The slow cooker is an excellent tool for making small batches of jams and preserves—just enough for a week’s worth of morning toast—without any fuss at all. You can use your stovetop recipes, just adjust for longer cooking times. Begin on low and end on high with the cover off, and plan on watching somewhat carefully for the last hour. Forsake the pectin and enjoy the spoonable texture of nothing but fruit.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Combine the apricots, juice, and zest, in a 2 1/2- or 3-quart slow cooker. Cover and cook on low for about 4 hours, until thick and spoonable. Preserves will thicken as they cool, but if they need to thicken further, remove the lid, increase the heat to high, and cook for another hour. Refrigerate and use within one week.
