Crockpot Apricot Preserves 

1 pound dried apricots
1 3/4 cups sugar
3 1/2 cups water

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 manufacturer's  instructions.

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

Yield: about 4 1/2 cups