Blood orange marmalade

First of all I want to write that last friday I made pulled pork in the slow cooker for the first time and it was AWSOME!!!

The first picture is of leftovers coleslaw and pulled pork. I had made some biscuits but we ate them all....That recipe is definitely going into the 'do it again' file!!!

Last week when I saw my dad, he was his usual generous self and gave me at least 10 pounds of blood oranges! I like blood oranges but with such a huge quantity I didn't want any to go to waste....So I searched the net for some recipes and I found a blood orange marmalade recipe that i decided to try. The recipe says to prepared 6 jars....what kind of jars did they want coz' I was only able to fill 4!!! I used the regular jam jar (1/2 cup).....That pissed me off!!! On the plus side it looks really good!
I included pictures of the process. I initially decide to cut the oranges with my el cheapo mandoline but I reduced the hald orange to pulp....So I used my trusty santoku knife (it's a farberware nothing expensive or fancy but a really good knife!)

The recipe just said to pour the hot marmalade into the prepared jars screw the lid on tight and inverse them. After to keep them in the fridge....I don't have place in my fridge :(

And I am really paranoid about bacteria in my canning, so I decided to process my jars 10 minute in boiling water. Can someone tell me how come I alway have renegade lids that don't snap???? 3 lids snapped and the other one not, so that is why in the last picture I inverted the jar- It helps with the snapping! If nothing happens ,that one will go in the fridge....