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PREPARATION:Process apricots in a food processor until very finely chopped. Transfer
to a 3 1/2 quart crock pot or slow cooker. Stir in sugar and water. Cover and cook on HIGH for 2 1/2 hours, stirring twice. Uncover and continue cooking 2 hours longer or until jam has thickened, stirring occasionally. Ladle into hot, sterilized half-pint jelly jars, sealing and processing according to the manufacterer's directions, or store in the refrigerator for up to 3 weeks. May be frozen for up to 2 months.
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