Fresh Apricots instead of Dried in Jam/Jelly

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

In article <ebi8b1$8m7$[Only registered users can see links. ].uiuc.edu>,
"clc" <[Only registered users can see links. ]> wrote:


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
[Only registered users can see links. ]

clc wrote:


I don't have an answer to your specific question, but FWIW I've found
that peppers lose a *whole lot* of their heat when you add the to jam or
jelly. You have to add much more peppers than you would expect if you
want any heat in the final product.

Best regards,
Bob

"zxcvbob" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

I've found that out with my jalapeno jelly... Even using nothing but hot
peppers turns out "cold". Is it just all that sugar?

Cheryl

clc wrote:
That and the fact that jalapenos are not that hot. As a matter of fact
they're about the mildest of the so-called hot peppers. Try a couple of
tabascos, or cayennes.

I grow a hot chile called Aji Limon de Peru that have a nice fruity
flavor but, with the placenta in them, are pretty hot. I recently made
some plum sauce and took two of those chiles, scraped the seeds and
placenta out of them, capped them, then tossed them in the food
processor with a nice sweet onion, and practically pureed them. The plum
sauce has a nice plum/fruity flavor and just enough heat to make it
interesting. Even my super taster wife can handle the heat. Some folks
like "hot pepper" jelly made with habaneros, little too hot for me.

George

"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-4FB54E.11285311082006@news.iphouse.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

In article <ebi8b1$8m7$[Only registered users can see links. ].uiuc.edu>,
"clc" <[Only registered users can see links. ]> wrote:


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
[Only registered users can see links. ]

clc wrote:


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

"The Joneses" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...
Great info - thanks!

Cheryl

In article <ebijaf$cc9$[Only registered users can see links. ].uiuc.edu>,
"clc" <[Only registered users can see links. ]> wrote:


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
[Only registered users can see links. ]