Blossom & Brine™ - Pull Up A Chair , Pickling & FermentationBlossom & Brine™ - Pull Up A Chair , Pickling & Fermentationhttps://www.blossomandbrine.com/pull-up-a-chair/pickling-fermentationSun, 12 Jul 2026 09:20:06 -0700http://zoho.com/sites/<![CDATA[Strawberry Cowboy Candy]]>https://www.blossomandbrine.com/pull-up-a-chair/post/strawberry-cowboy-candyLearn how to make Cowboy Strawberry Jalapeños with fresh strawberries, jalapeños, and a sweet-and-spicy syrup. Water bath canned for long-lasting flavor.]]>

Sweet strawberries. Bold jalapeños. One unforgettable jar.

Thick slices of fresh jalapeño peppers pickled in a thick, vibrant strawberry syrup, stored in a clear glass mason jar on a rustic wooden table in a natural light kitchen.
If you love the sweet heat of classic Cowboy Candy, you'll love this Strawberry Cowboy Candy recipe. Fresh strawberries and sliced jalapeños are simmered in a rich, sweet-and-spicy syrup that creates a bold homemade preserve perfect for burgers, sandwiches, charcuterie boards, crackers and cream cheese, grilled meats, or straight from the jar. This easy water bath canning recipe combines the sweetness of ripe strawberries with the gentle kick of jalapeño peppers, making it a favorite for home canners, homesteaders, and anyone who enjoys preserving seasonal produce. Whether you're stocking your pantry or looking for a unique homemade gift, Strawberry Cowboy Candy is a flavorful addition to any canning collection.

Yield: About 8 half-pints

Ingredients

  • Peppers
  • 3 pounds fresh jalapeños, sliced into ¼-inch rings
  • Syrup
  • 2 cups apple cider vinegar (5% acidity)
  • 2 cups white vinegar (5% acidity)
  • 4 cups granulated sugar
  • 2 cups finely diced strawberries (fresh or frozen, thawed)
  • 1 tablespoon garlic powder
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger (optional)
  • ⅛ teaspoon cayenne pepper (optional, for extra heat)


Directions

  1. Wash and slice the jalapeños into ¼-inch rings.
  2. Combine the vinegars, sugar, strawberries, garlic powder, celery seed, mustard seed, turmeric, ginger, and cayenne in a large stainless-steel pot.
  3. Bring to a rolling boil, stirring until the sugar has dissolved.
  4. Boil for about 10 minutes, stirring occasionally, until the strawberries soften and the syrup begins to take on a rich red color.
  5. Add the jalapeños and simmer for 4–5 minutes, just until slightly softened.
  6. Pack the jalapeños into hot half-pint jars using a slotted spoon.
  7. Ladle the hot strawberry syrup over the peppers, leaving ½-inch headspace.
  8. Remove air bubbles, adjust the headspace if needed, wipe the rims, and apply prepared lids and bands until fingertip tight.


Canning

Process in a boiling water bath for 15 minutes, adjusting for altitude as needed.

Let the jars rest 2–3 weeks before opening so the sweet strawberry flavor and the jalapeño heat have time to meld.


Looking for More Canning Times?My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.

Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, [Rebel Canning With Amish Woman].


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