1. Blend half of the apricots and all of the water and sugar to the blender jar. Use "sauces" program if you have it on your model.
Let the blended amount stand for 5 minutes. Then add other half of apricots to jar and secure lid. "Pulse" 4-6 times to crush apricots.
Add lemon juice and pectin to jar and pulse 1-2 times. Let stand for 5 minutes.
Pour blend jam into jares and store in refrigerator for 24 hours until set.
Then refrigerate or freeze.