Wash the apricots, core, and cut it in half.
Place into a large saucepan with water and heat slowly, stirring to avoid burning.
When it boils, add the sugar, stir and cook. The time depends on the quality of the peach but is approx. 1 Hour.
Half way through cooking squeeze the juice from the lemon into the pot.
Wet a small plate, so you can calculate the density.
When you feel you have the right density for jam, remove from the heat and mix with sodium benzoate.
Fill into a hot jar. Cover and wait a couple of hours before storing.
Also known as: Apricot Jam, Homemade Jam