Croissants with homemade vanilla apricot jam

Mix the apricots with the jelly sugar and the vanilla pod and leave covered for at least 2 hours.

Put the apricot mixture in a pan and add the lemon juice.

Heat gently and stir until the sugar is dissolved. Then bring the whole to the boil and cook for about 5 minutes until the jam begins to bind.

Remove the pan from the heat and leave to rest for 10 minutes.

Put the jam in the jam jars, close them well and put them on the head for 5 minutes.

Heat the croissants and serve them with the jam.