Apricot Lemon Marmalade - cooking recipe

Ingredients

1 None large orange, quartered, seeds removed and reserved
2 None large lemons, quartered, seeds removed and reserved
9 oz dried apricots
10 cups sugar, approximately

Preparation

Combine citrus seeds and 2 tbsp water in a small bowl. Cover and set aside.
Working in batches, blend or process orange flesh, lemon flesh and apricots until finely chopped. Transfer to a large saucepan along with 7 cups water. Bring to a boil then reduce heat and simmer, covered, for 45 mins. Transfer mixture to a large heatproof bowl and cover. Let fruit mixture and seed mixture stand overnight.
Drain seeds over a small bowl, reserving liquid. Measure fruit mixture. For every 1 cup of fruit mixture, measure out 1 cup sugar. Place fruit mixture and reserved seed liquid to pan and bring to a boil. Add sugar and stir, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, for about 30 mins, or until marmalade sets when tested on a frozen plate. Let stand for 5 mins.