Tangerine and Apple Jam

   Halve and chop the tangerines, including the peel, removing and reserving the pips.
    Peel, core and slice the apples. Tie the apple cores and peel and the tangerine pips in a muslin bag. Place all the fruit, peel and 570 ml (1 pint ) of water in a large pan. Suspend the muslin bag in the mixture and bring to the boil, then cover and simmer for 1 hour.
    Lift the muslin bag and squeeze the contents to remove all the juice.
    Over a low heat, stir in the warmed sugar until it is dissolved. Add the lemon juice, and slowly raise the temperature to boiling. Boil hard for 20 minutes, or until setting point is reached.
    Remove the pan from the stove and skim off any scum from the surface with a slotted spoon. Ladle the jam into hot, sterilized jars. Cover and seal. Store in a cool dark, dry place.

Makes about 1.2 kg/2¾ lbs.