Peach Cowboy Candy
25 minMakes ~2 cups
A spiced peach-jalapeño preserve with a sweet-hot syrup; jalapeños and peaches simmered with vinegar and mustard seeds, then jarred with a reduced glaze.
| 140 g sliced jalapeños | Combine in saucepan, bring to light boil | Simmer 5 min until jalapeños soften & crinkle | Transfer solids to jar with slotted spoon, drain | Simmer syrup 8–10 min until wrinkle test passes | Cool, pour syrup over solids, chill to room temp |
| 1 small peach, diced (3-4 oz / 85-115 g) | |||||
| 200 g granulated sugar | |||||
| 120 ml apple cider vinegar | |||||
| 1 teaspoon yellow or brown mustard seeds | |||||
| 1/4 teaspoon celery seeds | |||||
| 1/4 teaspoon ground turmeric | |||||
| 1/2 teaspoon kosher salt | |||||
| 1/4 teaspoon garlic powder | |||||
| pinch of powdered ginger (optional) |
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