Halve the grapefruit and squeeze the juice, including the pulp, in a saucepan. Peel the mango and cut into cubes. Core the pomegranates and squeeze the juice out of the stones. Add both together to the grapefruit and add the sugar. Let this mixture steep for at least 1 hour.
Heat the mixture and let it simmer for 15 minutes. Then use the hand blender to finely puree the mixture and continue to boil down, stirring constantly so that nothing burns. This takes about an hour and a half.
Perform a gel test. If the gelation test is successful, pour the hot mass into rinsed twist-off jars, close tightly and allow to cool.
Important info: This recipe does not require any preserving sugar; The grapefruits bring the necessary pectin with them. If you like it a little bit tart, you can reduce the amount of sugar.
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