Or could it be something like this: This one is not canned. Cowboy Candy 1 1/4 cups sliced fresh jalapenos 1/2 cup sugar 1/4 cup water 1 drop green food coloring (optional) 1. Slice jalapenos, and place in a small sauce pan. 2. Add water and sugar. 3. Cook over medium heat until boiling. 4. Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source). 5. Let cool and place in clean jelly jar. 6. Store in refrigerator. Here is another one. Not sure whether it is actually safe to can. I would seriously doubt either one of these has enough acid. Cajun Candy 1 lb green jalapenoÂs, sliced 1 ½ lb ripe red jalapenoÂs, sliced 2 sweet yellow onions, sliced 1/2 cup vinegar 1/2 cup water 4 cups sugar 1 tsp turmeric 1 tsp celery seed 1 Tbsp mustard seed 4-5 cloves fresh garlic, sliced thin Pinch of salt Slice Jalapenos into 1/4" slices and slice the onions. I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE! Place jalapenos & onions in pan with water and vinegar and bring to a boil. Cover, reduce heat and simmer/steam until tender (about 10 minutes.) Do not breath fumes. Pour off the mixture into a strainer, reserving ½ cup of the water and vinegar. Return the ½ cup water/vinegar liquid to the pan, and add the sugar and spices, cook for a few minutes to completely disolve the sugar...then return the peppers & onions and the sliced garlic to the pan with the sugar/spice syrup. Mix well, and simmer for about 5-10 minutes. Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on snugly. Process in boiling water bath for about 5 minutes. Cool & refridgerate after opening a jar. Now, once you've made the candied jalapenos....and have a jar of them in the fridge - for a special treat, try mixing some of them 50/50 with Smucker's Peach Preserves for a FANTASTIC peach/jalapeno chutney! Great with smoked pork loin, grilled chicken, etc. And one more Candied Jalapenos Cowboy Candy This makes a very tasty and spicy addition to almost any meal. 4 lbs fresh jalepeno peppers sliced 2 lbs onions diced 1/2 cup vinegar 1/2 cup water 6 to 8 cups sugar depending on your sweet tooth I like more 2 Tbs mustard seed 1 tsp turmeric 2 tsp celery seed (optional) 1 Tbs garlic powder 1 tsp ginger Slice Jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face!). Place in pan with water and vinegar,bring to a boil, reduce heat & simmer about 10 min or until tender. (do not breath fumes) . Pour off most of the water vinegar mixture, add the sugar and spices bring to soft candy temperature to completly disolve sugarabout anothe 10 min. Place boiling mixture into jars,leaving 1/4 inch headspace. Adjust caps.

I've seen them called by a couple of different names - Cowboy Candy is one - but the recipe is about the same. Check out the related post below. Dave Here is a link that might be useful: Carol's Bread and Butter Jalapenos

Klo, I hope your DH is dong better! It is hard to find a safe, approved recipe that produces candied jalapenos like the ones you can buy for $6.00 or $7.00 a jar, but this recipe is close, is safety-approved, and the people I've given these to just love them. It really is just a bread-and-butter pickle recipe but you use jalapeno peppers instead of pickling cucumbers. I found this recipe posted by J. R. Slick on the Harvest Forum last summer. Here it is: BREAD & BUTTER JALAPENOS (CANDIED JALAPENOS) Yield: 7 pints 4 lbs. jalapeno peppers 2 lbs. onions 3 C. vinegar 2 C. sugar 2 T. mustard seed 2 t. turmeric 2 t. celery seed 1 t. ginger 1. Wearing rubber or latex gloves to protect your hands from pepper juices, cut jalapeno peppers and onions into thin slices and cold-pack into canning jars. 2. Place remaining ingredients in saucepan and bring to a boil. 3. Pour hot mixture into jars, leaving 1/4" head space. 4. Remove air bubbles and wipe rims. 5. Place lids on jars and adjust to finger-tight. 6. Process in a Boiling Water Bath for 10 minutes. **Sometimes I run out of brine before I run out of jars filled with peppers/onions, so sometimes I make a batch and a half to ensure I have enough. Here's a second recipe for Sweet Jalapenos. It is from the new Better Homes and Gardens "You Can Can" book. I'm going to try this one this week, although it really isn't that different from the above recipe. SWEET JALAPENO SLICES Yield: 3 to 4 pints 1 lb. fresh jalapeno peppers, stemmed, halved, seeded and cut into 1/2" slices 1 large red sweet pepper, cut into 1/4" slices 1/2 C. chopped onion (1 medium onion) 1 T. pickling salt cracked ice 1 & 1/4 C. sugar 1/2 C. cider vinegar 1 t. mustard seeds 1/2 t. celery seeds 1/2 t. ground turmeric 1. In a large bowl, combine the jalapeno peppers, sweet pepper, onion, and pickling salt. Add 2" of cracked ice. Cover and chill for 2 hours. 2. Remove any remaining ice and drain mixture into a large colander. 3. In a large stainless-steel, enamel, or nonstick saucepan, combine the sugar, vinegar and spices. Heat mixture to boiling. Stir in drained pepper mixture. Return to boiling. Ladle pepper mixture into hot, sterilized half-pint canning jars, leaving a 1/2" headspace. Wipe jar rims; adjust lids. Process in a boiling water bath canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. NOTE: Because chile peppers, such as jalapenos, contain oils that can burn skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves while preparing them. If bare hands should touch a chile pepper, wash them well with soap and water. Diane, There are lots of ways to make grilled, baked or broiled jalapeno poppers and I don't really have a recipe per se. Here's how I make them. First, I cut the peppers in half lengthwise and deseed them. (Some folks leave the seeds in, but I can't eat them if I do that.) Secondly, I mix together a package of cream cheese that has been allowed to soften a little at room temperature with some grated cheddar cheese. Sometimes, for a different taste, I use Monterrey Jack. Then I 'stuff' each pepper half with cheese. Third, I cut uncooked bacon slices in half and wrap them around the jalapeno or, if the jalapenos are really large, I just lay a piece of bacon on top of each cheese-stuffed pepper. You then can cook them however you choose. You can grill them on the outdoor grill. Cook them until the bacon is thoroughly cooked. You can line them up on a cookie sheet (with raised sides like a jelly roll pan to contain the bacon drippings) and bake or broil them in the oven. I usually just bake them for about 23-35 minutes at 350 or 375 degrees. You can cook them a few at a time on a George Foreman grill indoors, but if you're doing a large batch, this could take a while and you have to be sure the bacon covers the cheese so the cheese doesn't stick to the top of the Foreman grill. I just cook them until the bacon is well done. Be careful not to overstuff the peppers or the cheese will ooze out. Sometimes, if I am running 'late' on preparing a meal, I'll put a broiler pan full of bacon in the oven and pre-cook it until it is about halfway done while I'm deseeding and stuffing the peppers. That can cut the baking or grilling time about in half. If you broil them, watch them carefully so they don't burn. You can be creative with this recipe. Some people mix some sausage in with the cheese and omit the bacon. In the summertime, I slice and deseed jalapeno peppers and freeze them so I can make poppers in the gardening off-season. We could eat these things all day long. If you're a hot pepper wimp like I am, the fat in the cheese and bacon really make the heat from the pepper more tolerable. Dawn

Ree ( Pioneer Woman makes the best! Cowboy Candy * 3 pounds Firm, Fresh Jalapeno Peppers, Washed * 2 cups Cider Vinegar * 6 cups White Granulated Sugar * one half teaspoons Turmeric * one half teaspoons Celery Seed * 3 teaspoons Granulated Garlic * 1 teaspoon Ground Cayenne Pepper Preparation Instructions Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness. If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below. Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It�s wonderful brushed on meat on the grill or added to potato salad or, or, or � in short, don�t toss it out! To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label. Allow to mellow for at least two weeks, but preferably a month before eating. Or don�t. I won�t tell! Here is a link that might be useful: Pioneer Woman