In a wide, shallow pan, stir together the apricots and the sugar. Set the pan over medium-high heat and bring to a simmer, stirring often so the preserves don’t stick or burn.
Simmer the jam until it’s thick but some chunks of fruit remain, 10 to 15 minutes. Stir in the lemon juice and remove the pan from the heat.
Let cool, transfer to a plastic container with a tight fitting lid, and refrigerate.
