Stacie this one’s for you!
This is from memory, I’ve done it so often.

• 1 gallon of sliced jalapenos, drained. Sam’s carries them in the proper size, and the least expensive I’ve found.
• 4 lbs (about 8 cups) of refined sugar (this recipe is NOT Paleo!)
• 1/4 cup water
• half-pint jars, rings, and lids
• A pot large enough to submerge the jars in water. I suggest getting a Granite Ware Canning kit, it comes with everything you need. I promise if you use it once to make this recipe, you WILL use it again.
• 8 quart or larger pot to cook in.
• a long handled wooden spoon
• a ladle
• some of the gear in the canning kit, if you are working around buying it. This includes a magnetic lid lifter, funnel, and jar lifting tongs.
• Optional (but sure helps) is a candy thermometer.

The procedure:

1. Drain the jalepenos, you may want to save the juice to make some AWESOME pickled eggs.
2. Add the peppers, water and the sugar to the pot on medium-high heat. Still to combine. There will be enough juice left to dissolve all of the sugar. Promise.
3. Bring to a boil, then lower heat to medium.
4. Stir constantly until the liquid starts to thicken. You are looking for “soft ball candy stage”, or 235-240ºF (112-116ºC). for those without a thermometer, you can do the cold water test.  Cold Water Test:  As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools.When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers. This is “soft ball stage”. This should take about 10 minutes.
5. At this point, using the jar funnel, ladle the napalm into the jars leaving 1/2 inch of head space, add the lids and the rings, tightening just snug, don’t torque it. As an option, you can add a garlic clove or a habanero to each jar before filling.
6. Add to the canning pot and process for 15 minutes in a  boiling water bath. I promise to do a write up on the canning processes soon. Until then, click here for details.

That’s it, you’ve just made some of the tastiest sweet/spicy food ever. Its good on hamburgers, sammiches, taters, mixed with cream cheese and eaten with crackers, put in omelets, about anything you like to add heat and sweet to, this’ll do the trick. And don’t waste that syrup! Use it too!

Man I want to fall off the Paleo wagon and have some with cream cheese and crackers right now….its one of the foods I am willing to sneak off the food restrictions, these taste THAT good. Lucky for me, we ate the last of ours just before I changed eating habits, thus the no pictures of the finished product. Notice I did have a gallon jar (actually two gallon jars) of the peppers though for another batch. *sigh*

So make some…then give me a call….I’ll verify that you did it correctly at no charge to you, though I may have to take a jar (or two) as” lab samples”…

db.

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OK, as I finish this, Liz heard me complain about not having any left, and dug out TWO jars she had stashed away! JOY! Guess who is falling off the Paleo wagon in the morning??

And I’ll still be willing to sample any you make 🙂 These will NOT lat long…