Soak the apricots overnight in cold water barely to cover.
The next day, cover and cook in the same water until the apricots are puffy and tender. Press through a sieve, liquid and all. To 2 cups pulp, add the sugar, lemon zest, orange zest, and lemon juice. Cook over medium high heat, stirring constantly, for 15 minutes or until thick and waxy. Pour into hot sterilized jars and seal.