Peach and apricot jam

Light, beautifully pinky orange, with vanilla seeds that dance in the sunlight. This is my perfection that is more on the runny side than stiff, and that’s why I love it. 

250 g destoned peaches, cut into pieces
250 g destoned and cut apricots
250 g golden caster sugar
1/3 vanilla pod, seeds, and pod
orange blossom water (amount varies on how strong is your water)
pinch of salt
80 ml lemon juice

Prepare jars by sterilizing them. Place two spoons in the freezer. 

Put all ingredients into a large pot and gently heat until the sugar dissolves. Turn the heat up to the highest and boil for around 6-8 minutes (skimming off the foam) until it thickens a bit. Take off the heat, put a small amount on a spoon from the freezer, put the spoon back, wait for 2 minutes, and check how thick it is. This will show the approximate consistency. If it is to your liking, pour it into jars, seal them, and let them cool. I like it when it's somewhere in the middle of runny and set. If you want, boil a bit more, maybe 2 minutes on high heat, and test again on the other spoon.