Bring the apricots, habanero, ginger, sugar, thyme, and lemon juice to a boil over medium high heat in a medium-sized saucepan. Reduce the heat to low and simmer the mixture, uncovered, for 30 minutes, or until it has thickened significantly and become jam-like in consistency, stirring every 5 minutes or so.

Pour the jam into the sterilized 8-ounce canning jars, leaving 1/4 inch of headspace at the top. Secure the lids as tightly as possible and process the jars in a hot water bath for 10 minutes. Store the jars in a cool dark place and use within 1 year. Once the seal is broken, keep refrigerated.