Wash 2 lbs of ripe apricots under running water. Halve and pit each apricot, coarsely chop them without peeling, and set aside.

In a large pot, combine the chopped apricots with ½ cup of water. Stir gently and bring to a simmer over medium heat. Cook for about 20 minutes.

Use an immersion blender to puree the mixture until mostly smooth, leaving some texture for character.

Return the pureed apricot mixture to the pot, add 3 cups of sugar and 2 tablespoons of lemon juice, and stir until the sugar is dissolved.

Reduce heat to low and let the mixture simmer for 1 to 2 hours, stirring frequently until thickened.

Prepare your canning jars by sterilizing them in boiling water while the apricot butter thickens.

Ladle the thickened apricot butter into sterilized jars, leaving ¼ inch of headspace, and seal with sterilized lids.

Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed.