Instructions: 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 manufacturers instructions. Process in a boiling water bath for 10 to 15 minutes. Or keep refrigerated up to 3 weeks.

Yield: 4 1/2 cups

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