1. Prepare the Jars:
   • Sterilize your jars, lids, and bands by washing them in hot, soapy water and rinsing them well. Let them drain and dry.
   • Place 2-3 small plates in the freezer for testing the jam later.
   • If you plan to can the jam, prepare your canner by adding the trivet/rack and filling it with enough water to submerge the jars by 2 inches.
2. Make the Jam:
   • Wash, dry, and pit the apricots (slice them in half and remove the pit). Juice the lemons.
   • In a large, deep, heavy-based stainless steel saucepan, combine the halved apricots, lemon juice, and sugar. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
   • Boil the mixture for about 25-30 minutes, stirring constantly to prevent burning and scooping off any foam that forms. The mixture should thicken and coat the spoon.
3. Test the Jam:
   • Using a Candy Thermometer: Insert the thermometer into the center of the jam. It should reach 220ºF (104ºC).
   • Using the Frozen Plate Method: Remove the saucepan from heat, place a teaspoon of jam on one of the frozen plates, and return it to the freezer for 1 minute. Press the edge of the jam with your fingertip; it should wrinkle and be set.
4. Fill the Jars:
   • Heat the jars in the water bath canner (with lids) or in the oven (without lids) to prevent cracking when hot jam is added.
   • Ladle the hot jam into the jars, leaving about ¼ inch (0.5 cm) of headspace. Tap the jar to remove air bubbles and wipe the rims with a clean towel.
   • Seal the jars with lids and screw the bands on until fingertip-tight (if canning) or fully sealed if not canning.
5. Can the Jam (Optional):
   • Place the filled jars in the prepared canner, ensuring they are submerged by at least 1 inch of water.
   • Bring to a boil over medium-high heat, cover, and process for 10 minutes (adjust for altitude if needed).
   • Remove the lid and let the jars sit for 5 minutes before using canning tongs to transfer them to a clean towel to cool for 24 hours.
   • Check the seal (the lid should not pop up and down when pressed). Unsealed jars can be reprocessed or refrigerated for immediate use.

Storage:

• Fridge: If not water-bath canned, store in the fridge and use within a month.
• Freezer: Store in freezer-safe jars or bags for 4-6 months.
• Canned: Store in a cool, dark place for up to a year. Once opened, refrigerate and use within 3-4 weeks.

Enjoy your homemade apricot jam on toast, in desserts, or as a filling for pastries!