Description
Pineapple Cowboy Candy is a sweet and spicy condiment combining tangy pineapple with jalapeño heat. Perfect for appetizers, marinades, or as a giftable pantry staple, this easy recipe adds a tropical twist to traditional cowboy candy.
Ingredients
- 3 cups diced fresh pineapple
- 1 cup thinly sliced jalapeño peppers
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon grated ginger
- 2 cloves finely chopped garlic
Instructions
- Prepare the Syrup:
In a large saucepan, combine apple cider vinegar, sugar, lemon juice, mustard seeds, turmeric powder, grated ginger, and garlic. Bring to a boil, then reduce heat and simmer until the sugar dissolves. - Cook the Mixture:
Add diced pineapple and jalapeño slices to the saucepan. Simmer over medium heat for 20 minutes, or until the pineapple softens and the liquid thickens into a syrup. - Sterilize Jars:
While the mixture cooks, sterilize jars and lids by boiling them in water for 5 minutes. - Fill the Jars:
Spoon the hot pineapple mixture into sterilized jars, leaving about 1/4 inch of space at the top. Wipe rims clean, secure lids, and process the jars in a hot water bath for 10 minutes. - Cool and Store:
Remove jars from the water bath and let them cool completely. Check seals before storing in a cool, dark place.
Notes
- Adjust jalapeño quantity for desired spiciness.
- Fresh pineapple gives the best flavor, but canned works in a pinch.
- Properly sealed jars can last up to a year.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
