Johnny Jalapeno's Cowboy Candy is a sweet-and-spicy jalapeno chutney that delivers a complex flavor roller coaster of heat and sweetness. It's simple to make, doubles easily for canning, and works as a cracker topper, chip dip, or gift-worthy preserve.
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Place all ingredients into a small saucepan and cook over medium heat until boiling.
Reduce temperature to low and simmer 20-25 minutes, stirring occasionally until liquid is reduced by about half.
Let cool, stirring occasionally (it will thicken more as it cools) You can serve it warm or transfer to a jar and store in refrigerator. Serve with crackers spread with cream cheese and the candy.
TO JAR FOR LONG STORAGE OR GIFTS: Carefully pour hot candy/jelly into sterilized 4 or 8 oz jars, leaving a 1/4" headspace. Wipe jar rims, place warm lids and rings atop and tighten hand tight. Process in a boiling water canner for 10 minutes. Remove jars and cool on a wire rack.
Store in a refrigerated jar for up to several weeks, or process in a boiling water canner for 10 minutes and store shelf-stable for months. Serve warm or chilled.
small saucepan · boiling water canner (for long-term canning storage only)
No. Leaving seeds in creates the spicy version; removing them makes 'Cowgirl Candy' with less heat.
Yes. The recipe easily scales for batches. Keep the cooking and simmering times the same; adjust only the total volume in your pan.
Refrigerated in a jar, it keeps for weeks. For long storage or gifts, process in a boiling water canner for 10 minutes as directed; shelf-stable jars last months.
You can substitute an assortment of garden hot peppers. Use the same volume (2 cups sliced) and adjust heat tolerance to taste.
Simmer 20–25 minutes until the liquid is reduced by about half. It will thicken further as it cools.
