Sweet strawberries. Bold jalapeños. One unforgettable jar.
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.
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)
Yield: about 8 half-pints
Instructions
- Wash and slice the jalapeños into ¼-inch rings.
- Combine the vinegars, sugar, strawberries, garlic powder, celery seed, mustard seed, turmeric, ginger, and cayenne in a large stainless-steel pot.
- Bring to a rolling boil, stirring until the sugar has dissolved.
- Boil for about 10 minutes, stirring occasionally, until the strawberries soften and the syrup begins to take on a rich red color.
- Add the jalapeños and simmer for 4–5 minutes, just until slightly softened.
- Pack the jalapeños into hot half-pint jars using a slotted spoon.
- Ladle the hot strawberry syrup over the peppers, leaving ½-inch headspace.
- Remove air bubbles, adjust the headspace if needed, wipe the rims, and apply prepared lids and bands until fingertip tight.
Canning
Amish Water Bath Canning Method
Process in a water-bath canner (WB) or steam-bath canner (SB) for 15 minutes at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down.
📌 Instructions: How to water bath can, steam bath can, pressure can, open kettle can, and headspace.
Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.
Nutrition
| Serving: one tablespoons Calories: 110 kcal Total Fat: 0 g Saturated Fat: 0 g Total Carbohydrates: 28 g | Total Sugars: 25 g Cholesterol: 0 mg Sodium: 5 mg Fiber: 1 g Protein: 0.5 g |
