Candied Jalapeños

Candied jalapeños paired with cream cheese and a nice, sturdy cracker. So you can get a lot on it. And it won’t fall all over your face while you’re thinking about getting another one.

Here, the recipe was multiplied by 9. We started with 10 pounds of jalapeños, but after cleaning (cutting off the stems), we had 9 pounds. Still, that’s a lot of jalapeños! (For cleaning and slicing, be sure to WEAR GLOVES! You can thank me later.). You can use one pound, and if your math skills are good, you can half that. Me? I’ve always been better at multiplying than dividing.

After processing, we got 23 half-pints. Ideally, you should let them cure for at least a month. As you can see by the first photo, we did not. I mean, we had to use them for the shot, right? And we couldn’t let them go to waste!

Just so you won’t be surprised, the heat index of your candy will depend on the heat of your chosen jalapenos. On the Scoville scale, they range from 2500 to 8000. To me, that’s a pretty wide range. I’ve made this before when they were so hot, I couldn’t eat them…of course, that just left more for the people with burned out taste buds who love anything that sets their faces on fire. I’ve also made them when you had to wonder where the heat was. So you can test your jalapenos for heat if you want (the grocery stores don’t take kindly to that, so I suggest you buy them first, and since you’ll already have them, well, you may as well make the candy); you can also clean them of the seeds and the membranes which will leave you with jalapeño flavor but not as much heat. Me…I’m far too lazy for all that; I just take my chances.

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Candied Jalapeños (Cowboy Candy)

Author: Robin Foster at LifeatMonteCristo.com

Ingredients:

• 2/3 cup apple cider vinegar
• 2 cups sugar
• 1 lb jalapenos, sliced
• 2 TBS mustard seed
• 1 TBS garlic powder
• 1/4 tsp turmeric
• 1/4 tsp celery seed
• 1/4 tsp cayenne

Instructions:

Cooking Instructions

1. Bring sugar and vinegar to a boil.
2. Add spices and stir.
3. Add jalapenos and bring back to a boil.  Reduce heat to a simmer.
4. Cook until jalapenos change to a darker color, about 5 to 10 minutes.
5. At this point, you can put them in a container in the refrigerator or preserve them by canning.

Canning Instructions

1. Ladle into half-pint or pint jars leaving 1/4 inch headspace.  Wipe rims of jars clean with a damp cloth or paper towel.  Place lid and ring on the jar and process in a water bath for 15 minutes for pints, 10 minutes for half pints.
2. You can multiply this recipe by the number of pounds of jalapeños you have.

Notes:

Pour over cream cheese and serve with crackers.

Created using The Recipes Generator

Some products used in making this dish:

Half pint jars: https://amzn.to/3aeBOUu

Ball Jar Lifter: https://amzn.to/30M8DFf

Ball Canning Funnel: https://amzn.to/2F57sYR

Dissolvable Labels: https://amzn.to/2F8Jxb6

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