Bring all ingredients to a boil and cook until the apricots get soft and just begin to lose their shape. Let cool.
Pour into shallow baking pans to about 3/4 inch deep. Cover with cheese cloth netting and put in hot
sun for 3-4 days to further "sun-cook". Of course you have to live in an area where the temperature will
remain in the 90s to 100s during the day (Take pans in at night - you don't want the varmints to eat
your jam) When ready, put all the jam back into a large pot and bring to a boil for 10 minutes. Pour
into sterilized jars and seal.