Begin by sterilizing your jars and tools in hot, soapy water, then rinse and dry thoroughly. Place 2-3 small plates in the freezer.

Set up your canner by adding the rack and filling it with enough water to submerge the jars completely. Bring to a simmer over medium heat.

Rinse apricots under cool water, dry with a cloth. Cut in half, remove pits, and juice the lemons.

In a large saucepan, combine apricots, lemon juice, and sugar. Cook over medium heat, stirring until sugar dissolves, then bring to a boil for about 10 minutes.

Continue boiling for 25-30 minutes, checking thickness with refrigerated plates. Use a thermometer to ensure mixture reaches 220ºF.

Carefully ladle the jam into prepared jars, leaving ¼-inch headspace, and secure the lids tightly.

Process the jars in the canner for 10 minutes, then let them rest for 5 minutes. Transfer jars to a towel-lined countertop to cool completely.