Comments on: Candied Jalapeños (Cowboy Candy)

By: Jenny

Jenny — Thu, 01 Dec 2011 19:29:40 +0000

Can anyone tell me if it is possible to make a half batch of these, put them in a jar and just keep it in the fridge? I have never canned and don’t know if I am ready to start but my husband would LOVE these….Thanks in advance!

By: Joyce Sizemore

Joyce Sizemore — Sat, 29 Oct 2011 20:04:21 +0000

I have been purchasing candied jalapenos and had lots on the bushes this year so just made my own. So good. The syrup is good to add a can of sliced beets to the syrup and let sit a couple weeks and they are so good also. Guess you could use the leftover syrup for just about any vegetable.

By: Therese

Therese — Mon, 24 Oct 2011 15:42:15 +0000

I made these a few weeks ago with a mix of anaheims and long cayennes. We like spicy so the milder anaheims and the spicer cayenne were a nice mix for us. Marinated a skirt steak in the sauce for about 30 minutes and then grilled it up and topped with the peppers – delish and super simple! I think we left the tumeric out because I didn’t have any, and it was still great.

By: Corynne

Corynne — Tue, 11 Oct 2011 18:07:05 +0000

I made these last month and they were a hit. I am one of those people that dont crave spicy things but I know a lot of people that do so I use my garden stash of jalapenos on them. Great recipe and my plants are overflowin again so I think I will make some more this week. I probably will add more peeppers this time because I had a pint of syrup left over (and I canned that too) for exactly the reasons listed above. Thanks for another tutorial!

By: Wendyo

Wendyo — Thu, 06 Oct 2011 13:11:49 +0000

Oh, I wish I had seen this a few days ago! I just used up all the peppers in my garden canning pepper jelly. Next tear I’ll be sure to do this!

By: Kelly Cree

Kelly Cree — Thu, 06 Oct 2011 10:21:16 +0000

try block of cream cheese, diced jalapenos (with syrup) and a blob of apricot jelly –all on a cracker. Looks crazy–takes amazing. A great appetizer that is easy to put out — about 30 seconds and keep around the house. Thanks for another great recipe!

By: Becky

Becky — Sun, 02 Oct 2011 17:41:46 +0000

I can’t wait to try these. I’m always on the look out for different things to can.

By: lauren in arkansas

lauren in arkansas — Sun, 02 Oct 2011 13:38:28 +0000

I made these yesterday and WOW, I think the next time I’m going to leave out the cayenne pepper! These are MOLTEN!

By: eq4bits

eq4bits — Fri, 30 Sep 2011 18:36:03 +0000

I made this last fall, using a slightly different receipe, but used jalapenos that had turned red as well. I made jars of ‘green’ and jars of ‘red’, so come Christmas I had the perfect color combo on either side of the cream cheese in the middle of the hors d’ouvres tray

By: Julie

Julie — Thu, 29 Sep 2011 15:33:02 +0000

Just made these…I am sure they will be our new addiction, I had about 3 lbs of peppers, made 8 1/2 pints and 2 1/2 pints of syrup. Can’t wait to try them…I know we won’t be able to wait 2 weeks ;o)