Wash the apricots under cool running water, cut in half, remove pits, and chop into small pieces.

Combine chopped apricots, granulated sugar, and lemon juice in a large pot.

Place the pot over medium heat, stirring frequently until sugar dissolves and mixture bubbles gently (about 10-12 minutes).

Continue cooking, stirring occasionally, for another 15-20 minutes until the jam thickens.

Fill sterilized jars with the hot apricot jam, leaving ¼ inch of headspace.

Process jars in a boiling water bath for about 10 minutes, then let cool.