INGREDIENTS

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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