Be careful when making these. Wear gloves. Use proper ventilation. Don't cross-contaminate your cutting boards; I actually have a cheap cutting board with the words "JALAPENOS ONLY" written on it in permanent marker. But take the extra precautions and make these if you like the combo of sweet & spicy.
Hotsy-totsy tasty treats!
Makes about 2 pints
1.) Prepare canning jars before starting your preserving project.
2.) Combine all ingredients EXCEPT peppers in a large non-reactive saucepan or stockpot (not aluminum) and bring to a boil, stirring to dissolve sugar. Add jalapeno pepper slices and bring to a boil again, then reduce heat to simmer.
3.) Simmer slices for 5 minutes, with the exhaust fan ON and the window OPEN. Failure to use proper ventilation this will result in an experience similar to being maced.
4.) Ladle peppers into sterilized pint or half-pint jars and pop any air bubbles with a chopstick or a plastic knife.
5.) Wipe rims cleans with a damp paper towel.
6.) Place a sealing lid on top of jar then screw a band onto the jar until it's "fingertip-tight".
7.) Process for 10 minutes in a Boiling Water Bath.
8.) Turn kettle off and let jars rest in kettle for 5 more minutes.
9.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place.
10.) Let rest for 24 hours, then check for proper seal before storing.
> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, and within one month after opening.