Description
Pineapple Cowboy Candy is a sweet and spicy preserve featuring fresh pineapple and jalapeño peppers simmered in a tangy apple cider vinegar and sugar syrup. This vibrant condiment pairs perfectly with crackers, cheese, grilled meats, or as a zesty topping for sandwiches and burgers.
Ingredients
Scale
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
Instructions
- Make the syrup: In a medium saucepan, combine apple cider vinegar, granulated sugar, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar completely dissolves.
- Simmer the syrup: Reduce the heat to low and let the syrup simmer gently for 5 minutes to thicken slightly and enhance the flavors.
- Add pineapple and jalapeños: Stir in the diced pineapple and thinly sliced jalapeño peppers, mixing carefully to coat the fruit in the syrup without breaking it apart.
- Cook the candy: Continue to simmer on low heat for 10 to 15 minutes, allowing the jalapeños to soften and the pineapple to absorb the sweet and spicy syrup, stirring occasionally to prevent sticking.
- Cool the mixture: Remove the saucepan from the heat and allow the mixture to cool slightly to room temperature.
- Store properly: Transfer the cooled Pineapple Cowboy Candy into sterilized jars or airtight containers. Seal and refrigerate; the candy can be enjoyed for up to 2 weeks when kept chilled.
Notes
- Use fresh pineapple for the best texture and flavor; canned pineapple may result in a softer texture.
- Adjust the amount of jalapeño slices according to your preferred spice level.
- This candy makes a great gift; consider sterilizing jars by boiling them for 10 minutes to ensure safety.
- Enjoy it as a condiment on grilled meats, burgers, or as a sweet and spicy addition to cheese boards.
- If you prefer a longer shelf life, consider processing jars in a hot water bath following safe canning practices.
