Strawberry Cowboy Candy

• 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)

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.

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