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
>
>


I don't have an answer to your specific question, but FWIW I've found
that peppers lose a *whole lot* of their heat when you add the to jam or
jelly. You have to add much more peppers than you would expect if you
want any heat in the final product.

Best regards,
Bob