The well-washed and pitted apricots are cut to the desired size (they can be left in halves or cut into 4), put in a pan and covered with sugar. Leave it for about 2 hours to let its juice, then boil it for about 2.5 hours on low heat, depending on the desired consistency.
To test the consistency, put a few drops on a plate that you keep in the fridge (when it cools, the jam has a higher consistency).
During boiling, remove the resulting foam.
A few minutes before removing from the heat, add the lemon juice and mix.
After the jam has boiled, put it hot in clean, sterilized jars, staple it, place it with the lids down until it cools completely.
Store in the pantry, in a cool place.