Combine dried apricots, 2 cups water, and cardamom pods in a bowl.

Cover the bowl with plastic wrap and let it soak overnight.

Preheat oven to 350°F.

Place a small plate in the freezer.

Drain the apricots, reserving the liquid.

Thinly slice the apricots.

Place the sliced apricots in a heavy-bottomed saucepan with the reserved liquid.

Bring the mixture to a simmer over medium heat.

Reduce the heat to low and simmer for 15-20 minutes, or until the fruit softens.

Remove the cardamom pods.

Line a baking tray with parchment paper.

Spread the granulated sugar over the tray.

Bake for 4-5 minutes, or until the sugar is heated through.

Add the heated sugar to the saucepan along with the lemon juice.

Stir over low heat until the sugar dissolves.

Increase the heat and bring the mixture to a boil.

Boil for 20-25 minutes, or until a drop of jam placed on the frozen plate sets up quickly.

Let the jam cool for 5 minutes.