Wash, halve, stone and finely dice the apricots. Mix them with jam sugar and lemon juice in a pot and let them stand for about 1 hour.
Bring everything to the boil and boil for about 4 minutes while stirring. Lightly blend the jam with a hand blender. Add poppy seeds and bring to the boil again. Pour jam into prepared twist-off jars. Close the jars immediately. Let cool off.
Shelf life: approx. 6 months