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Cowboy Candy Jalapenos

Candied Jalapenos

Jane
These sweet and spicy candied jalapenos are addictive and have many uses. They may be canned or stored in the refrigerator. This recipe yields between 4 and 5 pints. 
5 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
processing time 15 minutes
Total Time 35 minutes
Course Canning or Food Preservation
Cuisine American
Servings 5 pint jars
Calories 1032 kcal

Ingredients
  

Instructions
 

  • Rinse the jalapeno peppers.
  • Wearing disposable gloves, cut off the stem ends from all the peppers. 
  • Cut peppers into uniform ⅛-1/4 inch slices and set aside.
  • In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and cayenne to a boil. Reduce heat and simmer for 5 minutes.
  • Add the pepper slices to the pot and simmer for exactly 4 minutes.
  • Use a slotted spoon to transfer the peppers to sterilized pint sized canning jars. Pack the peppers in tightly to within ¼ inch of the jar rim.
  • Turn up the heat under the pot with the remaining liquid and bring to a full rolling boil. Boil hard for exactly 6 minutes.
  • Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.
  • Remove any air pockets with a clean knife or with a bubble remover.
  • Wipe the rims of the jars with a damp paper towel, center on a lid, and screw on a band until finger-tip tight. 
  •  If you do not wish to can the jalapenos, allow the jars to cool and then store in the refrigerator for up to 3 months.
  • If processing, place the jars in a canner and cover with water by 2 inches. Bring the water to a full rolling boil and process the jars for 15 minutes. 
  • Use canning tongs to transfer the jars to a counter top covered with a thick, dry kitchen towel. Allow them to cool for 24 hours. 
  • When fully cooled, wipe the jars with a clean, damp washcloth and check to see if each jar has sealed properly. Store in a cool, dark place for up to one year.

Notes

You will have quite a bit of syrup left after filling the jars. It has many wonderful uses. Store the leftover syrup in the refrigerator for up to 3 months or you can process it, if canning the peppers, so that it will last 1 year.

Nutrition

Serving: 16gCalories: 1032kcalCarbohydrates: 259gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 787mgFiber: 8gSugar: 251gVitamin A: 3100IUVitamin C: 323mgCalcium: 48mgIron: 1mg
Keyword candied jalapenos
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