Chunky Orange and Pomegranate Marmalade

• 3 medium navel oranges
• 1 quart water
• 3 cups sugar
• 1/4 cup fresh pomegranate juice (from one 11-ounce pomegranate)
• 1/2 cup pomegranate seeds

1. Wash oranges; cut in half lengthwise.
2. Cut halves into very thin slices; discard ends.
3. Transfer oranges to large bowl.
4. Cover with 1 quart water and chill overnight.
5. Combine oranges with their soaking liquid, sugar, and pomegranate juice in nonreactive 4-quart pot.
6. Bring to boil over high heat, stirring until sugar dissolves.
7. Reduce heat to medium; cook until mixture thickens, stirring occasionally, about 1 hour 40 minutes.
8. Remove from heat; stir in pomegranate seeds.
9. Pour marmalade into 3 half-pint jars.
10. Cover and cool to room temperature.
11. (Marmalade can be made 2 weeks ahead.
12. Store in refrigerator.)

oranges, water, sugar, pomegranate juice, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/chunky-orange-and-pomegranate-marmalade-108841 (may not work)