The sweet-tart flavor of apricot jam goes outrageously well with something creamy, like labneh (or cream cheese, or ricotta, or...you get the picture) on toast made from really good bread.
Pit the apricots by splitting them between your thumbs and removing the pit.
In a heavy medium saucepan, add the sugar and water and stir just to combine. Cook over medium heat until the sugar has melted and the mixture begins to simmer.
Add half of the apricots and bring back to a boil. Reduce heat and simmer over low heat, stirring frequently with a wooden spoon until the apricots are very soft and falling apart, about 1⁄2 hour.
Let the mixture cool for 15 minutes, then ladle into clean jars. Cover and refrigerate. These preserves should be kept refrigerated rather than on the pantry shelf.