"Melba's Jammin'" > wrote in message
...
> 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
So, Barb, what about using the fresh instead of dried apricots?
I've never been able to get any heat in my jam/jelly - even my "all
jalapeno" jelly with a habanero added, but thought it might add something.
Cheryl