I finally got the recipe for the "jalapeno relish" aka Cowboy Candy Relish that a friend gave us...
This stuff is a bit different than the jam I made, since there's no pectin in it and the jars are filled first with pepper relish then what little bit of syrup will fit is added. But don't throw that leftover syrup away, it's great as a glaze on pork chops, chicken or whatever, so hot water bath can it too!
I did these in a hot water bath again.
This was originally made by slicing the whole jalapenos into rings, but I wanted relish, so I pulsed them in the food processor. I also seeded half the peppers and the rest I left the seeds and membranes in - easier to start with it not hot enough than for it to be too hot! Next time I will add more of the unseeded peppers.
I got 4 half pints of the relish and 6 half pints syrup
- 3 pounds Firm, Fresh Jalapeno Peppers, Washed 1/2 seeded and membrane removed, 1/2 left with seeds and membranes. Pulsed in food processor
- 2 cups Cider Vinegar
- 6 cups White Granulated Sugar
- ½ teaspoons Turmeric
- ½ teaspoons Celery Seed
- 3 teaspoons Granulated Garlic
- 1 teaspoon Ground Cayenne Pepper
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. For relish, pulse a couple cups at a time in the food processor. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
I used some of the syrup that I didn't can in my Pork Butt Spritz. When mixed with cream cheese or even in the pork spritz, it lost most of the heat. Alone though it is hot.
Thanks for looking!
Edited by SmokinHusker - 9/27/13 at 3:14am