Start by washing the apricots in cool water to remove any dirt or residue. Cut each apricot in half, removing the pit. Chop them into small pieces to ensure even cooking. You want to release their flavor, and chopping helps speed up the process.

In a large pot, combine the chopped apricots, sugar, and lemon juice. Gently stir until all the sugar gets coated by the apricots. Let this mixture sit for about 30 minutes. This allows the apricots to release their juices—trust me, it’s a game changer.

Now, turn the heat to medium-high. Bring the mixture to a boil, stirring frequently to prevent sticking. The goal is to dissolve the sugar and break down the fruit. This process generally takes around 10 minutes.

If you're using pectin, add it to the boiling mixture now, stirring thoroughly. Continue cooking for about 2-3 more minutes. You’ll notice a change in consistency; the mixture will thicken up a bit.

To check if your jam is ready, you can perform the plate test. Take a spoonful of the jam and drop it onto a cold plate. Let it sit for a minute before pushing it with your finger. If it holds its shape, you’re ready for canning. If not, continue boiling for a couple more minutes and repeat the test.

Prepare sterilized jars and funnels. Ladle the hot jam into the jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean and seal them with the lids. If you prefer, you can process the jars in a water bath for longer shelf life.