Pit the apricots making sure to remove any blemishes. Discard apricot if the surrounding of the pit is brown.
Cut the vanilla bean into eight (8) pieces. Crack the reserved apricot pits with a pair of pliers.
Place the vanilla bean pieces and cracked apricot pits on a piece of cheesecloth and tie them together into a bundle.
Combine the pitted apricots with sugar, lavender, and lemon juice. Stir together and allow to macerate for 10 minutes. Set two small plates in the freezer.
Scrape the apricot mixture into a large pot set on medium-high heat. Add the cheesecloth bag, and bring the mixture to a boil. Stir often to keep the bottom from sticking.
After 15 minutes, add the lime juice, stir, and allow to return to a boil. Reduce heat to medium and let the mixture simmer for 10 minutes.
To test the jam, put a small spoonful on a plate into the freezer. If it doesn't move easily when it gels, it is ready. If it runs when you tilt the plate, cook another 5-10 minutes and test again. Then, remove the cheesecloth bag and discard.
Optional Step: Use an immersion blender to purée some of the mixture, stir to blend. Adds a mixture of texture.
Divide the jam among 7-8 sterilized 1/2-pint jars. Wipe rims clean and top with sterilized lids. Screw on the rings (not too tightly) and process in boiling water for 10 minutes.
Remove and allow to cool. When you hear the "button" in the middle of the lid ping the seal is set. (If it doesn't ping on its own lightly press with your finger and it should pop). If you have any issues with sealing the jar — keep refrigerated.
The kernel inside the apricot pit adds an almond-like flavour to the jam.