Stalk, core and halve the cherries. Core and chop the apricots, mix with the preserving sugar and leave to steep for a few hours, I always let it steep in the refrigerator overnight.
Heat while stirring and chop up the mixture with a hand blender, then bring everything to a boil and boil for 6 - 8 minutes, add the citric acid.
Do the gelation test, pour hot into well-rinsed jam jars and close. If you like the jam very fine, you can put it through a sieve after pureeing.
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