Golden Conserve

Scrub and rinse oranges and lemon; cut out blossom ends and any blemishes. Cut in half from stem to blossom end; slice thinly to make about 4 cups (1 L) unpacked.

In large Dutch oven, cover and bring oranges, lemon and water to boil; reduce heat to low and simmer, covered and stirring often, until peel is almost mushy, about 1 hour.

Add apricots, plums and orange juice; bring to boil over medium heat. Reduce heat and simmer, uncovered, until apricots and plums begin to soften, about 15 minutes. Mixture should measure 7 cups (1.75 L); if not, add water to make up difference or boil until reduced to this amount.

Add sugar; bring to boil over high heat, stirring constantly. Boil hard until setting point is reached, about 10 minutes. Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.

Pour into eight 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.