Remove stems from chilies and cut in half

In a heavy bottom pot, combine sugar, water, spiced rum and chilies

Put pot on low heat and stir occasionally as the temperature rises

Flavor and heat from chilies will infuse quickly. Taste frequently and once hot enough, evacuate and discard the chilies

Keep stirring occasionally until sugar is dissolved and liquid comes to a simmer

You must now make a choice: You can keep simmering for a while to boil off some of the alcohol or use as is. This depends on personal preference and the rum used. Taste mixture, if it’s harsh and alcoholic simmer for a while and try again.

Once satisfied, kill the heat and pour onto bottles and jars. This stuff will pretty much keep forever, it’s mainly sugar.