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.

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

Once boiling, add the pectin and continue to boil for 1-2 minutes, stirring constantly.

Remove from heat and skim off any foam that forms on the surface.

Pour the hot jam into sterilized canning jars using a funnel, leaving about 1/4 inch of headspace.

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

Remove jars and let them cool completely before storing.