1.Combine apricots, brandy and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until mixture is pulpy.
2.Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 35 minutes or until jam jells when tested.
3.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
For a more intense brandy flavour, stir up to two tablespoons of brandy into the jam mixture before pouring into the jars.Note