I said I had made the last jam, but this isn't a jam! Because who the heck can resist candied jalapeños? I would like to know. No one. Which is why I made them. Plus, I still had all my canning supplies out, so laziness played a role in the decision. These were super easy to make, and you get some pretty fantastic sweet, sour, and spicy tidbits. Can't wait to slap some of these babies on nachos. Or burgers. Or pretty much anything. Darn you, four week waiting period!
Cowboy Candy (Candied Jalapeños)
2 pounds jalapeños
1½ cups apple cider vinegar
4 cups granulated sugar
⅜ teaspoon ground turmeric
⅜ teaspoon celery seed
⅜ teaspoon roasted garlic powder
⅜ teaspoon onion powder
⅜ teaspoon bacon powder (optional)
⅛ teaspoon cayenne pepper
Remove stems from all of the jalapeños and slice into ⅛- to ¼-inch rounds. Set aside.
In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic powder, onion powder, bacon powder, and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 5 minutes. Using a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼-inch gap at the top of the jar.
Turn up the heat, and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeño peppers in the jars, but still leave ¼-inch gap from the top. Make sure there are no air pockets by sliding a plastic utensil down the inside of the jars. Wipe the rims of the jars with a clean, damp cloth and place lids on the jars.
Place the closed jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes, then transfer the jars onto a thick towel to let cool. Leave them undisturbed for 24 hours. Check to make sure that all lids have sealed by pressing on the center of the lid. If the lid moves, place the jar in the refrigerator. All sealed jars can be stored in a cool dark place for up to a year. Wait 4 weeks before trying the peppers; the flavors need time to meld.
Makes 4 half-pint jars