You are here

Lazy Apricot Preserves

admin's picture
  Dried apricots 1 Pound
  Sugar 1 3⁄4 Cup (28 tbs)
  Water 3 1⁄2 Cup (56 tbs)

1. In a food processor, process the apricots until very finely chopped. Transfer to a 3 1/2-quart electric slower cooker. Stir in the sugar and water.
2. Cover and cook on the high heat setting 2 1/2 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.

Recipe Summary

Slow Cooked

Rate It

Your rating: None
Average: 3.9 (19 votes)