Wash the apricots and place them in a bowl with the water, soak for 24 - 48 hours. Place the apricots and water into a heavy bottomed saucepan with the juice of the two lemons. Bring to the boil and simmer for 30 minutes, stirring occasionally. Remove the pan from the heat and stir in the sugar, until fully dissolved. Bring to the boil and cook rapidly until the setting point is reached. Skim the surface if necessary and can/jar as desired.
This is an easy recipe, however, preserves are runny. Instructions should include, cut up apricots before cooking, and extend reduction time, I had initially cut back on water, but still runny,because I did not simmer long enough. Ck thickness before canning!