Hull, clean & trim strawberries; if there are big strawberries, cur them into halves or even quarter them.
Mix strawberries & preserving sugar in a pot of enough capacity & leave it for about 1 hour.
for the apricot jam:
Clean the apricots, cut them into halves & pit them. Afterwads chop them roughly.
Add 50 ml water to your electric blender & add about the half of the chopped apricots. Blend into a mess.
Mix chopped apricots & the apricot mess & preserving sugar in a pot of enough capacity & leave it for about 1 hour.
for both jams:
Prepare the jam jars (cleaning with hot water & drying with a clean tea towel).
Slice the vanilla pods lengthwise & add to the fruit & sugar mess.
Heat the mess; it shall be cooked for at least for 3/4/5/6 ... min (pls refer to the preserving sugar instructions for details).
Discard the vanilla pods.
Fill the hot jam at once into the waiting jam jars, close the lid & turn them upside down.
Notes
When using preserving sugar (1:1) you'll get about 2000 g of jam; when using preserving sugar (2:1) it's only 1500 g of jam.A store bought jam jar has a capacity of either 340 g or 250 g; so you'll get about 4-6 big or 6-8 small filled jam jars or something in between: take care about having enough jam jars beforehand.You can double the quantities i. e. 2000 g strawberries & 2000 g preserving sugar (or 1000 g preserving sugar respectively). It always worked this way in my kitchen ... & it won't take any longer!If you use vanilla pods you can stay with 2 of them - or reduce to 1.Prep Time: includes the waiting time of 1 h as well as the preparation of the jam jars & the filling of the jam jars.Cook Time: it's the time you need to bring the mess to a boil ... & cook it properly.