Cut and measure apricots and put into dutch oven, heating till the apricots begin to break down, about 15 minutes.
Stir occasionally so that you don't burn the fruit. Add 2 cups of sugar or 1 cup, taste for you level of sugar you want, then add an additional cup if you don't think that it's sweet enough.
The flex batch allows you to use less sugar and still get the proper gel. Once you get the right flavor, add the lemon juice and bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
Ladle recipe into jars, clean rims, and process in water bath for 10 minutes at a full boil. Remember to put your jars in before it boils and bring the water to a boil and then start your timing.
Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them. Do not put hot jars directly on your counter. The cold counter may crack hot jars.