring occasionally, until the sugar has dissolved completely (Image 2).
Turn down the heat to medium. Add the pepper slices to the pot and stir well to ensure they are coated with the liquid mixture. Heat the peppers for 4-5 minutes until the jalapenos soften slightly and turn a paler shade of green (Image 3).
Transfer the jalapeño peppers to sterile canning jars using a slotted spoon, filling them up to an inch of the upper rim of the jar (Image 4).
Carefully pour the hot syrup over the jalapenos in each jar and fill until it is ¼ inch from the top. Remove air bubbles with a bubble-removing tool or thin spatula (Image 5).
Tip: If the syrup doesn't fully cover the peppers (this can happen if the slices are small or the jars aren't packed tightly), make an extra half or full batch of the syrup mixture to top them up. It's better to have a little leftover syrup than not enough.
Use a damp paper towel or cloth to wipe the rim clean. Add a lid and screw cap to each jar (Image 6).
Place them in the rack of your water bath canner. Bring the water to a full rolling boil and process for about 10 minutes to ensure shelf stability. If you don't want to process jars, store them in the fridge for up to 3 months.
After processing, carefully remove jars from the water bath canner with a jar lifter. Place jars on a kitchen towel on the counter. Let them cool undisturbed at room temperature for 12-24 hours.
Once cooled, check that all lids have sealed correctly by pressing down on their center; if there is no give or popping sound, they are sealed properly.
Store your canned cowboy candy in a cool, dark place for at least two weeks before opening (this allows the flavors to meld together).
Once opened, refrigerate any unused portions. And that's all there is to it! You have just made a batch of homemade canned cowboy candy!
Expert Tips
- Wear gloves when handling the jalapeno peppers. They have a spicy oil that can cause irritation and a feeling of burning. It is not pleasant, trust me. I learned this the hard way.
- Make a larger batch of cowboy candy by doubling or tripling the recipe.
- Adjust the heat level by leaving or removing the seeds.
- Do not overcook the peppers. The goal is to soften them while still retaining some crunch. I find that 4 minutes is perfect.
- Properly sanitize the mason jars before filling them. This can be done by putting them upside down in the water bath canner for 10 minutes or running them through a dishwasher cycle.
- If the syrup doesn't quite cover the peppers, make extra syrup. Looser packing or thinner slices can leave more space to fill.
- Store jars in a cool, dark place away from direct sunlight.
- Let the flavors meld for at least two weeks before opening.
- Download this Step By Step Guide to Home Canning for more information.
What To Serve Them With
Cowboy candy can be used in so many ways! Serve it on a cracker with cream cheese, Air Fryer Salmon Tacos, or fish tacos made with Tilapia in Air Fryer. Serve them on top of nachos, Slow Cooker Carnitas Tacos, Smoked Sausages, or Smoked Pulled Pork Sandwiches.
They are also great used on Diavola Pizza, Grilled Smash Burgers, Smoked Burger Recipe on Pellet Grill, and Air Fryer Keto Tuna Patties.
And that's not all. Chop them up and serve them in Creamy Red Skin Potato Salad, Creamy Bacon Ranch Pasta Salad, Macaroni Salads, or Buffalo Chicken Dip Without Cream Cheese.
You can even put them in Smoked Jalapeno Popper Dip, Smoked Jalapeno Popper Hasselback Chicken, Lasagna with Ricotta Cheese, Low Carb Meatballs Without Breadcrumbs, and Authentic Pico de Gallo.
Recipe FAQs
When properly sealed and stored in a cool, dark place, canned cowboy candy can last up to one year.
Yes! You can use any type of hot peppers in this recipe. The sugar syrup will tone down spicy peppers.
The spiciness level will depend on the jalapeno peppers used and whether or not you include their seeds and membranes. For a milder version, remove these parts before cooking.
It's important to sterilize the jars before filling them with cowboy candy. This will help to prevent any potential bacterial growth and ensure the peppers are preserved properly.
More Canning Recipes
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Printable Recipe
Small Batch Canned Cowboy Candy Recipe
Ingredients
- ½ pound fresh jalapeno peppers about 5 or 6 medium jalapenos
- ½ cup apple cider vinegar
- 1 cup granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon paprika
Instructions
- Prep the Jalapeños: Wash and de-stem the jalapeño peppers. Slice into ¼-inch rings. For a milder heat level, you can remove seeds and membranes.½ pound fresh jalapeno peppers
- Make the Syrup: In a medium pot, combine apple cider vinegar, sugar, garlic powder, ground turmeric, and paprika. Heat over medium-high until the sugar completely dissolves, stirring occasionally.½ cup apple cider vinegar, 1 cup granulated sugar, ½ tsp garlic powder, ¼ tsp ground turmeric, ¼ tsp paprika
- Cook the Peppers: Lower the heat to medium. Add sliced jalapeños to the pot. Stir to coat with the syrup mixture. Cook for 4-5 minutes until they soften and turn a lighter green.
- Jar the Peppers: Use a slotted spoon to transfer the jalapeño slices into sterilized canning jars, filling up to 1 inch from the top.
- Pour the Syrup: Cover jalapeños with the hot syrup, leaving about a ¼-inch space from the top. Eliminate air bubbles using a bubble-removing tool or a thin spatula. Note: If the syrup doesn't fully cover the peppers, make an extra half or full batch of the syrup mixture to top them up.
- Seal the Jars: Wipe jar rims with a damp paper towel. Place lids on and screw on bands.
- Water Bath Process: Place jars in a water bath canner. Bring water to a full boil, place on lid, and process for 10 minutes for shelf stability. If you skip this step, refrigerate jars and consume within 3 months.
- Cooling & Sealing: Carefully lift jars from the canner using a jar lifter. Place on a kitchen towel and allow to cool for 12-24 hours at room temperature.
- Check Seals: Ensure lids have sealed correctly by pressing down on the center. No give or popping sound indicates a proper seal.
- Storage: Store in a cool, dark place for at least two weeks before opening to allow flavors to meld. Once opened, refrigerate any unused portions
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Notes
- Wear gloves when handling the jalapeno peppers. They have a spicy oil that can cause irritation and a feeling of burning. It is not pleasant, trust me. I learned this the hard way.
- Make a larger batch of cowboy candy by doubling or tripling the recipe.
- Adjust the heat level by leaving or removing the seeds.
- Do not overcook the peppers. The goal is to soften them while still retaining some crunch. I find that 4 minutes is perfect.
- Depending on how your peppers are sliced and packed, you may need more liquid. If the syrup doesn't cover them fully, make extra syrup.
- Properly sanitize the mason jars before filling them. This can be done by putting them upside down in the water bath canner for 10 minutes or running them through a dishwasher cycle.
- Store jars in a cool, dark place away from direct sunlight.
- Let the flavors meld for at least two weeks before opening.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Janet Mounsey says
What size jars and how many for recipe please?
Jeri Walker says
Hi Janet. You will need two half-pint jars.
Ryane says
Perfect for the handfuls of peppers I’m getting from my garden instead of having to wait for an entire 1-2lb batch. Exactly what I needed!
Jeri Walker says
I'm so happy to hear that Ryane! 😊 That's exactly why I love this small-batch recipe too. Sometimes the garden gives you a few peppers at a time instead of a huge harvest all at once, and it's nice to be able to preserve them without waiting. I hope you enjoy the cowboy candy - and thanks so much for trying the recipe and taking the time to leave a comment! 😊
Rebecca Cieslinski says
can I add onions to this recipe?
Jeri Walker says
I wouldn't recommend adding onions to this recipe, as it would change the acidity and could affect the safety of the canning process. For safe shelf-stable canning, it's best to follow the recipe as written. 😊
Fran says
I made this recipe - Small Batch Canned Cowboy Candy. I weighed jalapeñas (1/2#) and measured all ingredients. There was not enough syrup to cover jalapeños in 2 half-pint jars so could not water bath. So will keep in fridge. Will try again but suggest double batch the syrup recipe.
Jeri Walker says
Thanks for your feedback, Fran! The amount of syrup needed can vary a bit depending on how thick the jalapeños are sliced and how tightly they're packed in the jars. Doubling the syrup is a great solution to ensure full coverage for water bath canning. I'll add a note to the recipe so others can adjust as needed. 🙂
April says
If Im not going to can these, should I put in refrigerator? and how long should I let them go before eating? thank you 😊
Jeri Walker says
Hi April. Yes, you can absolutely store the jars in the refrigerator instead of canning. I would let them sit for about 2 weeks if you can resist them that long (for the best flavor), and they should keep in the fridge for up to 3 months.
Erin M. Reid says
How many jalapenos should I buy if I'm making 15 8oz mason jars?
Jeri Walker says
Hi Erin! I would buy between 4 to 5 pounds of jalapenos to make 15 8oz jars.
Sylvia says
Hi there!
I made this recipe for a friend and it is still very liquid. Is it supposed to stay that way or "gel"? Looking forward to presenting it!
Jeri Walker says
Hi Sylvia! Yes, it does not "gel" but stays liquid. I hope your friend likes it! 🙂