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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.
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
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.