| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg04 | 1 | servings | ||
INGREDIENTS
| 1 | lb | Dried apricots |
| 1 3/4 | c | Sugar |
| 3 1/2 | c | Water |
INSTRUCTIONS
Making jam doesn't get much simpler, and you don't need to worry about scorching or burning when a slow cooker is used Since this recipe uses dried apricots, you can turn to it any time of year. Make an extra batch to give friends or relatives for a special gift MAKES ABOUT 4 1/2 CUPS 1. In a food processor, process the apricots until very finely chopped. Transfer to a 31/2-quart electric slower cooker. Stir in the sugar and water. 2. Cover and cook on the high heat setting 21/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened. 3. Ladle the jam into clean, hot canning or jam jars; seal according to the manufacturer's instructions with lids and ring bands. Process in a boiling water bath 10 to 15 minutes. Or let the jam cool and store in the refrigerator up to 3 weeks. For longer storage, freeze up to 3 months. VARIATION: APRICOT-ORANGE JAM: Stir in 1 tablespoon grated orange zest at the end of the cooking time. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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