Ahhh...the simple joy of eating sugar-packed apricots in the middle of Winter. I really think you should try this simple process sometime in August, so that you can pat yourself on the back next February.
First wash pint-size glass Ball jars and lids in the dishwasher and then place them on a clean dishtowel nearby.
Mix 2/3 cup of white sugar with 2 teaspoons of Fruit Fresh. Wash 1 quart of fresh apricots, slice them in half, remove any bruises and remove the pit. Mix the apricots with the sugar/preservative mixture and let stand for 10 minutes while the sugar dissolves. Gently fit the apricot halves into each jar and pour in any sugar syrup that pooled around the fruit. Leave about 1/2 inch of head space, so that the fruit has room to expand as it freezes. Place the lid on the jar, screw on the top and freeze.
I labeled my jars with these darling labels from Lilly Pulitzer. Even apricots wanna be super cute!