Description

Sweet and spicy Pineapple Cowboy Candy combines juicy pineapple with zesty jalapeños in a flavorful preserve that’s perfect as a condiment, glaze, or gourmet topping. Keywords: Pineapple Cowboy Candy, spicy preserves recipe, sweet and spicy pineapple jam.

Ingredients

Units Scale

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

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Instructions

Prepare the Syrup Base:
- In a large saucepan, combine apple cider vinegar, granulated sugar, lemon juice, mustard seeds, turmeric powder, grated ginger, and chopped garlic.
- Bring the mixture to a boil, then reduce the heat to a simmer. Stir until the sugar dissolves completely.
Cook the Preserves:
- Add diced pineapple and sliced jalapeño peppers to the saucepan.
- Simmer over medium heat, stirring occasionally, until the pineapple softens and the liquid thickens into a syrupy consistency (about 20 minutes).
Sterilize the Jars:
- While the preserves cook, sterilize your jars and lids by boiling them in water for 5 minutes.
Fill and Seal the Jars:
- Carefully spoon the hot pineapple mixture into the sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims clean, seal with lids, and process the jars in a hot water bath for 10 minutes.
Cool and Store:
- Remove the jars from the water bath and let them cool completely. Check seals before storing in a cool, dark place.

Notes

For extra heat, keep the seeds in the jalapeños. For a milder preserve, remove seeds before slicing.
Pineapple Cowboy Candy pairs wonderfully with cream cheese, crackers, grilled meats, or as a sandwich spread.