Description
This Pineapple Cowboy Candy recipe is a delightful mix of sweet and spicy that will jazz up your meals! Perfect as a topping for cheese boards, burgers, grilled meats, or even crackers, it’s a must-try for fans of bold flavors. Easy to make and irresistibly delicious, this versatile condiment will quickly become a staple in your kitchen.
Ingredients
Main Ingredients:
- 3 cups fresh pineapple, diced
- 1 cup jalapeño peppers, sliced
For the Syrup:
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 2 tbsp lemon juice
- 1 tsp mustard seeds
- ½ tsp turmeric powder
- 1 tbsp grated ginger
- 2 cloves garlic, finely chopped
Instructions
- Prepare the Ingredients:
- Dice the pineapple and slice the jalapeños. Remove seeds from jalapeños for less heat if desired.
- Make the Syrup:
- In a large saucepan, combine apple cider vinegar, sugar, lemon juice, mustard seeds, turmeric, ginger, and garlic.
- Bring to a boil, stirring until the sugar dissolves. Simmer for 5 minutes.
- Add Pineapple and Jalapeños:
- Stir in pineapple and jalapeños, coating them in the syrup.
- Simmer for 20 minutes until the pineapple is tender and the liquid thickens.
- Sterilize Jars:
- Boil jars and lids for 5 minutes to sterilize.
- Fill and Seal Jars:
- Ladle the hot mixture into jars, leaving ¼ inch headspace. Clean the rims and seal tightly.
- Process Jars:
- Submerge jars in boiling water for 10 minutes to ensure a proper seal.
- Cool and Store:
- Let jars cool at room temperature. Store in a cool, dark place for up to a year. Refrigerate after opening.
Notes
- Heat Level: Remove jalapeño seeds for less spice.
- Syrup Consistency: Simmer until thick and sticky.
- Storage: Sealed jars last up to a year; refrigerate after opening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American