Preparation:
Process apricots in a food processor until very finely chopped. Transfer to a 3 1/2 quart crock pot or slow cooker. Stir in sugar and water. Cover and cook on high (300 degrees) for 2 1/2 hours, stirring twice, if possible. Uncover and cook two hours longer or until jam has thickened (on high still), stirring occasionally.
You can ladle into hot, sterilized jelly jars , sealing and processing according to the manufacturer's directions, or store in the refrigerator for up to 3 weeks. May be frozen for up to 3 months |
