Put the apricots, water, lemon juice and cloves in a large bowl.
Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.
Remove cloves and add the sugar, stirring well.
Cook covered on high for 15 minutes, stirring every 5 minutes.
Put a spoonful of jam on a cold plate.
If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.
If jam is still liquid, cook for a further 2-3 minutes on high, Pour into hot sterilized jars, .cover with seal and ring; cool completely listening for the seal to snap. Any that do not snap seal need to be used with in a week. Or alternately pour into freezer containers; cool completly and freeze.".