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–+ servings
Delicious homemade pineapple cowboy candy in a jar
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Pineapple Cowboy Candy

Creamy, tangy, and delightfully sticky, Pineapple Cowboy Candy is a surprising jar of sunshine that wakes up any snack board or sandwich.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Condiment
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large saucepan
  • Canning Jars

Ingredients

Ingredients

  • 3 cups Fresh pineapple, diced (about one medium pineapple, cored and chopped into small pieces)
  • 1 cup Jalapeño peppers, thinly sliced (seeds optional for less heat)
  • 1 cup Apple cider vinegar (room temperature)
  • 2 cups Granulated sugar (measured level)
  • 2 tablespoons Lemon juice (freshly squeezed)
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Ginger, grated (fresh)
  • 2 cloves Garlic, finely chopped (or minced)

Instructions

  • Prepare equipment: Sterilize clean canning jars, lids, and rings by boiling them in water for at least 5 minutes; keep warm until ready to fill.
  • Make the syrup: In a large saucepan, combine the apple cider vinegar, granulated sugar, lemon juice, mustard seeds, turmeric, grated ginger, and chopped garlic. Bring the mixture to a rolling boil over medium-high heat, stirring frequently so the sugar dissolves.
  • Add fruit and peppers: Once the syrup is boiling and sugar is fully dissolved, add the diced pineapple and thinly sliced jalapeños. Stir to combine.
  • Simmer to thicken: Reduce heat to medium and simmer the mixture, stirring occasionally, until the pineapple is tender and the liquid becomes syrupy and coats a spoon, about 20 minutes. Skim any foam with a spoon.
  • Fill jars: Carefully ladle the hot pineapple mixture into the sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
  • Seal and process: Wipe the jar rims clean with a damp cloth, place lids and rings on, and process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
  • Cool and store: Remove jars and let them cool undisturbed on a towel. After they are completely cool, check seals by pressing the center of each lid; it should not flex. Store sealed jars in a cool, dark place. Refrigerate after opening.

Notes

Adjust heat by removing seeds from jalapeños for less spice. Store sealed jars in a cool, dark place for up to 12 months.