Wash, pit, and chop the apricots 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 the pot from heat and skim off any foam.

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

Seal the jars with lids and process in a boiling water bath for 5-10 minutes.