Candied Jalapenos II Recipe

Drain peppers into a large stainless steel pan. Add the sugar to the pepper juice and heat it just enough to let the sugar melt. Remove from the heat and let it cool. Once the juice and sugar mixture has cooled, pour it over the peppers and stir in the alum. Lightly cover with a loose lid. Let stand on the counter 4 or 5 days. Stir every day.When peppers take on a translucent or clear color they are ready.

* I buy a gallon can of pickled jalapeno peppers at WalMart. They work perfectly. I give 1/2 away and keep 1/2 in refrigerator until used. I don't can them, but you could.