Candied jalapeños are the perfect combination of fiery spice and sweet sugary goodness. I has become one of my favorite canning recipes.
Do you like a little heat in your food with a sweet surprise? Candied jalapeno peppers also known as cowboy candy offer the perfect combination of sweet and spicy, turning up the flavor in any dish.
Whether you’re an adventurous eater (pepperhead), a fan of spicy food, or just looking for something different to try, candied jalapeno peppers are an unexpected delight.
This is also a great recipe to make and give during the holiday season for a homemade holiday or as a hostess gift any time of the year.
Jump to:
- Candied Jalapeños Ingredients
- Canning Equipment
- Canning Jar Prep
- 📌Pro Canning Tip
- Prepping the Jalapenos
- 📌Pro Canning Tip
- Cooking
- 📌Pro Canning Tip
- Filling the canning jars
- Water Bath Canning Instructions
- Prepare the jars for storage
- 📌Pro Canning Tip
- How to eat candied jalapeños
- How long does it take
- How long do they last
- 📌Recipe FAQs
- 🫙More Hot & Spicy Canning Recipes
- 📌More Canning Tips
- Candied Jalapeno Peppers
- 🏆Todays Popular Posts
Candied Jalapeños Ingredients
This candied Jalapenos recipe has been adapted from the recipe on the Ball Canning website.
Having made this recipe a few times I have left out two ingredients from the original recipes that I feel takes away from the flavor of the jalapeno peppers and spicy syrup they are canned in.
Here is a quick look at the ingredient list and instructions. You can find the full ingredient quantities and full directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
- jalapeno peppers or other hot peppers: always buy or pick firm ripe jalapeños peppers for canning recipes. Soft overripe peppers should not be used.
- sugar: white granulated sugar
- vinegar: apple cider vinegar
- seasonings: granulated garlic and ground cayenne pepper
Canning Equipment
You will need basic canning equipment like canning jars, lids and bands, along with a jar lifter, bubbler, and headspace measuring tool. Below you'll find affiliate links to buy what you need.
Canning Jar Prep
Before you start any canning recipe you should always check and inspect the canning jars and lids. Have your water bath canning pot ready to go.
- Inspect the canning jars: Carefully inspect all canning jars for chips or cracks. Discard any damaged jars.
- Check the canning lids: Inspect all flat canning lids and metal bands for dents or dings. Discard any damaged lids.
- Get the jars and lids ready: Wash the canning jars and lids with hot soapy water. Place the jars upside down on a towel to drain and dry. Place the rings and flat lids on the towel.
- Prepare the canning pot: Fill a 21 quart water bath canning pot with water. Place all of the washed and empty canning jars in the pot and make sure the water rises 2 inches or more over the top of the jars. Place the pot on a available burner and turn the heat on low to begin heating the water and jars.
- Electric Canning Pot: Ball has an electric canning pot that I use. This appliance is perfect if you have a glass top stove that you can not use the large hot water bath canning pot.
📌Pro Canning Tip
📌The canning pot should be ready to go the minute the sterilized jars are filled with the hot ingredients.
You need to put hot filled jars into hot water (not boiling) in the water bath canning pot to prevent thermal shock which can cause the jars to break ruining your entire batch of canned food.
I use the Ball electric canner which sits on the counter and will keep the water hot.
Prepping the Jalapenos
3 pounds of jalapeno peppers is a lot of hot peppers to slice at one time. Capsaicin, the natural chemical that makes all Chile peppers hot can be overpowering depending on the hotness of the peppers you will be slicing.
Take caution to protect yourself. Read the tips below and through out the post.
- Protect your cutting surface area with a cutting mat and use a sharp paring knife to cut the peppers. Do not use a wooden cutting mat. The wood will absorb the hot Chile pepper oils.
- Trim off the cap and tip of each pepper. Slice the peppers into ⅛th to ¼ inch slices. Place all of the slices into a large bowl and discard the tops and ends.
- To cut back on the heat factor you can place the slices into a colander with large holes and gently shake the colander over the sink or a trash can. Some of the seeds will fall through the holes. You can also cut out the thick fibrous core and lines the run along the length inside the pepper where all of the Capsaicin lives inside hot peppers.
📌Pro Canning Tip
📌When preparing a large amount of jalapeno peppers for this recipe please use caution and follow the tip below.
- Use caution while handling jalapeños. I can not emphasis this enough. Do not touch your face or any sensitive areas as you cut and slice the peppers.
- Work with hot peppers in a well ventilated area with an exhaust fan if possible.
- Rinse the jalapeños with cold water and drain.
- Cut the cap off and discard. Slice the peppers into ⅛ to ¼ round slices.
- Set the prepared jalapeno slices aside.
Cooking
- Step 1: Once the peppers have been prepared measure the sugar, apple cider vinegar, garlic and cayenne powder. Place them into a large 6 to 8 qt pot.
- Step 2: Occasionally stir while heating the pot over low until the sugar has dissolved. Increase the heat to medium high and bring the syrup ingredients to a rolling boil.
- Step 3: Once the syrup ingredient have reach a hard boil that can not be stirred down decrease the heat to medium and simmer for five minutes.
- Step 4: After the five minutes is up carefully pour the jalapeños into the hot syrup. It will seem like there is not enough syrup for the amount of sliced peppers.
📌Pro Canning Tip
📌Use a larger pot than you think you need to prevent the boiling ingredients from boiling over.
As the jalapeños cook they will shrink and there will be plenty of syrup and room in the pot.
- Step 5: Increase the heat to bring the syrup and pepper slices back to a hard rolling boil. Stir to prevent the pot from over boiling if needed. Reduce the heat once again to a simmer. Simmer for four minutes.
Turn the heat off and carefully remove the pot from the hot burner.
Filling the canning jars
- Step 6: Remove one or two hot jars from the canning pot using a jar lifter. Place them top side down on a towel to drain for a couple of seconds. Flip them right side up.
- Place a wide mouth funnel in one jar. Using a slotted spoon fill the jar with the candied pepper slices.
- Repeat with the remaining 6 or 7 jars. Once you have filled all of the jars use a ladle to pour the syrup into each jar leaving a ¼ inch head space.
- Use a canning bubbler to remove any air bubbles from one jar at a time.
- Use a damp paper towel to wipe the rim of the jar. Place a flat lid on the jar and screw the ring on just to finger tip tight.
- Place the jar in the water bath canner and repeat with all of the filled canning jars.
Water Bath Canning Instructions
- Step 7: Check the water level and make sure the water is 2 inches or more over the top of the jars. If not pour some hot water in to bring it up to the correct level. Place the lid on the pot. Turn the heat up to high and bring the water to a hard boil.
- Boil half pint jars for 10 minutes and pint jars for 15 minutes adjusting for altitude if needed. Set a timer. Once the water bath canning time has been reached turn the pot off but leave the lid on. Cool for 5 minutes then remove the jars and place them on a towel to cool for 24 hours.
Prepare the jars for storage
- Step 8: After 24 hours remove the canning lid rings and check the canning lids for a proper seal.
- Check the seal: Push a finger tip into the center of the flat lid. The lid should be flat and not move when you press it. If the is any give in the center the lid the jar has not sealed properly. Place the jar in the refrigerator and eat within a month.
- Step 9: Wash the outside and threads of the sealed jars and the top and edge of the flat lids with hot soapy water.
- Pay close attention to the edge of the lid and the threads on the jar top where canned foods tend to stick. Dry the jars and the flat lids well with a soft towel to prevent water spots.
- Store the jars in a cool dark cabinet without the metal bands attached.
📌Pro Canning Tip
📌Even though the candied jalapeños can be eaten right away it is recommended to wait four to six weeks so the flavors marry and the heat of the jalapeños can mellow.
How to eat candied jalapeños
Now that you've made this delicious sweet & spicy condiment how will you eat it?
- Turn boring appetizers into amazing appetizers: Pour ½ a cup over a block of softened cream cheese and serve with crackers.
- Topping: Add a spoonful to burger and hot dogs or grilled sausage.
- Spread a spoonful: Dollop some on your favorite wraps and sandwiches.
- Cocktail garnish: spear a few rings on a long tooth pick and garnish a Margarita.
How long does it take
- As an experienced canner the recipe took me 3 hours to make from start to finish, cleaning up as I went. It is especially important when working with a large number of hot peppers to wash any surfaces you may have touched and containers or utensils with hot soapy water as soon as possible.
- A new canner who has less experience may find that it will take much longer to complete the recipe. This is to be expected as you learn and figure out how to set up your canning station and learn the step by step process of hot water bath canning.
How long do they last
The recommended time for hot water bathed candied jalapeno peppers to last is 12 to 18 months when using Ball or Kerr canning lids.
📌Recipe FAQs
Candied Jalapenos are uses as a topping for sandwiches, burgers, hot dogs or wraps. They are also used as a simple cream cheese and crackers topping.
Jalapeno peppers can be preserved in a couple of ways. Two of the most popular way is to make pickles jalapenos or candied jalapenos.
🫙More Hot & Spicy Canning Recipes
📌More Canning Tips
- Caution: Always wear gloves when working with a large amount of jalapeno peppers. Take caution when handing and cutting hot peppers for canning recipes.
- Tame the peppers heat: when canning jalapenos for any recipe keep in mind that the heat of all peppers will vary. Most of the heat comes from the seeds and the membrane that runs through the center of the peppers. To cut back on some of the heat you can remove most of the seeds and the membrane.
Homemade candied jalapenos are a great way to add a delicious and unique twist to a variety of dishes. Even beginners can make this tasty condiment quickly and easily, allowing them to unlock endless culinary possibilities.
So, don’t be afraid to experiment with this recipe and take your cooking to the next level of extraordinary.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Candied Jalapeno Peppers
Ingredients
- 3 lbs. fresh jalapeno peppers (sliced into ¼ inch thick slices)
- 6 cups granulated white sugar
- 2 cups apple cider vinegar
- 1 tablespoon granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions
Canning Prep
- Carefully inspect all canning jars for chips or cracks. Discard any damaged jars. Wash the canning jars and lids with hot soapy water.
- Set up all your canning equipment and begin heating the water in a hot water bath canner.
How to make candied jalapenos
- Trim off the cap and tip of each pepper. Slice the peppers into ⅛th to ¼ inch slices. Place all of the slices into a large bowl and discard the tops and ends.
- Once the peppers have been prepared measure the sugar, apple cider vinegar, garlic and cayenne powder. Place them into a large 6 to 8 qt pot.
- Occasionally stir while heating the pot over low until the sugar has dissolved. Increase the heat to medium high and bring the syrup ingredients to a rolling boil.
- Once the syrup ingredient have reach a hard boil that can not be stirred down decrease the heat to medium and simmer for five minutes.
- After the five minutes is up carefully pour the jalapeños into the hot syrup. It will seem like there is not enough syrup for the amount of sliced peppers.
- Increase the heat to bring the syrup and pepper slices back to a hard rolling boil. Stir to prevent the pot from over boiling if needed. Reduce the heat once again to a simmer. Simmer for four minutes.
- Turn the heat off and carefully remove the pot from the hot burner.
Filling The Canning Jars
- Remove one or two hot jars from the canning pot using a jar lifter. Place them top side down on a towel to drain for a couple of seconds. Flip them right side up.
- Place a wide mouth funnel in one jar. Using a slotted spoon fill the jar with the candied pepper slices. Repeat with the remaining 6 or 7 jars. Once you have filled all of the jars use a ladle to pour the syrup into each jar leaving a ¼ inch head space.
- Use a canning bubbler to remove any air bubbles from one jar at a time. Use a damp paper towel to wipe the rim of the jar. Place a flat lid on the jar and screw the ring on just to finger tip tight.
Hot Water Bath Instructions
- Place the jars in the water bath canner and repeat with all of the filled canning jars.
- Check the water level and make sure the water is 2 inches or more over the top of the jars. If not pour some hot water in to bring it up to the correct level. Place the lid on the pot. Turn the heat up to high and bring the water to a hard boil.
- Boil half pint jars for 10 minutes and pint jars for 15 minutes adjusting for altitude if needed. Set a timer. Once the water bath canning time has been reached turn the pot off but leave the lid on. Cool for 5 minutes then remove the jars and place them on a towel to cool for 24 hours.
Cooling & Checking the seal
- After 24 hours remove the canning lid rings and check the canning lids for a proper seal. Push a finger tip into the center of the flat lid. The lid should be flat and not move when you press it. If the is any give in the center the lid the jar has not sealed properly. Place the jar in the refrigerator and eat within a month.
- Wash the outside and threads of the sealed jars and the top and edge of the flat lids with hot soapy water.
- Store the jars in a cool dark cabinet without the metal bands attached.
- Makes 6 to 7 half pint jars.
- Store the jars in a cool dark cabinet for 12 to 18 months.
Recipe Expert Tips
- Before you start any canning recipe you should always check and inspect the canning jars and lids. Prepare a water bath canning pot.
- The hot water bath canning pot should be ready to go the minute the sterilized jars are filled with the hot ingredients.
- When preparing a large amount of jalapeno peppers for this recipe please use caution and follow the tips I have shared in the blog post.
- Caution: Always wear gloves when working with a large amount of jalapeno peppers. Take caution when handing and cutting hot peppers for canning recipes.
- Pot size: Use a larger pot than you think you need to prevent the boiling ingredients from boiling over.
- How spicy can you go? : when canning jalapenos for any recipe keep in mind that the heat of all peppers will vary. Most of the heat comes from the seeds and the membrane that runs through the center of the peppers. To cut back on some of the heat you can remove most of the seeds and the membrane.
Leave a Reply