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.
Combined
fruit mixture with the extra water in large saucepan; bring to a boil.
Reduce heat; 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, discard seeds. Measure fruit mixture;
allow 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 sterilized jars; seal while
hot.
