Pit the apricots and put them in a large, high saucepan with sugar and vanilla.
Puree them with an immersion blender, bring to a boil and cook at medium heat for at least 5 minutes.
In a cup, mix together sugar (2) and pectin. This will help to prevent the formation of lumps in the jam.
Remove pan from heat. Add the sugar and pectin mix followed by lemon juice. Mix well.
Bring back to heat and cook for 2 more minutes
Pour into a sterilized jar. Let it completely cool down at room temperature. That's it, you got your jam!
