This has to be the most popular recipe in my family. We are almost asked weekly for it. Cowboy Candy makes a great gift for any occasion. We serve this on top of cream cheese and accompany it with butter crackers. If you attend as many get togethers as I do, this is easy to have on hand and is ready at a moments noticed. I promise the crowd will go wild. Cowboy Candy is also fantastic on top of grilled and smoked meats. It is hard to find a recipe like this that is easy and has so many uses. Try this at your next party.
- 1 gal pickled jalapeno we use Mt. Olive
- 4 lbs sugar
- 10 jelly jars with bands and lids
- Clean your jars using the hot cycle on your dishwasher.
- Strain all the juice from the peppers.
- Add the peppers to a large pot and then the sugar. Bring the pot to medium heat.
- Let cook for 15-20 minutes stirring a few times. The peppers will take on a candied look and will be bright green.
- In a small pot with water bring lids and rings to boiling.
- In a large shallow pot or pan filled to about an inch with water add the jars and bring to a simmer.
- Add the peppers with juice to the jars and covering with the lids and bands. Careful not to touch the rim with your fingers. Also be sure the rim is free from any debris or juice from the peppers. If you need you can use a clean cloth and wipe the rim.
- Turn the jars upside down and let sit overnight. Throughout the time you might hear pops from the lids. This is a sign the lids are sealing. The next day test each lid if there no movement when pressure is applied then the lid is sealed. If the lid has movement then place those peppers in your fridge.
- Lets the jars sit for 2 weeks this creates the flavor and allows the sauce to thicken. You can add them to the fridge to speed up this process.