Mix the chopped apricots with the sugar and lemon juice in a large bowl.
Cover the mixture and let the fruit macerate for 30 minutes to an hour. Stir every so often to help the sugar dissolve.
Transfer the macerated fruit and all the juices into a big pot and place the pot with the macerated fruit on the stove. Heat on medium, uncovered, stirring every so often to help the sugar dissolve completely.
Bring the mixture to a boil, stirring with a wooden spoon to help distribute the heat.
When the jam comes to a boil, continue cooking it until it hits the jam setting point, around 102-103 °C (215–217 °F). Watch the bubbles and do a wrinkle plate test to verify the set.
Take the pot off the stove. Let stand 2 minutes then stir well to distribute the fruit.
Divide the jam among the jars, leaving a ¼ inch headspace. Remove air bubbles, wipe the rims clean, then cover with the lids, fingertight. If any of the jars aren't filled full, don't seal them. Instead you can cover them and enjoy them right away, storing in the fridge.
Seal the closed jars according to the manufacturers recommendations, either using a water bath canning kit or by inverting the hot jars of jams for two minutes before flipping right-side-up.
Let the jars sit 24 hours undisturbed before storing them in the pantry. Don't forget to label them with the date and the name of the jam!
Notes
This recipe makes 4–5 small jars (of 250 mL (1 cup) each).Make sure to sterilize your jars by washing them well and then heating them on a sheet pan in the oven at 250 ºF for at least 30 minutes. Ladle the hot jam into the hot jars.