I’ve tried my whole life to remember the name of this fruit.

In a heavy-bottomed saucepan, combine the chopped apricots, sugar, and lemon juice. Stir well and let it sit at room temperature for 30 minutes. The sugar will then draw out the juice from the fruit and form a syrup.
Step 3: Simmer.
Place the saucepan over low heat. Bring to a gentle boil, then reduce the heat to low. Cook for 30 to 50 minutes, stirring occasionally to prevent the jam from sticking. It will thicken and become glossy.
Tip: For a smoother jam, lightly mash the fruit with a potato masher halfway through cooking.
Step 4: The plate test.
To check if the jam has set, place a small amount on a cold plate taken from the freezer. Let it sit for a minute, then press the edge with your finger. If the surface wrinkles and holds its shape, the jam is ready.