Make sure you soak your apricots a good 12-24 hours before using and remember, they will swell up to pretty much their original volume so use a very large bowl or jug to do so. Drain well.

If using canned crushed pineapple drain it through a fine sieve. If using fresh pineapple, chop into chunks and together with the apricots, chop them extremely finely with a very sharp knife until no large or sharp pieces remain. It is much quicker to do this by pulsing in a food processor but I have done it by hand. If using the FP then pulse it and stop before it turns into a purée.

Scrape the finely chopped pineapple and apricot into a large bowl then add zest and juice of the orange and lemon. If you have a digital scale it is helpful to zero the bowl on the scale so you can weigh all the fruit easily.

Once you know the weight of the fruit, scrape it all into a very large saucepan or preserving pan then weigh out an equivalent amount of sugar. You can reduce this to 70% of the weight of the fruit and it will still set if you prefer.

Stir the sugar and fruit well then once the sugar has dissolved, turn the heat up to high and bring the pan of fruit to a rolling boil. Do not leave it's side. Stir frequently to ensure none sticks and burns on the bottom of the pan.

Keep at the rolling boil stage, adjusting the temperature of your hob as needed. Keep on stirring and what you are looking for is the fruit to evaporate off enough liquid that the mixture becomes heavy on your spoon - about 20-25 minutes for this liquid to begin with jam. Look for "flakes" forming i.e. when you lift your spatula out, the jam will fall off in flakes back into the pan, rather than a steady liquid stream. Another good test is to take the jam off the heat, place a teaspoonful onto a cold plate and leave for a few minutes then push your finger through it - if it ripples and wrinkles, mostly holding this shape, then it is ready. A final test is to take the temperature of the jam and if it reaches 105°C it is ready.

Once the setting point has been achieved, ladle your jam into sterilised** jars and seal immediately. Leave to cool completely before using.