Apricot and lavender jam

1.

Wash, halve and stone the apricots and peaches. Weigh each 500 g of fruit and cut into small pieces. Halve and squeeze the lemon. Mix the fruits, lemon juice, preserving sugar and lavender in a saucepan and let it steep for about 30 minutes. Bring the fruits to the boil and simmer for about 4 minutes. Immediately transfer the jam to cleanFill the jars, close them and place them on the lid for about 10 minutes

2.

30 minutes waiting time