Crockpot Apricot Preserves
1 pound dried apricots
1 3/4 cups sugar
3 1/2 cups water
In a food processor, chop the apricots finely. Place in a 3 1/2
quart crockpot with the sugar and water and stir. Cover and cook on
high for 2 1/2 hours, stirring twice, if possible.
Uncover and cook on high, stirring occasionally, 2 hours more, or
until it has thickened.
Ladle into clean, hot jam jars and seal according to the
Process in a boiling water bath for 10 to 15 minutes. Or keep
refrigerated up to 3 weeks.
Yield: about 4 1/2 cups