Put the peaches, apricots, sugar and lemon in a saucepan with about 1/4 cup water. Bring to a boil, reduce, and simmer until fruit is broken down and jam is thickened. Add the chardonnay, continue simmering until it coats the back of a spoon with no drips. It will thicken up as it cools.
Let cool completely, and store in a clean mason jar in the fridge. Use within a week at most.