Pineapple Cowboy Candy

Ingredients

• 3 cups diced fresh pineapple
• 1 cup thinly sliced jalapeño peppers
• 1 cup apple cider vinegar
• 2 cups granulated sugar
• 2 tablespoons lemon juice
• 1 teaspoon mustard seeds
• ½ teaspoon turmeric powder
• 1 tablespoon grated ginger
• 2 cloves garlic, finely chopped

Method

1. Make the Syrup: In a large saucepan, combine apple cider vinegar, granulated sugar, lemon juice, mustard seeds, turmeric powder, grated ginger, and chopped garlic.
2. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Let it cook until the sugar has dissolved completely, about 5-7 minutes.
3. Add Pineapple and Jalapeños: Add the diced pineapple and sliced jalapeños to the saucepan.
4. Continue to simmer over medium heat for 20 minutes, stirring occasionally, until the pineapple softens and the liquid thickens into a syrupy consistency.
5. Sterilize the Jars: While the pineapple mixture is cooking, sterilize your jars and lids by placing them in boiling water for at least 5 minutes.
6. Jar the Cowboy Candy: Carefully spoon the hot pineapple and syrup mixture into the sterilized jars, leaving about ½ inch of space at the top.
7. Wipe the rims of the jars clean with a damp cloth, then secure the lids tightly.
8. Process the Jars: Place the sealed jars into a hot water bath and process for about 10 minutes to ensure proper sealing.
9. Cool and Store: Remove the jars from the water bath and let them cool completely.
10. Before storing, check that the jars have sealed properly by pressing down on the center of each lid (it should not pop back).
11. Store in a cool, dark place for up to 1 year.