Cut the apricots into pieces, place them in the pressure cooker, pour on the boiling water and leave them to soak for 1 hour.
Then add the lemon juice and peel in slivers.
Put on the lid and bring to medium (10 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Discard the lemon peel.
Put in the sugar and stir until it is dissolved.
Return the uncovered cooker to the heat and boil the jam rapidly, stirring all the time, until the setting point is reached.
Remove the cooker from the heat and allow the contents to settle, then pot and cover.