Prepare the Jars and Peppers

1. Place a rack in the bottom of the large pot and fill half way with water. The pot must be large enough to hold the jelly jars with enough water to cover them with 1 to 2 inches of water during the processing phase.

2. Place five 5-oz. jelly jars and lids into the large pot and bring to a simmer while you make the candy.

3. Remove the stems from 12-oz. of jalapeno peppers by cutting a thin slice off the end. It is best to wear gloves to avoid hot pepper burns.

4. Slice the peppers into 1/8 to 1/4-inch rounds.

Make the Candy

1. Combine 2 cups cider vinegar and 6 cups sugar with the pepper slices in a pot and bring to a boil over high heat. Boil for 10 minutes.

2. Remove a jar from the large pot with tongs, carefully emptying water into the pot. Place the jar funnel on the jar.

3. Ladle the peppers into the jar and cover with boiling syrup, leaving 1/4 inch of head space at the top of the jar. Repeat with remaining jars until all peppers have been used.

4. Place the lids on the jars and tighten the rings with your finger tips.

Can the Jars

1. Place the peppers in the large pot, covering the jars with an inch or two of water. Cover the pot and bring to a boil over high heat.

2. Process in boiling water for 10 minutes, adjusting the time for your altitude.

3. Remove the jars from the large pot and cool. Test the seals in 24 hours. Properly sealed jar lids will not flex when pressed in the center. Place unsealed jars in the refrigerator for immediate use.