From yahoo group files. Most of the alcohol cooks out and leaves a delightful flavor that I encourage you try, but if you don't want to use wine, just substitute with water. This recipe can be easily doubled; if doubling, use an 8 quart pot.
Place the apricots, sugar, wine, and lemon juice in a large (at least 4-qt), thick-bottomed, stainless steel pot and bring to a boil over medium-high heat. Place a couple small plates in the freezer, these will be used to test the jam later.
The mixture will boil and rise in volume. Skim off the pale yellow foam that forms at the top and discard.
The boil will subside to larger bubbles, but still bubble vigorously.
Be sure to begin gently stirring the jam frequently to prevent it from sticking to the bottom.
After about 25 minutes begin testing the jam by placing a small amount on a cold plate.
Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be.
Boil for a few minutes longer if desired for a thicker jam.
Ladle into prepared jars leaving a 1/4 inch headspace.
Process jars for 10 minutes. Adjust time according to your altitude.