Put the apricot, orange rind and orange juice in a nonreactive pan. and add enough water to just cover.
Simmer gently, uncovered, for about 45 minutes, stirring occasionally with wooden spoon, until the fruit is very soft. Remove from heat.
Using wooden spoon, press the apricot pulp through a fine sieve into a clean pan. For each 570ml/2 1/2 cups puree, add 350g sugar and heat gentle, stirring, until the sugar has dissolved. Bring to the boil over a high heat and boil rapidly for 30 to 40mintues, stirring frequently, until the mixture is thick. Remove from the heat.
Prepare and fill the jars, then seal with waxed discs and cellophane. Leave to cool. Label the jars and store ina cool, dark, dry place for one week before eating. Use within one year.
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