Submitted by Nadine McKellar
- 1kg Apricots - quartered
- 1kg sugar
- 20-25g jamsetta
- Mix the apricots and sugar in the slow cooker.
- Cook on HIGH 3 hours.
- Reduce heat to LOW for 2 half hours
- Turn it back up to HIGH and quickly stir in Jamsetta.
- Cook for a further 15 mins.
- Transfer jam to clean sterilized jars.
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