Candied Jalapenos Cowboy Candy

Candied Jalapenos (Cowboy Candy) THM-FP

/ glenda1969 / 10 Comments

Are you wondering what to do with the multitude of peppers your garden is producing? Here is a delicious spicy way to preserve jalapenos to eat all year long. These Candied Jalapenos give a sweet spicy bite to sandwiches, pizza, eggs, and much more and best of all they are sugar free! This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Candied Jalapenos — Cowboy Candy

In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head-space.  Adjust lids and rings.  Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

*When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change.

Amazon

               

Trim Healthy Mama Store  THM Gentle Sweet

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Candied Jalapenos (Cowboy Candy) THM-FP

Author Glenda Groff

Ingredients

  • 4 or 8 ounce canning jars
  • 10 cups sliced jalapenos
  • 2 cups apple cider vinegar
  • 1 1/2 cups THM Gentle Sweet
  • 1 cup water
  • 1 teasoon celery salt
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric

Instructions

  1.  In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head space. Adjust lids and rings. Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

  2. *When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

 AROUND THE FAMILY TABLE COOKBOOK

There are many more canning and preserving recipes(over 60) in  Around the Family Table Cookbook which features over 600 pages or recipes from a Mennonite mother of eight who loves to cook. These recipes are styled after the Trim Healthy Mama way of eating and are labeled with the correct fuels. There is also DIY recipes for Baking Mix and Sweetener that are more economical. Check out our NEW blog store at this link … https://aroundthefamilytableblog.com/store/