Candied Jalapenos Recipe -
Candied Jalapenos Recipe
  • READY IN 7+ days

Candied Jalapenos

Recipe by  

"This makes a very tasty and spicy addition to almost any meal. Sweet and Hot!"

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
  • PREP

    5 mins

    7 days 5 mins


  1. Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill. Pour the 5 pound bag into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2008

this is VERY good. We ate this on cream cheese with a cracker tastes like that at the specialty stores.

Most Helpful Critical Review
Aug 16, 2010

I think I may have misunderstood the directions. I had some garden jalapenos to get rid of and tried this recipe on them. I am guessing the peppers need to be pickled first? Did not work on fresh peppers. Needs clarification.


17 Ratings

Jun 28, 2010

I had these at a party and they were absolutely delicious! When some friends and I asked the host how to make them, he told me he would sell us a jar at $20 a jar. We all laughed at him thinking he was kidding but he wasn't. The last laugh is on him because now I can make my own and hand the recipe out! Thank you for this FREE recipe!

Oct 29, 2011

I couldn't find a large jar of these, but bought a large can at sams club. I drained some of the juice off and added the 5 pound bag of sugar and heated it on the stove until all the sugar dissolved. After they cooled some, I put them in smaller canning jars and made sure that the peppers were covered with the juice. I put them in the fridge for a week and they were delicious. I didn't flip the jars over daily because the sugar was dissolved and the jar was full of juice. They were a HIT!!!

Sep 06, 2011

I despise when people leave a low rating on a recipe because THEY misread or misunderstood! This recipe is perfect, we make it with sliced jalapenos and it's delicious. Thank you!

May 11, 2010

I made this simply because I had left over jalapenos and was not going to waist them. I made this thinking I would probably never enjoy it. I mean, sugar and jalapenos? yuck! Well, today I finally opened that jar that had been sitting in the back of my fridge for two weeks. I did what the others did and used it on crackers and cream cheese. This was amazingly good. I will say that I found I needed to get as much liquid as possible off of the jalapenos before putting on top of the cream cheese. Otherwise it was too sweet for my taste buds. I can't believe this tasted so good, especially when I expected it to taste pretty bad. I'm glad I tried it! Also, if you wanted to make a spread, you could just add the peppers to the creamed cheese and mix. If you were planning on making a bunch of little cracks, that would probably be the way to go.

Dec 18, 2011

I made 1/2 gallon due to not being able to find a gallon this morning at the store one of my friends brought some of these to work with crackers and cream cheese and I could not stay out of break area. If there was a 10 star this would get it.

Dec 22, 2010

So easy and so good - we had cans of sliced jalapenos that I'd forgotten what I even bought them for... we're not huge jalapeno fans and tested this on a whim but THESE ARE ADDICTIVE! We served on a cheese tray and these on top of a simple cracker with cream cheese and venison sausage are SO YUMMY!!! I scaled back to 5 servings to just test one can; we love these so much we'll be making some to keep in the fridge all the time - can't wait to try on a sandwich or in potato salads - oooo - tuna salad! Thanks!!!


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 491 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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