Apricot Lemon Marmalade - cooking recipe

Ingredients

1 large orange
2 large lemons
2 tablespoons water
1 2/3 cups dried apricots
7 cups water, extra
9 cups sugar

Preparation

Remove and reserve seeds from unpeeled quartered orange and lemon.
Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.
Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
Combine fruit mixture with the extra water in large saucepan; bring to a boil.
Reduce heat and simmer, covered, 45 minutes.
Transfer mixture to large heatproof bowl; cover.
Stand fruit mixture and seed mixture, separately, overnight.
Drain seeds over small bowl; reserve liquid and discard seeds.
Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.
Return fruit mixture with reserved seed liquid to pan; bring to a boil.
Add sugar and stir over heat, without boiling, until sugar dissolves.
Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.
Stand 5 minutes.
Pour hot marmalade into hot sterilised jars, seal while hot.