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 fruit pectin and continue to boil for 1-2 minutes, stirring constantly.

Check the consistency using a thermometer; it should reach 220°F (104°C).

Remove the pot from heat and ladle the hot jam into sterilized canning jars, leaving about 1/4 inch headspace.

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