Place apricots and water in 1 1/2 quart saucepan. Bring to boil and boil uncovered for 10 minutes. Force apricots through a sieve. Should yield about 2 cups puree, if not, add enough water to puree to make 2 cups. Return puree to saucepan and add sugar. Bring to boil and boil gently, stirring constantly, until puree is as thick as marmalade. Cool before using. Use for glazing fruit cakes. YIELD: 2 cups glaze