Wash the apricots, cut them in half, remove the pits, and chop them into small pieces.

In a large pot, combine the chopped apricots, sugar, and lemon juice. Stir well.

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

Once boiling, add the pectin and stir for 1-2 minutes until fully dissolved.

Continue boiling for about 10-15 minutes, or until the jam reaches the desired thickness.

Remove the pot from heat and let it sit for a few minutes.

Using a ladle and canning funnel, fill the sterilized jars with the hot jam, leaving about 1/4 inch of headspace.

Seal the jars with lids and process in a boiling water bath for 10 minutes.