Wash and cut apricots in half. No need to peel.

Remove the pit and discard.

Slice the halves into thirds.

Place apricots into a deep sauce pan.

Add sugar and lemon juice.

Bring to a boil while mashing the apricots with a potato masher.

Stir with a wooden spoon over medium to medium low heat to continue boiling. Boil for about 30 minutes. The jam needs to thicken but, remember, it will also thicken as it cools.

When jam has thickened for 28-30 minutes, remove from the heat and add the vanilla. Allow time to cool. Use or store properly.

NOTE: Store in the refrigerator for up to 3 months or freeze for up to one year. You can also water bath bottle this jam to last up to two years-kept in a cool, dry and dark place. See note above in post for water bath canning. Since it is just three cups, I place some in the refrigerator and some in the freezer.

**The hot jam can pop out at your arms and hands while stirring-be careful.