Mandarin And Apricot Jam - cooking recipe

Ingredients

1 3/4 lbs mandarin oranges, clementines or tangerines
1 None lemon
9 oz dried apricots, coarsely chopped
3 1/3 lbs sugar (about 7 1/2 cups)

Preparation

Peel mandarins and lemon, taking care not to remove any white pith with the peel. Thinly slice peel. Discard membranes from mandarins and lemon. Coarsely chop flesh, discarding seeds.
Place peel, flesh, apricots and 5 cups water in large saucepan on high heat; bring to a boil. Reduce heat to low; simmer, covered, for 45 mins, or until peel is transparent.
Measure fruit mixture; allow an equal measure of sugar to fruit mixture. Return fruit mixture with sugar to pan. Stir on high heat, without boiling, until sugar has dissolved.
Boil, uncovered, stirring occasionally, for 10 mins, or until jam is set. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved.)
Pour hot jam into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.