1. Combine the apricots, sugar and water in a large non aluminum saucepot. Let stand at cool room temperature for 1 hour or overnight.
2. Cook apricot mixture over medium heat until mixture begins to boil, skimming foam from surface. Reduce heat to low; simmer, stirring occasionally, until thickened, about 20 minutes. Stir in lemon juice; remove from heat.
3. Spoon into sterilized jars. Seal. Refrigerate up to 2 months.