Pomegranate, Grapefruit and Lemon Marmalade

Slice ends off lemons; cut each into quarters, then remove all seeds. Cut crosswise into paper-thin slices; reserve in a 2-quart bowl. Slice ends off grapefruit; cut into eighths, then remove all seeds. Cut crosswise into paper-thin slices and add to bowl with lemon. Cover with 3 cups water; chill overnight. Combine fruit and soaking liquid, pomegranate juice, and sugar in a 4-quart nonreactive saucepan. Over high heat, bring to a full boil, stirring until sugar dissolves. Reduce heat to medium; cook until thick, stirring occasionally, about 1 hour 30 minutes. Take care toward the end not to scorch marmalade. It is done when a little liquid pours off the edge of a teaspoon in one stream.

Source: California Pomegranates