Put the peaches and apricots, cut into small pieces, with the remaining ingredients in a large saucepan and let stand for about 20 minutes until the fruit has pulled juice and the sugar has dissolved. Bring to a boil.
Since I find peeling apricots terrible, I just go through it with the hand blender just before the bubbly boil.
Let simmer for four minutes while stirring.
Make a gel test on a plate. Pour the jam into prepared jars and close immediately.