Halve the oranges and lemon and squeeze out the juice into a bowl. Scrape out the pith and pips and tie in a muslin bag.
Cut the fruit shells into very thin slices. Dice the apricots and finely chop the ginger. Add to the fruit juice and mix in the measurement water, then add the muslin bag. Cover the bowl and leave to soak overnight in a cool place.
Pour the fruit mix into a preserving pan, cover and cook gently for 45 minutes until tender. Add the sugar and heat gently, stirring from time to time, until dissolved.
Bring to the boil, then boil rapidly until setting point is reached (15–20 minutes). Lift out the muslin bag, squeezing well. Skim with a draining spoon or add the butter if needed.
Allow to cool for 10 minutes, then ladle into warm, dry jars, filling to the very top. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and leave to cool.
To serve, this marmalade makes a good topping for a steamed pudding made with light muscovado sugar and ginger.