In a large pot, combine the chopped apricots, sugar, and lemon juice. Stir well to combine.

Let the mixture sit for about 30 minutes to allow the apricots to release their juices.

Place the pot over medium heat and bring the mixture to a boil, stirring frequently.

Once boiling, add the pectin if using, and continue to boil for another 10-15 minutes, stirring constantly until the jam thickens.

To test for doneness, place a small amount of jam on a cold plate and run your finger through it; it should hold its shape.

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

Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure preservation.

Allow the jars to cool completely before storing them in a cool, dark place.