Welcome to Sweet Bombdiggity Farms, where we’re about to take your taste buds on a fiery, sweet, and tangy adventure with our signature Cowboy Candy – Candied Jalapeños recipe. These delectable little gems are perfect for adding a punch of flavor to a wide range of dishes. Whether you’re a seasoned pepper aficionado or a newbie to the world of canning, we’ve got you covered. So, roll up your sleeves, put on those gloves, and let’s get started!
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Ingredients:
- 2.5 lbs jalapeños
- 2 cups cider vinegar
- 4 cups sugar
- 1 tsp turmeric
- 1 tsp celery seed
- 4 tsp granulated garlic
- 1 tsp ground cayenne pepper
Instructions:
Prepare the Jalapeños:
- Begin by washing and draining your jalapeños. Remember, when working with this quantity of peppers, gloves are your best friends. Cut the jalapeños into thin slices, approximately 1/8 to 1/4 inch thick.
Create the Sweet and Spicy Brine:
- In a large stockpot, combine the cider vinegar, sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper.
- Bring this flavorful mixture to a boil and then reduce the heat, allowing it to simmer for about 5 minutes.
Infuse the Peppers:
- Add the sliced jalapeños to the simmering brine and let them cook for 4 more minutes.
Jar It Up:
- With a slotted spoon, carefully transfer the jalapeños into washed and sterilized jars, leaving about a 1/4 inch of headspace.
Sweeten the Deal:
- Return the heat under the syrup in the stockpot to high and let it boil vigorously for an additional 6 minutes.
- Ladle the hot syrup over the jalapeños in the jars, ensuring you maintain that 1/4 inch of headspace.
Seal the Jars:
- Wipe the edges of the jars clean, then securely place the lids and bands on them, fingertip tightening.
Canning Time:
- Set the jars in a canner filled with hot water and bring it to a full, rolling boil.
- Boil for 10 minutes for half-pint jars or 15 minutes for pint-sized jars.
- Turn off the burner and let the jars stand in the hot water for an additional 5 minutes before removing them. Allow them to sit on the counter overnight.
Seal of Approval:
- The next day, check for a proper seal. If the center of the lid flexes up and down, store those jars in the refrigerator.
- For sealed jars, keep them in a cool, dry place.
Patience Pays Off:
- Try to resist temptation and allow your Cowboy Candy – Candied Jalapeños to sit for at least 2 months to let the flavors fully develop. Some folks even prefer waiting 3 months! In the meantime, indulge in the leftover syrup, which can be used in various culinary creations.
Recipe Notes:
- Jalapeño heat can vary, so be prepared for some batches to be hotter than others. Removing seeds and ribs can reduce the heat.
- You can cook down the brine more if desired, but be aware that it will reduce the volume for filling jars, so consider adjusting the ingredients.
- The brine doesn’t need to be thick; it’s primarily for preserving.
- Don’t discard extra brine; it’s versatile and adds a kick to sauces, stews, and more.
- Always wear gloves when handling hot peppers to avoid irritation.
- Avoid touching your eyes, mouth, or nose while wearing gloves. ,
- Some sugar and spices may settle, but this won’t affect flavor.
- You can either quick can or store the jars in the refrigerator for 3-6 months or longer.
- Feel free to use other hot peppers for candying, like Hungarian wax, hot cherry, serrano, or habanero, to create a variety of sweet and spicy treats.
Sweet Bombdiggity Farms’ Cowboy Candy – Candied Jalapeños are a true flavor explosion that will elevate your culinary creations. Whether you’re a fan of heat or just a hint of spice, these candied jalapeños are the perfect addition to your pantry. So, get ready to savor the sweet and spicy goodness that only our farm-fresh recipe can provide. Happy canning and even happier eating your Cowboy Candy. Yeehaw!