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 burn to it any time of year. Make an extra batch to give friends or relatives for a special gift.
Ingredients
1 pound dried apricots
1 3/4 cups sugar
3 1/2 cups water
Steps
1. In a food processor, process the apricots until very finely chopped. Transfer to a 3 1/2 quart electric slow 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 loner, or until the jam has thickened.
3. Ladle the jam into clean, hot canning or jam jras; 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.
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