Peach Cowboy Candy

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

5 ounces sliced jalapeños (~5-7 jalapeños)

1 small peach, diced (3-4 oz)

1 cup granulated sugar

1/2 cup 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)

Instructions

To a small saucepan over medium heat, add the jalapeños, peaches, sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, salt, garlic powder, and ginger.

Bring to a light boil and simmer for about 5 minutes, stirring occasionally, until the jalapeños begin to soften and crinkle up around the edges.

Remove from the heat and use a slotted spoon to transfer the peaches and jalapeños from the saucepan to a mason jar (don't transfer the syrup! Let it drain through the slotted spoon before transferring the jalapeños & peaches).

Return the syrup to medium-high heat and bring to a boil, then reduce the heat to medium and simmer for 8-10 minutes. To test if the syrup is done, place a metal spoon in the freezer for about a minute, then place it into the syrup and remove it. If you can run a finger down the back of the spoon and it leaves a clear trail and doesn't immediately run back together, your syrup is done.

Remove from heat and let the syrup cool for a few minutes, then pour the syrup over the peaches and jalapeños in a jar. Let it cool to room temperature, then place a lid on top and store in the refrigerator.

Nutrition

• Taille de Portion: 1/4 cup
• Calories: 111
• Lipides Totaux: 0.1 g
• Lipides Saturés: 0 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 95.5 mg
• Glucides Totaux: 27.6 g
• Fibres Diététiques: 0.7 g
• Sucres Totaux: 26.6 g
• Protéines: 0.3 g