In article >,
"clc" > wrote:
> I am looking for a recipe for apricot jalapeno jam or jelly, but everything
> I've found uses dried apricots instead of fresh. Can someone tell me how I
> would know how to convert the amount to fresh? Or does someone know of a
> great recipe containing fresh instead of dried? (yoo-hoo, Barb...)
>
> Thanks!
>
> Cheryl
LOL.
I've always just added chopped jalapeņos to the jam or jelly as it's
cooking; I don't precook the peppas. Cherry Pepper Jelly is pretty
good. Peachy Pepper Jam. You get my drift? How much? A third cup? A
half cup? I should pay more attention to these things. :-//
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com