Dice the apricots, put in a saucepan and bring to a simmer. If the apricots are not ripe enough to be juicy, add some lemon juice to bring the liquid content up and ensure they do not burn. When soft, puree with a hand blender.
Add the sugar in a 1:1 ratio and brind to a simmer. Cook 4 minutes until thick and bubbling, then transfer to sterilised jars. If it is too liquidy, cook a minute or two longer. Seal jars and store in a cool dark place.