Place apricots in a large pot and cook on high heat, stirring for 10-20 minutes or until water disappears.
When water is gone, blend apricots with immersion blender and continue to cook on low heat, stirring until jam is thick. It’s thick enough when jam forms thick droplets that hang heavily off the utensil. Or, when you make a line in the middle of the jam with a utensil it stays like that.
Add sweetener to taste and lemon juice.
If using gelatin, mix 1 Tbsp gelatin with 2 Tbsp water in a small bowl and wait 5 minutes until gelatin soaks up the water. After the water is gone, put the bowl with gelatin into a double boiler and stir gelatin until completely dissolved.
When gelatin is dissolved, stir it into your jam.
Pour hot jam into clean jar.
Store jam in the refrigerator for up to 10 days.