Stone and chop the washed apricots, cut the unripe ones into fine leaves. Rub the lemon peel, squeeze the lemon. Cut the orange peel into wafer-thin strips with a zest ripper or a knife, remove the pulp and squeeze out the remaining juice. Heat everything mixed with the gerlier sugar and the vanilla sugar, boil for 4 minutes and immediately pour into glasses that have been rinsed with hot water.
The fine-leaved apricot pieces should not overcook, they give the jam a nice consistency with the zest and the pieces of pulp.
If you like vanilla, you can scrape out half a vanilla pod and cook with it, if you like it a little fresher in taste, you can stir in some finely chopped mint (especially suitable: orange mint!) Before filling the glasses or simply decorate with a little mint while enjoying.
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