In a medium-size pot, bring the apricots, lavender, water, and lemon juice to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, until the fruit starts to soften, approx 5 minutes.
Stir in the sugar and continue simmering until jam has thickened and fruit has broken down, approx 15-20 minutes. Skim off any foam that's formed on the surface and discard.
Divide the jam between 2 sterilized half-pint mason jars. Wipe down rims with a clean cloth, then screw on lids until they're finger-tight.
Process the jars in a hot water bath. I usually do this by filling my largest pot with enough water to cover the tops of the jars and bringing water to a rapid boil. Place the jars into the boiling water (using tongs or a jar lifter) and let them sit for 10-15 minutes - the lids will "pop" inwards, which signifies the lids have vacuum-sealed. The lids may not pop until after you remove the jars from the water bath and are cooling.
Remove jars from the water bath and let cool. Any lids that don't dip down in the middle, or that spring back have not sealed. Place them in the refrigerator and enjoy those jars first.
All other jars may be stored in a dark, dry place for up to one year.