Prepare the boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Cut apricots in half and remove the pit. (Submerge the fruit in a mixture of 1/4 cup lemon juice and 4 cups cold water to prevent browning and drain.) Pack apricots, cavity side down and overlapping layers, into sterilized canning jars, leaving 1/2 inch headspace.
Combine 3 3/4 cups water and sugar in a saucepan, slowly bring to a boil, Remove from heat when sugar is completely dissolved.
Pour lemon juice over the fruit. Ladle hot syrup over fruit, leaving a 1/2-inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Process jars in a boiling water canner for 25 minutes (start timing when the water returns to boil) adjusting for altitude.
After processing, place the jars on a towel, to cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.