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

In a large pot, combine the chopped apricots, sugar, and lemon juice. Stir well and let it sit for 30 minutes to macerate.

After 30 minutes, add the pectin and bring the mixture to a boil over medium-high heat, stirring constantly.

Once boiling, continue to cook for 10-15 minutes until the mixture thickens.

Sterilize the canning jars and lids in boiling water.

Pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with the lids.

Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.