Have you ever heard of Cowboy Candy? For our version, we candied jalapeños and peaches with classic pickling spices like mustard seeds and turmeric, and the end result is a sweet and spicy condiment that's perfect on top of crackers, burgers and more. It's definitely spicy, but also tangy and a little sweet, thanks to the peaches. Ready in less than 30 minutes, this is such an easy summer recipe!
Candy for...Cowboys?
As the story goes, a hundred years ago, a seven-year old girl invented cowboy candy by pickling excess jalapeños in a spiced sugar syrup. A hundred years later, we're thanking her for invention, because it's completely delicious.
These candied jalapeños combine 3 amazing flavors: the acidity of a classic pickle, the spice of a jalapeño, and the sweetness of sugar and peaches.
You can eat them straight from the jar (guilty as charged), or do as the Southerners do and smear some Ritz crackers with cream cheese and adorn them with your cowboy candy.
My favorite way to use them, however, it atop a burger, where they become possibly my favorite burger topping of all-time. The sweet/tangy/spice really takes things to the next level!
Sounds good? Let's make them.
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Key Ingredients Needed for Peach Cowboy Candy
- Jalapeños: Make sure to slice them into evenly thin slices so they cook at the same rate.
- Peaches: If you're not a fan of the combination of peach + jalapeño, you can just sub in more jalapeños. But we promise, it's SO good.
How to Make this Peach Cowboy Candy Recipe
- To a small saucepan over medium heat, add the jalapeños, peach, sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, kosher salt, garlic powder, and ginger.
- Bring to a light boil and cook for about 5 minutes, stirring occasionally, until the jalapeños begin to soften and crinkle up around the edges.
- Remove from the heat and use a slotted spoon to move the peaches and jalapeños from the saucepan to a mason jar. With each spoonful, let the peach-jalapeño syrup drain off into the saucepan.
- Return the syrup-filled saucepan to the heat and bring to a boil, cooking for 8-10 minutes. To test if the syrup is done, place a metal spoon in the freezer for about a minute, then place it into the syrup and remove it. If you can run a finger down the back of the spoon and it leaves a clear trail, your syrup is done.
- Pour the syrup over the reserved peaches and jalapeños, and then let cool before placing the lid on top and moving to the refrigerator.
- Enjoy atop cream-cheese slathered crackers, burgers, hot dogs, pizza, and more.
Top Tips from the CK Test Kitchen!
- If peaches aren't among your favorite fruits, you can use any fruit you like, including blueberries, cherries, pineapple, and more.
- If you're sensitive to spice, you can cut out the membrane and seeds from each jalapeño slice. It will still be spicy, but a bit less so.
- It can be hard to tell if your syrup has become a syrup while it's still hot. To test this out, place a metal spoon in the freezer (we put ours right atop some ice). Retrieve it after a minute or two, then dip the spoon in your reduced syrup. Run a finger along the back of the spoon, and if it leaves a trail down the back, and the syrup-covered sides don't weep into the trail, your syrup is done. This basically simulates the final texture once the entire jar of syrup has cooled.
- Storage: Stored in an airtight container in the fridge (without canning), cowboy candy will keep for 6-8 weeks. If canned, it will last much longer, up to a few months.
- How to use: This cowboy candy is perfect with:
- Burgers
- Hot dogs
- Crackers
- A block of cream cheese and ritz crackers
- Deviled eggs
- Charcuterie
- Pizza
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We can't wait for you to make this peach cowboy candy in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
Recipe
Peach Cowboy Candy
Ingredients
Method
- To a small saucepan over medium heat, add the jalapeños, peaches, sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, salt, garlic powder, and ginger.
- Bring to a light boil and simmer for about 5 minutes, stirring occasionally, until the jalapeños begin to soften and crinkle up around the edges.
- Remove from the heat and use a slotted spoon to transfer the peaches and jalapeños from the saucepan to a mason jar (don't transfer the syrup! Let it drain through the slotted spoon before transferring the jalapeños & peaches).
- Return the syrup to medium-high heat and bring to a boil, then reduce the heat to medium and simmer for 8-10 minutes. To test if the syrup is done, place a metal spoon in the freezer for about a minute, then place it into the syrup and remove it. If you can run a finger down the back of the spoon and it leaves a clear trail and doesn't immediately run back together, your syrup is done.
- Remove from heat and let the syrup cool for a few minutes, then pour the syrup over the peaches and jalapeños in a jar. Let it cool to room temperature, then place a lid on top and store in the refrigerator.
Gerald Funk says
How many jars do I need for this recipe?
Lexi Harrison says
Just one!
Lani says
Absolutely delicious!
I've already made a second batch because we ate it so fast.
Lexi Harrison says
Thank you so much, so glad to hear that!
Pam says
Can I check the syrup with a candy thermometer instead of the spoon test?
Lexi Harrison says
Definitely!
Mary says
What is the canning process?
Lexi Harrison says
This article is a great step by step guide: https://www.americastestkitchen.com/articles/330-foolproof-preserving-a-step-by-step-guide-to-canning
Susie says
Second time making this and I doubled the recipe and used loquats. The first time with peaches was delicious and didn't last. Hoping the loquats/jalapenos work well also.
marissa says
Can i use ground mustard seed?
Lexi says
That will work fine!
Carol says
Absolutely delicious! We recently used it on burgers and turkey sandwiches, however I seriously could just eat it straight from the jar!
Ric says
I rarely put anything on my burgers and hot dogs but cowgirl candy and maybe add some hot honey mustard.
Chris says
This was a fun recipe. Used peaches picked fresh from our trees. I got lucky with some decently spicy jalapenos, as the leftover syrup is a delicious blend of peach and spice. I'm not sure if my peaches were just extra juicy or I added too much apple cider vinegar, but I had to boil the syrup for substantially longer to get the right consistency. I did 5x the recipe as well though.
Alina says
Getting peaches soon and so excited to try all your recipes! I'm new to canning so my question here is: do I have to add any additional ingredients like fruit pectin, or simply do the water bath ?
Lexi says
It should work perfectly fine to can without pectin!
Chantel Manning says
Hi Alina,
How did it go with canning it? Was it a success without pectin?
Thanks so much!
Amanda says
Wow! I had never made (or tasted) cowboy candy before, but I just bought 20lbs of peaches and saw this recipe, so I made it this morning and…wow! I did not have celery seed, so I skipped it. I will be making more and canning this afternoon!
Claudia Burdick says
Can I water bath can this?
Lexi says
Definitely!
Cindy Boon says
Do you have to do a water bath if so how long
Lori Ann Richardson says
What size Ball jars are you using? Thank you
Lexi says
This was an 8oz jar!