Orange Apricot Marmalade

2 large sweet oranges
1 lemon
3 c spring water
2 cups dried apricots or figs
4 c sugar

Thin slice dried apricots or figs and soak them for 4-6 hours
in water.

Remove thin outer rind from oranges and lemon with vegetable
peeler and cut into very fine strips. Place rind and water in a
large stainless steel or enamel saucepan. Bring to boil over high
heat, cover, reduce heat and boil gently for 20 minutes. Remove and
discard remaining white rind and seeds from oranges and lemon.
Finely chop pulp in a food processor or blender and add to saucepan.
Drain apricots or figs well and add to saucepan. Bring to a boil
over high heat; reduce heat, cover and boil gently for 10 minutes,
stirring occasionally.

Add sugar to fruit mixture. Return to a boil over high heat
and boil rapidly, uncovered, until mixture will form a gel, about 20
minutes, stirring frequently. Remove from heat. Ladle into
sterilized jars, screw on lids and process for 5 minutes in a hot
water bath. Makes about 5 cups.