A small batch of canned mandarin oranges in a light syrup.
Prep Time1 hourhr
Cook Time15 minutesmins
Ingredients
3lbsmandarin oranges18-20
4cupswater
1cupsugar
Instructions
Peel mandarins and remove as much of the white pith as possible from the outside and center of the oranges. Split into segments and remove any seeds that may be lurking in those "seedless" oranges.
Set aside oranges to prepare jars and simple syrup.
In small pot, bring water and sugar to boil to dissolve sugar and create a simple syrup.
Wash and heat jars and sealing lids (no need to sterilize).
Tightly pack as many orange segments as possible into each hot jar.
Pour syrup over oranges leaving a 1/2 inch (1.2 cm) headspace.
Remove air bubbles by running a knife along the inside edges of the jars. Add more syrup as needed to keep headspace.
Wipe rim with a clean cloth and seal with hot sealing lid.
Screw band on top and tighten finger tight.
Place jars in canner or large pot filled with hot water. Ensure jars are covered with 1 inch of water . Bring to boil, then continue boiling for 10 minutes.
Turn off heat and allow jars to rest in canner for 5 minutes, then remove and cool undisturbed for 12 hours.
These jars will last on a shelf for one year.
Makes: 4-5 half pint (250 mL) jars
Notes
You do not need to remove all the membranes between the segments, only remove those that are very lose.