In a heavy large saucepan, combine sugar, apricot nectar, apraicots, water and lemon juice until well blended. Stirring constantly over high heat, bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again. Boil 1 minute. Remove from heat; skim off foam and let stand 20 minutes. Spoon jam into heat resistant jars; cover and cool. Cover and cool to room temperature. Store in refrigerator. Makes about 5&1/2 cups jam.