Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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Discover how to make Sugar-Free Candied Jalapenos using no calorie monkfruit sweetener instead of sugar. They’re sweet and spicy and virtually indistinguishable from the store-bought version.
I love the Hot & Sweet Jalapenos from Trader Joe’s but I wasn’t thrilled with all of the ingredients, especially the sugar. So, I figured out how to recreate the recipe in a healthier way.
My Lettuce Grow Farmstand is overflowing with Jalapenos. Here’s what I picked in just one day:
All of these peppers were grown in my Lettuce Grow Farmstand – a self-contained hydroponic growing tower that can be used inside or out. Check it out HERE and message me if you have questions
I’m always looking for ways to reduce sugar, without sacrificing taste. One of my favorite “tricks” is to substitute Lakanto Monkfruit sweetener. Made with only monk fruit sweetener and erythritol, it’s a healthy cup-for-cup alternative to ordinary sugar. Monk fruit has zero calories, zero net carbs, and is zero-glycemic.
Monk fruit sweetener is safe and can help manage blood sugar levels. For this recipe I used the “original” formula but it also comes in a golden formula (closer to a brown sugar). We use it all the time: in coffee, in baked goods and as a sugar substitute in most of our recipes.
I swear this isn’t a sponsored post, or a monkfruit commercial, but here’s a video that will tell you more:
How to Make Sugar-Free Candied Jalapenos
This recipe is super easy to make in about 15 minutes. All you do is chop the Jalapeno’s. I wear disposable latex gloves for this. Then you throw everything in a saucepan, bring to a boil and simmer for a few minutes. Let cool completely and store in glass jars in the fridge. Couldn’t be easier.
How To Use Sugar-Free Candied Jalapenos
There are endless uses for these sweet and fiery peppers. You can use them to:
Top a burger or a hot dog
Add them to your taco filling
Stir into cream cheese for a bagel topper or an hors d’oeuvre
Discover how to make Sugar-Free Candied Jalapenos using no calorie monkfruit sweetener instead of sugar. They’re sweet and spicy and virtually indistinguishable from the store-bought version.
Ingredients
UnitsScale
1cupJalapeno peppers, stemmed and sliced 1/4 thick, approximately 8 – 10 peppers
3/4cup granulated monkfruit sweetener – I prefer the Lakanto brand
1/4cup apple cider vinegar
1/4cup water
1 teaspoon mustard seed or coriander seed (or combo)
Instructions
Combine all ingredients in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and simmer until Jalapenos soften, about 4 minutes.
Remove from heat and let cool completely (at least an hour).
Using a slotted spoon, transfer Jalapenos to a clean glass jar. Pour syrup over peppers to cover the jar leaving 1/2 inch at the top.
Affix jar lid and refrigerate for at least 4 hours before serving.
Sugar-free Candied Jalapenos can be refrigerated for 2 months.
Notes
I like to wear disposable latex gloves when I chop the peppers.
If you prefer, you can chop the cooled peppers after step 2 to make a relish.
This is my first time trying to use monkfruit sugar in cooking. It did not work for me, the sugar crystalized in the bowl and did not pour in to the jars of jalapeno. I did add clear gelatin to gel up the liquid and is in the fridge, won’t know til tomorrow.
This is my first time trying to use monkfruit sugar in cooking. It did not work for me, the sugar crystalized in the bowl and did not pour in to the jars of jalapeno. I did add clear gelatin to gel up the liquid and is in the fridge, won’t know til tomorrow.
I’m guessing that the gelatin might be the problem. I find that the monkfruit dissolves completely. I’ve never had a problem.
I had multiple jars of this crystallize after canning. Why would this happen?
Are you keeping them in the refrigerator? They aren’t truly “canned” so they’re not intended to be shelf stable.
I should add that I followed the recipe to the letter and The monk fruit crystallized.
Mine crystalized as well (after a few days in the fridge) but I just gave it a stir and everything still tasted fine.
Mine did, too. Would like to know how to prevent this from happening.
All my liquid dissolved I kept adding more and still wasn’t enough to cover the jars I think there should be more liquid for the jar