In a spice grinder or food processor, grind the chamomile flowers until the blooms resemble small flakes or sprinkles. This happens very quickly, so you only need to pulse a few times.
In a medium saucepan over medium heat, add the chamomile, apricots, 1⁄2 cup filtered water, sugar, and lemon juice. Using a wooden spoon, mix until combined.
Allow the mixture to simmer for about 5 minutes, until the apricots begin to break down and soften.
Using a potato masher, mash the apricot slices in the mixture to help break them down further. The mixture should be syrupy. Lower the heat to medium-low and simmer until it looks glossy and thick, 10 minutes. Remove from the heat.
Transfer the jam to a large, heatproof container, such as a mason jar, and let cool on the counter for about 1 hour.
Seal and store in the refrigerator for up to 3 weeks.