Re: Fresh Apricots instead of Dried in Jam/Jelly

On Fri, 11 Aug 2006 19:21:52 GMT, The Joneses <famjones@xxxxxxxxxx>
wrote:

clc wrote:

"Melba's Jammin'" <barbs.challer@xxxxxxxxxxxxxxxxxxxxx> wrote in message
news:barbs.challer-4FB54E.11285311082006@xxxxxxxxxxxxxxxxxxx
In article <ebi8b1$8m7$1@xxxxxxxxxxxxxxxx>,
"clc" <dingyno7spam@xxxxxxxxx> 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

One of my secrets to HOT hot pepper jam is when you make the syrup,
before adding the jalapenos (or habs or whatever), put the seeds and
ribs you cleaned out of the peppers into the syrup and boil for 3
minutes. Then pour that through a fine-mesh strainer to remove the
ribs and seeds and continue your recipe. This really brings the heat
up. You can control the heat by how long you boil the seeds and ribs
and by how much rib you leave on the peppers. 3 minutes with a little
rib left on gives a nice heat with hot pepper jam for me. You can
shorten or lengthen the boil time to meat your heat needs.

So for a fruit/pepper jam, I would make the syrup up first and follow
my approach and then add the fruit and peppers to the strained syrup.

I use jalapenos because I like their flavor. I grow my own and
purposefully stress them in order to get them hotter. I believe they
are generally in the average to maybe slightly above average serrano
range of heat. With the hot summer we have had this year, they really
have turned out nice.

.

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