We had a bumper crop of jalapeños this year, and with all the gorgeous heirloom peppers coming in, this Cowboy Candy recipe is the perfect way to preserve the flavor. Sweet, tangy, and just the right amount of heat, this makes about 12 quarter-pint jars.
PrintCowboy Candy with Heirloom Peppers and Jalapeños
Sweet, tangy candied peppers with just the right amount of heat, put up in small jars for the pantry.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: About 12 quarter-pint jars
- Category: Preserves
- Method: Canning
- Cuisine: American
Ingredients
- 9 cups mixed heirloom peppers and jalapeños, sliced into rings
- 4½ cups sugar
- 3 cups apple cider vinegar
- 1 cup honey (optional but recommended)
- 2 teaspoons kosher salt
- 1 teaspoon turmeric
- 2 teaspoons garlic powder, or 4 cloves minced
- 1 teaspoon celery seed (optional)
- ½ teaspoon smoked paprika (optional)
Instructions
- Wash, dry, and slice the peppers into thin rings.
- In a large pot, combine the sugar, vinegar, honey, salt, turmeric, garlic, celery seed, and paprika. Bring to a boil, then simmer 5 minutes.
- Add the peppers and simmer 4 to 5 minutes, until slightly softened.
- Use a slotted spoon to fill sterilized quarter-pint jars with the peppers.
- Boil the syrup 5 minutes more, then pour it over the peppers, leaving ¼ inch headspace.
- Wipe the rims, seal the jars, and process in a boiling water bath for 10 minutes.
Notes
Let the jars sit two weeks before opening for the best flavor.
Cowboy Candy is good over cream cheese with crackers, on sandwiches, or as a glaze for grilled meats.
Use Code: BombDiggity for a discount on ForJars supplies — they are the best jar lids — and always pop!
Pepper harvest still coming in? The same jalapeños go into BombDiggity Blaze hot pepper sauce and our slow burn seasoning blend.
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