“Another canning recipe. These are great over vanilla ice cream, stirred into yogurt, served with meats, used to make a great orange chicken or just eaten plain.”
2hrs 15mins
3 half pints

Ingredients Nutrition


  1. Prepare home canning jars and lids according to manufacture's instructions.
  2. Slice oranges, discarding end pieces; cut slices in half and place in a saucepan.
  3. Add just enough water to cover & bring to a boil, then reduce heat.
  4. Simmer until peel is tender, about 30 minutes (make sure to test a small bite to make sure it is tooth tender); drain.
  5. Combine sugar, honey and lemon juice; bring to a boil.
  6. Add orange slices and spices tied in a cheesecloth bag or a tea ball (I used mulling spices and it worked quite nicely in this recipe); simmer for 40 minutes.
  7. Pack hot orange slices into hot jars, leaving 1/4 inch headspace.
  8. Ladle hot syrup over orange slices, leaving 1/4 inch headspace.
  9. Remove air bubbles with nonmetallic spatula and make sure to wipe jar rim clean.
  10. Place lid on jar with sealing compound next to glass.
  11. Screw band down evenly and firmly, just until a point of resistance is met-fingertip tight.
  12. Process 10 minutes in a boiling-water canner.

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