Candied jalapenos, aka “Cowboy Candy”, are sweet treats of sliced jalapeno peppers that are simmered in a seasoned simply syrup. They’re great for snacking or for topping desserts.
Check out all of my Bold and Zesty Recipes:
Don’t forget to SUBSCRIBE to my channel!
Candied Jalapeno Peppers (Cowboy Candy) Recipe
Ingredients
1 pound jalapeno peppers (about 6-8 peppers)
1 cup sugar
Ā½ cup apple cider vinegar
1 teaspoon chili powder (optional, for a bit of heat)
Ā½ teaspoon turmeric powder
Ā½ teaspoonn ground ginger
Cooking Directions
FOR HOME USE
Slice the jalapeno peppers into Ā¼-inch round slices.
Stir together the sugar, vinegar and seasonings in a pan. Bring to a quick boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup.
Add the jalapeno pepper slices and mix to evenly coat them with the syrup. Simmer them about 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars.
Transfer the candied jalapeno peppers to cleaned jars, then fill the jars with the remaining syrup.
Cover and store in the refrigerator for up to 3 months.
FOR PRESERVING/JARRING
First, clean your jars and lids using a steamer rack in a 16-quart pot. Place the jars on the rack and fill the pot with water, enough to cover the jars. Do not let the jars touch the bottom of the pot, as the heat can cause the glass to crack.
Bring the water to a boil and boil the jars for 10 minutes. Remove the jars with tongs when youāre ready to use them.
Prepare the candied jalapenos per the instructions above.
When the candied jalapenos are ready, scoop them into the jars, leaving Ā¼ inch head space.
Clean the lids with soap and hot water, then place them onto the jars. Secure them with cleaned canning rings. Wipe the rims clean.
Place the filled jars back into the hot water bath, onto the steamer rack, ensuring the jars are covered with 3 inches of water.
Return the water to a boil and process them for 10 minutes. Remove the jars with tongs and tighten the screw caps.
The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, you can reprocess it, or store the jar in the refrigerator.
Invert the jars to test for leaks. Flip them upright after 10 minutes and allow to cool.
Store the jars in a cool, dry place. They will last a year or longer this way. Once you open them, however, keep the jars in the refrigerator.
Makes about 3.5 cups.
Packed into three Ā½ pint jars.
The full recipe write up is on the site at Just search for “Candied Jalapenos”.
Check out all of my Bold and Zesty Recipes:
Don’t forget to SUBSCRIBE to my channel!