Monday, February 1, 2021

Candied Jalapenos (Cowboy Candy)

Sweet and spicy sliced jalapenos coated in a simple syrup using garden fresh jalapenos. Here in Texas we refer to them as Cowboy Candy. 
You only need 5 ingredients to make these delicious sweet and spicy Candied Jalapenos also know as Cowboy Candy.  If you've never had candied jalapenos they are sliced fresh jalapeno that are simmered in a sweet simple syrup. They're the perfect combination of sweet and spicy and delicious on grilled burgers, hot dogs, barbecue sandwiches or served as an appetizer. 

Candied jalapenos are especially good paired with crackers and cream cheese.  Every year we have an abundance of jalapenos in our summer garden, so we're always finding new ways to incorporate them into recipes. Pepper plants are easy to grow and prefer hot, dry weather, so they grow perfectly here in North Texas. 

We usually plant about 3-4 jalapeno pepper plants and even after picking all the peppers well into October we still have plenty of jalapenos to go around. Jalapeno Pepper Jelly, salsa, and these Candied jalapenos are three of my family's favorite pepper recipes. I still prefer the pepper jelly over candied jalapenos, but my husband and son love them. I hope you'll give this recipe a try. 

Here are the steps to make these simple candied jalapeno's
  
Start by coring and seeding the jalapenos. I usually core and seed about half of the jalapenos and leave the seeds in the remainder of the peppers and just slice them all up. 

I suggest wearing gloves during this part. Cut off the stems and hollow out the inside of the jalapenos using a jalapeno corer or a kitchen knife. If using a knife, insert the knife into the pepper and work the knife around the seedy core and pull out the pulp and seeds. After coring the peppers slice the jalapenos into rounds.   

Place jalapenos in a medium - large pot. Add water, vinegar, sugar and lemon juice. 

Cook over medium-high heat until boiling. 

Reduce temperature and simmer until the liquid has reduced and looks like syrup, stir occasionally. This will take approximately 30 minutes to 1 hour. 

Ladle mixture into hot jar leaving 1/4 inch head space. Wipe rims with a clean cloth. Remove lids from hot water and center lids on the jars. Apply bands but do not tighten too hard.  Add jars to hot water bath and process pints for 10 minutes and half pints for 5 minutes. 




Candied Jalapeno Slices

5 - cups sliced fresh jalapenos
1 - cup water
2/3 - cup apple cider vinegar
2 - cups cane or granulated sugar
juice of 1 lemon 

If you are going to preserve these jalapeno, prepare your jars and lids. Wash 3-4 half pint jars in hot soapy water or run them through the dishwasher. Prepare your hot water bath canner.  

Place the jars on top of canning rack or use a dish cloth (this keep the jars from coming into direct contact with the pot or canner). Add enough water to cover the jars and bring to a boil over high heat. Turn off heat and allow the jars to sit in the hot water until ready to use.  

Put the lids and bands in a small sauce pan and cover with water. Heat over medium heat until the water comes to a simmer, remove pan from heat and allow the lids and bands to sit in the hot water until ready to use. 

Core the jalapenos if you want to remove the seeds. I suggest wearing gloves during this part. Cut off the stems and hollow out the inside of the jalapenos using a jalapeno corer or a kitchen knife. 

If using a knife, insert the knife into the pepper and work the knife around the seedy core and pull out the pulp and seeds. After coring the peppers slice the jalapenos into 1/4 inch rounds.   

Place jalapenos in a medium to large pot. Add water, vinegar, sugar and lemon juice. Cook over medium-high heat until boiling. 

Reduce temperature and simmer until the liquid has reduced and looks like syrup, stir occasionally. This will take approximately 30 minutes to 1 hour. Ladle mixture into hot jar leaving 1/4 inch head space. 

Wipe rims with a clean cloth. Remove lids from hot water and center lids on the jars. Apply bands but do not tighten too hard.   

Add jars to hot water bath (making sure water completely covers the jars) and process in boiling water bath for 10 minutes (time starts after water comes to a boil).  

Remove jars onto a towel or hot pad to cool completely. Check lids to make they have sealed after 24 hours. Lid should not pop up when center is pressed. 

Cook's Note: If you do not want to home can these jalapenos, let the mixture cool in the pot and then ladle into clean jars. Store jars in the refrigerator for up to 2 months.  Since jalapenos are a low acid food some precautions need to be taken to home can them. This can be done by pressure canning the peppers or you can add vinegar or lemon juice to acidify the liquid. I chose to acidify them. 

inspired by: Brooklyn Farm Girl 





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1 comment:

Julie Bolton said... #

I have never made candied jalapeno at home, thank you for the recipe!
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