1 cup dried apricots, chopped
1 cup sugar
2 cups water
1 tablespoon lemon juice
pinch of salt
Chop the apricots as finely as you can get them with a good, sharp knife.
Add the apricots, and remaining ingredients to a medium sized sauce pan over medium heat.
Once the water begins to simmer, reduce the heat to low.
Allow the mixture to simmer for around 30 minutes, stirring regularly. The Apricots will begin to break down, the liquid will cook out, and you should begin to get a thick, and sticky jam that will stick to the back of a spoon without sliding off.
Once the jam thickened, transfer to a mason jar and store in the fridge for several weeks.