Sweet Jalapeno Texas preserves

Slice Jalapenos into thin slices and dice the onions. ( I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE!) If you are sensitive to capcasin, remove the seeds and membranes, reducing the heat. Place jalapenos in pan with the water and vinegar. It doesn't take much vinegar/water, because the peppers will make a LOT of water on their own. Bring the mixture to a boil then cover and reduce heat to low. Simmer unitl tender (about 10-20 minutes.) Remove the lid from the pan carefully and do not breath fumes. Pour off most of the water and vinegar. Or, you can dip out the peppers with a slotted spoon, then pour the water/vinegar down the drain. Return the peppers back to the original pot. (slowly) Add the sugar and spices, bring to soft candy-like temperature to completely disolve the sugar. (this will take some time, and you want to bring the temp up gradually, stirring only occassionally). Use a candy thermometer. Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on loosely. Don't use cold jarsthey will likely crack when the hot mixture is poured into them. Jars should be filled while still hot from sterilizing in boiling water. Tighten the rings, once the jars are completely cooled. As they cool, you will hear each jar lid make a little "plink" as the lid is pulled down in toward the mixture. If you don't hear or see this happen it did not seal, and the contents of that jar will have to be reheated, poured back into the hot jar and resealed - or eaten right away. Place sealed jars of Sweet Hot Jalapenos on shelf for about 1-2 weeks to 'cure' before opening and using. You can eat it sooner, but it just won't be as good.