clc wrote:
> "zxcvbob" > wrote in message
> ...
>
>>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
>
>
> I've found that out with my jalapeno jelly... Even using nothing but hot
> peppers turns out "cold". Is it just all that sugar?
>
> Cheryl
>
>
That and the fact that jalapenos are not that hot. As a matter of fact
they're about the mildest of the so-called hot peppers. Try a couple of
tabascos, or cayennes.

I grow a hot chile called Aji Limon de Peru that have a nice fruity
flavor but, with the placenta in them, are pretty hot. I recently made
some plum sauce and took two of those chiles, scraped the seeds and
placenta out of them, capped them, then tossed them in the food
processor with a nice sweet onion, and practically pureed them. The plum
sauce has a nice plum/fruity flavor and just enough heat to make it
interesting. Even my super taster wife can handle the heat. Some folks
like "hot pepper" jelly made with habaneros, little too hot for me.

George