Stephanie Thurow

Candied Jalapeños

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Preparation info
  • Yield:

    3 pints

    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

This condiment is sweet and spicy and highly addictive. I like to share this preserve with guests as an appetizer, served with a variety of soft cheeses and crackers. This version of “Cowboy Candy,” as some call it, is adapted from a recipe I found in Rebecca Lindamood’s cookbook, Not Your Mama’s Canning Book.

Ingredients

  • 16 cups sliced jalapeños (about 3 lbs. in whole form)

Method

Wash jalapeños and remove stems (discard). Slice jalapeño peppers ¼–⅛-inch thick, and collect them in a large bowl. In a large nonreactive pot, bring the syrup ingredients together and bring to a boil. Reduce heat to simmer and stir until all of the sugar has dissolved. Carefully add all jalapeño slices into the syrup, stir together, and turn heat back up to a boil. Boil for a minimum of 5 minu