Put a rack on the bottom of the canner and fill with enough water to cover the jars and bring to a simmer
Add 6 empty 8 oz half pint jars to the simmering water & leave until ready to use. Bring a small pan of water to a simmer and put the jar lids in the hot water. Turn off heat.
Cut the apricots in half and remove the pits
In a large, deep stainless steel saucepan, combine apricots, sugar, and lemon juice.
Over medium-high heat, using a wooden spoon and stirring constantly, bring the apricot mixture to a full rolling boil that cannot be stirred down.
Stir in pectin, and boil hard for one minute, stirring constantly
Remove from heat and skim off foam
Remove hot jars from canner and ladle hot jam into jars, leaving a ¼" head space. With a damp cloth or paper towel, wipe the jar rims to remove any spills. Top each jar with a lid, then thread the screw bands on until just finger tight.
Return filled jars to the boiling water canner and process for 10 minutes
Place jars on a towel on the counter and allow to cool
Check the seals (see note below), label and store
Wash jars in the dishwasher or by hand in hot soapy water
Notes
Check the expiry date on your pectin. If it's expired, there's a good chance it won't perform.When boiling your jam, timing is important, so it's a good idea to use a stove timer (or tell Google to set a timer for one minute).Cut your pectin pouch open and place it into a glass nearby so it's ready to be stirred in.While your jars are cooling you should hear a "pop" from each jar as it seals. To check for sealing, press the "button" in the center of each jar. They should be depressed or concave.If you have a jar that didn't seal, check that the jar isn't overfilled. There should be a ¼" inch of headspace. Check for any nicks on the jar lip. Make sure the lip of the jar is clean. Make sure the lid is centered correctly on the jar. Reprocess with a fresh lid. If you don't want to reprocess, you can transfer the contents to a freezer-safe container and freeze.