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A friend gave us a jar of his version of Cowboy Candy, and Rock has been hooked on it ever since. This is the 4th batch (9 lbs of jalapenos this time) I've made since May, and we have given several jars away.
I just can't keep it in the house!
4 pounds Firm, Fresh Jalapeno Peppers, Washed
Half were seeded and half were not
3/4 cup Apple Cider Vinegar
1/4 cup water
6 cups White Granulated Sugar
2 tsp Turmeric
2 tsp Celery Seed
1 tsp Granulated Garlic or Powder
2 Tbsp Mustard Seed
1 tsp Ground Ginger
1 tsp Ground Cayenne Pepper (I omitted this, but if you want hotter go ahead and add)
Bring boiling water canner, half full with water, to simmer.
Wearing gloves, remove stems from all of the peppers. Slice peppers in half lengthwise. seed half the peppers, leave the seeds in the remaining half. At this point I slice them in half lengthwise again so they chop more uniformly. Buzz the peppers, small batches at a time in the food processor until you get the desired chop of the peppers that you want. I did approximately 6-8 short buzzes per batch. Do more or less depending on how fine you want the relish.
Set aside.
In a large pot, mix remaining ingredients thoroughly and bring to a full rolling boil, continuing to stir occasionally. Add jalapenos and continue boiling for 2 minutes. Do not turn off heat under pot, but you can turn it down for now.
Use a slotted spoon or small strainer, scoop jalapenos out, letting syrup drain off. Put jalapenos in clean, sterilized hot jelly jars (or desired size) leaving 1/2 inch head space of the upper rim of the jar. Insert a cooking skewer or chopstick to the bottom of the jar two to three times to release any trapped pockets of air. Adjust the level of syrup if necessary, by adding more or removing some. Wipe jar rims with a clean, damp paper towel and screw on new, two piece lids to finger tip tightness.
Once you have removed all the jalapenos from the syrup, return it to a boil and continue boiling and occasionally stirring
until it reaches 235-245° on a candy thermometer. At this point you may can it same as the jalapeno relish or store in the refrigerator. It is outstanding used as a glaze on pork, chicken ,etc.
If you do not want to can these to the point of shelf stable, you can put the jars in the refrigerator and store them.
To can, place jars in a canner and cover with water by 2 inches, if water doesn't cover jars by 2 inches, add more boiling water if needed. Cover, bring the water to a gentle boil. When it reaches a gentle 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 (I sit them on a clean dish towel). Leave them undisturbed to cool, for 24 hours. When fully cooled, wipe jars with a clean, damp cloth and label.
For best flavor allow to mellow for at least two weeks, a month is even better, but it can be used immediately.
Processing times increase at altitudes above 1,000 feet.
Increase processing time by 5 minutes at 1,000-3,000 feet
10 minutes at 3,001-6,000 feet
15 minutes at 6,001-8,000 feet
20 minutes at 8,001-10,000 feet
Buzzed in food processor
In the pot
Syrup after removing peppers
Syrup cooked and thickened
Peppers in jar before adding any syrup
Finished!
Finished with 12 jelly jars of relish and 4 jelly jars and 1 pint of syrup.
I mix equal parts of the relish and softened cream cheese for crackers, on breakfast burritos, breakfast sandwiches, burgers etc.
Thanks for checking it out!
I just can't keep it in the house!
4 pounds Firm, Fresh Jalapeno Peppers, Washed
Half were seeded and half were not
3/4 cup Apple Cider Vinegar
1/4 cup water
6 cups White Granulated Sugar
2 tsp Turmeric
2 tsp Celery Seed
1 tsp Granulated Garlic or Powder
2 Tbsp Mustard Seed
1 tsp Ground Ginger
1 tsp Ground Cayenne Pepper (I omitted this, but if you want hotter go ahead and add)
Bring boiling water canner, half full with water, to simmer.
Wearing gloves, remove stems from all of the peppers. Slice peppers in half lengthwise. seed half the peppers, leave the seeds in the remaining half. At this point I slice them in half lengthwise again so they chop more uniformly. Buzz the peppers, small batches at a time in the food processor until you get the desired chop of the peppers that you want. I did approximately 6-8 short buzzes per batch. Do more or less depending on how fine you want the relish.
Set aside.
In a large pot, mix remaining ingredients thoroughly and bring to a full rolling boil, continuing to stir occasionally. Add jalapenos and continue boiling for 2 minutes. Do not turn off heat under pot, but you can turn it down for now.
Use a slotted spoon or small strainer, scoop jalapenos out, letting syrup drain off. Put jalapenos in clean, sterilized hot jelly jars (or desired size) leaving 1/2 inch head space of the upper rim of the jar. Insert a cooking skewer or chopstick to the bottom of the jar two to three times to release any trapped pockets of air. Adjust the level of syrup if necessary, by adding more or removing some. Wipe jar rims with a clean, damp paper towel and screw on new, two piece lids to finger tip tightness.
Once you have removed all the jalapenos from the syrup, return it to a boil and continue boiling and occasionally stirring
until it reaches 235-245° on a candy thermometer. At this point you may can it same as the jalapeno relish or store in the refrigerator. It is outstanding used as a glaze on pork, chicken ,etc.
If you do not want to can these to the point of shelf stable, you can put the jars in the refrigerator and store them.
To can, place jars in a canner and cover with water by 2 inches, if water doesn't cover jars by 2 inches, add more boiling water if needed. Cover, bring the water to a gentle boil. When it reaches a gentle 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 (I sit them on a clean dish towel). Leave them undisturbed to cool, for 24 hours. When fully cooled, wipe jars with a clean, damp cloth and label.
For best flavor allow to mellow for at least two weeks, a month is even better, but it can be used immediately.
Processing times increase at altitudes above 1,000 feet.
Increase processing time by 5 minutes at 1,000-3,000 feet
10 minutes at 3,001-6,000 feet
15 minutes at 6,001-8,000 feet
20 minutes at 8,001-10,000 feet
Buzzed in food processor
In the pot
Syrup after removing peppers
Syrup cooked and thickened
Peppers in jar before adding any syrup
Finished!
Finished with 12 jelly jars of relish and 4 jelly jars and 1 pint of syrup.
I mix equal parts of the relish and softened cream cheese for crackers, on breakfast burritos, breakfast sandwiches, burgers etc.
Thanks for checking it out!
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