Wearing nitrile gloves, slice the stems off of the jalapeños and core out the seeds with a small spoon.

Slice each pepper into 1/8 to 1/4-inch slices.

Heat over medium high heat stirring occasionally for about 10 minutes or until it comes to a frothy boil.

Reduce heat, and simmer for 2 minutes.

Stir in the jalapeños, and simmer for 8 more minutes, stirring occasionally. They will start to change to a darker color.

Remove the peppers from the syrup using a slotted spoon. Spoon into two half pint glass jars.

Bring the syrup to a boil and boil 5 more minutes.

Carefully pour the syrup into the jars of peppers.

Allow to cool at room temperature for at least an hour, and then refrigerate.