Pineapple Cowboy Candy

from the kitchen of staffer Kim Blaskowski



  • Fresh pineapple, diced (3 cups)
  • Jalapeño peppers, thinly sliced (1 cup)
  • Apple cider vinegar (1 cup)
  • Granulated sugar (2 cups)
  • Lemon juice (2 tablespoons)
  • Mustard seeds (1 teaspoon)
  • Turmeric powder (1/2 teaspoon)
  • Ginger, grated (1 tablespoon)
  • Garlic, finely chopped (2 cloves)


  1. In a large saucepan, combine vinegar, sugar, lemon juice, mustard seeds, turmeric, grated ginger, and chopped garlic. Bring to a boil, then reduce heat and simmer until the sugar is dissolved.
  2. Add the diced pineapple and jalapeño slices to the saucepan. Simmer over medium heat until the pineapple is tender and the liquid becomes syrupy, about 20 minutes.
  3. Sterilize jars and lids in boiling water for at least 5 minutes.
  4. Carefully ladle the hot jelly mixture into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, fix the lids, and process in a boiling water bath for 10 minutes.
  5. Remove the jars and let them cool completely. Check the seals before storing in a cool, dark place.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 100 per serving | Servings: Makes about 4 jars

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