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.
