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Gather the ingredients.
Prepare a water bath canner and 4 (½-pint) canning jars.
Halve, pit and chop the apricots.
Combine all ingredients in a large saucepan or Dutch oven.
Bring to a boil. Reduce heat.
Cook until thick, with a syrup-like consistency. This will take anywhere from 20 minutes to an hour.
If desired, purée the sauce using an immersion blender.
Ladle into hot, clean jars leaving about ¼-inch head space.
Top with the 2-piece lids and rings, and process in a water bath canner for 15 minutes.