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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 slow cooker 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.
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