How to Make and Can a Candied Jalapenos Recipe

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Hover over this image to shop the jars I used!

Hover over this image to shop the jars I used!

‘Even though we’re well into September, my garden is still thriving and churning out more jalapenos than my family can eat!  I’ve been sharing produce from my garden all summer long, but wanted to also preserve some of the fruits of my labor, so I can enjoy my garden all winter long!  

I have done quite a few things with jalapenos over the years, frequently pickling them, so I wanted to try something new this year.  I decided to make a Candied Jalapenos Recipe!  Below I’ll share my recipe for how to make my candied jalapenos recipe, and I’ll show you how to can them, using SKS Wide Mouth Canning Jars, so you (and your friends) can enjoy them all year long! 

What are Candied Jalapenos

Candied jalapenos, also known as Cowboy Candy, are softened jalapenos that are cooked in a sugary-vinegary-delicious syrup that creates an irresistibly delicious topping.   They’re perfect for adding to sandwiches, tacos, burgers, beans, toast, and even crackers topped with cream cheese! 

How to Make and Can Candied Jalapenos Recipe

Wash 3 pounds of jalapenos, then remove the stems from the top of the peppers, and cut each pepper into 1/4″ slices. (It’s a good idea to use gloves for this process!)

Combine apple cider vinegar, sugar, and spices in a large pot. Bring to a boil. Reduce heat to medium, and simmer for 5 – 7 minutes.

Stir in sliced jalapenos and continue simmering for 5 minutes. Keeping the syrup in the pot, transfer jalapenos to sterile Wide Mouth Canning Jars, using a slotted spoon, filling the jars to 1/4″ of the top. 

Turn the pot of syrup to high and bring to a boil. Continue boiling for 5 – 7 minutes, until it starts to thicken.

Ladle syrup into each jar, over the jalapenos. Fill the jars to 1/4″ of the top. Wipe the tops and rims of the jars with a wet, clean paper towel, then secure each jar with a finger-tip tight lid.

Place jars in a large stock pot, making sure that each jar is covered with water by 2″. Bring water to a boil. Boil jars in water for 10 minutes, then remove with canning tongs and place on a cooling rack. Let them cool for 24 hours, then label them, and store them for up to 1 year!

Don’t want to Can Them?

If you don’t want to can them, but still want this tasty candied jalapenos recipe in your fridge, that’s okay!  You can store the jars of candied jalapenos in the fridge for up to 3 months.

Where to Buy Jars

When I am buying my canning jars, I go to a source that has been trusted since 1986 – SKS Bottle and Packaging.   They have a over 6,000 containers made of glass, natural plastic and metal that will satisfy any of your storage and canning needs!  I also love that most SKS glass jars are made in the USA and are 100% recyclable.  

I used the SKS Wide Mouth Canning Jars in my recipe, which are perfect for canning food and spices.  The wide mouth enables me to conveniently dispense or scoop products out of (and into!) the jars.  Super convenient!  They come in 3 sizes — I used the 60 ml jars for this recipe. 

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How to Make and Can a Candied Jalapenos Recipe

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 10

Author Andrea Vaughan

Ingredients

• 3 pounds fresh jalapenos
• 2 cups apple cider vinegar
• 1 1/2 cups sugar
• 1 tbsp garlic powder
• 1/2 tsp celery seed
• 1/2 tsp turmeric
• 1/2 tsp chili powder

Instructions

1. Wash jalapenos, remove the stems from the top of the peppers, and cut into 1/4" slices. (It's a good idea to use gloves for this process!)
2. Combine apple cider vinegar, sugar, and spices in a large pot. Bring to a boil. Reduce heat to medium, and simmer for 5 - 7 minutes.
3. Stir in sliced jalapenos and continue simmering for 5 minutes. Keeping the syrup in the pot, transfer jalapenos to sterile Wide Mouth Canning Jars, using a slotted spoon, filling the jars to 1/4" of the top.
4. Turn the pot of syrup to high and bring to a boil. Continue boiling for 5 - 7 minutes, until it starts to thicken.
5. Ladle syrup into each jar, over the jalapenos. Fill the jars to 1/4" of the top. Wipe the tops and rims of the jars with a wet, clean paper towel, then secure each jar with a finger-tip tight lid.
6. Place jars in a large stock pot, making sure that each jar is covered with water by 2". Bring water to a boil. Boil jars in water for 10 minutes, then remove with canning tongs and place on a cooling rack. Let them cool for 24 hours, then label them, and store them for up to 1 year!

Nutrition Facts

How to Make and Can a Candied Jalapenos Recipe

Amount Per Serving (60 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

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