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Rinse and dry the apricots. Quarter them lengthwise, removing the pits.
Combine the apricots, sugar and ½ cup of water in a bowl, stir well, and let the apricots macerate for an hour, stirring occasionally.
Remove the currants from their stems and place in a small saucepan with ½ cup of water and bring to a boil, cooking until the currants pop, about 3-4 minutes.
Push the currants and their liquid through a sieve set over a large saucepan, to remove the seeds.
Add the apricots and their liquid to the saucepan containing the currants and bring the mixtures just to a bare simmer.
Let cool, cover with crinkled parchment paper and refrigerate overnight.
Prepare the canner, jars and lids if you’re going to process them via water bath.
Drain the apricot-currant liquid into a large, wide saucepan, reserving the apricots.
Bring the liquid to a boil and cook until the temperature approaches 220 degrees on a candy thermometer.
Add the reserved apricot quarters to the saucepan, stir well, and boil for 4-5 minutes until the liquid once again passes the gel test.
Ladle into hot prepared jars and cap them.
Process in a water bath for 10 minutes after the water returns to a boil.
Turn off the heat, remove the canner lid and let sit for 5 minutes before moving them to sit on a counter, undisturbed, until cool.