Instructions: In a medium bowl, just cover apricots with water; let stand 12 hours.

In a large saucepan, cook apricots and liquid over medium heat until apricots are very soft. In a blender, process apricots and liquid to a puree and set aside.

In a small sacepan, cover orange with water. Bring to the boil and cook until orange peel is very soft. Remove orange from pan and reserve liquid. Chop orange coarsely, discard pips. In a blender, process chopped orange and reserve liquid.

In a large saucepan, cook apricot and orange purees and sugar over low heat. Stir until sugar dissolves. Increase heat and boil until mixture resembles thick cream.

Ladle into hot jars and seal.

Makes about 750ml.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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