Ah- the first canning of the season, and it's something new and slightly strange. Candied Jalapenos! They remind me of the Pepper and Onion Relish at Harry & David's, only hotter!
2 lbs. firm, fresh jalapeno peppers, washed, with membranes and seeds removed and sliced in 1/4 inch slices.
2 medium onions, chopped
1/4 c. finely chopped red pepper
2 c. apple cider vinegar
6 c. white sugar
1/2 tsp. turmeric
1/2 tsp.celery seeds
1 1/2 tsp. garlic powder
1/2 tsp ground cayenne pepper
In a large pot, combine sugar and spices. Add cider vinegar and bring to a boil. Reduce heat and simmer for 5 minutes. Add the peppers, onion and red pepper and boil for 4 minutes. Use a slotted spoon or strainer to remove vegetables and put into clean 1/2 pint jars to with 1/4 inch of the top. Bring sugar liquid back to a boil and boil for 6 minutes. Pour boiled syrup over peppers. Wipe jars clean and apply a new canning lid and ring. Bottle any remaining liquid (The lady who wrote the recipe says it's good brushed on meat or added to potato salad. I am catching her vision...). Process in a water bath for 12 minutes. Remove from canner and cool completely. My batch made 5 half pints of peppers and 4 half pints of liquid.
I've found it helps to have a handy adult child (Brian) clean out those jalapeno membranes and seeds. I even let him wear gloves to protect his delicate skin!