ISO: ISO recipes to use an abundance of fresh apricots. Any T&T's welcome. What about

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fruit leather, has anyone tried that with apricots? A neighbor has most-generously shared his apricot crop and I *must* deal with all these apricots by tomorrow (like 15 pounds worth). Thanks for any help.

 
Yes, have a dehydrator. Have only used it for jerky. Does the

fruit need to be treated with anything first?

Would love to see your apricot liqueur recipe.

 
Pat, untreated they turn really brown but it does not affect the flavor. If you want the color...

then you should treat them with sulpher to retain the apricot color. I've done it both ways but actually prefer the natural way even if the apricots are ugly. They are great to just chew on as a snack.

 
Cathy, how do you prepare the apricots for drying?

I would love to make some of these. We haven't been able to get good dried fruit out here. I can get fresh apricots now though. Thanks!

 
Here is a REC: Apricot-Jalapeno Jelly recipe

I am not sure what the ratio of dried appricots are to fresh, but this sounds delish!

* Exported from MasterCook *

Apricot-Jalapeno Jelly

Recipe By : Nancy Gerlach
Serving Size : 6 Preparation Time :0:00
Categories : Jams & Jellies

Amount Measure Ingredient -- Preparation Method

1/2 cup jalapeno peppers -- seeded and deveined
1 large red bell pepper -- seeded and deveined
2 cups cider vinegar
1 1/2 cups dried apricots -- chopped
6 cups sugar
3 ounces liquid pectin
4 Drops red food color

Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water-bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol.
IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference.
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Oh yehhhh, that's a fave at our house. Usually use dried apricots. Guess

I'll try it with the batch of apricots I'm drying. But not this week. I'm pretty much OVER anything apricot right now. ;o)

 
I've been making this for a lot of years....

but don't have access to a ready, inexpensive supply of fresh apricots.
Another variation I make is to use my home-smoked chipotles instead of the jalapenos.
This makes a very nice jelly also.
Pat, did I give a jar of this jelly last time we met?

 
You're welcome. I couldn't believe how easy it was. I just defrosted one of the frozen ones for

tomorrow's breakfast and I'll see how the freezing worked.

 
REC: (such as it is) Apricot Liqueur

1 lb. dried apricots
1 lb. rock candy
Fifth of vodka (3 cups)

Shake in a jar and store on dark shelf for at least 1 month.

Pat - I used to do this and put in little decorative jars for my Christmas baskets. I hung little instructions that it could be poured over ice cream, along with some of the apricots. This used to be when rock candy was easier to get -- I'm not sure where you'd buy it anymore, but it's a really delicious recipe.

 
Judy, how do you make your home-smoked jalapenos? I would love to do that with my peppers this year

Have you ever tried smoking other chiles? Thanks!

 
I grow jalapenos.....

and I let a number of them ripen to red on the plants. I put them into my smoker when I have it going to smoke something else. I do make sure that the peppers are always on the top rack of the smoker. I have to admit that I don't just run it to make the smoked peppers.
I set the grills up so that the peppers don't fall through (put a second rack at 90 degrees from the first) and I turn the peppers every hour or so, for even drying.
I have done this with other peppers. I made some smoked serranos, and some yellow Costa Rican peppers (name escapes me), but my main focus is the jalapenos. When they are dark red and leathery, I remove from the smoker and cool them, then place into zip-lock bags and freeze.

 
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