I planted a young apricot tree - can't remember what variety - and, after a couple of years, it produced lots of fruit every year in early Spring - as usual all at once with only one year being a virtual 'no show' - and is now a considerable size.

Your surplus bottles up just fine Get your jars with the orange rubber seal from the " Oriental" shop very cheap and cook em up and they last for an age.

3.09 lb firm, ripe fresh apricots
4 oz superfine sugar
½ cup lemon juice
2 ½ cups water
2 vanilla Pods

Method

    Immerse the apricots in a pan of gentle boiling water for 20 to 30seconds.
    Immediately remove the apricots from the water and peel off their skins using a small sharp knife, or your fingers if skins come off easily,
    Leave to cool.
    Put the sugar, lemon juice and water ina saucepan over a low heat, stirring, until the sugar has dissolved. Bring to the boil.
    Add the apricots to the syrup, in batches if necessary, and poach for 10 minutes.
    Using a slotted spoon, immediately transfer the apricots in two warm sterilised 1.1litre jars.
    Slit the vanilla pods lengthways withal knife and add two halves to each jar.
    When all the apricots have been removed from the pan, boil the syrup for 5 minutes.
    Pour into prepared jars to within 1.5cm of the top. Swirl the jars to expel any air bubbles and seal them.
    Process in a water bath.
    Store in cool, dark, dry place for one month before eating. Use within 12 to 18 months

With regards treatment of the jars before adding fruit see below.

http://www.taste.com.au/how+to/articles/572/how+to+sterilise+jars+and+bottles