1. Using a small hammer, or heavy object, crack 35 pits and remove the kernels. Reserve these kernels and discard all remaining pits.
2. In a large stockpot combine apricots, kernels and sugar. Stir the sugar into the apricots and allow pot to sit at room temperature for 1 hour. Then, cook apricots over medium heat for one hour, stirring constantly. As you stir be sure to scrape the bottom so that the apricots don’t burn. I find it useful to wear a heatproof glove or mitt to protect my hand or arm from any splattering liquid. By the end of the hour the apricots will dissolve into a deep orange colored puree. Transfer hot liquid to a heatproof bowl and allow to sit at room temperature for 24 hours.
3. After 24 hours have passed, reheat the mixture over medium heat until jam is very thick. I found this only takes about 5-10 minutes. Remove the kernels to the best of your ability with a sieve or slotted spoon. Ladle warm mixture into prepared canning jars, leaving ¼ inch headroom at the top of the jar, and close with lids and rims. Seal jars according to manufacturers instructions. (I usually use the jars that are immersed in a hot water bath to be sealed).