1.Using a vegetable peeler, peel rind thinly from mandarins and lemon, without removing any white pith. Shred rind finely. Discard pith and membranes from mandarins and lemon; chop flesh coarsely, discard seeds.
2.Combine fruit, apricots and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 30 minutes or until rind softens.
3.Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 40 minutes or until jam jells when tested.
4.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
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