Crock Pot Apricot Preserves Recipes

Steps:

• 1. In a food processor, process the apricots until very finely chopped. (I use my pulse feature). Transfer to slow cooker. Stir in sugar and water.
• 2. Cover and cook on high setting 2 1/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened.
• 3. Ladle the jam into clean, hot canning or jam jars; seal according to the manufacturer's instructions with lids and ring bands. Process in a boiling water bath 10 - 15 minutes. Or let jam cool and store in refrigerator up to 3 weeks. For longer storage, freeze up to 3 months. I have frozen this, and works very well. Using my food saver.
• 4. For Apricot - Orange Jam: Stir in 1 Tbsp grated orange zest at the end of the cooking time..

Steps:

• In a food processor, chop the apricots finely.
• Place in a crock pot 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.
• Process in a boiling water bath for 10 to 15 minutes.
• Or keep refrigerated for up to 3 weeks.

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Steps:

• Mix broth, preserves, onion and mustard in slow cooker.
• Add pork and turn to coat.
• Cover and cook on low 8-9 hours or until done.
• Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.