Easy Tangerine, Meyer Lemon and Ruby Red Grapefruit Marmalade

4 Tangerines, 4 Meyer Lemons, 2 Ruby Red Grapefruit5 cups sugarWater or citrus juice to cover (2-3 cups)
Prepare 8 pint jars and lids, sterilizing properly, keep hot.  (I keep them on the stove) Cut off stem and blossom ends.  Cut the fruit into quarters, pick out and discard seeds. In a food processor, process fruit in 2 batches just until roughly chopped. Transfer to a large cooking pot; add sugar and liquid to just cover. Bring to a boil, stirring frequently to prevent sticking or scorching. Boil until a candy thermometer registers at 230F, about 20 minutes - be careful, this will pockety-pock out super hot blops of boiling marmalade and it hurts! Ladle the marmalade into the hot jars (you can microwave the empty lidless jars for 20 seconds to heat) and lid, tightening just until resistance is met - do not over tighten.  Set to cool, after you hear the lids "pop", tighten completely.  This will keep in the fridge for a good year unopened and on the shelf for 6 months.