Candied Jalapeño

Slice the peppers into ¼ inch wide slices, discarding the stems.

In a large pot, combine all the ingredients except the fresh peppers. Bring mixture to a boil then reduce the heat to simmer for 5 minutes.

Add the Fresh sliced peppers to the syrup in the pot and let simmer for 4 minutes. Don’t overcook them.

Using a slotted spoon, remove the peppers from the syrup and place them into clean, half pint canning jars. Fill the jars, leaving a ¼ inch space at the top.

Turn the pot with the syrup up to high and boil for 6 minutes while stirring to keep it from burning on the bottom of the pan. It should bubble so make sure the spoon has a long enough handle.

Remove from heat and ladle the hot syrup over the peppers in the jars, still leaving the ¼ inch at the top.

Use a wooden skewer or chopstick to release any bubbles in the jar. Look and get the ones you can see and then give the middle of the jar a few pokes to the bottom. Add additional syrup if needed.

Thoroughly wipe the top rim of the jars, using a clean damp cloth or paper towel. Use a new, clean section on the cloth with each wipe. Wipe until the cloth wipes clean.

Put the lids on the jars using whatever instruction are recommended for the lids.

Place jars into a canning pot with at least 2 inches of water covering the jars. Bring the canning pot to a boil. After a full boil is reached, boil for ten minutes.

After a timed 10 minutes is up. Turn off the heat and remove the jars from the canner. Let the jars cool undisturbed for 24 hours either on a cooling rack or tea towel. Label and wipe clean if needed.

Peppers should be left to marinate in the jar for 4 weeks before eating them. You can try them before the 4 weeks but they aren’t as good.