prepare the jars
We will need eight juice jars with lids for 8 liters of juice. Clean the jars with water. Preheat the oven to 100°C / 210°F. Place the jars on a baking sheet. Place them in the oven for 10 minutes. Bring water to a boil in a small saucepan over medium heat. Add the lids and simmer for 3 minutes to sterilize.
Clean the apricots under running water and pat dry with a paper towel. Cut in half, remove the kernel, and discard it. Cut the apricots into small pieces and add to a large bowl. Add the sugar, stir, then transfer to a large pot.TipOptionally, peal the apricots. Add water to a pot and bring to a boil. Dip the apricots in boiling water, then peel. Repeat the process with all the apricots, then proceed with the recipe by removing the kernel. This step is optional.
Place a large pot with apricots over high heat. Add one liter of water and cook for 30 minutes or until the apricots soften. Using an immersion blender, mix the apricots, then add the rest of the water and citric acid. Stir, and bring to a boil. Simmer for 5 minutes.
fill the jars
Remove the nectar from the heat, stir, and fill the juice jars. Tightly close with a lid. Using a kitchen towel, wrap the jars tightly and let them cool to room temperature slowly. Keep the canned jam in the dark, cold space for up to a year. Optionally, you can pasteurize the juice. Preheat the oven to 80 °C / 175 °F. Place the apricot nectar jars onto a large baking sheet, making sure the jars don't touch. Place in the oven for 20 minutes, then turn the oven off and leave the nectar overnight in the oven to cool.