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 that has formed on top.

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

Seal the jars with lids and allow to cool completely at room temperature.