7up (1 cup)
Pumpkin Spice (1 tsp)
Wash and halve your apricots placing them in a slow cooker set to high. Add in sugar a pound at a time and stir combining your 7up and pumpkin spice. Let the mix cook for about 3 hours or until apricots break down and the mix thickens. Gently whisk the mix until the apricots have broken down and continue cooking on low for another hour. While the jam is still hot carefully pour it through a large mesh colander and push contents through with a rubber spatula. Discard all the pulp and skins. Let the jam cool before you refrigerate overnight. This batch of apricot jam should come out looking like liquid gold and tasting very sweet with plenty to go around.