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Sweet & Spicy Cowboy Candy Canning Recipe (Easy & Best)

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This sweet & spicy cowboy candy canning recipe is the perfect balance of heat and sweetness. It’s a versatile condiment that changes minds, perfect on burgers, tacos, cheese boards, and more.

Ingredients

Scale
  • 2 pounds fresh jalapeños
  • 4 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon fine sea salt
  • 1 packet (1.75 oz) liquid pectin

Instructions

  1. Prepare the Jalapeños (15 minutes): Put on gloves. Wash jalapeños thoroughly. Slice off stems, then slice into uniform rounds about 1/4-inch thick. Leave seeds in for more heat or remove for milder candy. You should have about 6-7 cups of sliced peppers.
  2. Sterilize the Jars (10 minutes): Fill canning pot with water and bring to a boil. Place clean jars in water and boil for 10 minutes to sterilize. Reduce heat to simmer and keep jars in hot water until ready to fill. Put lids in a small saucepan of simmering water to soften seals.
  3. Make the Syrup (15 minutes): In a large non-reactive pot, combine sugar, apple cider vinegar, turmeric, celery seed, garlic powder, crushed red pepper flakes, and salt. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium and boil for 5 minutes, stirring occasionally.
  4. Add the Jalapeños (10 minutes): Carefully add all sliced jalapeños to boiling syrup. Stir gently to coat. Let mixture return to a full rolling boil. Boil for exactly 4 minutes, stirring frequently.
  5. Add the Pectin (2 minutes): Sprinkle liquid pectin over boiling mixture and stir constantly for 1-2 minutes until syrup thickens noticeably. Remove pot from heat. Let sit for 1 minute, then skim off foam with a spoon.
  6. Fill the Jars (15 minutes): Using jar lifter, remove one hot jar from water, dumping water back into pot. Place on clean towel. Using wide-mouth funnel, ladle hot cowboy candy into jar, leaving 1/4-inch headspace. Use bubble remover tool to release air pockets. Wipe jar rim with clean damp towel. Center lid on jar and screw on band until fingertip-tight. Repeat with remaining jars.
  7. Process the Jars (10 minutes): Place filled jars back into canning pot, ensuring they’re covered by at least 1 inch of water. Put lid on pot and bring to a full boil. Process jars for 10 minutes (adjust for altitude if needed). Turn off heat and let jars sit in water for 5 minutes.
  8. Cool and Check Seals (12-24 hours): Using jar lifter, remove jars and place on clean towel on counter. Leave undisturbed for 12-24 hours. Listen for ‘pop’ as lids seal. After cooling, press center of each lid—it should be concave and not flex. If lid pops up and down, refrigerate and use within a few weeks.

Notes

Wear gloves when handling jalapeños to avoid burning hands. Don’t overcook peppers—4-minute boil is crucial for texture. Use a timer for pectin addition. Skim foam for clear syrup. Adjust processing time for altitude above 1,000 feet. Let jars rest at least a week before opening for best flavor development.

Nutrition

Keywords: cowboy candy, candied jalapeños, canning recipe, sweet and spicy, jalapeño recipe, homemade condiment, pepper jelly

Find it online: https://cooksyla.com/sweet-and-spicy-cowboy-candy-canning-recipe-easy-and-best/