Halve the Apricots, and remove the stone. Crack one third of the stones and remove the kernels; Blanche by dipping into hot water.
Place the Apricots, kernels, water and lemon juice into a pan and simmer until it is tender, test for pectin. When a satisfactory clot is formed, add the sugar (sugar is best warmed beforehand) stir until disolved then bring to boil and boil rapidly until setting point is reached stirring occasionally.
Remove from the heat and immediately stir in the Brandy, remove any scum and pour into hot sterilized jars and cover.