Preheat your oven to 350 degrees and spray your 10 4 oz. jelly jars with non-stick spray.

In a medium sized bowl use a large fork or a pastry cutter to cut the lemon cake mix and the stick of softened butter together. The mixture will be soft and crumbly. Set aside.

Using a tablespoon, scoop 2 tablespoons of the crumb mixture into the bottom of each jelly jar and gently press down with your fingers.

Next, scoop about 2 tablespoons of apricot preserves into the jars on top of the crust. Don't be shy and add a bit more if you'd like.

Use the remaining crumb mixture as a topping and add 1-2 tbs. on top of the fruit.

Bake 20-25 minutes. The crust will turn golden brown.