My youngest daughter was working at a local antique store that sold canned food for gifts. One was candied jalapenos. My daughter loved them so much she was eating a jar a day. So in self defense, I started work on developing a recipe. That was more than 25 years ago and the recipe is still a hit. We love it on a cracker with cream cheese then topped with one or more slices of jalapenos. You can also serve on a log of cream cheese with crackers or crisp bread. Enjoy!
Candied Jalapenos
Great served over cream cheese on a cracker
Servings 5 one cup jars
Equipment
- 1 water bath canning pot
- 5 one cup jars with lids and rings
- 1 stainless steel dutch oven or pot
- 1 set canning equipment lifter, canning funnel, magnetic lid lifter, ladle
- 1 large tong
Ingredients
- 3 pounds jalapeno peppers or a combination of peppers firm and washed
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 tsp turmeric
- 1/2 tsp celery seed
- 3 tsp granulated garlic
- 1 tsp cayenne optional
Instructions
- Sterilize jars and lids by placing in a large pot and boiling for 10 minutes.
- Following water bath canning instructions, insert the wire rack in the bottom, add water and heat to a simmer.
- Slice peppers and place in stainless steel pot.
- Add all ingredients except sugar and cook 10 minutes until peppers are tender.
- Add sugar and stir over low heat until dissolved.
- Using tongs, empty water out of one jar and place on towel covered tray. Insert canning funnel into jar and fill with peppers to the bottom of the rim. Continue same process with remaining jars.
- Cook remaining syrup for 5 minutes. Pour over peppers filling the jar up to 1/2 inch from the top.
- Wipe top of jar rims with damp paper towel to remove all pepper residue and sugar that would prevent sealing. Use magnetic lid lifter or tongs to place a lid and band on top of each jar. Screw on band hand tight.
- Using lifter, place each jar in the canner. Add hot water to cover the jars. (I use the water for sterilizing the jars.) Cover with lid and bring to a boil. Cook for 10 minutes.
- TTurn off heat and leave in water for 5 minutes. Remove with lifter and place on towel covered tray to cool. The lids will pop and seal as they cool. Allow to cool overnight.
- Make labels for jars and store at room temperature.
Notes
I like to dress up my jars by making Avery Labels at avery.com. The labels shown are Avery 22855.
I weigh out my peppers and adjust the recipe accordingly.
For precise instructions on water bath canning, follow instructions at https://www.freshpreserving.com/blog?cid=water-bath-canning
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