Description
This Pineapple Cowboy Candy is a tantalizing sweet and spicy preserve combining fresh pineapple and jalapeño peppers in a tangy apple cider vinegar syrup. Perfect as a zesty condiment or a flavorful addition to sandwiches and cheese boards, this quick stovetop recipe captures the classic “cowboy candy” charm with bright tropical sweetness and a spicy kick.
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
- Prepare the syrup: In a medium saucepan, combine 1 cup of apple cider vinegar, 2 cups of granulated sugar, and 2 tablespoons of lemon juice. Bring the mixture to a boil over medium heat, stirring constantly until the sugar completely dissolves.
- Simmer the syrup: Once boiling, reduce the heat and let the syrup simmer gently for 5 minutes to thicken slightly and develop flavor.
- Add pineapple and jalapeños: Stir in 3 cups of diced fresh pineapple and 1 cup of thinly sliced jalapeño peppers, mixing gently to coat the fruit evenly in the syrup.
- Cook the mixture: Lower the heat to a simmer and cook for 10 to 15 minutes, or until the jalapeños soften and the pineapple absorbs the sweet and spicy syrup flavors, stirring occasionally to prevent sticking.
- Cool the candy: Remove the saucepan from heat and allow the pineapple cowboy candy to cool slightly in the pan.
- Store properly: Transfer the cooled mixture into sterilized jars or airtight containers. Refrigerate and use within 2 weeks for optimal freshness and flavor.
Notes
- Make sure to wear gloves when slicing jalapeños to avoid skin irritation from the capsaicin.
- Use sterilized jars to extend the shelf life and prevent spoilage.
- This candy pairs fabulously with cream cheese, crackers, grilled meats, or as a tangy topping on burgers.
- Adjust the number of jalapeños according to your preferred spice level.
