Prep the apricots: Wash the apricots and remove the pits. You can do this by cutting them in half and twisting out the pit, or using a cherry pitter. Cut the apricots into small pieces, about 1/2-inch thick.

Combine the ingredients: In a large pot, combine the chopped apricots, lemon juice, and sugar. Stir well to coat the apricots in the sugar.

Cook the jam: Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for about 40 minutes, stirring frequently, until the jam thickens. The jam is ready when it reaches a setting point. To test this, spoon a small amount of jam onto a chilled plate. If it wrinkles when you push it with your finger, it's ready.

Prepare the jars: While the jam is cooking, sterilize your canning jars, lids, and rings. You can do this by boiling them in water for 10 minutes.

Fill the jars: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and seal them with the lids and rings.

Process the jars: If you want to store the jam for longer than a few weeks, you can process the jars in a boiling water bath. Place the filled jars in a large pot of boiling water, making sure the water covers the jars by at least 1 inch. Bring the water back to a boil and process for 10 minutes. Then, turn off the heat and let the jars cool in the water for 10 minutes before removing them.