Submitted by kerrie skelton
- 1kg Apricots
- 1kg sugar
- 1 Lemon (zest & juice)
- 20grams jam setta
- 2tabs water
- Quarter the Apricots and put them in slow cooker with all of the other ingredients (including jam setta).
- Cover with teatowel under lid and cook on high for 4 hours stirring occassionally.
- Blitz to the consistency you like. Then leave the lid off on High for 30 minutes then turn to Low for a further 30 minutes.
- Pour into sterilized jars.
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