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Glass jars filled with sliced green jalapeños and golden pineapple tidbits in a thick syrup

Pineapple Cowboy Candy

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 145 kcal

Ingredients
  

  • 1 pound fresh jalapeño peppers, sliced into 1/4-inch rounds
  • 20 ounces canned pineapple tidbits, drained with 1/4 cup juice reserved
  • 1.5 cups granulated sugar
  • 0.5 cups apple cider vinegar
  • 0.25 teaspoon ground turmeric
  • 0.25 teaspoon celery seed
  • 1 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper

Instructions
 

  • In a large stainless steel saucepan, combine the sugar, apple cider vinegar, reserved pineapple juice, turmeric, celery seed, garlic powder, and cayenne pepper.
  • Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes until the sugar is fully dissolved.
  • Add the sliced jalapeños and drained pineapple tidbits to the boiling syrup.
  • Return to a boil, then lower heat and simmer for exactly 4 minutes to soften the peppers.
  • Using a slotted spoon, transfer the jalapeños and pineapple pieces into sterile glass jars, leaving approximately 1 inch of headspace.
  • Increase the heat under the remaining syrup and boil vigorously for 6 to 8 minutes until it reaches a thick, syrupy consistency.
  • Pour the reduced hot syrup over the peppers and pineapple in the jars, leaving 1/4 inch headspace.
  • Remove air bubbles, wipe the rims of the jars, and apply lids. Allow to cool to room temperature before refrigerating for at least 24 hours before consumption.