Rinse apricots, cut them in half, and remove the seeds. Place apricots into a large pot. Cover them with sugar and pop pot into the fridge overnight. As the apricots soak in the sugar, they will product a juice.
The following day, boil the apricots. Turn off the heat and allow jam to cool completely. Repeat the process 5-7 more time, or until you reach the desired thickness. As it boils, stir the jam occasionally to prevent burning. While your jam is cooking, sterilize your jars to prepare them for canning. Preheat oven to 215°F. Wash the jars and lids with soap and water. Place jars directly on the oven rack. Allow them to bake for 20 minutes, or until they are completely dry and free of water droplets.
Once you bring your jam to its last boil, add piping hot jam directly into the hot, sterilized jars. Make sure to use an oven mitt when handling the hot jars! Optional: Use a potato masher to remove any lumps from your jam before adding it to the jars.
Cover each jar with its respective lid. Turn the jars upside down and let them sit at room temperature for an hour. Store jars in a cool place.