Prepare jars by sterilizing them and tools in hot, soapy water. Place small plates in the freezer for testing jam consistency.

Set up your canner by placing a trivet at the bottom and filling it with enough water to submerge the jars when added. Heat over medium-high.

Wash, dry, and pit the apricots, discarding spoiled fruit. Chop them into smaller pieces and set aside lemon juice.

In a large saucepan, combine chopped apricots, lemon juice, and sugar. Bring to a boil over medium heat, cooking for 25-30 minutes until thickened.

Ladle the hot jam into sterilized jars, leaving a ¼-inch headspace. Wipe rims, place lids, and process in boiling water for 10 minutes.

Allow jars to cool completely. Ensure jars are sealed by pressing the center of each lid. Store in a cool, dark place or in the fridge.