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Halve the apricots, reserving the pits.
Slice them and combine in a medium bowl with the sugar, honey and lemon juice.
Crack the pits and remove the kernels; chop finely and add to apricot mixture.
Cover and let sit at cool room temperature overnight, or in the refrigerator for up to 1 week.
Transfer the mixture to a wide, heavy-bottomed pot.
Bring to a boil over medium-high and cook, stirring occasionally at first and more frequently as it thickens, until the setting point is reached.
The jam should fall in clumps from the spatula when held aloft, and with this small a quantity you should also be able to drag the spatula through and see the bottom of the pot for a second.
If unsure, remove pot from heat and place a tsp of jam on a plate in the freezer for two minutes.
Once chilled, push it gently with your finger. If it wrinkles, it’s ready.
Transfer to clean containers (I like glass jars) and refrigerate.
It should last at least 3 months, if not far longer.