While I had plenty of home grown tomatoes, carrots and tomatillos for my canning and sauce making needs this weekend, I had to pick up some jalapeno's for heat. Cash and Carry had a 5 pound bag, so, yeah...I had some leftover jalapenos to do something with. I'm not the biggest 'Bring on the heat!' guy, so, I thought this candied jalapeno recipe looked interesting.
On paper, the liquid to sugar ratio looks daunting. I made a 150% batch, meaning I needed 3 cups of cider vinegar, and NINE cups of sugar.
I didn't expect how much the volume of the jalapeno's would be reduced by cooking them. I thought I was going to have a huge amount...but after the softened and shrunk a bit, I only ended up with 6 half-pints of peppers.
The good news is that I followed the hint that was included in the recipe, and I canned up another 3 half-pints of the left over Dragon Juice Syrup. It is supposed to be the bomb as a glaze on chicken, beef, or pork.
I tried a pepper or two that didn't fit in the jars, as well as licking the spoon I had been using to stir everything.
I think both these peppers and the syrup are going to be really, really, really good.