Put apricots in saucepan with enough cold water to cover completely.
Cover and simmer 30 minutes.
Add sugar to taste.
Stir to dissolve.
Makes 4 cups.
Note: For apricot pulp, force cooked fruit through sieve.
If thicker syrup is desired for plain stewed apricots, remove fruit when tender, and simmer juice until reduced by 1/2.
Pour over fruit and chill.