Apricot Jam

Wash and halve the fresh apricots, removing the pits and discarding them.

Slice and chop the citrus fruit into small pieces, removing seeds as you go.

Combine the halved apricots, chopped citrus fruit, water, and sugar in a large, heavy-bottomed pot.

Heat the mixture over medium-high heat, stirring frequently to dissolve the sugar completely.

Bring the mixture to a rolling boil and maintain a vigorous boil, stirring occasionally to prevent sticking and ensure even cooking.

Test for jam set by dropping a small spoonful onto a cold plate and allowing it to cool for 1-2 minutes; if it wrinkles when pushed, the jam has reached setting point.

Remove the jam from heat once setting point is reached and allow to cool for 5 minutes.

Skim any foam from the surface of the jam using a clean spoon.

Pour the hot jam into sterilized jars, filling them to within ½ inch of the rim.

Seal the jars immediately with lids and allow to cool completely at room temperature before storing in a cool, dark place.