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

I neglected to ask you why you want fresh instead of dried, Cheryl. I
ask now. :-)

IME, fresh apricots don't have a very assertive flavor to them by
themselves, especially if you're looking for jelly. Even canned as
sauce, I think at least a light syrup helps the taste. I made some
apricot jelly from fresh apricots earlier in the summer and it's pretty,
but doesn't have much flavor to it. If you have an apricot tree out
your back door, maybe that would make a difference, but I'm buying
apricots from California. If you can be persuaded to work with dried
aps, look for California apricots instead of the Mediterranean ones.
Trader Joe's has California dried aps and I like them way better than
the Turkish ones. FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com