What do you do when you are given a bag full of jalapenos and you have already made all of the pepper jelly that your heart desires? Well. You make candied jalapenos of course! These are so great on ANYTHING. Nachos, burgers, tacos, you name it. They are sweet, so it’s a bit of a surprise when you bite in to them. I’ve given several jars of these away and each time I’ve gotten rave reviews back. One friend in particular is practically eating them right out of the jar [she’s pregnant]! You should try them. They are a fun find in the pantry 🙂
- Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem; discard.
- Slice peppers into uniform 1/8-1/4 in. rounds. Set aside.
- In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.
- Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
- Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Remove any air pockets using a bubble remover or knife. Adjust the level of the syrup if necessary. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there.
- Place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
- When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled wipe each jar with a clean, damp washcloth.