2½ cups (about nine) apricots, halved and de-stoned
½ cup + 2 tbsp sugar
1 tbsp lemon juice
Method
Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
Continue to cook and stir until apricot mixture thickens, about 30-45 minutes. To test if it's done, dollop a little on a frozen plate, and it should set immediately.
Remove from heat and skim foam off the top if necessary.
Meanwhile, prepare jars, lids, and rings by cleaning and sterilising them in a boiling water bath. Leave lids in simmering water until ready to seal jars.
Ladle hot jam into hot sterilised jars. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.