Place apricots, lemon juice and sugar in a large pot.
Turn over medium high heat. Stir often at the beginning until the mixture becomes really liquidy.
Continue cooking until mixture comes to a rapid boil
Continue boiling for approximately 20-25 minutes.
Boil until jam is set (220 degrees at sea level and -2 degrees for every 1000 feet above sea level.. 1000 feet 218°).
Transfer hot jam into sterilized jam jars (half pint size) leaving ¼ inch of headspace. Wipe top of jar clean. Add canning lid and ring. Process in a boiling water bath for 10 minutes (adjust for altitude - see notes below)
Notes
If you don't have a candy thermometer, test jam by doing the sheeting test (see description in post)
Makes 10 half-pint jars or 5 pint jars
Always adjust processing times for your elevation: