• Slice Jalapeños into 1/4 to 1/2 inch slices. ( If you want less of a kick, remove some or all of the seeds)
  2 Pounds Jalapeños
• In a large pot, combine Vinegar, Allulose, Mustard Seeds, Celery Seeds, Garlic Powder, Turmeric and Salt.
  1 Cup Apple Cider Vinegar, 2 Cups Allulose, 1/2 tsp Mustard seeds, 1/2 tsp Celery seeds, 1/2 tsp Garlic Powder, 1/2 tsp Salt, 1/2 tsp Tumeric
• Bring mixture to simmer/low boil and allow the mixture to reduce for about 5 minutes
• Add Jalapeños to mixture and continue to cook until the jalapeños all change color and soften up. You will need to stir once in a while so that all the jalapeños get covered in the liquid
  2 Pounds Jalapeños
• Allow jalapeños to cook down for about 5 minutes after they change color
• Take two Pint size canning jars (or four 1/2 pint jars) and pack the jalapeños into the jars. Allow the "Cowboy Nectar" to continue to reduce on a low boil while you are packing the jars
• Fill the jars with liquid leaving 1/2 of headspace in the jars
• Wipe the rims with a paper towel that has been soaked in vinegar and then place lids on jars and finger tighten them

Processing

• Place jars in a large pot and cover completely with water.
• Bring the water to a boil. Once the water begins to boil, start a timer. For Pint size jars, boil for 15 minutes, for half pint jars, boil for 10 minutes
• After they are done, remove from water, allow jars to cool and place them in your pantry. They are shelf stable for about 1 year. Once you open them, store in fridge

Left Over "Cowboy Nectar"

• You will have about 1 pint of the cowboy nectar left over. You can store it in a jar in the fridge
• If you would like to store the left over in the pantry, pour it into a canning jar and process for 15 minutes with the cowboy candy.
• If you want it thicker, like a wing sauce, reduce it down for another 3-5 minutes
• We like to pour it on eggs, use it as a glaze for a ham. It also makes a great wing sauce.