Wash the apricots, break them in half and remove the kernel. 

Using a pot, place a layer of apricots, top them with a layer of sugar, then apricots and so on. 

Set them aside overnight. On the next day, place the pot over heat and let them boil. 

If necessary, skim off the foam.But not during the fist boil since that foam is just sugar. 

Boil the jam for about half an hour after it starts to boil. The more you leave it the darker it will be. When you see that it has started to set, add the lemon juice, shake the pot and remove from heat. 

Divide it into jars while it is piping hot and turn them upside down until it cools. 

The apricots remain whole and the color is golden. The apricots disintegrate when you spread it over a slice of bread.