For the apricot-lavender jam, put the pitted apricots in a large saucepan (5L). Add the two sprigs of lavender. Add 1 kg of preserving sugar and stir. Then spread the rest of the jelling sugar over it so that everything is nicely covered. Cover and leave to infuse overnight. Take out the twigs. Small pieces of the leaves can stay inside. Strain everything well and cook as usual to apricot-lavender jam.