1. Wash, stone, and slice the apricots.
2. Put the fruit in a preserving pan with the water and lemon juice.
3. Simmer gently for 20 minutes until the fruit is tender.
4. Add the sugar and stir over low heat until dissolved.
5. Bring to the boil and boil rapidly for 1 minute, stirring occasionally.
6. Remove from the heat, skim if required, and stir in the pectin thoroughly.
7. Cool for 5 minutes, then pot and cover immediately before labelling.