Apricot and Honey Jam

6 lbs. ripe apricots (about 50)
2 c. sugar
1/2 c. clover honey
3 Tbsp. lemon juice

Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 quarts. Gently combine the apricot slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow to stand at room temperature for 3-4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar. Pour the fruit mixture into a large 6-quart nonreactive shallow preserving pan and bring to boil over high heat. With a metal spoon skim off any foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally, for 20-30 minutes until the mixture is thick with a few chunks left and appears slightly glazed. Turn off the heat and skim any additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings. Process in a hot water bath for 20 minutes. Remove, cook, check seals, label and store in a cool dry place.