I know sometimes there are issues subbing ingredients, but does this look like it will be safe if I BWB process 12 oz jars for 15 min like I would any other citrus marmalade? Alternately, could I sub Blood Oranges in the second recipe for the Sevilles?

Thanks in advance

Alexa

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Blood Orange Marmalade

This bright red marmalade gets its color and its floral flavor from blood oranges��"small, sweet, nearly seedless oranges. Blood oranges are in season from December to June and are available at some supermarkets, at specialty foods stores and farmers' markets, and from melissas.com.

Makes about 1 1/2 cups

Recipe by Elizabeth Falkner

February 2009

Ingredients

•2 cups sugar, divided

•1 1/2 cups water, divided

•1 blood orange or regular orange, thinly sliced with peel into rounds, seeded if necessary

•2 1/2 tablespoons fresh lemon juice

•2 tablespoons Campari

Preparation

•Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop orange slices and reserve; discard syrup.

•Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange. Reduce heat to low; cook until orange is very tender and rind is translucent, about 30 minutes longer. Mix in Campari. Transfer marmalade to small bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill.

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Cooking Directions:

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4 oranges -- see * Note

2 lemons

2 1/2 cups water

1/8 teaspoon baking soda

1 package Ball 100% Natural Fruit Jell Pectin

6 cups sugar

1/4 teaspoon nutmeg

* Note: To get the slightly sweet, slightly bitter taste of a traditional

orange marmalade, use a variety with a more sour taste, such as a Seville.

Prepare Ball brand or Kerr brand jars and closures according to

manufacturer's instructions.

Remove peel from oranges and lemons, reserve fruit. Scrape off white pith

and discard. Thinly slice peel. In a medium saucepot, combine orange and

lemon peel, water and baking soda. Bring to a boil, reduce heat and

simmer, covered, 20 minutes.

Remove seeds and any white membrane from oranges and lemons. Finely chop

fruit. Add fruit to peel and return to a boil. Reduce heat and simmer,

covered, 10 minutes. Measure five cups of prepared fruit.

Combine prepared fruit and pectin in a large saucepot. Bring to a rolling

boil. Stir in sugar and nutmeg; return to a rolling boil. Boil hard 1

minute, stirring constantly. Remove from heat. Skim foam if necessary.

Stir for five minutes.

Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace.

Wipe jar rim clean. Place lid on jar with sealing compound next to glass.

Screw band down evenly and firmly just until a point of resistance is met

-- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than

1,000 feet, boil 2 additional minutes for each additional 1,000 feet

elevation.

This recipe yields about 6 half-pints.