Combine all ingredients in a large bowl; stir well. Cover and let stand at room temperature 24 hours.
Spoon apricot mixture into a large saucepan; bring to a boil over medium heat, stirring frequently. Reduce heat to low, and cook 25 minutes or until a candy thermometer registers 205°.
Pour jam into decorative jars or airtight containers. Store in refrigerator up to 3 weeks.