I have 4 jalapenos and I find that is more than enough...Mind you I live on my own.
You might already do these (I know these aren't sweets but it might be of help anyway).
First and simplest...Leave the fruits on one or two bushes. That is don't pick them until they turn red. They will turn red. All jalapenos turn red when fully ripe. That gives you both green and red, which gives more depth to your recipes.
Try this...Freeze them. Then thaw them. Then slice them. Then into a jar and cover with vinegar (or you can use a milder pickle mix). This freezing / thaw method is something I came up with, which makes the jalapenos "pizza ready" in two days!...Then you could take a large jar of home grown and made jalapenos to your local pizza place and swap for cash or pizza!
Most people that use large amounts of any chilli, usally grow their own. Those that buy usually only get a small amount. So your local fruit/vege grocer does not need a truck load! You could take a large bag or two to your local and go 50/50 on the cash...
Or try this...First crush them, not a lot just enough to break the skin. Put them into a large plastic bottle until full. Cover with vinegar and leave. After about 3 to 4 weeks they are ready. Remove from bottle and blend. Then strain to remove the seeds and other lumpy bits. Pour into a large pot and bring to a very gentle simmer. Add a small amount of salt to taste. Simmer for 15 minutes at least or until it's reduced to a sauce consistency. When ready bottle using your old Tabasco bottles etc.