Blood Orange and Pummelo Marmalade

• 4 blood oranges
• 1 lemon
• 1 pummelo
• sugar
• 1 1/2 qt. cold water

1. Bring fruit, peels, and water to a boil in a large saucepan.
2. Cook for 5 minutes.
3. Turn off heat, cover, and let cool.
4. Refrigerate for 8 hours (or up to 1 day).
5. Freeze a plate.
6. Uncover citrus mixture, and bring to a simmer over medium-high heat.
7. Cook until thickest peel is tender, about 20 minutes.
8. Measure mixture, and return to pan.
9. For each cup of mixture, add 3/4 cup sugar.
10. Bring mixture to a boil, stirring often.
11. Cook until mixture registers 220 degrees F to 222 degrees F on a candy thermometer, about 20 minutes.
12. To test for doneness of marmalade: Drop a spoonful on frozen plate.
13. If marmalade has a slight film when pushed with a finger, it's done.
14. If it spreads out and thins immediately, continue cooking, and test again after a few minutes.
15. Transfer marmalade to airtight containers, cover, and let cool at room temperature.
16. Refrigerate overnight before serving.
17. (Marmalade will keep, covered and refrigerated, for up to 1 month.)
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oranges, lemon, pummelo, sugar, cold water

Taken from www.delish.com/recipefinder/blood-orange-pummelo-marmalade-recipe-mslo1012 (may not work)