Last spring I went to the Final Cut at Hollywood Casino and was served a cheese plate with candied jalapenos. I had never had this treat before and thought they were fabulous. Sweet, hot and an ideal match for the cheese. So I decided when summer came around I would try making them with the scads of jalapenos that we always have in our garden. I scoured the internet until I found a recipe that appealed to me. Some added too many spices but this one was just right.

It was simple to make but required a ton of jalapenos to produce a very small batch–30 in fact, for just 2 pints!

I would urge you to wear gloves while slicing the jalapenos: I never do and always wind up sticking a finger in my eye at some point and getting a very uncomfortable burn. Once you add the jalapeno slices to the sugar/vinegar mixture, watch them carefully so they don’t get overcooked. I took mine off the heat as soon as the bright green color was gone.

The recipe suggests adding cayenne pepper, but I used the seeds from the jalapeno, and that made it plenty hot…and I like heat.

I don’t can my produce due to concern that I may poison someone someday, but I have had good luck freezing jams, and I expect that these jars will be fine when thawed as well.

http://www.seriouseats.com/recipes/2011/05/candied-jalapenos.html