Wash the apricots and discard the seeds.
Place in a bowl and pour the sugar over the apricots.
Cover and leave overnight at room temperature.
The next day transfer contents to a saucepan and bring to boil over high heat.
Reduce heat and simmer, stirring continuously, until thickened.
Add the citric acid, boil one minute longer and remove from heat.
Fill small jars with the preserves, cover with lids and store in a cool place.