Peel rind
from mandarins and lemon, taking care not to remove any white pith with
the rind. Shred rind finely. Discard membranes from mandarins and lemon;
chop flesh coarsely, discarding seeds. Place rind, citrus flesh,
apricots and the water in large saucepan; bring to a boil. Reduce heat;
simmer, covered, about 45 minutes or until rind is transparent.
Measure fruit
mixture, allow 220g sugar to each cup of fruit mixture. Return fruit
mixture with sugar to pan; stir over heat, without boiling, until sugar
dissolves. Boil, uncovered, stirring occasionally, about 10 minutes or
until jam jells when tested. Pour hot jam into hot sterilized jars; seal
while hot.
