Apricot Jam

Ingredients

 * 500 grams (1 pound) any citrus fruit, sliced and chopped
 * 500 ml (2 cups) water
 * five kilos (12½ pounds) fresh apricots, halved
 * 4 kilos (10 pounds) sugar

Directions

 * 1) Place finely sliced and chopped citrus pulp and water into a jam pan and simmer until citrus is soft.
 * 2) Add halved apricots and cook slowly until fruit is soft and beginning to break up.
 * 3) Add sugar and raise temperature gradually until it has reached boiling point.
 * 4) Boil steadily for at least 30 minutes.
 * 5) You may need to stir during last boiling period to stop jam from spitting.
 * 6) Bottle into sterilised jars using a plastic jug to pour jam.
 * 7) Lid jars and invert them for about two minutes to sterilise lids also.