From Martha Stewart 's recipes
Cut the apricots in half, and remove the pits. Reserve four or five pits, discarding the rest. Cut the apricots into 1-inch chunks. Wrap the pits in a kitchen towel, and bang on them with a hammer to break the hard outer shell. Discard the hard shell, and reserve the soft inner seed, which resembles an almond.
In a large heavy-bottomed pot, combine the apricots, sugar, soft inner seeds, and water. Stir to combine.
Bring to a boil, stirring constantly. Cook, stirring frequently with a long wooden spoon and skimming foam as necessary, until reduced and thickened, about 15 minutes. Stir in the lemon juice.