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