In article >,
"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

Sorry I wasn't clear enough, Cheryl. What I'm saying is if you want an
Apricot Jalapeño Jam, find a recipe for Apricot Jam (pectin packets have
them using fresh aps) and add maybe 1/2 cup chopped jalapeños to the aps
when you're making the jam. Capisce? Sure, you can do it - no reason
not to. I've made Peachy Pepper Jam that way and it was popular. I
only use jalapeños cuz I'm kinda of a wuss about some things, but if you
want more heat, try some habaneros or other hotties. Did you check
anything that the Chilihead (spelling?) site might have. I'd bet the
rent they've got some recipes.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com