Combine with water in medium bowl.
Cover and let stand at room temperature for 48 hours.
Turn undrained apricots into dutch oven or other large kettle and bring slowly to boil.
Add sugar and stir until dissolved.
Let boil until apricots are plump and mixture is thick, about 40 minutes to 1 hour, adding nuts and lemon juice during last 10 minutes of cooking time.
Pour jam into hot sterilized jars to within 1/4 inch of top and seal.
Process 5 minutes in boiling water bath.
Remove from water and let stand undisturbed until cooled.
Test for seal.