These preserves are really beautiful and so easy to make. If you'd like, flavor them with some ground cinnamon, nutmeg, or allspice after the mixture has thickened.
Prep Time: 10 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 4 hours, 40 minutes
Ingredients:
- 1-1/4 lb. dried apricots
- 2 cups sugar
- 3-1/2 cups water
- 2 Tbsp. lemon juice
- 1/2 tsp. dried marjoram leaves
Preparation:
Chop the apricots finely using a knife or food processor. Place in a 3-1/2 quart crockpot with the sugar and water and stir to combine. Cover slow cooker and cook on high for 2-1/2 hours, stirring twice during cooking. Uncover and add lemon juice and marjoram; cover and cook on high 2 hours, stirring occasionally, until thickened.
Ladle preserves into clean, hot jam jars, seal tightly, and keep refrigerated up to 3 weeks. You can process these in a boiling water bath if desired, but follow instructions from your county extension agent carefully.
