Apricot lemon marmalade

1.Remove and reserve seeds from unpeeled quartered orange and lemons. Put seeds and the 2 tablespoons of water in small bowl, cover; set aside. Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.

2.Combine fruit mixture with the extra water in large saucepan; bring to a boil. Reduce heat; simmer, covered, for 45 minutes. Transfer mixture to large heatproof bowl, cover. Stand fruit mixture and seed mixture, separately, overnight.

3.Drain seeds over small bowl; reserve liquid, discard seeds. Measure fruit mixture; allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with reserved seed liquid to pan; bring to a boil. Add sugar; 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.