Purée the apricots (you can easily do this using a food processor) after washing them first and removing the kernels. 

Measure the purée using cups into a pot and add an equal amount of sugar. For every cup of purée, add one cup of sugar respectively. 

Boil the jam over low heat until it sets. Stir from time to time so that it doesn't stick. 

When it cools store in sterilized jars. Good luck.