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How to Make RED Cowboy Candy Like a Pro

This Video is from the Youtube channel: “Homegrown Passion”. 

Learn how to make red cowboy candy like a pro in this step-by-step tutorial. First, we harvest from my 2-year-old Jalapeno plant and then with just a few simple ingredients, you can create this delicious and spicy treat at home! Don't forget to like, subscribe, and hit the notification bell to stay updated on my future content.

#hydroponics #cowboycandy #gardening #growyourownfood #farming #greenhouse #jalapeño

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Ingredients for Candied Jalapeños

This cowboy candy recipe makes approximately 2 pint jars or 4 half pints.

2 pounds of fresh jalapeños (about 20-25 large jalapeño peppers, or 30+ smaller ones)
2 cups white sugar
1 cup light brown sugar
1.5 cups apple cider vinegar (5% acidity, especially if canning)
1 tsp garlic powder (or 2 tsp granulated garlic)
1 tsp turmeric powder
1 tsp mustard seeds
½ tsp sea salt or pickling salt (not iodized table salt)
¼ tsp ground ginger powder
Optional: up to 1 tsp red chili flakes (or up to 1/2 tsp of chili powder) if you like your cowboy candy extra spicy! I don’t usually add any, but you do you boo.

TIP: For the best results, use the freshest, firmest jalapeños possible.

Instructions

IMPORTANT: Use caution when working with jalapeños! I recommend to wear gloves during prep, and be very careful not to touch your face or eyes.

If you intend to can your cowboy candy, get all your canning supplies ready in advance, including heating up your hot bath canning pot. There is no need to sterilize the canning jars first since they’ll be processed for over 10 minutes, but it’s still best to heat the jars before adding hot contents.

Start by washing the fresh jalapeños, and trim off the stem end.

Optional: To make cowboy candy less spicy, you can core or partially core the peppers to remove some of the inner membrane and seeds

Cut the jalapeños into ¼” round slices. I find this easiest to do with a small serrated knife, though you could also use a mandolin slicer if available.

On the stovetop, combine the apple cider vinegar, sugars, and seasonings in a large non-reactive pot. Simmer the syrup ingredients on medium high heat until all of the ingredients combine, about 5 minutes. Keep a watchful eye and stir regularly, as the syrup tends to bubble up and rise.

Add the sliced jalapeños to the syrup mixture, bring to a boil, and then reduce to simmer for 5 minutes. Stir occasionally.

Using a slotted spoon or tongs, transfer the cooked jalapeno rings into clean jars, leaving the syrup behind in the pot. Fill the jars almost full (leaving at least ½” of head space) and lightly packed. A canning funnel helps make the job much easier!

Return the syrup to a boil and then simmer to reduce for about 8 to 10 minutes. This helps to thicken, sweeten and condense the syrup.

Ladle the hot cowboy candy syrup into the jars over the jalapeno rings, leaving ½ inch to ¼ inch of head room in the jar. You may have some leftover syrup – see ideas of how to use it at the end of this post!

For the most flavorful results, wait to consume your homemade cowboy candy for at least one week if using the refrigerator method, or at least 3 to 4 weeks after canning. The resting time allows the jalapeños to soak up that delicious syrup and spices! If the seasonings settle to the bottom of the jar, shake the jar lightly before use.
ENJOY!!

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0:00 Introduction
0:36 Harvest
1:08 Clean
2:10 Recipe
3:36 Jars
3:52 Cook
5:51 Canning