With 3 jalapeño plants in the garden I needed more than just a salsa recipe to use them up. Jalapeños are wonderful, but I can only tolerate so many dishes with them, unless…they are candied! There is something about the sweet/hot combination that makes these little gems extremely addictive. Suddenly, after making my first small batch, 3 jalapeño plants didn’t seem like enough!
I first discovered candied jalapeños in a dish served at a local restaurant and I was determined to make them myself. After googling recipe after recipe, I took it upon myself to create this refined sugar-free, maple infused recipe! Growing up in Vermont, maple was a staple in our household. With its loads of antioxidants, using maple syrup instead of white sugar was a no-brainer! MAPLE candied jalapeños? Mmmm, yes, please! The ways to eat them are endless, but my favorite is over chicken or served with goat cheese and rice crackers.
The jalapeño, cayenne and turmeric are energetically warming, making these little sweets a great addition to your meals on the cool fall nights. Peppers will help boost your immune system, aid in digestion and keep your blood circulating as we enter the cold of winter. The peppers also signal your body to release dopamine, a “feel good” sensation, making them an all around wonderful treat!
- 1 lb jalapeños – approx. 4 cups sliced
- 3/4 cup cider vinegar
- 1 cup maple syrup
- 1/4 tsp turmeric
- 1/4 tsp celery seed
- 1/2 tsp cayenne pepper
- 2 half pint canning jars or equivalent
- Wearing gloves, chop your jalapeños into 1/4 inch rounds. Please compost your stems.
- Pace your jalapeños and the remaining ingredients into a pot and bring to a boil.
- Reduce heat and simmer for approximately 5 minutes, until peppers have softened.
- With a slotted spoon, remove the jalapeños from the brine and place into your sterilized canning jars, using a spoon to pack them in tight!
- Return the brine to a boil, stirring constantly until it thickens to your liking, approximately 5-10 minutes.
- Ladle the brine into your jalapeño filled jars, screw the tops on.
- There is no need to water bath a batch this small. I promise you’ll eat it before it expires. However, if you’d like shelf stable peppers, place them in a boiling water bath for 10 minutes.
PH is important in canning, and I certainly want to be a safe canner, so I purchased a PH tester to be sure. This recipe comes in at 3.9, perfectly safe for a water bath.
NOTE: For basic canning information please read this Getting Started Canning Guide.