Combine the chopped apricots and strawberries in a large, wide non-reactive pan. Add 1 1/2 cups granulated sugar and stir to combine. Let the fruit sit and get juicy for at least an hour.
When you're ready to cook, prepare a canning pot and 5 half pints.
Add the lemon juice and calcium water to the pot. Stir vigorously to combine.
Set the pot over high heat and bring to a boil. Reduce the heat to medium high and cook until the apricot slices come apart, the berries break down, and the liquid thickens.
Whisk the pectin powder into the reserved sugar. Add the pectin-spiked sugar to the cooking fruit in two or three batches, stirring to integrate between each addition.
Cook for an additional minute or two, until you see visible signs of thickening.
Remove the jam from the heat and funnel it into prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.