February is peak time for blood oranges, and they’re a favorite for home preservers. You get that sweet-tart citrus bite, plus a deep ruby color that makes every jar look special. If you like stocking the pantry with small-batch treats, this is your month.

Why blood oranges are worth grabbing now

• That color is real. Blood oranges can range from lightly blushed to deep red inside. The shade can vary by variety and by season, but the flavor is consistently bold and citrusy.
• They make standout preserves. The peel brings a gentle bitterness that balances the fruit. In marmalade, that balance is the whole point.
• They freeze well as juice. If you find a great deal, squeeze and freeze the juice in measured amounts for later batches.

Shopping and prep tips

• Pick heavy fruit. Weight usually means more juice.
• Avoid soft spots. A little surface blemish is fine, but skip anything squishy or leaking.
• Wash well. Marmalade uses the peel, so scrub the fruit under running water and dry it.

Recipe: Blood Orange Marmalade

This recipe makes a bright, slightly bittersweet marmalade with a classic set. Adjust the peel thickness to your taste. This recipe will yield about siz 8 oz jars. This recipe comes from the Ball Complete Book of Home Preserving.

Ingredients

• 3 pounds blood oranges (about 8 to 10 medium)
• Water
• 6 cups granulated sugar

Peel the fruit

1. Wash the oranges well.
2. Using a sharp knife, trim the tops and bottoms from the oranges.
3. Score the peel of each orange lengthwise into quarters. Remove the peel and set the fruit aside.

Prepare the Peel

1. Place the peel in a large stainless steel saucepan with enough water to cover the peel generously.
2. Bring the peel to a boil over medium-low heat and boil for 10 minutes.
3. Drain.
4. Cover the peel generously with fresh cold water and return the peel to a boil. Boil for 10 minutes, until the peel has softened.
5. Drain
6. Using a spoon, scrape the white pith from the peel and discard the pith.
7. Using a sharp knife, cut peel into paper-thin strips.

Prepare the Fruit

1. Working over a large stainless steel saucepan to catch the juice and using a small, sharp knife, separate the orange segments from the orange membrane.
2. Place the segments into the saucepan and squeeze the membrane to remove as much juice as possible, collecting it in the saucepan.
3. Discard the membrane and seeds.

Make the marmalade base

1. Add cooked peel and 4 cups of water to the blood orange segments in the saucepan.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat and boil gently, stirring frequently, until the peel is very soft when squeezed with your fingers. (About 30 minutes)
4. Remove from the heat and measure 6 cups, adding water as necessary to yield the required quantity.
5. Mix well.

Prepare Your Jars and Canner

Using a Water Bath Canner: 

Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your jars, they will warm as you warm the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

Using a Steam Canner: 

Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add your jars, they will warm as you warm the water. Add the recommended amount of water to the steam canner according to the manufacturer. Put the lid on your steam canner and start your stove.

Cook Marmalade to Set

Cooking the orange-sugar mixture in two small batches shortens the boiling time and delivers a fresher taste. If you don't have two saucepans, use a single large, deep saucepan, but the cooking time will be at least doubled.

1. Ladle 3 cups of the cooked mixture into a clean, large, deep stainless steel saucepan.
2. Ladle the remaining mixture into a second saucepan.
3. Bring both saucepans to a boil over medium-high heat.
4. Maintaining a boil, gradually stir in 3 cups of sugar into each saucepan.
5. Boil hard, stirring constantly, until the mixture reaches gel stage (About 12 minutes).
6. Remove from the heat and test gel. If gel stage has been reached, skim off the foam.

Jar it up

• Ladle hot marmalade into clean, hot jars, leaving 1/4-inch headspace.
• Remove air bubbles and adjust headspace as needed.
• Wipe rims, center lid on jar, and screw band down until fingertip-tight.

Processing Jars

Water Bath Canner:

Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.

If your water is not boiling, start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.

Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off, turn off the heat and remove the canner lid.

Leave the jars in the water for 5 minutes.

Steam Canner:

Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. 

Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".

Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges, this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.

The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.

Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.

When your timer goes off, turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.

Carefully remove the lid by tilting it away from you to avoid steam burns.

Using your jar lifter, carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars, try not to tilt them to the side, as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.

Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can, and the date will allow you to use the oldest canned goods first.

A small batch note

Marmalade sets best in batches that aren’t too big, so don’t double this recipe. If you have extra fruit, run a second batch.

Try it like this

• Stir into plain yogurt.
• Spread on toast with salted butter.
• Glaze roasted carrots or chicken with a spoonful plus a splash of vinegar.

Blood oranges don’t hang around long. If you spot them looking good, grab a bag and put a few jars away for spring.

Happy Canning!