"Wayne Boatwright" > wrote in message
...
> On Wed 17 Aug 2005 10:47:59p, kr_gentner wrote in rec.food.cooking:

>> I knew that, but apparently sf doesn't. My pepper jelly turned out just
>> fine made with powdered pectin. As a matter of fact I changed a couple
>> of other jelly and jam recipes from liquid to powder and they all turned
>> out fine. You just have to use the directions for whichever one you're
>> using.
>>
>> I need to go to the farmer's market and get some nice hot red peppers
>> for a couple more batches of Apricot-Red pepper jam. It's hubby's
>> favorite on peanut butter and he opened the last jar this morning.
>>
>> Kathy
>
> Fresh or dried apricots?
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

They were dried apricots. I found the recipe googling for jam recipes. The
red peppers came from the garden last year and they were fairly hot. I
don't have a garden this year due to moving in the middle of the summer so
I'm going to have to hunt red peppers at the farmer's market.

Kathy