clc wrote:
> "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
It's the sugar. I love habeneros in peach jam especially - but it takes 5 (!)
because I seed/devein them for a prettier look. When I made jalapenyo jam from
the pectin insert, it weren't hot at all. Musta been invented by gringos or
something. When I made blackberry/serrano jam I used a a few jalapenyos and a
dozen serranos and it was only mildly hot. I believe the sugar soaks up the
capcaisin, plan on at least doubling the peppers of whatever gringo recipe you
use.
Edrena in Texas