Step 1

Prepare a water bath canner, wash and keep warm 8 half-pint canning jars, lids and rings. Slice jalapeños (remember to wear gloves).

Step 2

Combine the honey, sugar, vinegar, and seasonings in a large saucepan. Bring to a boil over high heat, stirring often. Reduce heat to medium and simmer for 10-15 minuted, until slightly thickened.

Step 3

Add the sliced jalapeños to the syrup and simmer another 5 minutes. It should steam and bubble a bit, but not boil hard again.

Step 4

Ladle the hot peppers and syrup into one hot jar at a time, leaving a 1/2 inch headspace. Use a non-metal spatula or chopstick to remove air bubbles and wipe the rim with a damp cloth. Attach lids and rings and place in rack of canner. Repeat with remaining jars.

Step 5

Lower rack and bring canner to a boil over high heat then start timing 15 minutes to process the jars (adjusting for altitude). Once timer goes off, remove the lid, turn off heat and let jars sit in canner for 5 minutes.

Step 6

Remove the jars to a towel-lined surface (Tip: a tray with a towel allows for them to be moved if needed) and let cool 12-24 hours without disturbing.

Step 7

Remove the rings and check lids for sealing - refrigerate any that don't seal (rare!) - and then label and store for up to 18 months. If you can wait 2-4 weeks before opening, that will be the best flavor!