Ingredients<\/u>:<\/b>
\n3 cups diced fresh pineapple
\n\u20221 cup thinly sliced jalape\u00f1o peppers
\n\u20221 cup apple cider vinegar
\n\u20222 cups granulated sugar
\n\u20222 tablespoons lemon juice
\n\u20221 teaspoon mustard seeds
\n\u2022\u00bd teaspoon turmeric powder
\n\u20221 tablespoon grated ginger
\n\u20222 cloves garlic, finely chopped<\/p>\n
Directions<\/u>:<\/b>
\n1. Make the Syrup:
\n\u2022In a large saucepan, combine apple cider vinegar, granulated sugar, lemon juice, mustard seeds, turmeric powder, grated ginger, and chopped garlic.
\n\u2022Bring 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.
\n2. Add Pineapple and Jalape\u00f1os:
\n\u2022Add the diced pineapple and sliced jalape\u00f1os to the saucepan.
\n\u2022Continue to simmer over medium heat for 20 minutes, stirring occasionally, until the pineapple softens and the liquid thickens into a syrupy consistency.
\n3. Sterilize the Jars:
\n\u2022While the pineapple mixture is cooking, sterilize your jars and lids by placing them in boiling water for at least 5 minutes.
\n4. Jar the Cowboy Candy:
\n\u2022Carefully spoon the hot pineapple and syrup mixture into the sterilized jars, leaving about \u00bd inch of space at the top.
\n\u2022Wipe the rims of the jars clean with a damp cloth, then secure the lids tightly.
\n5. Process the Jars:
\n\u2022Place the sealed jars into a hot water bath and process for about 10 minutes to ensure proper sealing.
\n6. Cool and Store:
\n\u2022Remove the jars from the water bath and let them cool completely.
\n\u2022Before storing, check that the jars have sealed properly by pressing down on the center of each lid (it should not pop back).<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 3 cups diced fresh pineapple \u20221 cup thinly sliced jalape\u00f1o peppers \u20221 cup apple cider vinegar \u20222 cups granulated…<\/p>\n","protected":false},"author":2,"featured_media":1900,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1899"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1899\/revisions"}],"predecessor-version":[{"id":1901,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1899\/revisions\/1901"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1900"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}