Wash the apricots thoroughly, then halve them and remove the pits. Cut the pitted apricots into 1-inch chunks. In a large pot, combine the apricot chunks with water and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for 10 minutes, stirring occasionally and mashing the fruit with a potato masher or wooden spoon to break down the apricots and release their juice. The mixture should become soft and pulpy.

Pour the cooked apricot mixture through a fine-mesh sieve into a large bowl, pressing gently on the solids with the back of a spoon to extract as much liquid as possible. Don't press too hard or you'll force pulp through the sieve, which will make the jelly cloudy rather than clear. Measure out exactly 5 cups of the strained juice—this is the ideal amount for proper gel setting with the pectin ratio.

Pour the 5 cups of apricot juice into a clean, large pot (I prefer stainless steel for jelly-making as it heats evenly). Add the pectin and lemon juice, stirring constantly to dissolve the pectin completely and prevent lumping. The lemon juice serves double duty here—it brightens the apricot flavor and provides acidity that helps the pectin set properly. Make sure there are no visible pectin clumps before proceeding.

Increase heat to high and bring the mixture to a rolling boil, stirring frequently. Once it reaches a full, rolling boil (where large bubbles break through the surface continuously), add the butter and salt. The butter helps break down foam that forms on top, making the jelly clearer and easier to jar, while the salt enhances the apricot flavor without making it taste salty.

Stir in all the sugar, making sure it dissolves completely and the mixture returns to a rolling boil. Once boiling again, maintain the heat at high and boil for exactly 1 minute—this timing allows the pectin to set properly without overcooking the jelly. Don't skip the full minute, as this ensures your jelly will gel correctly.

Remove the pot from heat immediately after the 1-minute boil. Skim any remaining foam from the surface with a spoon. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top. Place lids on the jars and process them in a boiling water bath for 10 minutes to ensure proper sealing and food safety. The jars should seal with a popping sound as they cool.