Cook apricots, covered, in 1/4 cup water for 10 to 12 minutes.
Place steel blade in work bowl; add 2 cups of the apricots.
Process till nearly smooth.
Remove; repeat with remaining apricots.
Measure 3 cups puree into a 4-quart Dutch oven.
Stir in sugar and honey.
Bring to full boil; reduce heat.
Boil gently 15 to 20 minutes or till mixture cooks down to 3 cups; stir constantly.
Stir in juice concentrate.
Fill jars and process.