Place the pitted and halved apricots into a large pot along with the water. Bring to a boil over medium-high heat, then lower the heat to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until the apricots are completely soft and starting to break down. This extended simmer draws out the maximum flavor and natural pectin from the fruit.

Stir in the sugar, freshly squeezed lemon juice, vanilla extract, and sea salt. Mix well until the sugar is fully dissolved, then continue to cook over medium heat for another 5 minutes. The lemon juice lifts the apricot flavor, the salt adds surprising depth, and the vanilla contributes a subtle background complexity without overwhelming the fruit.

Working in batches if needed, press the cooked apricot mixture through a fine-mesh sieve into a clean bowl, using the back of a spoon to push through as much liquid and pulp as possible. Discard the skins and any remaining solids left in the sieve. This method produces a smooth, silky nectar with a vibrant color and refined consistency.

Sterilize your jars by washing them in hot soapy water, rinsing thoroughly, and placing them in a 350°F (175°C) oven for 10 minutes. Carefully ladle the strained nectar into the hot sterilized jars, filling each one about three-quarters full to allow for expansion. Wipe the jar rims clean with a damp cloth, then seal with lids and bands.

Arrange the filled jars upright in a large pot and pour in enough water to cover the jars by 1 to 2 inches. Bring the water to a rolling boil, then maintain a steady gentle boil for 30 minutes. This water-bath canning step creates an airtight seal that safely preserves the nectar and prevents spoilage. Set a timer to ensure consistent processing time.

Using a jar lifter, carefully remove the jars from the boiling water and set them upright on a clean kitchen towel or wire rack. Allow them to cool completely undisturbed at room temperature, which typically takes 12 to 24 hours. Once fully cooled, verify each seal by pressing the center of each lid — it should be indented and should not flex. Store properly sealed jars in a cool, dark place for up to 1 year. Once a jar is opened, refrigerate and use within 1 week.