"The Joneses" > wrote in message
...
> 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 jalapeños 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
>
Great info - thanks!

Cheryl