Prepare the apricots by washing them, removing and discarding the pits, and chopping them into small pieces, about ½ inch each.
Add the chopped apricots, sugar, and lemon juice to a large, heavy bottomed, nonreactive saucepan with high walls. Stir the ingredients well to coat the apricots with the sugar and lemon.
Let the apricot mixture sit for about 15 minutes to allow the sugar to draw out the juices from the apricots. This helps to bring out the flavor of the apricots.
Heat the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent the ingredients from sticking or burning.
Reduce the heat to low and simmer the apricot jam, stirring occasionally, until the jam thickens and reaches the desired consistency. This usually takes about 20 to 25 minutes, but it can take more or less time depending on the fruit.
Place a small amount of jam on a chilled plate and let it cool for a minute. If the jam holds it’s shape and wrinkles when you push it with your finger, then it's done. If the jam is still runny, then cook it for a few minutes longer before testing it again.
Once the apricot jam is done, remove the saucepan from the heat. Carefully ladle the apricot jam into sterilized jars, leaving a bit of space at the top of each jar. Use a clean kitchen towel or paper towels to wipe the rims of the jars clean, and then seal the jars with sterilized lids.
Store the apricot jam in the refrigerator. In many cases, the jam may be stored in the refrigerator for up to a week.