Rinse the apricots and cut in half. Remove the stones and finely dice.
Mix the apricots, citric acid, and the jam sugar in a large saucepan. Cover, set aside, and let infuse for 30 minutes until liquid begins to form.
Bring to a boil over high heat, stirring constantly. Cook for 3 minutes, then mix in the plum brandy.
Fill the prepared screw-top jars to the brim with the hot jam. Seal immediately, and turn upside down to cool for 5 minutes.