Description
Pineapple cowboy candy blends sweet crushed pineapple with spicy jalapeños and tangy vinegar. A bold, sweet-heat preserve perfect for burgers, meats, or cheese boards.
Ingredients
2 cups crushed pineapple (fresh or canned, drained)
2–3 jalapeño peppers, seeded and finely diced
2 cups granulated sugar
½ cup apple cider vinegar
½ tsp mustard seeds
¼ tsp turmeric
¼ tsp ground ginger
Optional: pinch of red pepper flakes
Instructions
In a medium saucepan, combine pineapple, jalapeños, sugar, vinegar, mustard seeds, turmeric, and ginger.
Bring to a boil over medium-high heat, stirring until sugar dissolves.
Reduce heat and simmer for 20–25 minutes, stirring frequently until thickened.
Add red pepper flakes in the last 5 minutes if desired.
Spoon into sterilized jars, leaving ¼-inch headspace. Seal and cool to room temperature.
Store in refrigerator up to 2 weeks, or process in a boiling water bath for 10 minutes to store long-term.
Notes
Add chopped mango or peach for a fruit twist.
Substitute mustard seeds with whole grain mustard for deeper tang.
Use serrano peppers for extra heat.
Serve over grilled meats, with cream cheese, or on burgers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Stovetop, Canning (optional)
- Cuisine: American
