If canning, prepare a canning pot, jars and lids before beginning.

Prepare the apricots by removing their pits and coarsely chopping them.

Place the apricots, lemon juice, and sugar in a large jam pot with a heavy bottom.

Bring the mixture to a boil over medium-high heat, stirring frequently.

Cook at a hard boil for 30 to 45 minutes, until the mixture thickens and reaches gel stage. Stir frequently to prevent scratching, and begin stirring continuously as the jam gets close to finishing. (Test for set on a plate that's been placed in the freezer, see picture above. Or, test for the gel stage with an instant-read thermometer. The gel stage is 220 degrees F at sea level, and drops by 1 degree for every 500 feet above sea level. ie. At 1,000 feet elevation, the jam will finish at 218 F.)

Once the apricot jam reaches gel stage, remove from heat and ladle into prepared jars, leaving 1/4 inch headspace.

If canning, cap with 2 part canning lids to finger tight and process in a water bath canner for 10 minutes (15 minutes above 6,000 feet in elevation). Remove the jars to cool on a towel on the counter and check seals after 24 hours. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep on the pantry shelf for 12-18 months.