Easy Pineapple Cowboy Candy Recipe (Print Version)
Fresh pineapple and jalapenos simmer in a tangy-sweet syrup for a refrigerator cowboy candy that is glossy, spicy, and easy to spoon over almost anything.
# Ingredients:
For the syrup
01 -
2 cups (480 ml) bottled apple cider vinegar, 5% acidity
02 -
4 cups (800 g) granulated sugar
03 -
2 tablespoons fresh lemon juice
04 -
1 teaspoon canning salt or fine sea salt
05 -
1 teaspoon yellow mustard seed
06 -
1/2 teaspoon ground turmeric
07 -
2 cloves garlic, finely minced
08 -
1 tablespoon freshly grated ginger
For the fruit and peppers
09 -
4 cups (600 g) fresh pineapple, peeled, cored, and diced
10 -
2 cups (180 g) jalapenos, thinly sliced
11 -
1/4 teaspoon red pepper flakes, optional
# Instructions:
01 -
Wash 4 to 5 half-pint jars and lids in hot soapy water. Rinse well and keep them warm while you cook the relish.
02 -
Dice the pineapple into small chunks. Slice the jalapenos into thin rounds, removing some seeds and ribs if you want a milder batch.
03 -
Add vinegar, sugar, lemon juice, salt, mustard seed, turmeric, garlic, and ginger to a large stainless steel pot. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
04 -
Reduce the heat and simmer uncovered for 10 minutes, stirring now and then, until the syrup smells spicy and looks clear and glossy.
05 -
Stir in the diced pineapple, jalapenos, and red pepper flakes if using. Simmer gently for 15-18 minutes, until the pineapple is tender and the syrup lightly coats a spoon.
06 -
Spoon the hot mixture into warm clean jars, leaving about 1/2 inch of space at the top. Cool at room temperature, cover, and refrigerate at least 12 hours before serving.
# Notes:
01 -
This is a refrigerator recipe, not a tested shelf-stable canning recipe.
02 -
Flavor improves after 12 to 24 hours in the fridge.
03 -
Nutrition is estimated per 2 tablespoon serving.