Wash the apricots well under cold running water.

Cut each apricot in half, remove the pits, and set the pits aside.

Cut each apricot half into 2-3 smaller slices.

Add all the apricot slices to the slow cooker.

Stir in the sugar and the lemon juice until the fruit is evenly coated.

Turn the slow cooker on High and cook for 3 hours, until the apricots have softened and released their juices.

Crack the reserved pits, extract the apricot kernels, and add them to the slow cooker.

Switch the slow cooker to Low and cook for 1 more hour, until the jam has thickened and coats the back of a spoon.

In the meantime, wash and sterilize 5-6 mason jars and their lids. The process is simple: wash the jars and lids with soapy water, place them on an oven tray lined with a clean sheet of parchment paper, then put them in the oven at 150C (302F) for 20 minutes. Turn off the oven and let them cool inside with the oven door open.

Once the jam is ready, turn off the slow cooker and set the oven tray with the sterilized jars next to it.

Using a ladle, carefully pour the hot jam into each jar. Be careful, the jam is very hot.

With a clean, damp cloth, wipe the jars of any spilled jam, especially around the rim. Cover with the lids and screw them on tightly.

Leave the jars at room temperature to cool. Within a couple of hours you will hear a popping sound, which means the jars have sealed and are ready to be stored in your pantry.