How to Can Oranges | Honey Orange Slices Recipe

How to Can Oranges | Honey Orange Slices Recipe

This simple and delicious recipe preserves honey orange slices in syrup so that you can enjoy the vibrant flavor of fresh oranges year round. It’s a tasty syrup that will infuse a classic citrus taste to hot or iced teas, is a perfect partner for meats like chicken and ham and plenty of desserts! 

Plus, if you’re new to canning, this is one of the simplest projects you’ll ever complete!

Honey orange slices in syrup have a delicious warm, vibrant flavor. 

And that’s why you’ll find yourself reaching to cook with them at breakfast, lunch, dinner and dessert. Don’t make the same mistake I did and skip over this recipe because it looks too simple. 

Honey orange slices have amazing taste, texture and appearance 

Now I loooove a good marmalade. In fact, my carrot cake jam and orange marmalade recipe are among my most popular posts here on the blog. I’m married to those recipes but darlin’, these honey orange slices are like a cheat version of those jams! 

Yup. Think of this recipe as a deconstructed marmalade. 

Yes—that’s EXACTLY how I would describe this. 

Since we blanch the skins, nearly all of the bitterness is removed. And, you won’t need pectin or artificial sweeteners to get a depth and rich citrus flavor. 

Plus, you can throw in a splash of vanilla (or brandy) to really take everything over the top! Lordy, between the silky pulp and fork tender rinds this recipe will make you LOOSE. YOUR. EVER LOVIN’ MIND. 

…or something like that.

Here’s why you’ll love this recipe

  • No waste. Other than slicing off the ends (and you better not throw those aways because you can soak them in vinegar to fragrance a cheap DIY natural cleaner) the entire orange is used. If your oranges contain seeds, still don’t toss them out either. Toss them in the freezer with the skins of other high pectin scraps like apples, carrots and grapefruits to make you own homemade pectin
  • It’s quick–the recipe is essentially as straightforward as it looks and sounds. Thinly sliced oranges are combined with honey, sugar and spices and simmered until well coated. You’re not zesting, straining, juicing, or whatever”ing’ because, well, it doesn’t take all of that for you get still get your sweet citrus fix.
  • . Honey orange slices check all of the boxes– they  have incredible taste, texture, aroma and appearance so it makes the perfect holiday or hostess gift. Whew, orange slices looks so pretty jars it’ll pain you to put it behind a cupboard door. 

Honey orange slices will give you plenty of options for any meal. 

VIDEO ALERT! Don’t forget to watch the recipe (with meal ideas) below:


  • Honey Orange Ricotta Toast: This fast (and fancy looking) dish comes from “>The Pretty Dish cookbook. Picture this on your plate– your favorite variety of butter toasted bread slathered with a smooth and creamy ricotta blend you’ll stir in a bit of vanilla bean paste or extract. Top with your honey glazed orange slices and a pinch of flakey salt. Remind yourself you’re actually still at home, in your PJs and you can absolutely eat this good on a grocery (not restaurant) budget.  
  • Orange Glazed Bacon w/ Biscuits: Now I know  bacon doesn’t need anything added, but if you enjoy glazed, candied or maple syrup bacon you’ll love the infusion of a sticky citrus honey sauce. And don’t forget to sop up any remaining sauce with your biscuit!  


  • Glazed Orange and Walnut Salad: The Ball Complete book of Canning suggests layering honey orange slices over a bed of mixed green salad that’s been sprinkled with  candied walnuts and drizzled with raspberry vinaigrette. I also enjoy adding grilled chicken and feta crumbles. This salad is the perfect combination of sweet, tangy and savory.  
  • Sweet & Savory Honey Chicken Thighs: And yes, I initially had reservations about eating the rinds, because I didn’t realize it was something you’d even want to do. eat the rinds because they are delicious. Served over a bed of rice to catch the drippings, oh my…this meal is your next crowd pleaser! 
  • Level up Hot or Iced Tea:  Herbal, Caffeinated and Black tea are all matched for the sweet citrus taste and mellow cinnamon flavors your preserved slices will provide.  


  • Orange Rosemary Glazed Salmon: If you’re a seafood lover, this is a dish you’ve got to try. The orange slices help keep the salmon’s tender texture and hold in the juices. 
  • Honey Orange Ham: This is another dump and bake dinner that, looks like you spent hours, instead of minutes in the kitchen. All you’ll do is take a slab of ham, spread your orange slices on top, pour over some of the honey sauce and stick it in the oven to bake. What comes out is a cheat version of a holiday ham, because the glaze already has cinnamon, cloves, and all spice flavors. 

Important Recipe Tips:

  • You can twist up the flavor by adding a splash of vanilla or brandy. This recipe adds 1 tablespoon of vanilla. 
  • Honey Orange Slices have a shelf life of about 2 years. But—trust me, you’ll use them way before then. 
  • Since this recipe includes edible use of the rind, select organic oranges if you’re able. If you can’t, don’t skip thoroughly washing your oranges to remove what residues you can. 
  • Washing oranges in a sink full of water is not recommended since standing water can spread contamination from one orange to another. Also, the use of soap or water is not recommended or approved for washing fruits or vegetables because the fruits can also absorb detergent residues.
  • Now let’s get to the recipe!

    Honey Orange Slices in Syrup Recipe

    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes


    • Water bath canner
    • Tall Stock Pot
    • 3 eight ounce half pint glass preserving jars with lids and bands


    • 3 cinnamon sticks, broken into pieces
    • 1-1 1/2 tsp whole or ground cloves
    • 1-1 1/2 tsp whole or ground all spice
    • 2-2 1/2 lbs oranges, halved lengthwise and thinly sliced
    • water (enough to float the oranges in your pot)
    • 1- 1 1/4 cups liquid honey (needn't be raw)
    • 3 Tbsp lemon juice
    • 1 Tbsp vanilla extract
    • 1 1/4 cup sugar


    • Start by taking your cinnamon sticks and breaking them into smaller pieces. Use an herbal infuser or disposable tea bag to create a spice bag. You could also use cheese cloth. Add the cloves and allspice.  Set your spice bag aside.
    • Next, take clean and dried oranges and slice off the ends. Then, thinly slice the orange in half lengthwise and remove any seeds.
    • Transfer your sliced oranges to a large pot and bring to a boil over medium-high heat.  After you reach a vigorous boil, turn down the heat and boil gently until the peels are tender. This usually takes about 15-20 minutes.
    • Once the peels are tender, drain and set aside.
    • Add your sugar, lemon juice and honey to a tall heavy bottomed pot. Return to the stove.
    • Bring to a boil and stir frequently to dissolve the sugar.
    • Add  your spice bag. Simmer for about 40 minutes until the oranges are well glazed.
    • Once you see your oranges are well coated, discard the spice bag.  Your honey orange slices are ready to be canned or enjoyed in the refrigerator for 2-3 weeks.
    • Now let's get this in jars, but only select half pint or pint sizes for safe processing. Pack the hot oranges into hot jars. Ladle the syrup on top to cover oranges leaving 1/2 inch headspace.
    • Remove air bubbles with a de-bubbler.  Always wipe the rim of your jars with vinegar to remove any spilled sugary residue that could prevent your jars from sealing.
    • Next, center a brand new lid on the jar. Secure the band until the fit is fingertip tight. Process  jars in a boiling water canner for 10 minutes, adjusting for altitude.
    • Remove the jars from the pot and allow them to cool completely. Check the seals of the lids after 24 hours. Your lid should not flex up and down when the center is pressed.

    Why is it safe to water bath can oranges?

    Oranges are a high acid food, and they’re perfectly safe for water bath canning.  This applies to all types of oranges including navel oranges, mandarins, clementines, and tangerines. Even the California and Florida varieties of oranges, which are slightly more acidic are still well below a safe canning pH of 4.6 

    Is this an “approved” canning recipe?

    It’s important that canning be both delicious and safe!  As such, all of the recipes I share are from approved preservation authorities which include the US department of agriculture, the national center for home food preservation and companies like ball and bernardin. The recipe that I’m sharing with you today is one that I adapted from the Ball preserving recipe book, and is published online here.  The sole modification I made to their recipe is that I added a splash of vanilla, because, I mean, how could you not? 


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