Rinse apricots and pat dry.

Remove seeds by slicing apricots in half and twist to separate halves.

Gently remove seeds and discard.

It's perfectly okay to leave skins on but remove stems.

Slice apricots into pieces and place in saucepan.

Add sugar and fresh squeezed lemon juice. Stir together and allow to rest for about 15 minutes.

Slowly bring mixture to a boil. Cook until mixture thickens to desired consistency.

Remove any foam that may occur during the boiling process.

It is recommended that the mixture reach 220 degrees Fahrenheit. This can be monitored by using a candy thermometer. 

If you don’t have a candy thermometer it is recommended to continue cooking the apricots until the mixture thickens up. You will notice thickening of the apricots after the foaming process has ceased. The longer you cook the apricots the thicker the mixture becomes. Cook to desired thickness.

After the apricots have reached desired consistency if they are still too chunky for you gently smash or blend them while they are still in the saucepan. I find using this hand-held blender works wonders on getting the consistency preferred.

In the meantime, begin sanitizing your jelly jars according to manufacturer’s recommendations.

Transfer apricot mixture into hot sterile jars, leaving 1/4 to 1/2 inch head space and seal.

Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.

Enjoy your apricot jelly! Try it on toast, atop ice cream or mix with yogurt. Refrigerate after opening.