Recipe for almost 1.5 kg of jam
1/2 kg apricots, 1/2 kg nectarines, 800 g sugar, lemon juice, a sprig of edible lavender, that is, cultivated in a biological manner/untreated

Preparation
The night before, wash and dry the fruit, remove the seeds and place it in steel or copper pan together with the lemon juice and sugar. Mix well, place on heat and bring it to a boil.
Remove it from the heat and let it rest for at least 12 hours after having covered the pan with well with plastic wrap.  
The next day, prepare a gauze bag with the lavender inside.
Place the pan back on the heat, adding the lavender and bring it to a boil.
Let it boil for at least 5 minutes - mixing constantly.  Check to see if the jam is ready, by pouring a spoonful onto a small porcelain plate that has been in the freezer. If it solidifies, it's ready, otherwise keep it boiling for a little longer.  Remove the lavender.
If you wish, at this point you can render the jam smooth by using an immersion blender.  Pour the jam into clean, sterilised jars, close the lids and turn them over. Let them cool completely before turning them right side up