Cherry Apricot Preserves

 
300 g fresh apricots, de-stoned and cut into small wedges
500 g fresh cherries, de-stoned
8 apricot stones
2 vanilla beans
600 g jam sugar (with added pectin)
2 tbsp water

Mix everything in a large, wide pot and bring to a boil. Boil on low heat for 5-10 minutes. Turn off the heat, use a skimmer to remove any scum. Remove the apricot stones if you want. Pour into clean, sterilized jars.
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