Halve
apricots and remove stones. Combine apricots, the water and juice in
large saucepan; bring to a boil. Reduce heat; simmer, covered, about 15
minutes or until apricots are tender.
Add sugar;
stir over heat, without boiling, until sugar dissolves. Boil, uncovered,
stirring occasionally, about 30 minutes or until jam jells when tested.
Stand 5 minutes. Pour hot jam into hot sterilized jars; seal while hot.