Cowboy Candy Recipe & Spicy Jalapeño Treats

We may earn money or products from the companies mentioned in this post.

Discover the perfect blend of sweet and heat with this Cowboy Candy recipe.

These candied jalapeños are a delightful addition to sandwiches, burgers, or even served on a cheese board. Think undone pepper jelly.

Plus, I’ve included the canning instructions so you can enjoy them all year round!

I always made pepper jelly with my grandmother before Christmas and now that I live on the farm I make it in the summer when the jalapeños are ripe. This undone jelly is just what you need as your next “party food” and it will become a new fave.

Ingredients:

• 3 lbs fresh jalapeño peppers, washed and sliced into rounds
• 2 cups apple cider vinegar
• 6 cups granulated sugar
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seed
• 3 teaspoons granulated garlic
• 1 teaspoon ground cayenne pepper

Instructions:

1. Prepare Jalapeños: Using gloves, slice the jalapeños into rounds. Remove the seeds for a milder flavor or leave them in for extra heat.
2. Cook Syrup: In a large pot, combine apple cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper. Bring the mixture to a boil, stirring occasionally until the sugar is fully dissolved.
3. Add Jalapeños: Once the syrup is boiling and the sugar is dissolved, add the sliced jalapeños to the pot. Stir well, ensuring all the jalapeños are coated with the syrup.
4. Simmer: Reduce the heat and let the jalapeños simmer in the syrup for about 5 minutes. The peppers should become slightly translucent.

Canning Instructions:

1. Sterilize Jars: While the jalapeños are simmering, prepare your canning jars by washing them in hot, soapy water. Rinse well and place them in a large pot filled with water. Bring the water to a boil and let the jars boil for 10 minutes to sterilize them.
2. Fill Jars: Using tongs, remove the sterilized jars from the water and place them on a clean towel. Carefully pack the jalapeños into the jars, leaving about 1/4 inch of space at the top.
3. Seal Jars: Pour the hot syrup over the jalapeños in each jar, ensuring they are fully covered and leaving 1/4 inch of headspace. Remove any air bubbles by running a clean knife or spatula around the inside of the jar. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
4. Process Jars: Place the lids and rings on the jars, tightening them just until fingertip-tight. Process the jars in a boiling water bath for 10 minutes.
5. Cool & Store: After processing, carefully remove the jars from the water bath and let them cool on a towel-lined countertop. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t move, it’s sealed correctly. Store any unsealed jars in the refrigerator and use them first.

Tip: Allow the Cowboy Candy to sit for at least 2 weeks before opening to allow the flavors to fully develop. Enjoy the sweet and spicy kick of these delicious candied jalapeños!

We serve it with cream cheese and crackers. We’ve also put it in pulled pork and it was amazing. Enjoy!