Yield: 1 servings
|1 pounds||Dried apricots|
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 4½ 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.
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.