Small Batch Canned Cowboy Candy Recipe
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.
Servings: 16 servings
Calories: 54kcal
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
Video
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
Calories: 54kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 168IU | Vitamin C: 17mg | Calcium: 3mg | Iron: 0.1mg
