1Cut apricots into half's/quarters and remove stones.
2Add apricots, sugar, lemon & zest to the slow cooker.
33hrs on high with the lid on, stirring occasionally; 1hr on low, lid off stirring occasionally.
4Blend (I like it smooth and thick v's chunky).
5Jamsetta is optional, makes it set thicker. I got a cup, used half of the jamsetta pack & some of the pured fruit to mix and added it in. Bottled it up and done!
Submitted by Kate Armstrong
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