Jump to Recipe
These Canned Candied Jalapenos, often referred to as “cowboy candy,” are the sweet, spicy condiment you need in your life! They add a little kick to every dish and make everything, from burgers to potato salad, taste amazing.
Even if you’ve never canned before, these Canned Candied Jalapenos are really easy to make and super simple to can. This is a great pantry staple to have on hand, and it also makes a great gift for friends and neighbors. For more deliciously spicy canned condiments, check out this Hot Honey Recipe, Sweet Heat Canned Chili Sauce, and this Sweet and Spicy Canned Corn Relish.
HELPFUL ITEMS FOR THIS RECIPE
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
WHAT ARE IN CANDIED JALAPENOS?
To make Candied Jalapenos, you only need a few ingredients. With the exception of the fresh jalapenos, you probably already have everything you need in your pantry and spice cupboard. Here’s what you need to make Candied Jalapenos:
INGREDIENTS
1 1/2 pounds of fresh jalapeno peppers (approximately 30 peppers)
1 cup apple cider vinegar
3 cups granulated white sugar
1/4 teaspoon ground turmeric
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
In addition to the edible ingredients, you’ll also want a pair of food-safe gloves to handle the jalapenos! You’ll also need half-pint or pint jars with lids and rings.
How Are Candied Jalapenos Made?
If you plan to can your Candied Jalapenos, make sure to sterilize your half-pint or pint jars before you begin making the condiment. I usually run mine through the dishwasher and then boil in hot water before filling.
To make Candied Jalapenos, begin by wearing gloves; make sure they are also food safe – this will keep you from accidentally transferring any of the spicy oil from the jalapenos to your face or eyes.
Remove the stems from the peppers and then slice them into 1/4 inch slices. Set the peppers aside.
In a large pot with a heavy bottom, add the cider vinegar, white sugar, and spices, and bring to a boil over high heat. When it reaches a rolling boil, turn the heat down to medium-low and simmer for 5 minutes.
Add the sliced jalapeno peppers to the vinegar mixture and increase the heat to medium-high. Bring to a full boil and then reduce the heat to medium. Cook for 5 minutes, stirring occasionally.
Looking Good!
Remove from heat, and using a slotted spoon, carefully transfer the jalapeno peppers (draining off the syrup) into your prepared jars. Fill the jars, leaving 1/4 inch headspace at the top.
Place the syrup in the pot back onto the stove over medium-high heat and bring it to a rolling boil. Boil for 6 minutes.
Remove syrup from heat and ladle it carefully into the jars with the jalapenos. Use a clean spoon to stir gently to remove any air pockets. Make sure to leave 1/4 inch headspace at the top.
If you are not canning the Cowboy Candy, it will last in closed jars in the fridge for about three weeks. If you want to can the candied jalapenos, follow the instructions below.
Also, if you have leftover syrup, you can refrigerate it and use it to brush on meat or add it to a potato salad – that sweet and spicy flavor is delicious, so you won’t want to waste a drop of it!
How Do You Can Candied Jalapenos?
Once you have the candied jalapenos and syrup in the sterilized jars, wipe the rims of the jar and outside of the jars (that syrup is sticky!) with a warm, wet cloth or damp paper towel. Screw on the canning jar lids.
Carefully place the filled jars in a water bath canner and cover with hot water by 2 inches. Bring the water to a rolling boil. As soon as it begins boiling, set a timer for 10 minutes for half-pint jars or 15 minutes for pint jars. (See high altitude chart below).
After 10 minutes, turn off the heat but leave the jars in the hot water for an additional 5 minutes. Use canning tongs to gently transfer the jars to a cooling rack. Leave them uncovered to cool and seal.
What Are Candied Jalapenos Used For?
My favorite way to eat Candied Jalapenos is to pile a couple of tablespoons on top of a delicious burger. That sweet + spicy combo really adds a delicious kick to a hamburger!
But, there are a lot of tasty ways to enjoy Cowboy Candy. It tastes great with all of the following:
Hot Dogs
Potato Salad
Chicken Salad
Tuna Salad
Tacos
Dips
Nachos
Cream Cheese + Crackers (an excellent “fancy” appetizer)
With Cheese + Crackers on a Charcuterie board
It’s a versatile condiment, especially if you like adding a spicy kick to your food! So many things taste better with a little added spicy sweetness, which is why it’s so great to have a few jars of this around all the time.
High Altitude Canning Chart
Pin it HERE!!
Pin it HERE!!
Canned Candied Jalapenos
Allison Ruth
Candied Jalapenos, or "Cowboy Candy," are a sweet and spicy condiment that tastes great on everything from potato salad to a hamburger.
4.87 from 36 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Canning and Pickling
Cuisine American
Servings 4 half pint jars
Calories 86 kcal
Ingredients
- 1 1/2 pounds fresh jalapeno peppers approximately 30 peppers
- 1 cup apple cider vinegar
- 3 cups granulated white sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon celery seed
Instructions
To make Candied Jalapenos, begin by putting on your food-safe gloves – this will keep you from accidentally transferring any of the spicy oil from the jalapenos to your face or eyes.
Remove the stems from the peppers and then slice them into 1/4 inch slices. Set the peppers aside.
In a large, heavy-bottomed pot, bring the cider vinegar, white sugar, and spices to a boil over high heat. When it reaches a rolling boil, turn the heat down to medium-low and simmer for 5 minutes.
Add the sliced jalapeno peppers to the vinegar mixture and increase the heat to medium-high. Bring the mixture to a boil and then reduce the heat to medium. Cook for 5 minutes, stirring occasionally.
Remove from heat, and using a slotted spoon, carefully transfer the jalapeno peppers (draining off the syrup) into your prepared jars. Fill the jars, leaving 1/4 inch headspace at the top.
Place the syrup in the pot back onto the stove over medium-high heat and bring it to a rolling boil. Boil for 6 minutes.
Remove syrup from heat and ladle it carefully into the jars with the jalapenos. Use a clean spoon to stir gently to remove any air pockets. Make sure to leave 1/4 inch headspace at the top.
If you are not canning the Cowboy Candy, it will last in closed jars in the fridge for about three weeks. If you want to can the candied jalapenos, follow the instructions below.
Once you have the candied jalapenos and syrup in the sterilized jars, wipe the rims and outside of the jars (that syrup is sticky!) with a warm, wet cloth or paper towel. Screw on the canning jar lids.
Carefully place the filled jars in a water bath canner and cover with hot water by 2 inches. Bring the water to a rolling boil. As soon as it begins boiling, set a timer for 10 minutes for half-pint jars or 15 minutes for pint jars.
After 10 minutes, turn off the heat but leave the jars in the hot water for an additional 5 minutes. Use canning tongs to gently transfer the jars to a cooling rack. Leave them uncovered to cool and seal. (See chart for high altitude canning if needed).
Equipment
Notes
You can easily double this recipe if you want to make a larger batch of Candied Jalapenos.
Also, if you have leftover syrup, you can refrigerate it and use it to brush on meat or add to a potato salad – that sweet and spicy flavor is delicious, so you won't want to waste a drop of it!
Nutrition
Serving: 1Calories: 86kcalCarbohydrates: 22gSodium: 1mgFiber: 1gSugar: 21g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!
