To prepare the jars, preheat the oven to 130 degrees Celsius/ 275 degrees Fahrenheit.
Sterilize: Wash the jars and the lids very thoroughly. Place the jars on a baking tray and sterilize them in the oven for 20 minutes.
Cook the lids in boiling water for a few minutes. Leave to cool slightly; the apricots and the water will be cold when added to the jars.
Prepare apricots: In the meantime, clean, halve and stone the apricots.
Fill jars: Place apricots in the jars with the bulge facing up. Add two tablespoons of sugar to each jar and fill with water. Put the lid on.
Can the apricots:
Can in canner if you have one.
If you don't have a canner: Take a large pot, large enough to hold your jars without them touching each other. Place a clean, folded kitchen cloth on the bottom of the pot.
Arrange the jars on top. Fill the pot with lukewarm water; about 2/3 of the jars should be immersed in water. Don't be tempted to fill the pot with hot water, or the jars, which are filled with cold water, might shatter.
Can: Bring the water to a boil, then cook for 20 minutes. Take them out of the water immediately (Caution HOT) and place them on a baking tray, for instance.
Cover them tightly with a blanket or several thick kitchen cloths and leave them to cool slowly until the next day.
Store: They will keep in the cool cellar or pantry for at least 6 months. I still have cherries and gooseberries I made last year, and they are still good.