Sweet Jalapeno Texas preserves

Sweet Jalapeno Texas preserves

7 reviews, 4.4 star(s). 83% would make again

Ready in 2 hours

Hot and sweet. Just like the girl I met in San Antonio so many years ago, this sweet jalapeno preserves will have you dancin' like a cowboy!


4 lbs fresh jalapeno peppers sliced
1 medium Onion; diced
0.5 cup vinegar
0.5 cup Water
6 cups Sugar
2 tablespoons turmeric
1.5 teaspoons celery seed (optional)
0.5 teaspoon mustard seed (optional)
1 tablespoon garlic powder
1 teaspoon ginger
4 drops green food coloring (optional)

Original recipe makes 10



Slice Jalapenos into thin slices and dice the onions. ( I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE!) If you are sensitive to capcasin, remove the seeds and membranes, reducing the heat.

Place jalapenos in pan with the water and vinegar. It doesn't take much vinegar/water, because the peppers will make a LOT of water on their own. Bring the mixture to a boil then cover and reduce heat to low. Simmer unitl tender (about 10-20 minutes.) Remove the lid from the pan carefully and do not breath fumes. Pour off most of the water and vinegar. Or, you can dip out the peppers with a slotted spoon, then pour the water/vinegar down the drain.

Return the peppers back to the original pot.

(slowly) Add the sugar and spices, bring to soft candy-like temperature to completely disolve the sugar. (this will take some time, and you want to bring the temp up gradually, stirring only occassionally). Use a candy thermometer.

Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on loosely.

Don't use cold jarsthey will likely crack when the hot mixture is poured into them. Jars should be filled while still hot from sterilizing in boiling water.

Tighten the rings, once the jars are completely cooled.

As they cool, you will hear each jar lid make a little "plink" as the lid is pulled down in toward the mixture. If you don't hear or see this happen it did not seal, and the contents of that jar will have to be reheated, poured back into the hot jar and resealed - or eaten right away.

Place sealed jars of Sweet Hot Jalapenos on shelf for about 1-2 weeks to 'cure' before opening and using.

You can eat it sooner, but it just won't be as good.

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Candied Japeno Peppers



hot, sweet pepper preserves

Calories Per Serving: 588 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A friend gave us a 1/2 pt., we are going to try to make a batch!
TeddyBearCentral 5y ago

this has an excellent flavor n better than the jelly
vicki61histed 5y ago

????? You can't trademark a recipe it is a common term......strange. I made this stuff and it was an eye-burning experience!!!! But worth it. Try adding some of your favorite fruit to the mixture for a different taste.
detejas 6y ago

WHH Ranch Co. of Shepherd, TX is the registered trademark owner of COWBOY CANDY as any product made with jalapenos. We have been in business since 1939. Please remove from you web site. Contact us through our toll free line and our legal department will send a letter with all information needed. Visit our web site a www.whhranch.com if you need to see who we are. Thank you, Tuggy Hamzy, Senior Partner - WHH Ranch. CO.
whhranchco 6y ago

I tried adding a habanero pepper....holy smokes it was hot. It was as good as the stuff I bought off texascowboycandy.com.
detejas 6y ago

I used ripe peppers, so probably a bit fruitier taste, can't wait to see what it's like after they cure. Might try using cider vinegar next time too.
SweetBJ 6y ago

We did not take the seeds out. They are HOT!
Cherylcki 6y ago

I like to serve the candied jalapenos on crackers, cuban or pita bread toast, or melba toast with a shmear of cream cheese. You COULD make a macho peanut butter and jelly sandwich with this if you dare! [I posted this recipe.]
biminitwst 7y ago

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